Promdi Chef is a late night program of TV 5 and combines gastronomy with travel. It's initial run featured a Visayas leg of it's gastronomy tour with an Ilonggo Chef Jomi Gaston of Bacolod City as the "promdi chef". Iloilo was featured in its last two episodes and fortunately for us who haven't caught their previous episodes, one of the shows's staff, an Ilongga named Fiona Borres, uploaded some of their episodes.
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