Molo Soup
I admit, this recipe is kind of hard to do because you’ll need to create the dumplings yourself! So anyway, let’s get started.
Ingredients for the dumplings:
- 200 grams lean ground pork
- 1 medium onion chopped
- 1 small carrot, chopped
- 2 tablespoons spring onions, chopped
- thumb size ginger, finely grated
- 1/2 tablespoon soy sauce
- Salt and pepper
- 1 egg, beaten
- Molo wrapper
Ingredients for the Soup:
- 2 cloves garlic, chopped
- 1 medium onion
- 1 Knorr pork bullion cube
- 1/2 Knorr shrimp bullion cube
- 4 to 5 cups of water or pork/chicken stock
- 1 tablespoon cooking oil
- Salt and pepper
- Dumplings
- 1 tablespoon spring onions
Note: If you are using pork or chicken stock, adding pork bullion cube is optional. Also, if you are adding actual shrimps to the soup, you can omit adding shrimp bullion cube.
Procedure:
- Mix all the ingredients for the dumplings and put just enough amount of the mixture to the molo wrapper. Seal the edges by wetting the edges of the wrapper. Set aside output dumplings.
- In a sauce pot, heat oil and saute garlic until brown and onion until transparent.
- Add 4 cups of water, and shrimp and pork cubes. Bring to boil.
- Lower the heat and then add dumplings one by one.
- Wait for 10 minutes and turn off the fire.
- Season with salt and pepper according to your taste.
- Sprinkle with spring onions before serving.
Grilled Liempo
Again, there’s an inspiration behind this post =) Some weeks back, my officemate Rhenz introduced us to the goodness of Jumbo Liempo at Chiggy’s and immediately, I was intrigued at how they make such a tender and yummy liempo. I initially guessed that boiling may be the secret to such tenderness but I guess I’m wrong because when I finally cooked my own version of grilled liempo, it was tender enough even without the boiling part (too lazy to do that). This recipe is very simple and easy to make but very tasty. I am attributing my success to this very very nice ridged stovetop cast iron grill pan from Elba. Check out my pan, it has a ridged surface that produces appetising brown stripes and raises the food slightly to prevent it from sitting in fat. It also has non-stick coating so it is easy to wash. The steel wire handle folds over for convenient storage.
Here are the ingredients: • Soy Sauce • Calamansi • Optional: Salt • Pepper
1. Marinate the pork in the mixture of soy sauce, calamansi, garlic, and pepper for around 30 mins. 
2. Heat the pan to a very high temperature. Note that cast iron pans are known to be a very good conductor of heat so it is really nice for grilling. 3. Brush small amount of butter to the pan before placing the pork.
4. Cook for around 10mins before turning the pork to the other side and wait for another ten mins before turning off the fire. 