Pancit Molo

Need to know how to cook pancit molo recipe or pancit molo soup? Guess what!? This filipino food, pancit molo, has the term “pancit” or “pansit” which means (noodles) in its name but actually doesn’t use any ingredient of noodles or “pancit” in its recipe. Unlike other pancit recipe, pancit molo is not dry but souply and does not used noodles but it uses either wonton, siomai or molo wrappers.






Pancit Molo Ingredients:

1 pack molo (or siomai/wonton) wrappers
Filling

1/2 lb. ground pork
1/2 lb. shrimps, chopped
1 small singkamas (turnip), chopped finely
1 small carrot, chopped finely
1/2 tsp. ground pepper
1 tsp. salt
1 egg
Broth

2 tbsp. oil
3 cloves garlic, crushed
1 small onion, chopped
250 grams ground pork
100 grams sweet ham, chopped
100 grams shrimps, peeled
6 cups chicken broth
salt and pepper, to taste
chopped spring onions, to garnish
fried garlic, to garnish

Preparations:

Mix all ingredients for the filling. Get one molo wrapper and put a little filling in the center. Fold the wrapper, to make the two ends meet to seal. Repeat procedure to wrap all the fillings. Set aside.
In a saucepan, heat oil. Sauté garlic and onions. Add in the pork, ham and shrimps. Cook for a few minutes and then add the broth.
Bring to a boil and then drop in the stuffed molo wrappers. Season to taste. Cover and let it boil again. Reduce heat and let it simmer for a few minutes.
Serve hot. Topped with spring onions and fried garlic.
Makes 4-6 servings.

Pancit Sotanghon

Pancit Sotanghon Ingredients:

1/4 lb. sotanghon noodles
2 tbsp. cooking oil
1 medium onion, thinly slice
2 chicken breasts, deboned and sliced thinly crosswise
1 tbsp. patis (fish sauce)
1 tsp. salt
pinch of white pepper
2 cups chicken broth
1/4 cup carrots
1/2 cup sliced mushrooms
1/2 cup snow peas, sliced in 2 diagonally
3 green onions, cut 1″ long, for garnish

Preparations:

Cut sotanghon noodles into 3″ lengths. Set aside.
Sauté onion in hot oil. Add sliced chicken breasts and sauté until the meat becomes firm and white for about 5 minutes. Season with patis, salt and white pepper.
Add chicken broth. Simmer for 10 minutes. Add sotanghon noodles, cook for 5 minutes (be sure the heat is introduced slowly and you can keep the noodles from being overcooked and becomes soggy), add vegetables and cook until snow peas are done but still crisp for about 4-5 minutes. Taste and correct seasoning. Remove from heat.
Garnish with green onions.
Makes 4-6 servings.

Pancit Guisado (Sautéed Rice Sticks)

Pancit Guisado (Sautéed Rice Sticks) Ingredients:

2 lbs. chicken fryer (whole chicken)
1/4 lb. pork
3 tbsp. oil
2 cloves garlic, minced
1 medium onion, sliced thinly
1 tbsp. patis (fish sauce)
1/4 lb. shrimps, shelled, deveined and halved
1 medium carrot, cut into strips
1-1/2 cups cabbage, shredded
1 lb. bihon (rice vermicelli or rice sticks), soaked in warm water for 15 minutes and drained
1 tsp. salt
1/4 tsp. pepper
2 hard cooked eggs, shelled and quartered
2 green onions, chopped
1 lemon, cut into wedges
1 tbsp. lemon juice
1/4 cup patis, for sawsawan

Preparations:

Cover chicken and pork with water in a pot. Bring to a boil. Lower heat and simmer for 15 minutes. Remove from heat. Save 4 cups of broth.
Remove meat from chicken and slice into thin strips. Cut pork about the same size as chicken meat.
In a large skillet, sauté garlic and onion in hot oil. Add meats and patis and stir-fry for 3 minutes. Add 2 cups of broth, simmer for 10 minutes.
Stir in shrimps and vegetables, bring to a boil. Reduce heat to low and add bihon, salt and pepper. Cook stirring until bihon is tender. Add more broth (a little at a time, so it will not become soggy) if mixture becomes too dry before noodles are done.
Remove from heat and serve. Garnish with wedges of eggs, green onions and lemon wedges. For extra seasoning, mix 1 tbsp. lemon juice with 1/4 cup patis in a small bowl.
Makes 6-8 servings.

Pancit Palabok

Pancit Palabok is a Filipino noodle dish of Chinese origin. It is called palabok because the thin rice noodles are covered with a bright colored orange shrimp-flavoured thick sauce. Aside from the sauce, pancit palabok has a toppings of prawns, wedge cut hard-boiled eggs, chicharon (pork cracklings), flaked tinapa (smoke fish), fried garlic and chopped of green onions. Then finished it with squeeze calamansi (Philippine Lemon) all over.





Pancit Palabok Ingredients:

8 cups water
1 cup mongo sprouts
1 lb. pancit bihon (rice noodles) or palabok noodles
Palabok Sauce

1/4 cup atsuete (annatto) seeds, soaked in
1/4 cup water
2 cups shrimp juice
6 tbsp. all-purpose flour
1/2 cup water
salt and pepper,to taste
Toppings

1 cup cooked pork, cut into strips
2 pcs. fried tokwa (beancurd), cubed
1/2 cup flaked tinapa (smoked fish)
1/2 cup pounded chicharon (pork cracklings)
2 eggs, hard-boiled and sliced into wedges
1/2 cup shrimps, boiled and shelled
1/2 cup finely chopped green onions, to garnish
1 tbsp. fried garlic, to garnish
kalamansi (Philippine lemon)

Preparations:

1. Boil water in a pot.  Place mongo sprouts in a strainer and then add the noodles.  Drop strainer into boiling water.  Cook sprouts and noodles until soft.  Drain well.  Pour noodles with sprouts in a large platter.
2. Prepare palabok sauce: Strain atsuete water.  Add to shrimp juice and cook in a saucepan.  Disperse flour in water and add to the pan.  Bring to a boil and stir constantly.  Season to taste.  Remove from heat and pour over cooked noodles.
3. Top with pork and tokwa.  Sprinkle with tinapa and chicharon.  Arrange egg slices and shrimps on top.  Garnish with green onions and fried garlic.  Serve with kalamansi.

Bam-i (Pancit Bisaya)

Bam-i (Pancit Bisaya) Ingredients:

1 (2 lbs.) fryer chicken, cut up
1/2 cup dried tengang daga (black woodear mushroom)
8.8oz sotanghon noodles, soaked in water just to soften a little, drain
2 tbsp. canola oil
3 cloves garlic, crushed
1 onion, sliced
patis (fish sauce), salt and pepper, to taste
1 pkg. (14oz) canton noodles
2 tbsp. minced cilantro
1 hard-cooked egg, sliced

Preparations:

Boil chicken in enough water to cover. Simmer until tender. Cool and shred chicken meat. Save about 6 cups of chicken broth.
Soak tengang daga in hot water for 15 minutes and then slice. Set aside.
Sauté garlic and onions in hot oil. Add sliced tengang daga, 6 cups chicken broth and seasonings. Bring to a boil.
Stir in canton for 3 minutes and then add sotanghon, shredded chicken meat and cilantro. Cook for 8-10 minutes. Check the doneness of the noodles (be sure not to overcooked and it will become soggy).
Garnish with slices of hard-cooked egg.
Makes 8 servings.

Pancit Canton

Pancit Canton or Lo Mein is a dish of Chinese origin that becomes one of the traditional Philippine noodle dish that is mostly made of egg noodles, vegetables, chicken, pork and shrimp.







Pancit Canton Ingredients:

1/2 lb. shrimps
1 eggwhite
2 tbsp. cornstarch
2 chicken breast, deboned
3 tbsp. oil
3 cloves garlic, crushed
1 onion, chopped
2 pcs. chicken liver, cooked and sliced (optional)
patis (fish sauce), salt, pepper and soy sauce, to taste
1-1/2 cups chicken broth
1 head cauliflower, cut into floweretes
1/4 cup snow peas
1/3 cup leeks
1 small carrot, cut into rounds
2 tbsp. cornstarch, dispersed in
1/4 cup water
1 package canton noodles

Preparations:

Peel shrimps leaving the tails intact. Coat with a mixture of eggwhite and cornstarch. Slice chicken breast into strips and coat with cornstarch. Set aside.
In a wok (or large frying pan), heat oiland sauté garlic and onions. Add in chicken meat, liver and shrimps. Season to taste. Stir-fry for a few minutes.
Pour in broth and bring to a boil. Lower heat and let it simmer for 2 minutes. Add in all the vegetables. Cook until tender but still crisp. Thicken with dispersed cornstarch.
Stir in canton noodles and cook until tender.
Makes 4-6 servings.