At last, all in good time.
Pancit Molo is an Ilonggo dish, we got
from our mother side. This dish might confuse you because when you say pancit
it means noodles and this dish does not have noodles in it.
It’s Friday, our only weekend in
Kuwait… Achi and I woke up earlier than the usual and so we started preparing
Pancit Molo.
Firstly, prepare the chicken broth for
the soup. While boiling the broth start preparing the stuffing for the wanton. Once
the wanton stuffing is ready, start working on the wanton wrapper.
PANCIT MOLO
CHICKEN BROTH
·
250 grams chicken thigh, cleaned and washed
·
3 pieces bay leaves
·
1 large onion, chopped
·
5 cloves of garlic, chopped
·
½ tablespoon of whole peppercorn
·
1½ liters of water or more
·
Salt to taste
Once chicken is tender, remove chicken from
the soup. With two forks, shred the chicken meat. Throw the bones out and put
back all the shredded chicken into the broth. Bring to a boil.
WANTON STUFFING
·
250 grams of ground pork (you can use ½ ground beef and ½ ground
chicken)
·
15 pieces of fresh shrimps, peeled, deveined and chopped (Put
aside shrimp shells)
·
1 medium onion, chopped
·
3 cloves of garlic, chopped
·
3 tablespoons of sesame oil
·
¼ cups of spring onions, chopped
·
¼ cup of spring onions, sliced (set aside for later)
·
Salt and pepper, to taste
·
1 egg, room temperature
Combine all ingredients except shrimp shells together in a bowl
and set aside.
Using a mortar and pestle, add one
tablespoon of water to the shrimp shells, and juice out the shell of the
shrimps, strain and add in the chicken broth. It adds flavor to the soup.
WANTON WRAPPER
·
2 cups flour
·
2 egg yolks, beaten
·
Pinch of salt
·
Water, as needed
Combine flour, egg yolks, and salt in a bowl using your hands,
adding water as needed, a teaspoon at a time, until the mixture forms a dough
ball. Knead until smooth.
ASSEMBLING:
Pinch off a marble-sized piece off of the dough and roll into a
thin rough circle on a lightly floured surface using a rolling pin until thin
enough to be filled. Drop a tablespoon of the stuffing mix on the center;
bring up the edges of the wrapper and pinch to secure above the stuffing.
Repeat until you run out of stuffing.
Roll out the remaining dough with a rolling pin until very thin
and slice into ¼ inch wide noodles.
Drop the wantons and noodles into the broth and bring to a
rolling boil. Let simmer for 15 minutes.
Serve.
|
This goes perfectly with siopao Chinese
pork bun or just itself.
