A week back I decided to make one for my Dear. Actually, I've been craving for it so bad that even if the main ingredient is not available, I still pushed for it. We went for a quick shopping at Carrefour to buy the ingredients and tadahhh I failed with the wrapper I bought **dang It was so stiff that when I roll it, "fasten" and secure the wrapped molo balls, it started to cracked-up. But NO, I can't accept failure; I just can't waste food (I hate it huhu). Plan B then... I went to the other supermarket; which is just a few blocks from our place. And good thing I found an alternative. They have this Thai spring roll pastry and I think it's called 'Kulit Popiah'. The texture is a good substitute for the traditional molo wrapper; so I go for it.
This is my version of the famous Ilonggo Dish 💓
Ingredients:
Ground Beef
Ground Chicken
10 pcs Prawns or Shrimp
1/2 K Chicken Liver
Spring Onion, chopped
2 Chicken Thighs for the broth
Eggs
2 Onions
12 cloves of Garlic
Soy Sauce & Fish Sauce
Dried peppercorn
Salt & Pepper to taste
Cooking Oil
Pancit Molo Balls (made from scratch 😉)
1/2 K Ground Beef
1/4 K Ground Chicken
2 Eggs
1 Onion, finely chopped
8 cloves Garlic, finely chopped
2-3 T Soy Sauce
Salt & Pepper
Combine all ingredients for the Pancit Molo Balls. Then, prepare your spring roll wrap and a small bowl for the egg white (1 egg), which will be use for securing the wrapped molo balls.
If it's your first time to make a molo balls, you can taste your mixed ingredients by getting a portion fried. In that way, you still have time to alter the flavor.
How to wrap your Molo Balls 👌
Place a small portion of the meat mixture in one corner (quadrant) of the spring roll wrap. Roll until you reach the middle section. Take each corner across each other and fold the wrapper towards the center forming a triangle. Your molo balls should look like this
👇
#photonotmine
You can cook your molo balls straight away or you can refrigerate it for 3-4 days. That's how long I keep mine before I fully consumed it. Besides, you can have it cooked in several ways; it can be steamed or fried same as dumplings and spring rolls.
For the Chicken Broth:
Put 3-4 cups of water in a pot. Add 2 chicken thighs and 10 pieces of Prawns or shrimp head. Let boil and turn off heat for cooling. Discard the shrimp heads and take away the chicken for shredding.
How to cook your Molo Soup?
Put 1T of oil in a deep cooking bowl; then sauté 4 cloves of garlic and 1 onion (both should be finely chopped). Once the onion becomes translucent, add the chicken liver and the shredded chicken. Mix well and add a tablespoon of fish sauce. Once the liver is well cooked, add the peeled shrimp or prawns.
Now, it's time to add the chicken broth we made out of scratch!
This time, turn your heat to medium level and let it boil. Once boiled, add the Molo Balls, a teaspoon of dried peppercorn and the spring onions. Continue boiling over low heat until your molo balls is cooked and the soup turns into a slightly thick consistency (I like mine that way).
Maybe you wonder how your soup will thicken? That's because of the chicken liver added to the dish 😉
** note: if you do not eat chicken liver, you can opt not to add it.
To adjust the flavor to your liking, add a tablespoon of soy sauce, salt and pepper.
I'm glad my Dear loves the dish so much. He had it as his packed lunch as well. We shared it to our friends and guess what? They love it too. It got wiped out in a sec. haha
My Dear's packed lunch... fried brown rice in egg and garlic, banana and my Pancit Molo Soup 😀
We made some into spring rolls too 😊😋
ENJOY MY dearS
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