I learned how to make pancit molo today.

Hi Barb

That sounds really good, could you give a recipe/directions for it, I love soup & would like to try this

Thanx

This is so good. ""Prolly"" my favorite...

I've heard of pancit before. I didn't know what it was.

On 12/17/2014 HonnyBrown said:

I've heard of pancit before. I didn't know what it was.

Pancit is a Filipino noodle dish made with rice or egg noodles with vegetables and protein. It's similar to Chinese chow Mein. It is mostly served during special occasions. A favorite tradition is to eat a noodle dish for one's birthday since noodles signify long life. Below is a recipe for Pancit Bihon, the traditional Filipino favorite. ---- Pancit Bihon Recipe Serves: 8 Serving size: 8 Cuisine: Filipino Recipe Ingredients 1 lb pancit bihon (Rice Noodles) ½ lb. pork, cut into small thin slices ½ lb. chicken, cooked, deboned, and cut into thin slices ? lb. pea pods or snow pea 1 cup carrot ½ small cabbage, chopped 1 cup celery leaves, chopped finely 1 medium sized onion, chopped ½ tbsp garlic, minced 1 pc chicken cube 5 tbsp soy sauce 3 to 4 cups water Instructions In a large pot, Saute the garlic and onion Add the pork and chicken then let cook for 2 minutes Add the chicken cube and water then simmer for 15 minutes Put in the carrots, pea pod, cabbage, and celery leaves and simmer for a few minutes Remove all the ingredients in the pot except for the liquid and set them aside In the pot with the liquid in, add the soy sauce and mix well Add the pancit bihon (makes sure to first soak it in water for about 10 minutes) and mix well. Cook until liquid evaporates completely Put-in the vegetables and meat that were previously cooked and simmer for a minute or two Serve hot. Share and enjoy!

Pancit Molo

To make the dumplings, she cooked a pound of sausage ( She used mild sausage in a tube), but don't brown it. Drain off the grease and put in 1/4 of an onion, chopped. Put a dab of the filling on a square wonton wrapper, sealing the edges with water, folding like a triangle. She then took the two sides and folded them towards the back of the dumpling, pinching them together. Sorta hard to explain, easier to see her doing it. Make dumplings til you run out of filling. Set aside.

Bring about 3 to 3-1/2 quarts of water to a boil, add a chicken thigh and leg to cook. When it was done, she shredded the meat, put it back in the pot with 4 T of soy sauce and 2 chicken bouillon cubes. (I'd use 2 t of Chicken Better than Bouillon). Put in all the dumplings, one by one. Cut the heat down, put on a lid and cook for 15-20 minutes, til the dumplings are soft. It is filling and good. That's is!!

Thanx Barb, will be doing this soon after Christmas