Pancit 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.
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
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.
Rellenong Manok is a festive Filipino dish which is basically a roasted stuffed boneless chicken. Yes it’s boneless, but only in the cavity, wings and legs still have bones intact.
The name Rellenong Manok iterally means “Stuffed Chicken”. “Relleno” is the Spanish word meaning filled or stuffed; and “Manok” is the Tagalog word for chicken. So for this festive dish the body of the bird is painstakingly de-boned and only the wings and legs remain intact. Because of the stuffing the chicken retains it’s shape when done, giving it a very nice presentation at any fiesta table.
The chicken is de-boned by cutting the breast side, removing the bones and sewing them back together. Another way would be by removing the bones by hands carefully from the cavity without cutting the chicken. Cooking this dish is best suited for special occasions because the procedure involved is a little tedious. De-boning the chicken requires some skill and patience. Stuffing it with the meat mixture is easy enough but, you have to insure that the chicken is well sewn so the contents won’t spill.
This is my version of Rellenong Manok (Stuffed Chicken) Filipino Recipe.
Here’s a video by Nides showing you how to de-bone a chicken!
1 whole chicken, shape kept and de-boned
2 tbsp. soy sauce
1 1/2 tbsp. sugar
2 tbps. calamansi or lime juice
1/2 kg. ground pork
1 can vienna sausage, drained and sliced
1/2 cup bacon, diced
1 cup ham, diced
1/4 cup carrots, minced
1/4 cup sweet green peas
3-5 whole eggs, hard boiled, peeled
1/2 cup cheddar cheese, grated
1/4 cup pickle relish
1/4 cup breadcrumbs
1/4 cup raisins
2-3 tbsp. soy sauce
1/2 cup butter
1 tbsp. sugar
1 tbps. salt or salt to taste
¼ tsp. pepper or pepper to taste
Marinate chicken in soy sauce, sugar and calamansi juice (lime juice) then set aside.
Mix all the remaining stuffing ingredients well in a bowl.
Stuff the chicken in all parts.
Sew the cavity opening and truss the chicken then wrap chicken in aluminium foil.
Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
Open the foil and rub chicken with butter and put back in the oven until golden brown.
Embutido is basically Filipino style meatloaf. This dish is well known in every Filipino table during special occasions and holidays like Christmas, New Year’s Eve, Weddings, Fiestas and etc. Embutido can be made with any type of ground meat, but using pork is the most popular. It can be pan fried or breaded to give extra texture. It can be served with the dipping sauce of your choice.
Embutido is a Spanish word that refers to a sausage, usually made from pork and spices wrapped in hog casings, that’s one of the ingredients to this classic Filipino dish. This classic Filipino style meatloaf is one of the easiest recipes that you can easily learn how to make. Today I will give you my version of Pork Embutido Filipino. Enjoy!
2 lbs. ground pork
3 pcs. hard boiled eggs (sliced)
2 pcs. raw eggs
10 pcs. sausage or 6 pcs. hotdogs (cut in half lengthwise)
2 cups bread crumbs
1½ cup raisins
½ cup sweet pickle relish
½ cup tomato sauce
1 cup carrots, minced
2 cups cheddar cheese, grated
1 cup onion, minced
1 cup green bell pepper, minced
1 cup red bell pepper, minced
1 tsp. salt or salt to taste
½ tsp. pepper or pepper to taste
In a large container place the ground pork in, then add the bread crumbs, break the raw eggs; add it in. Then mix well.
Add the carrots, bell pepper “red and green”, pickle relish, onion, and cheddar cheese and mix thoroughly.
Then add the tomato sauce raisins, salt, and pepper then mix well.
Place the meat mixture in an aluminum foil and flatten it.
Add in the sliced boiled eggs and sliced sausage alternately in the middle of the flattened meat mixture.
Roll the foil to form a cylinder shape locking the eggs and sausages in the middle of the meat mixture.Lock the edges of the foil if done.
Place in a steamer and let cook for 50 – 60 mins.
Then after that, set aside for a minute and then place inside the refrigerator until temperature turns cold.
Pancit Palabok is a Filipino noodle dish or snack with a Chinese origin. It is often served for meriendas or snacks.
The word Pancit is derived from the Chinese term “pian i sit” which means convenient food. The Tagalog word Palabok means “spiced” referring to the orange color of the dish which it gets from annato seeds. It has a toppings of fried garlic, chopped green onions, cut wedges of hard-boiled eggs, cubed tokwa (beancurd or tofu), pork and cooked prawns, flaked tinapa (smoke fish), pieces of chicharon (pork crackling or rind), and a little squeeze of calamansi (lemon juice) all over.
Last Month I ate at Jollibee a very popular Filipino fast food joint. I ordered Pancit Palabok, it tasted so good! I thought why not make some at home with my own recipe. My recipe is yummier! I’m sure you gonna love this.