Born and raised in Molo….my family been making Pancit Molo generations before me. Molo has the largest Chinese community in the 1800 hundreds. Aside from an optional shrimp in the Molo heads (or the Molo balls), chives is one of the key ingredient. Then, the shredded chicken, pork and/shrimp is sautéed with onions and garlic. The liquid is then added until it boils to add the Molo heads. As soon as the Molo balls float, turn off the fire, add chives. Ready to serve.
One of my favorites noodle dish bilang Isang batangeño na may grand parents na illongo growing up kala ko talaga widely known Ang food na ito. Shook mga friends ko pag nag hinahayinan Sila dito sa bahay
Appreciate the historical background on the dish. Pancit molo reminds me of my birthdays and family occassions in Negros, we always had this soup growing up. It was always served on my grandma’s special serving bowl. Brings back memories. Namit! Thanks Erwan!
Just love how this channel pays homage to Filipino recipes ensuring its enjoyment for generations to come, even kids of mixed culture households like my kids 💖
Im from MOLO iloilo my family is one of cook and offer it to the priest after the mass has ended. Chinese decendants from macau shared this recipe to our ancestors and thr shape of thr molo soup shaped like the nuns head. Thank you for featuring this. 😊
For added info, Molo was formerly known as Parian or Chinese district or Chinatown. Chinese merchants and settlers used to reside in Molo district in Iloilo. It was the Chinese who introduced wonton to the locals. For the lack of the word (i guess), instead of wonton, the locals called it pansit Molo. Ahh it was worth visiting IloMOCA for their Timplada exhibit.
This was probably in the 1800s that Pancit Molo was first concocted in Molo, Iloilo. At that time the word "wonton" was not in use yet, and everything that had a flour ingredient like Miki or flour wrappers were called "Pancit", including the Molo wrapper. And thus, we had Pancit Miki, Pancit Bihon, Pancit Molo, Pancit sotanghon, etc. Thus, it had been Pancit Molo ever since. All Ilonggos in Iloilo call it Pancit Molo. Never call it molo soup. If anyone from Iloilo will hear you call it molo soup, he will immediately know you are not Ilonggo and will suspect that your pancit molo is not authentic. People in Iloilo who hear it called Molo soup are silently upset and feel uneasy when you call it molo soup. All Ilonggos born and raised in Iloilo never call it molo soup but ALWAYS call it PANCIT MOLO.
@@armandosune3839 'At that time the word 'wonton' was not in use yet...' Yeah, read about that too. I'm from Iloilo, from Molo to be specific, haha but you're right that we call it Pansit Molo instead of Molo soup. But reg feeling upset or uneasy, idk 😅.
Isnt pancit molo supposed to have "noodles" by way of strips of molo wrapper? That's my favorite part of the pancit molo bec as the molo wrapper cooks, it becomes a soft silky noodle texture, very good for slurping. Erwann's version is gyoza ramen, nothing abt is molo.
Agree. Molo strips are the right noodles to add to the Molo balls. Oftentimes, my brother's mother-in-law who comes from Molo District adds tiny bits of ham to the broth, aside from the shrimp shreds, chicken shreds ( these should be string tiny so as not to overpower the Molo balls (which we fancily call "Madre-madre" because they look like nun's wimples), garlic bits (fried or not, your choice), Then, just before putting off the stove, sprinkle with Kutsay bits. Spring onions sliced fine may substitute but Kutsay is the original ingredient. Serve and enjoy.
Erwan’s 'modern' take is basically the dish coming full circle, sans the prawns. Pancit molo is an adaptation of the wonton noodle soup from southern China by immigrants who settled in the district of Molo in Iloilo City. Adding the noodles brings the dish back to its origins. For me, the best & easiest wrapping style for pancit molo and other dumpling soups is the ingot. Just fold to close, seal and bring ends together. It produces a ball shape if you have a circular wrapper or wings if you have the square ones. I find the half-moon style more suited for frying or steaming like jiaozi or gyoza. And I don't have to do the pleats.
This is probably my new favorite segment in FEATR because it doesn't only pay homage to traditional Filipino cuisines and give tidbits of historical background but it also empowers Filipinos to explore our traditional cuisines with their own flavor and style since things are ever changing. there’s always enough space to develop and discover new flavors because that’s the essence of Filipino culture, it’s never stagnant.
Hi Erwan! From Zamboanga City here. I hope you could feature our famous "Satti" or "Pastil". These are favorite dishes here in our side. 😀 Bdw, this segment is one of my favorite in your channel. 👌
my spin on the classic molo is ... adding shredded chicken to the broth and sliced celery plus I cut up the left-over molo wrapper length-wise as my “noodles”. This is my signature birthday molo soup.
This video made me crave for a dish that I've never had before! Cooked Ninong Ry's traditional molo and really took my sweet time with the chicken stock. It's 1 pm and I'm still simmering my stock, hope it turns out well!
They forgot to mention where Pancit Molo originated. And being from Iloilo, it makes me 😢 that it wasn't mentioned. But anyway, another key to what makes the broth have that famous umami flavor is adding a bit of bagoong.
Pancit Molo was said to have been cooked from Molo, Iloilo because it's partly Chinese where instead of getting steamed or fried it is cooked with rich chicken broth and chopped chicken with spring onions from my aunt's perspective. Partly fried Garlic bits that is browned and a bit white will give the aroma of garlic but toasted garlic is topped with some cilantro to give that fresh flavor. Of course chived pork dumplings or with carrots and red onions any made pork dumplings will do. It's a comfort food for rainy days paired with toasted garlic butter bread or garlic bread with butter on the side. The more frothy the soup the more luxurious is the taste.
My lolo and the whole fatherside of my family have roots from Bacolod and I remember them using the molo wrappers cut up maybe an inch thick as the noodles. The modern versions leans to a Japanese take on molo but looks hela delicious ngl
When I have the time to make dumplings from scratch, wrapper and all. I make a lot of dumpling dough and use the excess to turn into thick noodle strips, akin to hofan or tagliatelle in shape. Although I do have to knead the dough I'm turning into noodles a bit more to get a chewier texture.
Pancit Molo or Filipino pork dumpling soup is a type of soup using wonton wrappers which originated from Molo district in Iloilo City.It consists of a mixture of ground pork wrapped in molo or wonton wrapper, shredded chicken meat, and also shrimps. The piping-hot soup is often ladled into serving bowls, and garnished with green onions and fried garlic bits for another layer of flavor. It is called pancit (noodle dish) because wonton wrappers are added to the soup to serve as its "noodles". This dish resembles the Chinese wonton soup but the wide variety of ingredients and flavor makes this dish distinct. 😊
Pancit Molo is very popular in Iloilo. If you're here in Iloilo, you should visit Kap Ising's! They serve the best, traditional and flavorful pancit Molo. They were also featured in KMJS before.
WOW parehas ko tong sina subscribe! yesssss!!!!!!!!!!!!!!!!!!!! humble people naalala ko nung naging line cook ako c chef tinuruan kmi pano sya magluto ng molo soup...
Hola ninong Ry Como estas... pancit Molo is originally from My hometown Iloilo City. And also the Lapaz Batchoy sana maka try karin luto ng Lapaz Batchoy.
Pancit Molo is a staple in Iloilo City. There's even a district called Molo. The city was a center for international trade so that's probably how the pancit Molo originated
Named after one of Iloilo City’s districts, Pancit Molo is one of the more identifiable pancit dishes in the country. It stands out uniquely among the noodle dishes mainly because of its non-traditional pancit look. It is a derivative of the Chinese wonton (filled dumplings) made into a soup. One of the first questions always asked is "Where's the Pancit?". With pancit as a sort of "prefix" to the name of the dish, first timers always for the noodle-like component of the dish. It's then explained that the pancit is actually the molo ball wrappers which is basically of the same mix as any pancit/noodles. Pancit Molo is more of a household specialty and the recipe varies from household to household. From the meat filling mix to the soup, there could be a hundred and one ways of making pancit molo. ilonggo here ☺️😍 pag nag bisita kayo nang iloilo kap ising the best pancit molo maker google map nyo lang yung location naka pin sya. ☺️☺️
Molo is a district in Iloilo city where this dish originated that’s all i know, but the broth should be light and a little garlicky topped with green onions.
@@featrmedia Hello idols please feature La Paz Batchoy too, it’s a recipe we can’t seem to find, the authentic one. Thanks so much, love your tandem with Ninong Ry 😘❤️😍♥️
The stock soup is similar to La Paz Batchoy. Both include having bagong. Ginamos! Pancit Molo can be runny or sometimes slightly thick due to the wanton wrappers used. There’s a lot of Chinese migrations in the island of Panay. The most significant was in the 1800’s. Some say 51% of the whole Philippines is Chinese. For ilongos, they are significantly more Chinese. So whether it be Cantonese, Mandarin or Fuquanese…. This is a Chinese section of Iloilo in Molo who started this dish. Which shares its Origins with La Paz Batchoy. The Pancit in Batchoy is a Mickey. There are different pancits in pinas. Sootanghon, bihon, canton. Molo just happens to be the wanton noodles that is associated with the Chinese in Molo, Iloilo.
Pinikpikan is a very traditional dish from the Mountain Province, and I want Erwan and Ninong Ry make versions of it from traditional to a more modern take. I believe that would be awesome since nobody is going to expect FEATR going make a modern version of it
I think that the name "pansit molo" came from the word pinsek which is the Filipino word for dumplings. Since both words sound similar, it could be that the word pinsek morphed into pansit over time.
I really enjoy watching the banter between Erwan and Ninong, it's always both informative and endearing!
Best duo?
@@featrmedia omsim. bromance hit different you know (Tsaka they both come from 2 different backgrounds gives us so much options to learn from)
@@featrmedia BEST DUO !!!! ❤️
@@featrmedia Idk if it's just me, but I really find that Ry guy annoying.
@@ricapuzon7228 youre in the minority
Born and raised in Molo….my family been making Pancit Molo generations before me. Molo has the largest Chinese community in the 1800 hundreds. Aside from an optional shrimp in the Molo heads (or the Molo balls), chives is one of the key ingredient. Then, the shredded chicken, pork and/shrimp is sautéed with onions and garlic. The liquid is then added until it boils to add the Molo heads. As soon as the Molo balls float, turn off the fire, add chives. Ready to serve.
HAHAHHA ANG SAYA NITO TALAGA
This is a damn good segment for FEATR. Erwan and Ninong Ry and their antics. Always watching both of their channels.
Much love!
One of my favorites noodle dish bilang Isang batangeño na may grand parents na illongo growing up kala ko talaga widely known Ang food na ito. Shook mga friends ko pag nag hinahayinan Sila dito sa bahay
Appreciate the historical background on the dish.
Pancit molo reminds me of my birthdays and family occassions in Negros, we always had this soup growing up. It was always served on my grandma’s special serving bowl. Brings back memories. Namit! Thanks Erwan!
Just love how this channel pays homage to Filipino recipes ensuring its enjoyment for generations to come, even kids of mixed culture households like my kids 💖
Balanced talaga kapag pinagsasama si Erwan at ninong ry 🎉
Bagay talaga ang tandem niyo eh. May chemistry na di mapaliwanag. Plus factor na may sense ang mga sinasabi. Informative. Galingan niyo pa.
Im from MOLO iloilo my family is one of cook and offer it to the priest after the mass has ended. Chinese decendants from macau shared this recipe to our ancestors and thr shape of thr molo soup shaped like the nuns head. Thank you for featuring this. 😊
For added info, Molo was formerly known as Parian or Chinese district or Chinatown. Chinese merchants and settlers used to reside in Molo district in Iloilo. It was the Chinese who introduced wonton to the locals. For the lack of the word (i guess), instead of wonton, the locals called it pansit Molo.
Ahh it was worth visiting IloMOCA for their Timplada exhibit.
This was probably in the 1800s that Pancit Molo was first concocted in Molo, Iloilo. At that time the word "wonton" was not in use yet, and everything that had a flour ingredient like Miki or flour wrappers were called "Pancit", including the Molo wrapper. And thus, we had Pancit Miki, Pancit Bihon, Pancit Molo, Pancit sotanghon, etc. Thus, it had been Pancit Molo ever since. All Ilonggos in Iloilo call it Pancit Molo. Never call it molo soup. If anyone from Iloilo will hear you call it molo soup, he will immediately know you are not Ilonggo and will suspect that your pancit molo is not authentic. People in Iloilo who hear it called Molo soup are silently upset and feel uneasy when you call it molo soup. All Ilonggos born and raised in Iloilo never call it molo soup but ALWAYS call it PANCIT MOLO.
@@armandosune3839
'At that time the word 'wonton' was not in use yet...'
Yeah, read about that too.
I'm from Iloilo, from Molo to be specific, haha but you're right that we call it Pansit Molo instead of Molo soup. But reg feeling upset or uneasy, idk 😅.
the beauty of Ilonggo dish is in it's simplicity. We really make sure the natural flavors are forefront. No overpowering artificial taste.
Isnt pancit molo supposed to have "noodles" by way of strips of molo wrapper? That's my favorite part of the pancit molo bec as the molo wrapper cooks, it becomes a soft silky noodle texture, very good for slurping.
Erwann's version is gyoza ramen, nothing abt is molo.
Agree should have used molo strips instead of ramen noodle
Agree. Molo strips are the right noodles to add to the Molo balls. Oftentimes, my brother's mother-in-law who comes from Molo District adds tiny bits of ham to the broth, aside from the shrimp shreds, chicken shreds ( these should be string tiny so as not to overpower the Molo balls (which we fancily call "Madre-madre" because they look like nun's wimples), garlic bits (fried or not, your choice), Then, just before putting off the stove, sprinkle with Kutsay bits. Spring onions sliced fine may substitute but Kutsay is the original ingredient. Serve and enjoy.
Erwan’s 'modern' take is basically the dish coming full circle, sans the prawns. Pancit molo is an adaptation of the wonton noodle soup from southern China by immigrants who settled in the district of Molo in Iloilo City. Adding the noodles brings the dish back to its origins.
For me, the best & easiest wrapping style for pancit molo and other dumpling soups is the ingot. Just fold to close, seal and bring ends together. It produces a ball shape if you have a circular wrapper or wings if you have the square ones. I find the half-moon style more suited for frying or steaming like jiaozi or gyoza. And I don't have to do the pleats.
This is probably my new favorite segment in FEATR because it doesn't only pay homage to traditional Filipino cuisines and give tidbits of historical background but it also empowers Filipinos to explore our traditional cuisines with their own flavor and style since things are ever changing. there’s always enough space to develop and discover new flavors because that’s the essence of Filipino culture, it’s never stagnant.
Hi Erwan! From Zamboanga City here. I hope you could feature our famous "Satti" or "Pastil". These are favorite dishes here in our side. 😀 Bdw, this segment is one of my favorite in your channel. 👌
my spin on the classic molo is ... adding shredded chicken to the broth and sliced celery plus I cut up the left-over molo wrapper length-wise as my “noodles”. This is my signature birthday molo soup.
pancit molo traditional and modern versions are both looking good and yummy for sure, job well done chefs. best duo ever
This video made me crave for a dish that I've never had before! Cooked Ninong Ry's traditional molo and really took my sweet time with the chicken stock. It's 1 pm and I'm still simmering my stock, hope it turns out well!
They forgot to mention where Pancit Molo originated. And being from Iloilo, it makes me 😢 that it wasn't mentioned. But anyway, another key to what makes the broth have that famous umami flavor is adding a bit of bagoong.
Pancit Molo was said to have been cooked from Molo, Iloilo because it's partly Chinese where instead of getting steamed or fried it is cooked with rich chicken broth and chopped chicken with spring onions from my aunt's perspective. Partly fried Garlic bits that is browned and a bit white will give the aroma of garlic but toasted garlic is topped with some cilantro to give that fresh flavor. Of course chived pork dumplings or with carrots and red onions any made pork dumplings will do.
It's a comfort food for rainy days paired with toasted garlic butter bread or garlic bread with butter on the side. The more frothy the soup the more luxurious is the taste.
Pure nostalgia, I can almost taste it. Favorite iluto to ng nanay ko nung buhay pa sya, lalo na pag ganito na rainy season.
My lolo and the whole fatherside of my family have roots from Bacolod and I remember them using the molo wrappers cut up maybe an inch thick as the noodles. The modern versions leans to a Japanese take on molo but looks hela delicious ngl
I’ve been craving Molo soup. I’ll try this later. Thanks for the recipe.
I'm from Iloilo and I love making this soup..masarap to sa tag lamig..
It was really comforting to watch Featr's videos 🥰🥰
When I have the time to make dumplings from scratch, wrapper and all. I make a lot of dumpling dough and use the excess to turn into thick noodle strips, akin to hofan or tagliatelle in shape. Although I do have to knead the dough I'm turning into noodles a bit more to get a chewier texture.
Yes another collab from my 2 faves!!! 😊🤗💖👏👏👏
We need a trio video with Chef JP
abaw! sapag ka namit sina! 😊
Nakakatuwa tong mga to gagaling may kanya kanyang style pero click na click pag nag collab ❤️
That’s how I and the locals here in china normally cook their dumpling soup - with celery or coriander . Nice one Erwan.
Damn. Really love the quality and collaborations with Ryan
Nice content!! new school experimental recipes with ninong ry! big fan
Makes me crave for molo soup on a rainy day 🥰🍜
Will try erwans recipe.nakakagutom naman..woohh naulan pa.pero late night na😂
👏🏼👏🏼👏🏼
Another segment to look forward to!
galing ni erwan 🥰
Best tandem Ninong Ry and Erwan.
Perfect for rainy days!
A MUST now that we have more rainy days!
Awesome!
2 version of adobo adobong puti and the old skul adobo sir cheers from makati
Love this new segment!
more episode of erwan and ninong ry please!
I'd love to see Erwan do a Behind The House with Ninong Ry.
#BakaNaman
Best comfort food mga chef 😊
Pancit Molo or Filipino pork dumpling soup is a type of soup using wonton wrappers which originated from Molo district in Iloilo City.It consists of a mixture of ground pork wrapped in molo or wonton wrapper, shredded chicken meat, and also shrimps. The piping-hot soup is often ladled into serving bowls, and garnished with green onions and fried garlic bits for another layer of flavor. It is called pancit (noodle dish) because wonton wrappers are added to the soup to serve as its "noodles". This dish resembles the Chinese wonton soup but the wide variety of ingredients and flavor makes this dish distinct. 😊
Pancit Molo is very popular in Iloilo. If you're here in Iloilo, you should visit Kap Ising's! They serve the best, traditional and flavorful pancit Molo. They were also featured in KMJS before.
Gayahin ko to! ❤
WOW parehas ko tong sina subscribe! yesssss!!!!!!!!!!!!!!!!!!!! humble people
naalala ko nung naging line cook ako c chef tinuruan kmi pano sya magluto ng molo soup...
Molo is the area of Iloilo where most of the Chinese lived. It is a chicken soup with pork & shrimp dumplings.
I would love subtitles if possible as I am not able to understand everything, it looks delicious though!!
2 of the best in one video! 🤩 Keep up the great work, mga idol! 😊👍
🥰
Wow nagsama rin kayo❤️❤️❤️
Hola ninong Ry Como estas... pancit Molo is originally from My hometown Iloilo City.
And also the Lapaz Batchoy sana maka try karin luto ng Lapaz Batchoy.
The origin is in the name. It's from Molo in Iloilo City. ❤ It gives the tummy a warm warm hug. You may want to look up Kap Ising. ☺️
Wla na sang mas namit pa kaonon kun gaulan. Pili lang sa MOLO o sa BATCHOY..
My Mom usually cuts the extra molo wrappers into strips, as wide as a pappardelle, then she adds them to the broth at the last minute...
I LOVE NINONG RY & ERWAN IN ONE VIDEO TOGETHER
Best Duo
Pancit Molo is a staple in Iloilo City. There's even a district called Molo. The city was a center for international trade so that's probably how the pancit Molo originated
Deym.ang sarap tingnan
Hey Featr, can you do a new school take on tortang talong please! It is such a classic homestyle dish that many enjoy and love. Thanks a lot!
Best in rainy season pag nabasted ka molo soup lng naka move on kana hahahaha
Kusay is the key to a perfect molo soup.
Named after one of Iloilo City’s districts, Pancit Molo is one of the more identifiable pancit dishes in the country. It stands out uniquely among the noodle dishes mainly because of its non-traditional pancit look. It is a derivative of the Chinese wonton (filled dumplings) made into a soup. One of the first questions always asked is "Where's the Pancit?". With pancit as a sort of "prefix" to the name of the dish, first timers always for the noodle-like component of the dish. It's then explained that the pancit is actually the molo ball wrappers which is basically of the same mix as any pancit/noodles. Pancit Molo is more of a household specialty and the recipe varies from household to household. From the meat filling mix to the soup, there could be a hundred and one ways of making pancit molo.
ilonggo here ☺️😍 pag nag bisita kayo nang iloilo kap ising the best pancit molo maker google map nyo lang yung location naka pin sya. ☺️☺️
Molo is a district in Iloilo city where this dish originated that’s all i know, but the broth should be light and a little garlicky topped with green onions.
the original pansit molo from iloilo has actual flat white noodles with the same dough used to wrap the meatballs though thinner than hofan.
nice chemistry..
plse do Dinakdakan,Papaitan and Pigar Pigar
I don't know if it's just me, but i like the bromance vibe 😁😁😂😂😍
Yummy! What is pancit molo? Pancit is the wrapper. Dumpling soup is best eaten during rainy weather... Aruy... So good 😊
take a shot every time ninong ry says "pare" JK !! thank you so much for another quality content, featr!
I miss eating Pancit Molo. Nakakain ko lang siya sa probinsya. I miss going home to Iloilo.
Time to try making it at home! 🤍
@@featrmedia Hello idols please feature La Paz Batchoy too, it’s a recipe we can’t seem to find, the authentic one.
Thanks so much, love your tandem with Ninong Ry 😘❤️😍♥️
The stock soup is similar to La Paz Batchoy. Both include having bagong. Ginamos! Pancit Molo can be runny or sometimes slightly thick due to the wanton wrappers used. There’s a lot of Chinese migrations in the island of Panay. The most significant was in the 1800’s. Some say 51% of the whole Philippines is Chinese. For ilongos, they are significantly more Chinese. So whether it be Cantonese, Mandarin or Fuquanese…. This is a Chinese section of Iloilo in Molo who started this dish. Which shares its Origins with La Paz Batchoy. The Pancit in Batchoy is a Mickey. There are different pancits in pinas. Sootanghon, bihon, canton. Molo just happens to be the wanton noodles that is associated with the Chinese in Molo, Iloilo.
I like both versions. Erwan may have charred the gyosas for a deeper flavor of the Japanese dish.
Pinikpikan is a very traditional dish from the Mountain Province, and I want Erwan and Ninong Ry make versions of it from traditional to a more modern take. I believe that would be awesome since nobody is going to expect FEATR going make a modern version of it
new collab lets go
Gising gising plsss
There's this dumpling I had that has a Filipino name called sipa, it looks like a big fried wonton and it contains mimced beef or chicken
Try Batchoy din po
It's called pancit molo or molo soup because it originated from Molo district, Iloilo City.
I'm from Iloilo and it's suppose to have those wonton strips which serves as noodles :/
Hi, had fun watching them. Very informative and entertaining 😊
Can someone tell me what knife Erwan was using on this video? TIA!
You guys might want to try innovating silogs.🤗
Ninong ry❤️
Old school and new school of humba please 🙏
Old and modern version of pancit malabon with ninong ry and chef jp
Molo pagkaintindi ko yun yung meatballs na nabalot sa wrapper , pancit dahil yan sa miki flat noodles na kasama sa sabaw .
Hey FEATR, pls bring chef Jp Next.❤️
Try kakanin
Why Erwan's channel is so underrated? Like some non sense contents are more popular than content like this.
True... Yung mga prank na hindi na nakakatuwa at mga paulit ulit na challenge... Or yung mga ma-issue...
Pancit Molo is from Molo Iloilo, which was formerly known as Pari-an which was one of the first Chinese Settlement in Iloilo.
I think that the name "pansit molo" came from the word pinsek which is the Filipino word for dumplings. Since both words sound similar, it could be that the word pinsek morphed into pansit over time.
When will the siblings cook off will happened again? Just missed how Solenn teased Erwan🤣. Please have Tili and Dahlia be one of the judges 😊❤
Next - DINUGUAN
with Ninong Ry again
How did you make the chicken stock Ninong Ry?
Ninong Ry *says “maihahambing”*
Erwan: 😦🤔🧐😄
That slight awkwardness after the testicle joke just gets me HAHAHAHAHAHAHA
Taho po next