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Pancit Molo


Another delicacy named after one of Iloilo City's districts, Molo. This Ilonggo soup, obviously rooted from the Chinese, is often described as a feel good soup. When I tried making one in the office before, it instantly became a hit. Unlike its more famous "cousin", La Paz batchoy, I couldn't name a restaurant that serves an authentic pancit molo even in Molo district itself.



Its more of a homemade specialty and that's why we often serve this one at home during fiesta, when we have visitors or just during times we feel like eating one.
Most of the time we make around 2 kilos of pancit molo filling and keep them in little packages. Some of which ended up as lumpia filling or just being made into patties.

courtesy of FOOD Magazine MAY 2006 Issue

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