Chef Tatung Sarthou recently demonstrated his culinary skills at The Maya Kitchen and shared his beloved Filipino favorite dishes.
Among the dishes he prepared, I really fell in-love with his Pansit Molo recipe. And because it's been raining the past few days, I think this recipe is perfect.
Pansit Molo is a Filipino favorite from the Ilonggo kitchen. The molos are meat dumplings in garlicky chicken broth garnished with scallions.
Ingredients:
1 pack molo (siomai or wanton) wrappers
300g course ground pork (20% fat)
200g shrimps, peeled, chopped
1/2 tsp ground pepper
2 cloves minced garlic
2 tbsp MAYA All-Purpose Flour
1 tsp salt
1 pc egg
Mix all ingredients for the filling. Get one molo wrapper and put a little filling in the center. Fold the wrapper, to make two ends meet to seal. Repeat until all fillings are wrapped. Set aside.
Broth:
1 whole chicken
12 cups water
1 cup shrimp heads
1 stalk celery, chopped
1 pc carrot, chopped
1 pc onion, chopped
fish sauce and white pepper to taste
Boil chicken with other ingredients over low fire. Remove chicken skin, shred the meat and set aside. Strain out the rest of the ingredients and discard. Season with fish sauce and white pepper. Bring to a simmer and drop dumplings and shrimps, and cook for 3 minutes.
Transfer into a bowl, garnish and serve.
Good for 10 -12 pax
the kitchen goddess
Among the dishes he prepared, I really fell in-love with his Pansit Molo recipe. And because it's been raining the past few days, I think this recipe is perfect.
Pansit Molo is a Filipino favorite from the Ilonggo kitchen. The molos are meat dumplings in garlicky chicken broth garnished with scallions.
Ingredients:
1 pack molo (siomai or wanton) wrappers
300g course ground pork (20% fat)
200g shrimps, peeled, chopped
1/2 tsp ground pepper
2 cloves minced garlic
2 tbsp MAYA All-Purpose Flour
1 tsp salt
1 pc egg
Mix all ingredients for the filling. Get one molo wrapper and put a little filling in the center. Fold the wrapper, to make two ends meet to seal. Repeat until all fillings are wrapped. Set aside.
Broth:
1 whole chicken
12 cups water
1 cup shrimp heads
1 stalk celery, chopped
1 pc carrot, chopped
1 pc onion, chopped
fish sauce and white pepper to taste
Boil chicken with other ingredients over low fire. Remove chicken skin, shred the meat and set aside. Strain out the rest of the ingredients and discard. Season with fish sauce and white pepper. Bring to a simmer and drop dumplings and shrimps, and cook for 3 minutes.
Transfer into a bowl, garnish and serve.
Good for 10 -12 pax
the kitchen goddess
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