Ninong Ry and Erwan Cook Molo Soup Two Ways

Adding a flavorful twist to a classic dish isn’t a bad thing - sometimes, it even leads to a discovery of a new favorite. Welcome to old school vs. new school, where Erwan and Ninong Ry try making the same dish in 2 ways: traditional and modern. On this episode, we have pancit molo!
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Intro (0:00)
Ingredients:
Traditional Molo (1:38)
½ kg ground pork
1/4 kg peeled shrimp
1 pc white onions, grated
1 tsp salt
¼ tsp pepper
wonton wrappers
2 liters chicken stock/broth
½ tsp salt
¼ tsp pepper
chopped spring onions for garnish
garlic chips for garnish

Prawn Noodle Molo (7:36)
Dumplings:
¼ cup chopped spring onions
¼ kg shrimp, peeled
½ kg ground pork
1 thumb ginger, grated
½ tsp salt
fresh gyoza wrappers

shrimp broth:
1 pc white onion, roughly chopped
1 pc carrot, roughly chopped
1 celery stalk, roughly chopped
1 tbsp tomato paste
1 tbsp extra virgin olive oil
6 cloves garlic chopped
1 thumb ginger, roughly chopped
2 cups shrimp shells and heads
1-½ tbsp soy sauce
4 cups water

fresh ramen noodles

chopped spring onions for garnish
6-minute egg in mirin and soy sauce
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The Fat Kid Inside Studios

Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Julius Rivera - Videographer
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
Ivan Christian Cocjin - Editor
Trist Bagano - Content Manager
Kleo Balares - Editorial Producer
Chester Velasco - Production Assistant
Sofia Paderes - Graphic Designer
Roanne Salvacion - Accountant
Interns:
Christa Ramos
Mary Lournette Baligod
Tanya Granados
Spenz Myles Serrano
Social Media:

[galerapsing]

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.

[elleceeme]

Pancit Molo originated from Molo district in Iloilo. Ginawa yun nung time na tinatayo yung Molo church which uses egg white to bind the stones, . To make sure that nothing will go to waste the nuns at that time made the use of the egg yolks combined with other ingredients forming it as molo strips and wrapper and the rest is history

[kamoteking]

I really enjoy watching the banter between Erwan and Ninong, it's always both informative and endearing!

[francisspiessbach]

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.

[tomorrownomore]

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

[dianepangilinan]

I really love it when Ninong Ry and Erwanne collabs!!!! ansaya e haha

[jeftorrecampo]

Pancit Molo actually has noodles in it, It's called tau siam or tau chiam (not 100% sure sa spelling), it's flat and wide. Maybe it's only available here in Iloilo City or some parts of panay but its nice to see you guys making one of our dishes here in Iloilo City. :)

[michaelmarkcaspillo]

This is a damn good segment for FEATR. Erwan and Ninong Ry and their antics. Always watching both of their channels.

[greysaff]

I love how the conversations between Ninong and Erwan still feel natural even when they're using different languages. Kudos to keeping it real! Looking forward to more collabs 👍

[wilbertosiones]

Bagay talaga ang tandem niyo eh. May chemistry na di mapaliwanag. Plus factor na may sense ang mga sinasabi. Informative. Galingan niyo pa.

[bubblescalimbas]

My lola is from bacolod. And she makes a good pancit molo!! I remember watching her cook it. Aside from the molo, she sautés shredded chicken and adds atsuete to to the chicken broth for color and lots garlic and spring onions. Sometimes she bakes the meatballs and drops it all into the soup, ang cut strips of molo wrappers into it as well. :)

[finoyvy]

My mom's family is from Bacolod and I grew up eating my grandmother's pancit molo recipe. I have no way of verifying this, but the anecdotal lore that I heard is pancit molo is another dish adopted from the Chinese street food vendors in the region, along with batchoy. Since pancit is a loan word from Hokkien, there must be some transfer of etymology linked to the process of noodle/wrapper making.

[yayayamidali]

Balanced talaga kapag pinagsasama si Erwan at ninong ry 🎉

[angkoljepoy]

The simplicity and impact of this viddeo and collab make it wow...
Sumabay talaga si 8dol erwan kung anu si ninong ry at si ninong ry sumabay din kung anu si idol erwan...
In short BAGAY din sila...

What if kung nandya si idol chef jp?
Paki like this comment kung gusto nyu rin..
👇👇👇

[jenniferlauriemunoz-malini]

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!

[sheenajaneubaldo]

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. 😊

[michaelengcot]

Molo has a deep connection with my childhood. I am so glad this is being featured. This brings comfort

[LaszloFrancino]

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.

[abiemusedrk]

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 💖

[mareecuree]

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.