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Filling and Molo Preparation

  • Pork Kasim, chopped 400.0 g
  • Ground Pork 300.0 g
  • Chicken Breast Fillet, chopped 200.0 g
  • Prawns, peeled, deveined, chopped 100.0 g
  • Pepper 3.0 g
  • Garlic chives, chopped 75.0 g
  • Soy sauce 60.0 tsp
  • Sugar 20.0 g
  • Garlic, chopped 30.0 g
  • Egg 1.0 pc
  • Molo wrapper 100.0 pc
  • Egg Wash 3.0 pc

Preparation of Broth with Molo

  • Garlic, chopped 60.0 g
  • Chicken Meat, boiled and shredded 200.0 g
  • Water 5000.0 ml

Garnishing

  • Garlic, chopped, fried for garnish 20.0 g
  • Spring Onion, chopped for garnish 10.0 g
  1. Filling and Molo Preparation

    30 minutes
    • In a medium size mixing bowl, combine all the ingredients for the filling and mix very well.
    • Assemble the filling in the molo wrapper and seal the sides with egg wash.
    • Arrange the assembled molo in a food pan and cover with plastic wrap.
    • Chill the molo for 20 minutes.
  2. Preparation of Broth with Molo

    30 minutes
    • In a 8 liter sauc pot, saute the garlic and chicken meat.
    • Add the water, Knorr Chicken Broth, Knorr Pork Broth, and Knorr Chicken Powder.
    • Boil and simmer.
    • Add the prepared molo and simmer for 15 minutes.
  3. Garnishing

    • Plate the dish per serving. Garnish with fried garlic and spring onion.
    • Serve hot.