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Pancit Molo

Pancit Molo is among Iloilo's culinary specialties and a great contribution to the Philippine gastronomic scene. Named after one of the city's districts, Molo, the dish has an obvious Chinese influence being like the wonton. No wonders there as Molo is a rich Chinese enclave where generations of old Ilonggo families in the area have family ties to the Chinese - from other parts of the country and to China, itself.
One of the first questions always asked is "Where's the Pancit?". With pancit as a sort of "prefix" to the name of the dish, first timers always for the noodle-like component of the dish. It's then explained that the pancit is actually the molo ball wrappers which is basically of the same mix as any pancit/noodles.





And here's one basic recipe for this much beloved Ilonggo soup - Pancit Molo
Pancit Molo Filling
I suggest to make this days before the actual cooking of pancit molo so that the flavours will be full. 
Ingredients
  • 1 kilo Ground pork
  • 1/2 cup cup minced Garlic
  • 1/4 cup chopped kusay, sibuyas na mura (Take note: kinchay is different)
  • 2 pcs Tahure, salted soy bean cubes (It's like salt/soy sauce cured tofu)
  • Salt 
  • Pepper
  • Soy Sauce




Procedure
  1. In a bowl, combine ground pork, garlic, kusay and tahure. Mix well. Check out this blogpost for tips.
  2. Season with a bit of salt, pepper nd soy sauce.
  3. In a pan with heated oil, take a take portion of filling mix and fry. This will be your taste test - if the fried patty gets your thumbs up, then you can store the whole mix.
  4. Divide the mix into 1/4 or 1/3 portions and wrapped in plastic for convenience
  5. Store in the freezer for future use.

  • Aside from making a soup, you can also fry these meat mixture like a patty and become an instant ulam. 

Pancit Molo Balls 




Procedure
  1. Make pancit molo balls using the meat mix and a Pancit Molo (wonton) wrapper. You can get this from wet markets or groceries. Outside the Philippines, it will be most likely found in Asian stores .
  2. To wrap, place a small portion of the meat mix in one corner (quadrant) of the molo wrapper.
  3. Take the corner and fold the wrapper towards the center tucking it under the meat forming a triangle with a wide base
  4. Take the two sides of the wrap and fold it towards the center.Check out this photo. But be sure that your ball looks like a bishop's mitre or head gear like this. 
  5. Use water or egg white to "fasten" and secure the wrapped molo balls.
  • You can also deep fry these balls for a crunch Pancit Molo balls!
Pancit Molo Soup
Ingredients
  • Pancit Molo Balls
  • Chicken breast, shredded
  • Chicken broth and/or chicken broth cubes
  • Shrimps, shelled
  • Garlic, minced
  • Onions, sliced
  • Kusay, chopped
  • Salt
  • Pepper
  • Oil
Procedure
  1. In a heated pan, place oil the fry garlic until crunchy. Set aside half for toppings.
  2. Add onions, chicken breast and shrimps. I usually make pancit molo soup with lots chicken.
  3. Season with salt and pepper.
  4. Add chicken broth and or shrimp broth (Place shrimps shells in a strainer and then mash it in a bowl of hot water to bring out the flavour). Adjust flavour using broth cubes and more salt/pepper. But remember the balls will also give more flavour to the broth once added.
  5. Add pancit molo balls and let it boil for 3-5 minutes. Or until the balls start to float.
  6. Remove from heat and transfer in a bowl.
  7. Garnish with fried garlic and chopped kusay.






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