A perfect ending to a sumptuous meal at Jo's Chicken Inato is their "gourmet" version of this Pinoy smorgasbord dessert. Aptly called Buko Halo, it comes in a coconut shell with all the coco meat mixed with all the ingredients like saba, kamote, gelatin, ube halaya, rice crispies, ripe jackfruit, milk and their home-made ice cream. The sugar comes separate, which I like since, I'd always request not to have one in other restos. This big serving of buko halo costs PhP75 (if my memory serves me right) but the taste memories it bring back - the college years where it become out sort of hang-out, is priceless!
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