Pancit Molo
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieOne of the simplest, most popular and delicious soups in traditional Filipino cooking, pancit molo, despite the name, has no noodles in it. Called molo soup in some cookbooks, this dish is made with dumplings and meat broth. Similar to siomai soup, except that the dumplings in pancit molo are not steamed but cooked in the broth itself.
There are several versions for making pancit molo, just as there are several versions for making siomai. Some add minced shrimp to the filling; others add whole shrimps to the broth. I did neither because I am allergic to shrimps. When my family craves for shrimps, I cook them as a separate dish. I never use them as an ingredient unless I am cooking another dish that is friendlier to my digestive system.
Another way to prepare pancit molo is by adding chopped chicken meat to the broth.
You can experiment with the different variations. The basic recipe follows.
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Some related discussions...-
[...] Anyway, just as we decided to stick to a fish, chicken and vegetables diet, there was a sale at the fresh meat section of the supermarket two days ago — ground pork mix for making lumpiang shanghai. Buy one kilo, get another kilo for free. I couldn’t resist. So much savings. Besides, it’s not like we’re reverting to the meaty diet we have been used to in the past. And although the package said shanghai mix, I didn’t use the ground pork mix for lumpiang shanghai. On Tuesday, dinner was fried hito (catfish) and molo soup or pancit molo. [...]
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Saraaaaap!!!!
Connie,
Hi!
Can you give me any idea how much broth do I have to add if I’m making 40-60 molos?
Cheers!
Shane, that depends on how large your molos are.
How come most if not all recipes in this site don’t show the yield of their recipes?
i know how to make pansit molo suop, especialty po ito ng mga ilongo aside from lapaz batchoy, di no po natanong masarap rin ako mag luto ng batchoy, palabok at pansit molo.
I am in charge of a luncheon-type meal and my American friends want me to cook pancit molo again, because they thought it was yummy when they first tasted it. Question: What other dishes can be paired with the soup without making the meal heavy? This has to do with writing up a menu with Pancit Molo as the main dish. Help!
Pinsec frito
Hello,
And shame of shames, taga-Molo, Iloilo pa naman ang pamilya ko. I boiled instead of simmered the dumplings, so the siomai wrappers disintegrated and ended up thickening the soup. Oh, the taste was good, but the presentation was disastrous — all those naked pancit molo balls floating around…!
Pumalpak luto ko
Please teach me how to wrap the molo balls so they don’t unravel in the soup.
Salamat po!
hi connie! this was great! i just made this for lunch and my husband loved it so much. i added shrimp btw =)
you just really have to close the sides of the wrapper really well and try not to put a lot of filling kse sasabog talaga ang wrapper.
thanks again connie! will try your pinsec frito too.
regards!