Molo

Molo Recipe: Vegetarian Dish from Ecuador

Region / culture: Ecuador | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Molo is a traditional Filipino dish that is popular in the Visayas region. It is a comforting and hearty soup made with a mixture of ground pork, vegetables, and dumplings. This dish is perfect for cold weather or when you're craving something warm and filling.

History

Molo is believed to have originated from the town of Molo in Iloilo, Philippines. It is said to have been inspired by the Chinese wonton soup, but with a Filipino twist. Over the years, the recipe has evolved and adapted to local ingredients and flavors, making it a beloved dish in Filipino cuisine.

Ingredients

2 lb (907 g) of boiled and cooked chickpeas seasoned with salt
2 finely chopped white onions
1 tbsp of butter
1 cup of milk
salt, pepper, achiote, lettuce leaves
1 tbsp of grated cheese
2 white onions, cut into 5 cm pieces and opened to form a flower shape
2 hard-boiled eggs, sliced.

How to prepare

To prepare the Squashed Popes, start by combining butter, onion, salt, pepper, and achiote to create a refreshing mixture. Pour the mixture into the mass and mix well using a wooden spoon. Gradually add milk until a consistent and creamy mass is obtained. To assemble the dish, place a spoonful of the mixture on a lettuce leaf. Garnish with onion, a slice of hard-boiled egg, a slice of cheese, and a sprinkle of ajin.

Variations

You can add shrimp or shredded chicken to the filling for a seafood or meatier version of Molo.
For a vegetarian option, you can use tofu or mushrooms as a substitute for the meat.

Cooking Tips & Tricks

Make sure to season the broth well with salt and pepper to enhance the flavors of the dish.

- To save time, you can use store-bought dumpling wrappers instead of making them from scratch.

- For a richer broth, you can add chicken or pork bones to simmer with the vegetables and meat.

Serving Suggestions

Molo is best enjoyed hot and fresh, garnished with chopped green onions and a squeeze of calamansi or lemon juice. Serve it as a main dish or as a starter for a Filipino feast.

Cooking Techniques

To make the dumplings, place a small amount of filling in the center of a dumpling wrapper. Moisten the edges with water and fold in half, pressing to seal.

- To cook the dumplings, drop them gently into the simmering broth and cook until they float to the surface.

Ingredient Substitutions

Instead of ground pork, you can use ground chicken, beef, or turkey.

- If you can't find dumpling wrappers, you can use wonton wrappers or make your own with flour and water.

Make Ahead Tips

You can prepare the filling and dumplings ahead of time and store them in the refrigerator until ready to cook. This makes it easy to assemble and cook the dish when you're ready to eat.

Presentation Ideas

Serve Molo in individual bowls, garnished with chopped green onions and a drizzle of sesame oil for added flavor. You can also add a sprinkle of fried garlic or crushed chicharron for extra crunch.

Pairing Recommendations

Molo pairs well with steamed rice or pandesal (Filipino bread rolls) for a complete and satisfying meal. You can also serve it with a side of pickled vegetables or a simple salad.

Storage and Reheating Instructions

Store any leftover Molo in an airtight container in the refrigerator for up to 3 days. To reheat, simply simmer the soup on the stove until heated through, adding more broth if needed.

Nutrition Information

Calories per serving

Calories per serving: 300

Carbohydrates

Carbohydrates: 25g per serving

Fats

Fats: 12g per serving

Proteins

Proteins: 15g per serving

Vitamins and minerals

Molo is rich in vitamins and minerals such as vitamin A, vitamin C, iron, and calcium.

Alergens

Molo may contain allergens such as wheat (from dumpling wrappers) and eggs.

Summary

Molo is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy and satisfying meal option.

Summary

Molo is a delicious and comforting Filipino soup that is perfect for any occasion. With its flavorful broth, hearty dumplings, and nutritious ingredients, it is sure to be a hit with your family and friends. Enjoy this traditional dish and savor the flavors of Filipino cuisine.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a cold winter day, and my friend Maria had invited me over for dinner. As soon as I walked into her cozy kitchen, I was met with the most enticing aroma I had ever experienced. Maria was standing over a large pot, stirring a steaming broth filled with delicate dumplings.

"What is that delicious smell?" I asked, my mouth watering.

Maria smiled and beckoned me over. "This is Molo," she said. "It's a traditional Filipino dish that my grandmother used to make for me when I was a child."

I watched in awe as Maria expertly shaped the dough into small balls and dropped them into the simmering broth. The dumplings cooked quickly, puffing up and floating to the surface. Maria ladled the soup into bowls and handed me one, topped with a sprinkling of fresh cilantro.

I took a hesitant sip, and my taste buds exploded with flavor. The broth was rich and savory, the dumplings light and fluffy. I had never tasted anything like it before.

"Would you like the recipe?" Maria asked, seeing the delight on my face.

I nodded eagerly, and she handed me a well-worn piece of paper with the instructions neatly written out. I thanked her profusely and promised to try making it at home.

And so began my journey with Molo. I made the dish for my family that very weekend, following Maria's instructions to the letter. As the fragrant aroma filled our kitchen, I felt a sense of satisfaction unlike anything I had ever experienced. My family devoured the soup, each bowl emptied within minutes.

Over the years, I perfected the recipe, tweaking it to suit my own tastes. I added extra garlic for more depth of flavor, a squeeze of lemon for brightness, and a dash of fish sauce for umami. Each time I made Molo, it brought back memories of that first taste in Maria's kitchen.

As I grew older, I began to collect recipes from friends, family, and even strangers I met along the way. Each dish told a story, a tale of tradition and love passed down through generations. I learned to make adobo from my aunt, pancit from a neighbor, and lechon from a street vendor in Manila.

But Molo remained my favorite. It was the dish that started it all, the one that opened my eyes to the world of Filipino cuisine. I made it for every special occasion, from birthdays to holidays to simple Sunday dinners. It became a staple in my household, a dish that my children and grandchildren would request again and again.

As I write this now, surrounded by my loved ones, I realize the power of food to connect us, to bring us together in joy and celebration. And it all started with a simple bowl of Molo, shared with a dear friend on a cold winter's night.

So if you ever find yourself in need of a comforting, soul-warming meal, look no further than Molo. Let its flavors transport you to a place of love and tradition, just as it did for me all those years ago. And remember, the best recipes are the ones that come from the heart.