It is quite interesting how certain merienda fares are identified with certain places in the country. For instance, there is pansit from Malabon, ensaymada from Bulacan, buco pie from Los Banos, among others. From the following recipe we will learn to cook the most popular merienda in Iloilo.

Ingredients:

• 2 pcs crushed garlic
• 1/4 kg ground pork
• 1 pc chicken breast
• 1 garlic clove, crushed
• 1 medium-sized onion, thinly sliced
• 1 garlic head, crushed and fried
• 1 tbsp ginger, cut into strips
• spring onions, cut into rings
• 3 pcs chicken cubes
• 1 liter water
• black pepper for seasoning
• cooking oil
• fish sauce to taste

Utensils:

• cauldron
• wooden spoon or ladle
• aluminum bowl
• stove

Procedure

1. Put all the ingredients (ground pork, onions and 1 tbsp of fish sauce) together in an aluminum bowl.
2. Mix the ingredients thoroughly with the help of a wooden spoon. The mixed ingredients will serve as fillings of the molo wrapper.
3. Put a spoonful of the filling into each piece of molo wrapper. Make as many as 20 pieces of wrapped molo. Set them aside while you prepare the broth for the pansit molo.
4. Heat a little amount of cooking oil in a pan and saute garlic, ginger and onions. Stir the ingredients well.
5. Next, add the remaining filling. Stir ingredients again.
6. Pour one liter of water slowly into the sauteed ingredients. Stir ingredients well and then cover the pan. Let boil fpr 10 minutes.
7. After 10 minutes, put the wrapped molo one by one into the broth. Do this carefully so that the wrapped molo will not stick together. Season broth with black pepper.
8. Add spring onions and fried garlic to the broth. Stir lightly. Reduce heat once the pieces of wrapped molo are fully immersed into the broth.
9. Makes 8-10 servings.
   

source: tlrc.gov.ph, photo from pinoyexchange.com

METHOD #1

Ingredients:

• 1 kilo ube yam root
• 1 can (14 ounces) evaporated milk
• 2 cans (12 ounces) condensed milk
• 1/2 cup butter or margarine
• 1/2 teaspoon of vanilla (optional)

Cooking Instructions:

1. On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
2. Peel and finely grate the ube yam.
3. Heat a big wok in medium heat.
4. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
5. Add the 1 kilo grated ube yam,
6. Adjust the heat to low
7. Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
8. Add the evaporated milk and continue to mix for another 15 minutes.
9. Let cool and place on a large platter.
10. Refrigerate before serving the halayang ube.

Cooking Tips:

• You may spread additional butter or margarine on top of the jam before serving.
• For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.
• Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.

METHOD #2

Ingredients:

• 1 kilo ube, boiled and grated
• 2 cups coconut milk
• 2 cups evaporated milk
• 1 ¼ cups sugar
• butter for greasing

Directions:

1. In a thick-bottomed pan, combine grated ube, coconut milk, evaporated milk and sugar.
2. Cook over medium fire until very thick.
3. Stir constantly to prevent sticking.
4. Mold in greased pans. Cool.

METHOD #3

1. Prepare 3 cups of mashed ubi, or powdered ubi mixed with water.
2. Blend this together with one cup of evaporated milk, 1 tablespoon of margarine, 1/2 cup of wheat flour and 2 cups of sugar.
3. Cook over low heat, and stir constantly for 25 minutes.
4. Before removing from heat, add lemon rind.
5. Place in a small bottles and seal tightly. Only a couple of hundred pesos worth of ingredients are needed to produced six small bottles of marketable halaya.

sources: filipinofoodrecipes.net, filfipinoheritage.com, dost.gov.ph, photo from caot.lacitycollege.edu

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It yields 52 meatballs. Good for 13-18 servings.

Ingredients:

• 250 grams lean ground pork
• 1/4 tsp fine salt
• 1/4 tsp ground white pepper
• 1 medium (35 grams) red onion, finely minced
• 10-12 cups of chicken, pork or pasta broth or combination of
• salt
  
• 1 pack (40 pcs) wanton molo wrapper
• 6 cloves garlic
• 2 tbsps sunflower oil
• 1/4 cup spring onion

Procedure:

In a bowl, combine the first-three ingredients until well-blended. Form into a small ball, about 1/2" in diameter. Put at the center of the molo wrapper. Wet lightly the sides of the molo wrapper. Gather all the edges and seal, twisting carefully. Do the same to the rest. Slice into 1" strips the excess molo wrapper and segregate.

Meanwhile, bring to boil the broth. Pound the garlic. Mince the spring onion.

In a small pan, put oil. Heat lightly. Add the garlic. Saute slowly until rich golden brown. Set aside.

Back to the boiling broth, keep it in medium heat, drop 10 pcs of molo, one by one. Cover. Cook for 4 minutes. Using a slotted spoon, remove the cooked molos carefully. Set aside. Do the same to the rest, do this by batches and do not overcrowd the pan.

Adjust taste of the broth, sprinkle with salt if necessary. Put the excess molo wrapper. Mix. Cover. Cook for a minute. Put back the molos. Lid on. Reheat lightly. Remove from fire. Add the spring onion and toasted garlic with oil.

Serve hot.

Labels: D' Cooking Mudra Recipes