Category Archives: Soup

Pancit Molo, a Filipino favorite from the Ilonggo kitchen

There is nothing like a hot soup during chilly rainy weather. I like a soup that is a meal in itself. A Filipino favorite from the Ilonggo kitchen is the Pancit Molo which are meat dumplings wrapped in thin wanton wrappers, swimming in a rich chicken broth with shredded chicken and shrimp garnished with fried garlic and scallions. Chef Tatung , known as a culinary heritage advocate, shared this recipe at the The Maya Kitchen Culinary Elite Series which features the country’s top chefs and their culinary creations in cooking demonstrations open to housewives, culinary enthusiasts and the general public.

It is so gracious of Chef Tatung to share these Pinoy Classic recipes. I will be sharing more in the succeeding posts.

pancit molo _

Serves 10-12

1 pack molo (or siomai/wonton) wrappers


300 grams course ground pork (20% fat)
200 grams shrimps, peeled, chopped
½ teaspoon ground pepper
2 cloves garlic minced
2 tablespoons MAYA All-Purpose Flour
1 teaspoon salt
1 egg


1 whole chicken
12 cups water
1 cup shrimp heads
1 stalk celery, chopped
1 carrot, chopped
1 onion, chopped
fish sauce and white pepper, to taste

1. Boil chicken with other ingredients to over low fire for 1.5 hour.

2. Remove chicken skin and shred meat, set aside.

3. Strain out the rest of the ingredients and discard.

4. Season with fish sauce and white pepper.

5. Bring to a simmer and drop dumplings and shrimps and cook for 3 minutes.

6. Transfer into a bowl and garnish.


Poached shrimp, chopped spring onions, fried garlic, sesame oil

‘Cuick’ Clam Chowder

“Anything tastes better with bacon!” How true, I often add bacon to pastas and soups. TV Chef Sharwin Tee shares his Clam Chowder recipe during his cooking demonstration for The Maya Kitchen’s Culinary Elite Series. My family loves Clam Chowder and it is perfect for those cold rainy days. There are so many variants of Clam Chowder. I like thick soup. In the United States, “New England-style” clam chowder is often characterized as being thicker and more creamy, even though traditionally it is rather thin (with many late 19th and early 20th century recipes using condensed milk as the base). This Clam Chowder does not use a lot of milk and instead uses sour cream with the flour to thicken.

Chef Sharwin stars on “Curiosity Got the Chef” which is now on its 5th season on the Lifestyle Network. He shared culinary tips and tricks always pointing out that cooking should be a fun and interesting experience.

'Cuick' Clam Chowder

Ingredients (serves 4)

2 cloves garlic minced
1 kg clams
4 tablespoons olive oil
1 cup white wine
4 strips bacon, chopped
40g (1/4 cup) MAYA All Purpose Flour
2 sprigs fresh thyme
1 bay leaf
1 L (4 cups) fish stock
1 cup cubed potatoes
1 cup cubed carrots
1/2 cup cubed red pepper
salt and pepper to taste
sour cream to taste
chopped parsley

1. In a pot, sauté garlic and clams in 2 tablespoons of olive oil for one minute. Pour in white wine and let clams steam until they open.
2. Remove meat from clams and save the liquid.
3. In a new pot, sauté the bacon in the remaining 2 tablespoons olive oil until fragrant but not crispy. Add in flour, herbs and cook until a paste is formed.
4. Pour in cooking liquid from clams and fish stock and stir well to break up any lumps.
5. Simmer for 30 minutes.
6. Add in the cubed vegetable and simmer until cooked. Season with salt and pepper.
7. Serve the soup with clam meat and sour cream as garnish. Top with chopped parsley as well.

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U.S. Lentil Soup with Pork Cracklings


I know some of you miss Chicharon or Pork Cracklings. Here is a recipe from Chef Jill Sandique where she featured a soup recipe using lentils and pork cracklings. This recipe is not about pork cracklings though. The US Dry Bean Council (DBC) and USA Dry Pea and Lentil Council (DPLC) wants to change the way people see the humble peas and beans as just side dishes or add-sons. Peas and beans can actually be healthy main ingredients of yummy dishes. It is one reasons that the DBC and DPLC partnered with Chef Sandique.

Chef Jill believes that US dry peas, lentils and chickpeas are protein-rich and packed with fiber and carry antioxidants and high amounts of folate.
Continue reading U.S. Lentil Soup with Pork Cracklings