A traditional soup dish of Western Visayas, chicken binakol, is a simple chicken soup made special by the addition of coconut water and coconut meat. Thus the broth has sweetness into it yet still savoury because of the chicken and other ingredients. Moreso, if one uses free range chicken or Bisaya as the locals call these organic fowls. It also adds more native flavour if cooking is done the traditional way, that is all the ingredients are placed inside a cleaned bamboo, covered and placed on fire. The natural juices of the bamboo adds some more uniqueness to the dish. So, how about some chicken binakol ...
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