I got these mangoes from Mr Eugene Jamerlan whose farm in Brgy. Tagsing, Santa Barbara has this Sefaida variety of mango. According to Sir Eugene, this Sefaida from Mindanao is closer to the Thai Golden Arm and Vietnamese Nam Doc Mai. Its bigger than the usual mango we all are familiar with and yet it has a very tiny seed. I'll have to wait for the other mango to ripen to see how it will look and taste like. This green mango tastes like the familiar "Indian mango".
It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang