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Wrap Up the Egg Molo Noodle to Make this Italian Pinoy Wedding Soup all Kitten-and-Kaboodle... !

  • Danny Peter Flores
  • Jun 11, 2021
  • 1 min read

Updated: Aug 31, 2021

Molo (meat-filled noodles): make by mixing the meat filling first and then wrap in egg noodle wrapper as in wontons dumplings for soup.


Ingredients:


Mix #1:

ground bacon pressemolo (parsley)

ground porc chives

MSG (umami) + garlic dill

soy protein powder (vegan substitute) fennel

ginger (ground) white pepper

beaten egg

corn starch


Mix#2:

ground beef pressemolo (parsley)

carrot chives

celery dill

MSG (umami) + garlic fennel

soy protein powder (vegan substitute) white pepper

ginger (ground)

beaten egg

corn starch


Mix#3:

ground shrimp

MSG + garlic

dill

pressemolo (parsley)

ginger

white pepper

beaten egg

corn starch


Stock:

chicken broth

oignon

light fish sauce

tamarind paste

lemon grass


Veggies for Stock:

green onions, chopped

carrots, medallions

celery, chopped

oyster mushrooms, sliced



Method:

-put stock together and bring to vigorous boil over HI heat

-add in the raw molo or meat-filled noodles

-add in the veggies

-gently simmer the soup mix until done for 1.15 hrs.


 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

​

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

​

#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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