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Pancit Molo

One of the first questions always asked about Pancit Molo 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.
Pancit Molo is more of a household specialty and the recipe varies from household to household. From the meat filling mix to the soup, there could be a hundred and one ways of making pancit molo.

Here's a simple Pancit Molo recipe.

  • Pancit Molo Balls <<< Click the link  for the recipe
  • 1 cup Chicken breast, shredded (native chicken gives more flavor)
  • 5 cups Chicken broth and/or chicken broth cubes
  • 1/2 cup Shrimps, shelled
  • 1 clove Garlic, minced
  • 1 medium Onion, sliced
  • 2 Tbsp Kusay ("sibuyas na mura"), chopped
  • Salt
  • Pepper
  • Oil
  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 5-7 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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