Oregon Pancit Molo

Pancit Molo is pretty much a misnomer--you'd probably expect dry noodles, but in this case, the dish is actually soup, and you find siomai-like balls floating around.  It's staple fare in the Negrense regions and is the default dish for New Year celebrations in Casa Oregon.  Here's a recipe that more or less corresponds to my understanding of how they prepare it:

1/2 kilo putian shrimps
1 kilo ground pork
1 whole chicken
400 grams Chinese ham, sliced into bits
1 teaspoon sea salt
8 eggs
4 heads garlic
3 white onions
3 chicken cubes (Knorr or Maggi)
1 pack molo wrappers
400 grams green onions, sliced fine for tableside sprinkle
8 liters of water

1)   Peel and de-vein shrimps, cut into small pieces.  Set aside shrimp heads.

2)   Boil chicken in 4 liters of water with the salt and the shrimp heads, for around 25 minutes.  As soon as the chicken is tender, de-bone chicken.  Slice chicken meat into bite-size strips and set chicken meat aside.  Set chicken stock aside.

3)   Strain shrimp heads and set the broth aside.

4)   Combine ground pork, sliced shrimp, eggs and mix well.  Sprinkle fine salt and ground white pepper over the mixture.  Place half a teaspoon onto molo wrapper and wrap into traditional balls;  you can dampen the wrapper with a little water to make the ends stick together.

5)   In a large cauldron, saute garlic and onions in a little olive oil.  Add chicken strips and Chinese ham.  Once aroma is established, pour in remaining 4 liters of water and add 3 chicken cubes.  As it starts to boil, lower the heat to medium and add in chicken/shrimp soup stock.  Check flavor and add another 2 chicken cubes if flavor is lacking.  You can also add black pepper to taste.

6)   As the soup boils, add in the molo balls.  For individual consistency, drop one by one, waiting for a couple of seconds in between drops so the balls don't end up sticking together.

7)   Once all the balls are in, lower the heat.  Soup should be done in around 20 minutes.

You can serve the soup with sliced green onions on the side.  Some people also had fried minced garlic and fried minced onions at table side.  Some people add calamansi or soy sauce or patis (fish sauce) to the soup.  I've also tasted varieties that have trace amounts of julienned carrots and sayote to give color to the soup.

This is sometimes referred to as Madre-Madre soup, since the molo balls look like nuns in their wimples!