A bowl of Pancit Molo

As the rainy season continues and the "ber" months usher in longer and colder nights, there is nothing like waking up to the homemade goodness of Pancit Molo. Named after one of Iloilo City’s districts, Pancit Molo is one of the more identifiable pancit dishes in the country. It stands out uniquely among the noodle dishes mainly because of its non-traditional pancit look. It is a derivative of the Chinese wonton (filled dumplings) made into a soup.

What makes the pancit Molo different from fro mall the other pancit dishes is that the Molo wrapper used to wrap the filling is not cut into thin noodle strips but is a rolled square sheet of pasta dough used to encase the ground meat filling. Just like the Italian ravioli or tortellini which hare classified as pasta, pancit Molo, by virtue of its wonton wrapper is classified as a noodle.

The filled dumplings used for this soup often use ingredients such a ground pork, chicken and/or shrimps that are mixed together with vegetables like garlic, onions, carrots, leeks (or chives or even that aromatic and flavourful kutsay), parsley or coriander. Other recipes mention the addition of other ingredients such as tajure (fermented soy bean mash), minced Chinese ham, chopped Spanish chorizos (sausages) and water chestnuts or singkamas (jicama). The mixture is then bound with eggs and seasoned (usually with salt and pepper) before being wrapped individually in wheat of rice flour won ton wrappers.

Excerpts taken from Food Magazine

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