Aside from batchoy of La Paz, another soup is also well loved in Iloilo. It’s the molo soup!
Do you remember the buko batchoy that was hailed the Choose Philippines Best Dish 2016 under Fusion Dish Category?
The same eatery in Mandurriao has another dish to offer. It’s the molo soup with a twist! And, yes, there’s buko in it.
The process is sort of the same in making the flavorful pancit molo soup, only that there’s an additional ingredient!
Pancit Molo with a Twist
- Pancit Molo Balls
- Chicken breast, shredded
- Chicken broth and/or chicken broth cubes
- Garlic, minced
- Onions, sliced
- Chives (kusay), chopped
- Salt and Pepper
- Coconut water
- Scraped coconut meat
- In a heated pan, place oil then fry garlic. Set aside half for toppings.
- Add onions, chicken breast. Season with salt and pepper.
- Add chicken broth. Coconut water and coconut meat.
- Adjust flavor using broth cubes and more salt/pepper. The balls will also give more flavor to the broth once added. Add pancit molo balls and let it boil for 3-5 minutes or until the balls start to float.
- Remove from heat and transfer in a bowl.
- Garnish with fried garlic and chopped kusay.
Sir Larry of Lars Buko Batchoy said that since Iloilo is known for batchoy and pancit molo. And, they have already given batchoy a twist. They thought “why not give pancit molo a twist.” This will also give a variety on their eatery’s menu.
(photo courtesy of Lars Buko Batchoy / Marcel Milliam unless otherwise stated)
How to Get There
From Manila, you can fly to Iloilo (estimated cost of Php3,000++, round trip, one hour). The Iloilo Airport is 30 minutes (approximately 19 km) away from Iloilo City.
You can also opt for a bus trip (estimated cost of PhP875++ per head, air-conditioned bus and boat fare, 17 hours plus).