Dale Talde, chef & owner of Goosefeather in New York, is making pancit molo, a comforting Filipino wonton soup that he learned …
Check on YouTube
Make Pancit Molo, A Savory Filipino Wonton Soup
Dale Talde, chef & owner of Goosefeather in New York, is making pancit molo, a comforting Filipino wonton soup that he learned …
Check on YouTube
Sarap
nice
My family usually adds shrimp heads to the broth and mush em with a wooden spoon before adding the liquid for extra flavor.. sometimes we also slice a few pieces of molo wrapper with no filling and drop it with cooked shredded chicken. Yum
My mom makes it the same way way too xcept that she would buy extra molo wrapper and cut them into strips like noodles and add them to the soup.
I love this soup but I never make it myself. Always just buy it from panciterias haha. The same way I never make my own lumpia! Too much work!!!
The ones I made always split, meaning the filling and the wrapper fall apart. So I just made my molo soup with the filling and the wrapper separate when cooking, call it a lazy-molo soup if you will.
Namit gid ang pancit molo🤤
what is a Taipei personality?
I miss Filipino food . Lumpia, chicken and pork adobo .
Despite the economic downturn,I'm so happy☺️. I have been earning $ 60,000 returns from my $7,000 investment every 13days.
Cantonese wontons better. Ginger water chestnuts coriander shiitake pork mince marinaded in soy garlic sugar. Also use egg whites to bind not water. Sorry FILO’s.
It's not filipino, it's ilonggo.
Wow! Nice one! Lovit!
I'm with you about the ginger!
i love that you put ginger in your stock. it helps lessen the fishy, "malansa" taste of the shrimp
It's wonton NOODLE soup. Pancit literally translates as "noodles"
The wontons are called Molo Balls in Iloilo that's why its called Pancit Molo.
We usually add shredded chicken and the balls are wrapped differently. We eat them with puto cakes as wel
This thumbnail makes me not want to eat this
I use shrimp and pork for the filling, but I use shrimp heads and shells, pork rib bones, and whole chicken for the broth. The boiled chicken and the pork meat from the ribs are shredded and added back to the soup along with cut up wonton wrapper. I also add loose shelled shrips. Like Dale said there has to be that layer of fat on top of the soup and that is provided by the skin from the chicken and fat from the pork ribs. One instruction from the olds was that if it does not have an orange hue you did not use enough shrimp shells and heads. I have seen variations where they add evaporated milk and or stir in beaten eggs to give the already very rich broth a thicker mouth feel. The molo balls can be deep fried and frozen and can last months. Or just served with sweet and sour sauce 😋
You can poke a hole to let out the steam, so it cools down quicker.
Chicken Inasal next pls.
Sir Dale Talde!!!
Dang, now I’m craving Pancit Molo Soup. We have some Molo Balls ( the wantons) (store bought from Molo, it’s a district in the city where the dish is from) in the fridge but we couldn’t make the soup hahahah.
But yeah dude, no ginger 😂 still that soup looks delish!
Imagine a street food icons video like " The fried chicken king of New Mexico "
Ang alam ko pancit molo ung iba my strands ng manok na hinimayhimay pru walang luya un
Yes no ginger
Doesn't cooking the wonton in the broth make the broth thicker because of the flour on the wonton skin?
I've never tried this, hmm I wonder if my mom knows how to make this.
Суп из пельменей, а восторга на целый выпуск…
I've never heard of this dish and I'm filipino. But I've definitely had this dish since my dad loves chinoy (filipino-chinese) cuisine. I just don't remember them being called pancit molo on the menus since they usually just called wontons.
Dope son!
Looks awesome! Dale, where'd you get that hoodie?
Your pancit molo sucks!!! And, your mother is VERY right! NO GINGER IN THIS SOUP! (EVEN IN ALL CHINESE BASED NOODLE SOUP!!!) GEES!!! ANO NALUTO MO, TAHO? KULANG PA SA PANCIT ANG LUTO MO!!! THIS IS THE GREAT EXAMPLE OF FOOD/RECIPE ALIENATION…
Pfffff I was getting mad at him. Respect your mothers recept or don’t do it at all. All your own twists
This recipe is totally influenced from the chinese way of cooking which involves the ginger…making the pancit molo more fusion…should be called the Asian Molo
juice in shrimp heads will make more umami flavor.
Im Filipino and can cook 95% all of the most common Filipino recipes but man pancit molo is definitely something you eat in restaurants or panciteria.
The thumbnail made me not want to watch this
As a batangeño grow up eating this kinda wierd that my friends don't know this dish then I just remember this is from iloilo whare my grand parents are from. every time my relative coming to visit they bring us some bags of molo noodles