November 9, 2012
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This soup dish is best enjoyed during the rainy season or when the weather is cold.

Molo Soup


For the Molo:

For the broth:

1.  In a pot, boil water then add chicken and salt. Cook for 10 minutes. Reserve the broth.
2.  Remove chicken and shred using fork. Set aside.
3.  In a bowl, combine ground pork, egg, soy sauce, sesame oil, salt and pepper. Mix until well combined.
4.  Scoop about 1 tablespoon of the  filling and place into the center of molo wrapper.
5.  Seal the edges using water or egg white in triangular shapes. Repeat for the remaining mixture.
6.  In a deep or wok, heat oil and saute garlic and onion.
7.  Add shredded chicken and season with salt and pepper.
8.  Add chicken cube and pour chicken broth and bring to a boil.
9.  Add the molos and some wrappers and simmer for 5 minutes or until molos are cooked.
10.  Sprinkle with spring onions and toasted garlic.  (I like mine with a calamansi or a few drops of lemon juice).  Serve and enjoy.

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