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Ground pork, wonton wrapper, shrimps, and hot soup in a bowl? Serve Pancit Molo and any rainy day will be a great day.
- 12 cups water
- 1/2 kilo medium-sized shrimps
- 1 kilo Monterey Pork Bones
- 1 whole Magnolia Fresh Chicken
- 1 tsp white sugar
- 1 tsp ground black pepper
- 4 pcs eggs
- 1 tsp Purefoods Baron All-Purpose Flour
- 1 pack molo wrapper
- 1 tsp garlic, minced
For the Shrimp Juice:
Remove the head of the shrimps then add water.
- Prepare the shrimp meat by boiling in a separate pan and remove the shell afterwards.
For the Soup:
Add pork bones, chicken meat with bones, and shrimp juice.
Allow it to boil for 1-2 hours.
Remove the floating scum on the boiling soup.
When the chicken is cooked, remove it from the pot then shred it.
- Strain the soup from to achieve a clear broth.
For the Molo Balls:
Combine the ground meat, sugar, black pepper, spring onions, soy sauce, and three beaten eggs.
Mix everything and allow it to chill for 30 minutes to an hour.
When the meat is firm, take a spoon of the ground meat and place it on a molo wrapper.
Seal it with a mixture of one egg and flour.
- After that, put the balls inside the chiller for 15 to 20 minutes.
Sauté the shredded chicken, onions, and shrimp in a pan with oil and melted butter.
Add the chicken, shrimp, and molo balls into the broth and cook for 15 to 20 minutes.
- Top it with some fried garlic and onion leaves.
Happy cooking, Foodies!
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