Pancit Molo (Filipino Wanton Soup) Recipe!!!

Pancit Molo (Filipino Wanton Soup) Recipe!!!

19-IMG_2480-copyPancit Molo is a Filipino soup dish that makes you wonder why it’s called pancit.   Pancit refers to noodle dishes, and this dish doesn’t have noodles at all.  It uses wonton, soimai or molo wrappers. Not to mention most of the pancit recipes are dry while this pancit molo is a soup.

Pancit Molo is a soup dish composed of a mixture of ground pork wrapped in wonton wrappers, shredded chicken meat, and shrimps. This dish is a  well known Filipino dish that resembles the Chinese dish called wanton soup but the finest ingredients and flavor makes this dish stand out.

Today I will give you my version of this dish, I’m sure you will love it.

 

 Soup Ingredients:

30 wontons

1  onion, peeled & sliced thinly

2 cloves garlic, peeled & minced

1 tbsp. cooking oil

10 cups homemade broth

1 tbsp. fish sauce

1 pc. green onions, ends trimmed and chopped

1 cloves fried garlic bits

½ tsp. salt to taste

¼ tsp. pepper to taste

For the Homemade Broth:

3 pounds bone-in chicken parts (wings, thighs)

12-13 cups boiling water

1 onion, peeled & chopped

4 cloves garlic, peeled & minced

1 tsp. pepper corns

1 tbsp. cooking oil

2 pcs. bay leaves

1 tbsp. salt to taste

For the Wontons:

2 pounds ground pork

1 pack (30 pcs.)  wonton wrappers

1 small carrot, peeled and shredded

1 tbsp. soy sauce

½ cup green onions, finely chopped

½ cup water chestnuts, finely chopped

3 cloves garlic, peeled and minced

2 tsp. salt to taste

1 tsp. pepper to taste

 

Directions:

For the Homemade Broth:

Heat oil in a deep pot over medium heat then add onions and garlic and cook until limp and aromatic.

Add chicken and cook, stirring occasionally, for about 4 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 17 to 20 minutes or until chicken releases its juices.

Raise heat to high and add boiling water.

Add bay leaves and peppercorns, season with salt.

Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.

With a slotted spoon, remove chicken pieces from broth.

Allow to cool to touch. Remove meat from bones and shred.

Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.

Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics.

For the Wontons:

In a bowl, combine ground pork, water chestnuts, green onions, soy sauce, carrots, garlic, salt and pepper. Gently stir until well-distributed.

Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a cup around mixture.

For the Final Pancit Molo:

Heat oil in a pot over medium heat.

Then Add onions and garlic and cook until aromatic.

Add broth and bring to a simmer.

Add fish sauce and cook for about 1 to 2 minutes then season with salt and pepper.

Add wontons and cook for about 8 to 10 minutes or until cooked through.

Add chicken and cook for about 2 to 3 minutes or until heated through.

Divide wontons, shredded chicken and broth into serving bowls.

Top with green onions and fried garlic bits.

Serve hot,

Share and Enjoy!!!


Pancit Molo (Filipino Wanton Soup) Recipe!!!
Print Recipe
Servings
4-6 people
Servings
4-6 people
Pancit Molo (Filipino Wanton Soup) Recipe!!!
Print Recipe
Servings
4-6 people
Servings
4-6 people
Ingredients
Servings: people
Instructions
Homemade Broth
  1. Heat oil in a deep pot over medium heat then add onions and garlic and cook until limp and aromatic.
  2. Add chicken and cook, stirring occasionally, for about 4 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 17 to 20 minutes or until chicken releases its juices.
  3. Raise heat to high and add boiling water.
  4. Add bay leaves and peppercorns, season with salt.
  5. Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.
  6. With a slotted spoon, remove chicken pieces from broth.
  7. Allow to cool to touch. Remove meat from bones and shred.
  8. Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.
  9. Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics.
Wonton
  1. In a bowl, combine ground pork, water chestnuts, green onions, soy sauce, carrots, garlic, salt and pepper. Gently stir until well-distributed.
  2. Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a cup around mixture.
Soup
  1. Heat oil in a pot over medium heat.
  2. Then Add onions and garlic and cook until aromatic.
  3. Add broth and bring to a simmer.
  4. Add fish sauce and cook for about 1 to 2 minutes then season with salt and pepper.
  5. Add wontons and cook for about 8 to 10 minutes or until cooked through.
  6. Add chicken and cook for about 2 to 3 minutes or until heated through.
  7. Divide wontons, shredded chicken and broth into serving bowls.
  8. Top with green onions and fried garlic bits.
  9. Serve hot,
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Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!

Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!

Togue Guisado or Sautéed Bean Sprouts is a sauteed mung bean sprouts with shrimp, chicken, tofu, carrots, and bell pepper with chicken or shrimp broth. This is also super easy to prepare and to cook kind of dish. You can add leftover chicken, beef or even fish on it.

This is my version of Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe! Enjoy!

 

Ingredients:

8-10 cups mungbean sprouts

1/4 pound pork lean, pre-boiled

¼ – 1/2 pound shrimp, shelled

5 pcs. tofu, fried (optional)

1/2 cup carrots, julienned

4 stalks green onion, sliced diagonally, thinly

1 cup chicken broth

3 cloves garlic, minced

1 pc. large onion, chopped

2 tbsp. fish sauce

2 tbsp. cooking oil

½ tbsp. salt or salt taste

¼ tsp. pepper or pepper to taste

 

Directions:

In a wide pan over medium heat, pour in the cooking oil, then sauté the garlic and onion.

Add the pork, tofu, shrimp and fish sauce and cook for 10 minutes.

Add the mungbean, and chicken broth and cook for 5 minutes. Season with salt and pepper to taste.

Turn off the heat and stir in the green onion.

Serve while is hot with steamed rice.

Share with your family and friends! Enjoy!

Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!
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Togue Guisado (Sautéed Bean Sprouts) Filipino Recipe!
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Ingredients
Servings:
Recipe Notes

Wash and soak mungbean sprouts in water for 5 times before cooking and do not over cooked the mungbean sprouts, it does not taste good when it’s soggy.

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Sayote Guisado (Sautéed Chayote) Filipino Recipe!

Sayote Guisado (Sautéed Chayote) Filipino Recipe!

Sautéed Chayote or Ginisang Sayote is a kind of vegetable and usually sauteed with garlic, onion, and tomato, you can add ground pork, beef or chicken if you want and is usually serve with hot steamed rice. This recipe is very simple and easy to prepare and to cook and this is a budget dish that every Filipino wants and is delicious too.

I remember my grandmother when I was 7 years old, she takes care of me and I remember this Sayote vegetable that she always cooked every time I cry for food. This is one of my comfort food when I was young and until now, this is always been my comfort Filipino Food.

This is my version of Ginisang Sayote (Sautéed Chayote) Filipino Recipe!Enjoy!

 

Ingredients:

4 pcs. chayote squash, pared, seeded and sliced

1/2 lb. pork, sliced

2 pcs. tomatoes, chopped

1 tbsp. fish sauce (patis)

1 pc. medium onion, chopped

2 cloves garlic, minced

1 tbsp. cooking oil

½ tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

2-3 glasses water

 

Directions:

Add the cooking oil in a pan over medium heat then add and cook pork until it turns light brown.

Then add the garlic, onions and tomatoes.

Sauté for 2 to 4 minutes or until tomatoes wilted.

Add the chayote slices and add the fish sauce, salt and pepper to taste.

Stir-fry for 3 minutes or until well combined.

Pour in water and bring to boil, cover and lower the heat and let it simmer until chayote is tender.

Add seasoning again if needed

Remove from heat.

Serve while it’s hot,

Share with family and friends! Enjoy!

Sayote Guisado (Sautéed Chayote) Filipino Recipe!
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Sayote Guisado (Sautéed Chayote) Filipino Recipe!
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Ingredients
Servings:
Instructions
  1. Add the cooking oil in a pan over medium heat then add and cook pork until it turns light brown.
  2. Then add the garlic, onions and tomatoes.
  3. Sauté for 2 to 4 minutes or until tomatoes wilted.
  4. Add the chayote slices and add the fish sauce, salt and pepper to taste.
  5. Stir-fry for 3 minutes or until well combined.
  6. Pour in water and bring to boil, cover and lower the heat and let it simmer until chayote is tender.
  7. Add seasoning again if needed
  8. Remove from heat.
  9. Serve while it’s hot,
  10. Share with family and friends! Enjoy!
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Ginataang Manok (Chicken Stewed in Coconut Milk) Filipino Recipe!

Ginataang Manok (Chicken Stewed in Coconut Milk) Filipino Recipe!

Ginataang Manok also known as chicken stewed in coconut milk has it’s different kinds of versions but this Filipino signature dish is commonly flavored with ginger and fresh coconut milk. Here in Philippines, a traditional approach requires a native hen that usually grown in the yards, in forests or in mountains because it’s much tastier compared to grocery store chickens and adds more flavor to the dish.

Any kind of Filipino dish that has gata (coconut milk) as a main ingredient is called “Ginataan”. In tropical Countries like my home town Philippines, coconuts are common and abundant so we don’t have a problem processing amazing and fresh coconut milk straight from our coconut trees. This is a very common homemade dish and is usually prepared for lunch or dinner with steamed rice.

This is my version of Ginataang Manok (chicken stewed in coconut milk) Filipino Recipe! Enjoy!

 

Ingredients:

1 pc.  whole chicken, cut into serving sizes

1 can coconut milk (14 oz.)

2 pcs. medium potatoes, peeled, quartered

5 pcs. thai chili peppers, stemmed, chopped

½ pc. green bell pepper, seeded, cored and sliced into strips

½ pc. red bell pepper, seeded, cored and sliced into strips

2 cloves garlic, peeled, minced

1 pc. onion, peeled, sliced thinly

1 tbsp. fish sauce

½ cup water

¼ cup cooking oil

1 tsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Heat oil in a wide skillet over medium heat then add the potatoes and cook, until color turns lightly browned.

Remove the potatoes from pan and drain, preferably on paper towels.

Then add the bell peppers and cook, stir frequently, for 20-30 seconds, remove and drain on paper towels.

Remove excess oil from pan and leave about 2 tablespoons.

Then sauté garlic and onions. Add the chicken and cook, for about 3 to 5 minutes or until lightly browned.

Add fish sauce and cook for 1 to 2 minutes.

Add coconut milk and the chili peppers, bring to a simmer, lower heat, cover, and continue to cook for about 25 minutes or until chicken is cooked and sauce is reduced.

Add the potatoes and cook for about 5-8 minutes or until potatoes are tender and sauce is thickened.

Add the bell peppers and cook for another 2 minutes and season with salt and pepper to taste.

Serve while it’s hot.

Share with your family and friends.Enjoy!

Ginataang Manok (Chicken Stewed in Coconut Milk) Filipino Recipe!
Print Recipe
Servings Prep Time
5-6 people 10 mins.
Cook Time Passive Time
30 mins. 40 mins.
Servings Prep Time
5-6 people 10 mins.
Cook Time Passive Time
30 mins. 40 mins.
Ginataang Manok (Chicken Stewed in Coconut Milk) Filipino Recipe!
Print Recipe
Servings Prep Time
5-6 people 10 mins.
Cook Time Passive Time
30 mins. 40 mins.
Servings Prep Time
5-6 people 10 mins.
Cook Time Passive Time
30 mins. 40 mins.
Ingredients
Servings: people
Instructions
  1. Heat oil in a wide skillet over medium heat then add the potatoes and cook, until color turns lightly browned.
  2. Remove the potatoes from pan and drain, preferably on paper towels.
  3. Then add the bell peppers and cook, stir frequently, for 20-30 seconds, remove and drain on paper towels.
  4. Remove excess oil from pan and leave about 2 tablespoons.
  5. Then sauté garlic and onions. Add the chicken and cook, for about 3 to 5 minutes or until lightly browned.
  6. Add fish sauce and cook for 1 to 2 minutes.
  7. Add coconut milk and the chili peppers, bring to a simmer, lower heat, cover, and continue to cook for about 25 minutes or until chicken is cooked and sauce is reduced.
  8. Add the potatoes and cook for about 5-8 minutes or until potatoes are tender and sauce is thickened.
  9. Add the bell peppers and cook for another 2 minutes and season with salt and pepper to taste.
  10. Serve while it’s hot.
  11. Share with your family and friends.Enjoy!
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Chicken Curry (Filipino Style) Recipe!!!

Chicken Curry (Filipino Style) Recipe!!!

Chicken Curry

Chicken Curry is a common delicacy in Southeast Asia. For those who do not know what curry is, it’s not a type of dish but  a generic description for a variety of dishes that have an Indian or South East Asian origin which uses dried spices such as turmeric, coriander and cumin. The recipe originated in India and has been adopted all over the world with different styles and versions according to their taste buds.

This signature dish has a unique blend of taste and texture and the spiciness will burst in your mouth. The coconut milk balances the strong taste of the curry powder. We usually prepare this dish for all types of celebrations specially Fiesta (Festival), Christmas and New Year’s Eve. The dish looks complicated but trust me it’s a piece of cake. It’s very easy to prepare and to cook.

For more Christmas food recipes checked out here, Hamonada or Hamon (Homemade Ham) Filipino Style Recipe, Kesong Puti (Filipino White Cheese) RecipeSuman Malagkit (Sticky Rice Roll in Banana Leaves) RecipeKutsinta (Brown Rice Cake) RecipeMaja Blanca (Coconut Pudding ) Filipino RecipePalitaw – Coconut & Sesame Seed Topped Sticky Rice DumplingsBiko (Sweet Rice Cake) Treat and Macaroni Salad Recipe.

This is my version of Chicken Curry Filipino Style Recipe. Enjoy!

 

Ingredients:

1 kl. chicken, cut into serving sizes

2 pcs. medium carrots, chopped(optional)

2-3 pcs. potatoes, quartered

2-3 pcs. bell pepper – red & green, cut into strips

2-4 pcs. large hot chili peppers, sliced(optional)

3 tbps. curry powder

1 cup concentrated fresh coconut milk or canned coconut milk

1 tbsp. fish sauce (patis)

1 cup water

1 pc. large onion, quartered

2-3 cloves garlic, minced

2 tbsp. cooking oil

1 tbsp. salt or salt to taste

1 tbsp. pepper or pepper to taste

 

Directions:

Add the cooking oil in a pan over medium heat.

Then fry potatoes until color turns light brown, drain and set aside.

Sauté garlic and onions in the same pan.

Then add the chicken and the fish sauce. Stir evenly for 3-5 minutes or until color turns light brown.

Add the curry powder, the salt and pepper.

Continue stirring for another 2 minutes and add water.

Cover and simmer for 10- 15 minutes or until chicken is half done.

Lower the heat and add the fried potatoes and the bell peppers then simmer for another 3 minutes.

Add the coconut milk and stir occasionally to keep it from curdling. Cook for another 3-5 minutes and season with salt and pepper according to your desire taste.

Remove from heat.

Serve while it’s hot,

Share and Enjoy!

Chicken Curry (Filipino Style) Recipe!!!
Print Recipe
Servings
4-5 people
Servings
4-5 people
Chicken Curry (Filipino Style) Recipe!!!
Print Recipe
Servings
4-5 people
Servings
4-5 people
Ingredients
Servings: people
Instructions
  1. Add the cooking oil in a pan over medium heat.
  2. Then fry potatoes until color turns light brown, drain and set aside.
  3. Sauté garlic and onions in the same pan.
  4. Then add the chicken and the fish sauce. Stir evenly for 3-5 minutes or until color turns light brown.
  5. Add the curry powder, the salt and pepper.
  6. Continue stirring for another 2 minutes and add water.
  7. Cover and simmer for 10- 15 minutes or until chicken is half done.
  8. Lower the heat and add the fried potatoes and the bell peppers then simmer for another 3 minutes.
  9. Add the coconut milk and stir occasionally to keep it from curdling. Cook for another 3-5 minutes and season with salt and pepper according to your desire taste.
  10. Remove from heat.
  11. Serve while it’s hot,
  12. Share and Enjoy!
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