Pancit Molo


Pancit Molo

Pancit Molo is a Philippine dish which is more of a soup rather than a pancit (which is noodle in Tagalog) it shares the similarity with the Wonton Noodle Soup sans noodles. This dish originated from the province of Iloilo which is also known for La Paz batchoy, Bacalao, Dinuguan, Puto and Piyaya, this is one of my favourite Filipino cuisines.

As I was mentioning this dish may have originated from Wonton noodles or what they call Wantan Mee, a Cantonese noodle dish popular in Hong Kong, Malaysia, and Singapore. The concept is the same apart from the noodles, which was replaced by using the Wonton Wrappers as its noodle. The usage of wonton noodles is a sign of Filipino’s ingenuity in their cuisine where extending is a common thing as well as the rule “nothing gets discarded”, it may be that when this was invented they were making Wonton soup but there are left over wrappers and the inventor might have thought why not put the leftover wrappers on the dish. The dish is usually served in a hot broth, garnished with leafy vegetables, wonton dumplings and chicken pieces.

Ingredients (Wonton)

250g ground pork
250g shrimps, chopped
1 tsp sesame oil
1 pc large egg
1 tbsp cornstarch
1 package Wonton Wrappers
25g chives, chopped
freshly ground black pepper
salt

Ingredients (Molo Soup)

1 chicken breast, boiled and flaked
6 cups chicken broth
1 bunch spring onions, chopped
4 cloves garlic, minced
1 small onion, finely chopped
fish sauce
pepper
fried garlic
Leftover Wonton Wrappers
Sesame oil

Method (Wonton)

1. In a bowl combine all the ingredients except for the molo wrapper.
2. Put some filling on the middle of the molo wrapper then fold and pinch and close the sides to seal. (here is a good guide from my blogger friend Nami at Just One Cookbook)
3. Set aside.

Method (Molo Soup)

1. In a pot heat oil then sauté garlic and onions.
2. Add chicken then stir fry for a bit.
3. Pour in the broth, and then bring to a boil.
4. Once boiling add the prepared wontons.
5. Simmer for 3 minutes then add the leftover wonton wrappers then simmer for additional 2 minutes.
6. Season with fish sauce and freshly ground black pepper
7. Top with spring onions, fried garlic and drizzle with sesame oil.

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19 thoughts on “Pancit Molo

  1. Thank you so much so sharing this recipe. I love pancit molo. And if I finally can make it, yay! Had been a fan of your blog. I do get most of my recipes from you. Great work!

  2. Looking yumm!! What a coincidence in language as well! Pangsit is actually what Indonesian call for wonton. I love bakso (Indonesian meatball soup) and it consist beef ball, stuffed tofu, noodle, wonton, fried wonton.

  3. Thanks for posting!
    As an Ilongga, i really miss this dish!
    Now that i have completed the ingredients,
    Off to the kitchen!
    Great help, by the way

  4. Pingback: Wonton and Char Siu Pork Noodle Soup « Ang Sarap (A Tagalog word for "It's Delicious")

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