• 3
Print Recipe

Ingredients

1 whole MAGNOLIA CHICKEN
1 kg pork bones
1/2 kg shrimps, reserve meat and pound head, add 1 cup water then strain
12 cups water
MOLO BALLS:
1 kg MONTEREY GROUND PORK
1/2 kg shrimp meat
4 stalk spring onions, chopped
2 tsp soy sauce
1 tsp pepper
1 tsp sugar
4 pc MAGNOLIA BROWN EGGS and to remaining egg beat with 1 tbsp MAGNOLIA ALL PURPOSE FLOUR
1 pack molo wrappers
SOUP ASSEMBLY:
1 tbsp crushed garlic
1 tbsp DARI CREME CLASSIC
1 tbsp MAGNOLIA NUTRI-OIL
iodized fine salt to taste
pepper to taste

Procedure

  1. Boil chicken, pork bones and strained shrimp juice. Remove scum. When shrimps and chicken are cooked, remove from broth and shred chicken. Strain broth. Set aside.
MOLO BALLS:
  1. Mix ground pork, shrimps, spring onions, soy sauce, pepper, sugar and 3 eggs, Place about 1/2 teaspoon of the mixture in the center of the molo wrapper. Gather the corners together and twist. Seal wrappers with egg flour mixture.
SOUP ASSEMBLY:
  1. In a pot, sauté garlic in margarine and oil mixture until golden brown. Add boiled shrimps, shredded chicken, and strained broth. Season with salt and pepper to taste. Bring to boil.
  2. Drop in molo balls to boiling broth mixture then turn heat off.
Tip: Top with fried kutsay leaves and fried garlic.Makes 10 to 12 servings.

Comments

Be the first to comment on this recipe! But you must login first.