Pancit Molo Recipe

• 1 whole chicken
• 4 cups water
• 1/4 kilo shrimps
• 1/2 kilo ground pork
• 1 piece onion, chopped
• salt and pepper
• 2 beaten eggs
• 50 pieces molo wrapper
• 2 tablespoons cooking oil
• 2 teaspoons garlic
• 1 piece onion, chopped
• 1 piece chicken cube
• 4 cups water
• salt and pepper
• atchuete oil
• spring onions, chopped
• fried garlic bits

In a pot, put chicken and water. Simmer for about 45 minutes. When chicken is cooked, remove from stock and shred into small pieces. Discard the skin. Set stock aside.

Shell and devein shrimps, chop. Put shrimp heads in mortar and pestle and pound heads until crushed. Put about 1/4 cup water and mix well. Strain off shrimp juice. Set aside.

Mix ground pork, 1/2 of the chopped shrimps, onions, seasonings and eggs. In each molo wrapper, put a teaspoonful of meat mixture and wrap. Arrange each wrapped molo in a tray.

Heat cooking oil and sauté garlic and onions. Add the other half of the chopped shrimps, flaked chicken, shrimp juice, chicken broth and water. Season with salt and pepper. When water is simmering, drop wrapped molos one at a time. Stir. Simmer until molo is cooked. Add atchuete oil.

Garnish with spring inions and fried garlic bits. Serve hot.