Today is the annual fiesta of the district of Molo, Iloilo. Now who isn’t excited during this time of the year? The carnival and fair in the plaza, the flair and grandeur it brings, and of course, the FOOD! It is even made more special when the place is renowned for its gastronomic and cultural heritage.
Known as the “Athens of the Philippines”, the district of Molo has provided leaders, statesmen and a lot more prompting scholars before to compare it to what the Greek capital has provided the western civilization. But it also has provided culinary contributions that make every Ilonggo, where from Molo or not to be proud of.
A Chinese soup adaptation that has conquered the Philippine gastronomy is the district’s foremost contribution. Pancit Molo is among the most loved soups in the country and for Filipino abroads. It is more of a homemade delight that every household has its own unique recipe and no restaurant even in Molo itself can claim to have the best bowl of pancit Molo. Giants in the food industry like Jollibee, Goldilocks and Max’s even concocted it for their own menu!
And then there’s Molo’s bread and cookies industry that is said to have spawned from the building of the magnificent church of St. Anne. It is said that while the egg whites were used as bonding agent in the materials used to erect the church the egg yolks used to create scrumptious cookies and biscuits that eventually gave birth of one of the country’s oldest bakeries, Panaderia de Molo.
Nothing much has changed in the way these goodies are made; they are still made by hand using some decades old methodologies and gadgets. One can enjoy galletas, banadas, rosquetes, hojaldres, barquillos, kinamonsil, kinihad, principe and a whole lot more just like Ilonggos in the past generation have.
Then there’s Molo County Bakeshop which also makes a variety of biscuits and others claim to have tasted a good pancit Molo in the food shop. This still I have to try myself but not today, since it’s a fiesta there a lot of food to choose from. Maybe some other days and definitely be blogging about it as soon as I have my first sip of the soup and bite of the pancit Molo ball.
Known as the “Athens of the Philippines”, the district of Molo has provided leaders, statesmen and a lot more prompting scholars before to compare it to what the Greek capital has provided the western civilization. But it also has provided culinary contributions that make every Ilonggo, where from Molo or not to be proud of.
A Chinese soup adaptation that has conquered the Philippine gastronomy is the district’s foremost contribution. Pancit Molo is among the most loved soups in the country and for Filipino abroads. It is more of a homemade delight that every household has its own unique recipe and no restaurant even in Molo itself can claim to have the best bowl of pancit Molo. Giants in the food industry like Jollibee, Goldilocks and Max’s even concocted it for their own menu!
And then there’s Molo’s bread and cookies industry that is said to have spawned from the building of the magnificent church of St. Anne. It is said that while the egg whites were used as bonding agent in the materials used to erect the church the egg yolks used to create scrumptious cookies and biscuits that eventually gave birth of one of the country’s oldest bakeries, Panaderia de Molo.
Nothing much has changed in the way these goodies are made; they are still made by hand using some decades old methodologies and gadgets. One can enjoy galletas, banadas, rosquetes, hojaldres, barquillos, kinamonsil, kinihad, principe and a whole lot more just like Ilonggos in the past generation have.
Then there’s Molo County Bakeshop which also makes a variety of biscuits and others claim to have tasted a good pancit Molo in the food shop. This still I have to try myself but not today, since it’s a fiesta there a lot of food to choose from. Maybe some other days and definitely be blogging about it as soon as I have my first sip of the soup and bite of the pancit Molo ball.Happy Fiesta, Molo!