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Ingredients
| FOR MOLO |
|
| 1/4 kg |
Lean ground pork |
| 1 small |
Carrot, grated |
| 1 pc. |
Onion chopped |
| 4 cloves |
Garlic Minced |
| 1 pc. |
Egg beaten |
| 4 Tbsp |
Flour |
|
Wanton wrapper, store bought |
|
Salt and Pepper |
| FOR MOLO SOUP |
|
| 1 pc. |
Onion chopped |
| 4 cloves |
Garlic chopped |
| 1 cup |
Chicken meat, boiled and shredded |
| 1/4 cup |
Chicken gizzard, boiled and diced |
|
Oil for sauteing |
|
Spring onions for garnishing |
|
Salt and pepper to taste |
| FOR CRUSTED MOLO SOUP |
|
| 8 slices |
Gardenia High Fiber Wheat Raisin Loaf |
| 8 tsp |
Lite butter spread |
| 8 slices |
Lite cheese singles |
|
Ground oregano, store bought |
Procedure:
For Molo:
Combine all the ingredients in a bowl. Mix until well blended. Add salt and ground black pepper to mixture according to taste. Scoop about 1 tablespoonful of filling and place into the center of Molo wrapper. Dab water into edges and seal the molo wrapper. Repeat procedure for the remaining mixture. Set aside.
For Molo Soup:
Saute garlic and onions in oil. Add cooked chicken and gizzard. Pour in chicken broth. Bring to a boil. Place in Molo wraps and allow to cook over medium heat for 15 minutes or until molo wraps are cooked. Add spring onions in the soup.
For Crusted Molo Soup:
Ladle molo soup in an oven proof soup bowl. Cover with one slice of bread. Spread about a teaspoon of butter on top of bread. Place sliced cheese on top. Put a dash of ground oregano on top of bread. Put into a pre heated oven (220°C) for about eight minutes or until the cheese melts. Serve.
Amount per recipe: P355.38
Amount per serving: P44.42
Serves: 8 crusted molo soup
Nutrition Info per serving:
Calories: 497kcal
Carbohydrates:44g
Protein: 29g
Fat: 22g
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