Chicken & Corn Molo Soup

Molo dish is a long time favorite in my family.  Long before instant molo wrapper was invented, my brothers and sister had come to like it very much.  I remember how my parents worked hard together just to make the molo wrapper from scratch.  We call the dish Pansit Molo.  It was an ancient family recipe.  The recipe was tedious to cook then, that’s why it was only served during special occasions.  Hence, we are accustomed to have it on special day only.

But thanks for instant food!  Molo wrappers now are available right away in any market.  I can cook the dish anytime I want it.  However, the old recipe still requires more time to prepare and cook.  That became my dilemma.  So, I tried to simplify the old recipe.  Now I can share it with you!

 
Ingredients:
300 g Ground Pork Sirloin (Lomo)
60 g Knorr Chicken & Corn Real Chinese Soup
1 pack 2x2 Molo Wrapper (approx.100 pcs)
2 pcs. Medium Egg (separate eggyolk & white)
1 tbs. Cornstarch
2 tbs. Melted Butter
2 tbs. Canola oil
1 pc Medium Onion (minced)
2 cloves Garlic (minced)
1 tbs. Oyster Sauce
2 tsp. Salt
1 tps. Brown Sugar
Powdered Black Pepper (for seasoning)
Onion Spring (chopped)
2 liters Water

Procedure:
Molo Filling

1. In a mixing bowl, combine ground lomo, egg yolk, cornstarch, pinch of pepper & 1tsp.salt.  Mix thoroughly.
2. Put one piece of molo wrapper on a saucer.
3. Put small amount of meat filling in a corner of the wrapper.
4. Roll the wrapper until ¾ only leaving a small triangle.
5. Wipe each edge of the wrapper with egg white (albumen).
6. Fold each edge following the triangular shape to seal the meat.
7. Repeat the process until all meat are wrapped.
8. If there’s excess wrapper, cut itinto small pieces (wrappers must loosely separate from each other beforecutting)
9. If there’s excess meat, form it into small balls.

        (see Molo Wrapping)

Soup

1. In a mixing bowl, dissolve Knorr Real Chinese Soup in 500ml water. Stir & leave no lumps.
2. In a sauce pan, heat oil over medium fire.
3. Add butter then sauté onion & garlic.
4. Add 1.5 liters water and bring to boil.
5. Pour in the dissolved soup and stir continuously until it boils again.
6. Add oyster sauce & 1tsp.salt.
7. Add the molos (& meat balls and cut wrappers).  Gently stir.
8. Simmer the soup for 3 minutes or until most of the molos float.
9. Whisk the leftover egg white.
10. Pour gently into the soup while stirring.
11. Remove from fire and season to taste.
12. Garnish soup with spring onion.  Serve while hot.

Makes 6-8 servings.

Tip:  Don't let molo wrappers expose to air while wrapping.  The wrappers will harden and difficult to wrap the meat.

PS I ♥ U

I love pork and I love shrimp.  But I usually cook them separately.  One day I was thinking...what if I combine pork & shrimp in one recipe?  Ingredients started to run into my mind.  Different ingredients keep popping since then.  "Gotta cook it soon!" So, I'll stop wondering how it tastes.  PS I♥U is one of my original recipes.  I guess my first try was successful coz my family loved it.

Ingredients:
200 g. Pork Lomo (sirloin) cut into thin bite size
250 g. Tiger Shrimp (shelled & deveined)
½ cup Evaporated Milk
½ pack Knorr Cream of Corn (80g/pack)
1 tbs. Tomato Paste
1 tbs. Oyster Sauce
½ cup Cornstarch
2 cups water
2 tbs. Grated Cheese
1 pc. Medium Carrot (diced)
1 pc. Medium Red Bell Pepper(diced)
1 pc. Medium Green Bell Pepper(diced)
1 pc. Medium Onion (chopped)
2 gloves Garlic (minced)
Cooking oil for deep frying & sautéing
Salt & Pepper for seasoning

Procedures:

1. Drench pork into cornstarch and deep fry until golden brown.  Set aside.
2. Pre-heat 1 tbs. cooking oil on non-stick pan and cook shrimp until shrimps equally change color. Set aside.
3. Mix water & cream of corn in a sauce pan and simmer it over low fire until sauce thickens. Set aside.
4. In a wok, sauté garlic & onion then add carrot & tomato paste. Toss & turn until paste is well distributed.
5. Lessen the heat and add milk.  Simmer for 1 minute while continuously stirring the sauce.
6. Add the cream of corn, oyster sauce & bell peppers.  Simmer for another minute.  Continue stirring.
7. Add the pork and shrimp then stir.
8. Add the cheese and stir.  Season to taste.
9. Serve while hot.

Makes 4-5 servings.

Pasta ala Kikay

It's my version of Carbonara and/or Alfredo.

Ingredients:
1 pack           Flat Noodle or Linguine / Spaghetti Pasta 450g
1 can             Campbell’sCream of Mushroom 290g
1 tetra pack   Nestle All Purpose Cream 250ml
½ cup            Evaporated milk
½ cup            Water
3 slices          CDO Sweet Ham* (cut into cubes)
3 strips          Bacon
1 pc              Onion (medium & chopped)
2 cloves        Garlic  (minced)
2 tbsp.          Butter (melted)
3 tbsp.          Olive oil
                    Salt & pepper

*Tuna can be analternative.  If you use canned tuna, combine it with other wet ingredients but don’t add water anymore.


Procedure:

1. Cook noodle/pasta as directed, drain & set aside.
2. In a mixing bowl, combine all wet ingredients (cream of mushroom, all purpose cream, evaporated milk & water).  Stir and mix thoroughly.
3. Heat oil in a sauce pan & cook bacon until brown then remove & set aside.
4. Using the same sauce pan & oil add the butter then saute garlic & onion.
5. Add the ham and stir well until ham is lightly brown.
6. Pour into saucepan the white sauce mixture and stir well.
7. Simmer the white sauce 3-5min with constant stirring.
8. Remove from fire when the sauce thickens.
9. Season to taste with salt & pepper.

 How to Serve:

1. Chop bacon into bits.
2. Set the noodle/pasta on a serving platter.
3. Pour sauce on top of the noodle/pasta.
4. Top the pasta with bacon bits.

Serving:  5-6

Pork Binagoongan (Pork w/ Shrimp Paste)

                           
I have no idea on how to cook pork binagoongan.  When my family eats in Filipino restaurant, we don't order it because of the kids.  It might be spicy or too tasty for them.  But somehow at the back of my mind, I really want this dish.  Somehow I'm thinking...I gotta try to cook pork binagoongan.

My hubby liked it! Though he doesn't like cocomilk based dishes much, somehow he liked my version.  I think my first try was a success. 

I hope you'll love my version when you try cooking it too.
                                              
                               

Ingredients:
500g Pork Kasim (menudo cut)
½ cup Bagoong Guisado
1cup Cocomilk
5 tbs. Cane Vinegar
5 tbs. Soy Sauce
2 cups Water
1tps. Brown Sugar
1 medium White Onion (minced)
2 gloves Garlic (minced)
1 medium Ladyfinger Pepper “Siling Pangsigang” (sliced diagonally)

Procedures:

1. In a sauce pan, put water & pork.  Bring to boil then remove bubbles.
2. Add vinegar, garlic & onion. 
3. Simmer until pork tenders & water lessens with occasional stirring.
4. Add cocomilk, soy sauce, & brown sugar.
5. Simmer until cocomilk produces oil with occasional stirring.
6. Add bagoong guisado & ladyfinger pepper. Stir well.
7. Serve while hot.

 Makes3 – 4 servings.
Tips:  You can serve it on a sizzling plate.  And you can add chilli pepper for more spicy taste.

For more recipes, visit Luto ni Kikay home page.

Eggplant Burger

My kids don't love veggies so much.  Thus, I find ways to trick them when it comes to preparing food.  And one of my trick foods is eggplant burger.  When my kids first tasted it, they never thought that it was eggplant.

Ingredients:
3pcs.      Eggplants (medium)
3pcs.      White Eggs (medium)
1tbs.      Chicken breading mix / powder
             Cooking oil for frying

Procedures: (see video)
1.      In a mixing bowl, beat the eggs and add the breading mix.  Then mix thoroughly until the powder is combined well with the beaten eggs.  Set aside.
2.      Put holes on the eggplants using fork then broil.  Broil until the eggplants’ skin turned evenly black but do not overburned.
3.      Peel off the skin of the broiled eggplants and cut off the stem.
4.      Put the peeled eggplants into the eggmixture.  Cut and/or shred the eggplants using two forks while mixing them thoroughly.
5.      Pre-heat cooking oil in a frying pan.
6.      Form the eggplant into the frying pan as you do to a pancake.  Fry each side until golden brown.

Makes 4-5 servings.

Tip: Do not try to deep fry the eggplant.

For more recipes visit Luto ni Kikay home page.