Pancit Molo: A Culinary Heritage Quiz

Pancit Molo originated in the Molo district of Iloilo City, a district historically inhabited by Chinese residents, and is the 2nd oldest Chinatown in the Philippines.

A heritage restaurant in Iloilo City famous for its Pancit Molo, a unique dumpling soup reflecting Chinese and Filipino culinary traditions.

Pancit Molo includes meat-filled dumplings, shredded chicken, and a savory broth. The noodles are wonton wrappers.

The recipe for Pancit Molo started in the 1920s and has been passed down through three generations. The current owner is the third generation.

The current owner of Kap Ising's, Kap Eliezer, took over the restaurant in 2006 after the death of his mother and maintains the original taste and freshness of ingredients.

The Molo district is sometimes called the "Athens of the Philippines" due to its rich cultural history.

The current owner of Kap Ising's is the third generation in the family to run the business.

Pancit Molo is a popular dish and Kap Ising's, in its location in Molo, is a destination for locals and tourists seeking authentic Ilonggo flavors.

Pancit Molo combines Filipino ingredients with Chinese-inspired wontons, reflecting Iloilo's cultural diversity.

Pancit Molo is unique to Molo, a district in Iloilo, Philippines, carrying cultural heritage in each bowl.

Pancit Molo is served during special gatherings, family events, and fiestas in Iloilo representing comfort food.

Pancit Molo recipes are often passed down through generations, with variations among families.

Kap Ising's Pancit Molo is unique for homemade wonton wrappers, savory pork-and-shrimp filling, and rich slow-cooked broth.

Panaderia de Molo, Iloilo's oldest bakery, was founded in 1872 by three sisters, Soledad, Marciana and Natividad Jason.

Panaderia de Molo is a heritage brand, known for traditional Filipino-Spanish pastries, considered a treasured pasalubong (gift/souvenir) from Iloilo.

Molo is known as the "Athens of the Philippines" due to its intellectual and cultural significance, reflecting in the unique food.

Pancit Molo requires ground pork, shrimp, onion, garlic, and wonton/molo wrappers for dumplings; a chicken (or chicken bones) broth with water and aromatics for the broth; and optional toppings like fried garlic, scallions, and shallots.

The broth is made from chicken (or chicken bones) and aromatics (onion, garlic) in water, simmered to develop a rich and savory flavor.

The dumplings are made from a mixture of ground pork and shrimp, onion, garlic and seasoned, placed in wonton/molo wrappers and sealed.

Cooking involves preparing the broth, making the dumplings, cooking the dumplings using the broth, and finally serving the pancit with optional toppings.

Pancit is served hot in bowls with broth, dumplings, and optional toppings of shredded chicken, fried garlic, scallions, or shallots

Pancit Molo is a Filipino wonton soup, but differs in that it does not include noodles and uses unique wrappers.

Pancit Molo is a soup dish unique to the Iloilo region of the Philippines, renowned for its distinct flavour profile.

Unlike most pancit dishes, Pancit Molo does not include noodles in its preparation.

Dr. Kristin Gaona-Treñas is the fourth generation to manage Panaderia de Molo.

A type of biscuit, often a favorite at Panaderia de Molo, made with flour, eggs, sugar, and historically lard.

Flaky, layered pastry with rich, buttery taste, a popular item at Panaderia de Molo.

Panaderia de Molo has three branches in Iloilo City, plus an online branch in Manila.

The original Panaderia de Molo was in the Sanson family's ancestral house in Molo.

Panaderia de Molo's business hours are 9 AM to 5 PM.

Luisa Jason De Sanson represented the second generation of family stewardship at Panaderia de Molo.

Galletas and hojaldres are the most well-known, best-selling products of Panaderia de Molo.

A step-by-step process for making galletas, a type of cookie, from combining dry ingredients to baking and cooling.

The ingredients like flour, baking powder, and salt, usually combined first in baking.

The ingredients that are either liquid or soft, like shortening, butter, and sugar. Usually mixed together separately before adding dry.

The oven temperature used for baking galletas- 350°F (175°C).

Let the galletas cool completely on the baking sheet before transferring them to a wire rack until they are completely cooled.

The recipe for galletas passed down through generations ensuring consistent taste and quality.

Galletas can be enjoyed on their own, with drinks, or as an ingredient in desserts. It is a great treat to serve with beverages.

Galletas are often purchased as souvenirs in Iloilo, perfect for sharing a taste of the region.