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Molo

  • Molo wrapper, 1 pack 300.0 g
  • Ground Pork, double minced 800.0 g
  • Prawns, cleaned and minced 200.0 g
  • Garlic, minced 25.0 g
  • Kuchay Leaves, thinly sliced, fine 10.0 g
  • Egg, beaten 2.0 pc
  • Black Pepper, ground 1.0 g
  • Cornstarch 50.0 g
  • Soy Sauce 30.0 ml

Broth

  • Water 2500.0 ml
  • Garlic, minced 50.0 g
  • Onion, minced 200.0 g
  • Kuchay Leaves, thinly sliced, fine 20.0 g
  • Chicken Breast, bone in, whole 500.0 g
  • Pork Kasim, diced 0.5 inches 250.0 g
  • Black Pepper, to taste
  • Soy Sauce 25.0 g
  1. Molo

    20 minutes
    1. In a bowl, mix all ingredients together until emulsified and sticky.
    2. Wrap the mixture in the molo wrapper.
  2. Broth

    60 minutes
    1. In a pot, add a little oil and sauté the garlic, onions and pork kasim.
    2. Deglaze with soy sauce and add the water.
    3. Bring to a boil and add the whole chicken breast. Cook for 45 minutes.
    4. Add Knorr Broth Base and dissolve.
    5. Remove the chicken and shred the meat.
    6. Season with pepper and add the molo one by one.
    7. Bring to a steady boil and cook molo for 3 minutes.
    8. Add the kuchay leaves and cook for 2 more minutes.
    9. Serve piping hot.