Chinese Dishes

Chinese cuisine is widespread in all parts of the world. It has become increasingly popular even in Western countries such that Chinese foods are readily available in restaurants. An addition to Filipino cuisine is the Chinese influence which is evident in our noodle dishes. In fact, in every part of the country there are a number of Chinese restaurants. Filipinos love pansit canton evidenced by the different brands sold on the market. Second, arrozcaldo for merienda is our very own version of Chinese congee. Third, siopao is the Filipino version of Chinese baozi. Last is hopia with monggo or pork or even ube fillings.

Pansit molo is a specialty noodle dish in Molo, Iloilo. Molo is a Filipino adaptation of wonton noodle soup. Make your own pansit molo using this recipe listed below.
Pancit Molo

cooking process

Ingredients:
BROTH:
•    2 tablespoons cooking oil
•    3 gloves garlic, minced
•    1 onion, minced
•    4 maggi pork broth cubes, dissolved in
•    8 cups water
•    4 slices cooked ham, chopped
•    1 celery stalk, minced
•    ¼ cup spring onions, chopped
FILLING:
•    ¼ kilo ground pork
•    100 grams shrimp finely chopped
•    ½ cup onion, minced
•    1 egg slightly beaten
•    ¼ cup carrots, minced
•    ¼ cup singkamas, minced
•    salt and pepper to taste
•    molo wrapper

TOPPING:
•    fried minced garlic

Procedure:
Combine all filling ingredients in a bowl. Wrap about 1 teaspoon of mixture in each wrapper. Heat oil in a pan, saute garlic and onions. Pour in broth and bring to boil, then add in molo with ham and celery. Cover and simmer for 10 minutes. Serve hot topped with spring onions and fried garlic.
Recipe source: http://www.recipesdatabase.com/recipedetail.aspx?id=1021

Pancit Palabok

Ingredients:
SAUCE
•    ½ kilo miki noodles
•    ½ kilo small crabs
•    5 cloves garlic, minced
•    1 onion, chopped
•    2 tablespoons of achuete oil
•    2 tablespoons of patis (fish sauce)
•    4 tablespoons of cornstarch, dissolved in water
•    1 tablespoon of MSG (vetsin)
•    1 ½ cups of water
TOPPINGS
•    cooked shrimp
•    squid adobo, sliced into rings
•    pork chicharon
•    spring onions, chopped
•    hard-boiled eggs, sliced
•    fried minced garlic
•    fresh kalamansi, sliced
Procedure:
•    extract the crab meat and set aside
•    pound crab and extract juice on 1 ½ cup of water
•    on a pan saute garlic and onions until brown then add crab meat, crab fat and extracted crab juice.
•    add patis and MSG. Cover the pan and bring to boil, simmer for 10 minutes.
•    add cornstarch and continue stirring until thick.
•    boil water on a separate pan and dip miki noodles for 5 minutes or until cooked.
•    drain and put on a platter with palabok sauce and garnish with toppings.
Recipe source: http://www.filipinofoodrecipes.net/pansit_palabok.htm