March 23, 2012
This dish is a specialty of the Visayas region of the Philippines. The secret to this dish is a good, tasty broth which forms the base of the soup. Preparation can be lengthy so allow ample time to cook and prepare it before serving.
Molo Soup Ingredients:
500g (3 cups) ground pork
100g (3/4 cup) canned water chestnuts, finely chopped
250g (4 oz) small prawns, peeled
50g (1/4 cup) finely chopped spring onions (scallions)
2 tbsp soy sauce
1 pack wonton wrappers
2 tbsp oil
1 medium onion, finely chopped
3-4 cloves garlic, finely copped
2 liters (8 cups) chicken broth
250g (8 oz) chicken breast fillet, sliced into strips
2 tsp patis (fish sauce)
Molo Soup Procedures:
1. In a mixing bowl, combine ground pork and water chestnuts. Chop half of the prawns coarsely and add to the bowl (set aside remaining prawns). Mix in half of the spring onions, the egg and soy sauce.
2. Spread wonton wrappers on a clean work surface and fill each one with about 1 tablespoon of the pork mixture. Brush the edges of the wrappers with a little water and press edges together to seal. Set aside.
3. Heat oil in a casserole. Saute onion until transparent, then add garlic and saute until fragrant. Pour in chicken broth and bring to the boil, then drop in the filled wonton wrappers. Simmer 10 to 15 minutes.
4. Add the chicken and continue simmering until chicken and pork mixture are completely cooked. Stir in the reserved prawns. Simmer until prawns are fully cooked. Season with patis and garnish with remaining spring onions.