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The simple and unassuming “mongo guisado” is a favorite Filipino household dish due to its richness in nutrients and inexpensive ingredients. This favorite Filipino dish is given a make-over with a lot of nutritious spinach leaves (the kids love this) and garnished with a lot of crispy, crackling “chicharon” bits.

Makes: 6 serving
Preparation time: 10 mins + 4 hours soaking
Cooking time: 30-40 mins

• 4 cups water
• 1 1/4 cups green mongo (mung) beans
• 2 tbsp oil
• 1/2 small onion, chopped
• 3-4 cloves garlic, chopped
• 1/2 cup diced pork
• 1 cup small prawns, peeled, heads discarded

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Pancit Molo Recipe is an adaptation of wonton soup, is a specialty of the town of Molo in Iloilo a well-know district in the province. Unlike other pancit, pancit molo is not dry but soupy and it does not make use of long, thin noodles but instead wonton wrappers made from rice flour. Leftover wonton wrappers can also be cut into strips and drop into the hot broth.

Filling:

• 1 cup ground pork
  
• 1/2 cup cooked chicken meat, flaked
  
• 1/4 cup water chestnuts, chopped
  
• 3 tbsp patis (fish sauce)
  
• salt to taste

Stock:

• 8 cups chicken broth
• 1 small onion, chopped
• 1 clove garlic, minced
• 25-30 wonton wrappers
• pepper to taste
• chopped spring onions
• oil for sauteing

• To prepare filling: Combine ingredients in a bowl but use onlly 1 tsp green onions, salt to taste, and 1 tbsp patis. Set aside the remaining ingredients for the broth.
  
• Put 1 tbsp of the meat mixture in the center of each wonton wrapper.
  
• Wrap by folding one side of the wrapper to cover the filling completely, then turning the “unfilled” sides of the wrapper up so that the dumpling resembles a flower. (The filled portion should be in the center.)
  
• Cover the dumplings with a dry kitchen towel and set aside.
  
• To make broth: – Saute onion and garlic in oil until light brown.
  
• Add chicken stock and the remaining salt and patis from the filling.
  
• Allow to boil, the drop the stuffed dumplings into the boiling broth.
  
• Stir the remaing meat mixture into the broth. Simmer for 10-15 minutes.
  
• Season with pepper to taste.
  
• Before serving, garnish with chopped spring onions.

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Chicken Mami goes well with a side order of Siopao asado.

Estimated cooking time: 1 hour and 20 minutes

Mami-Style Miki:

• 2 small chicken breasts
• 2 litres chicken and vegetable stock
• 1 small cabbage
• 3 medium carrots
• 1 large stalk celery
• 1 large onion
• 250 g Miki noodles
  
• 3 pcs. cloves
• 2 laurel leaves (bay leaf)

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Estimated cooking time: 40 minutes

• 1 kilo pork skin
  

• 1/3 cup soy sauce

• 1/2 cup Vinegar

• 2 medium onions,  chopped

•    3 medium tomatoes, chopped
  

• 4 cups of water

• 1 teaspoon salt

•    6 pcs chili (siling labuyo)

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