PANCIT MOLO


Filling:
1/4 kilo ground pork
1/4 kilo prawns, shelled and finely chopped
2 medium size onion, finely chopped
2 eggs yolks
1/4 cup spring onion, finely sliced
garlic finely minced
1/2 cup water chestnuts or singkamas, finely minced
1 tsp. salt
1/4 tsp ground black pepper
wanton wrapper

Stocks:
1 to 1 1/2 kilo chicken
15 cups of water
2 tbsp garlic minced
2 medium size onion chopped
2 tbsp cooking oil
1/4 kilo prawns, shelled and deveined

fish sauce to taste
ground black pepper
1/2 cup spring onion, finely chopped

For filling, combine all the ingredients, and mix well. Scoop 1 tsp of filling onto each wrapper and fold two corners opposite each other and then press the two other corner to seal like a pouch. This is now the wanton filling. For the stock, boil the chicken in water until tender and remove the meat from the bones, cut into serving pieces and set aside.

Saute the garlic and onion in oil add chicken meat, chicken stock and prawns, bring to a boil, season with fish sauce and pepper. Drop the wanton into the boiling stock and cook for 10 minutes. Serve hot. Garnish with spring onion.

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