Kap Ising's Pancit Molo (Iloilo City, Philippines) PDF

**MOLO** is the district in Iloilo City where Pancit Molo was created. The district historically was the place where Chinese residents lived during the Spanish rule in the Philippines. Back then, Iloilo City was one of a few places in the Philippines where it had a large population of Chinese reside...

**MOLO** is the district in Iloilo City where Pancit Molo was created. The district historically was the place where Chinese residents lived during the Spanish rule in the Philippines. Back then, Iloilo City was one of a few places in the Philippines where it had a large population of Chinese residents who traded with the locals and Spanish rulers. It is the **2nd oldest Chinatown** in the Philippines. **KAP ISING\'S PANCIT MOLO** **Kap Ising's Pancit Molo** is a beloved heritage eatery in Iloilo City, known for its iconic Pancit Molo, a unique dumpling soup that blends Chinese and Filipino culinary traditions. Situated in the district of Molo---often referred to as the \"**Athens of the Philippines**\" due to its rich cultural history---Kap Ising's has become a go-to destination for locals and tourists looking to taste authentic Ilonggo flavors. Kap Ising\'s Pancit Molo is a home made cuisine which started in the year **1920\'s** and **first managed by his grandmother**. It is now on its **third generation** after the recipe was handed over to **Kap Ising**. With new ideas and innovations, Pancit Molo now tastes even better. The soup comprises meat-filled dumplings, shredded chicken, and a rich, savory broth. Pancit is the Filipino term for noodles, and the noodles in this case are the wonton wrappers.  Kap Ising's Pancit Molo started in 1920's Kap Ising got its name from the owner as he is the barangay captain of Barangay South San Jose. **Present owner:** **Kap Eliezer Villanueva (3rd generation)** \- Kap Ising\'s Pancit Molo was founded by his grandmother \- nag take over siya in **2006** when his mother died \- Naretain ang taste kay nag observe siya all throughout his life + mas manami nga fresh ang ingredients always \- Tenderloin ang meat para humok They also offer empanada, dinuguan, fresh lumpia Ang mga gabakal nga mga balikbayan ginadala nila sa America na frozen ang soup and balls, once they arrive sa America, gina init ang soup and i-lunod ang balls **Address (main branch in Molo)** Residence: Barangay South San Jose, Molo, Iloilo City, Philippines **Other Branches:** Shops at ATRIA, Ayala Malls Atria Park District, Donato Pison Ave, Brgy. San Rafael, Mandurriao, SM City Iloilo FoodHall GT Mall Pavia **Business Hours** Monday to Sunday, 8am until 6pm **STEPS HOW TO PREPARE PANCIT MOLO** (Good for 4-6 people) Ingredients: For the dumplings: \- 1 lb ground pork \- 1/2 lb shrimp, peeled and chopped \- 1 small onion, minced \- 3 cloves garlic, minced \- Salt and pepper to taste \- Molo or wonton wrappers (store-bought or homemade) For the broth: \- 1 whole chicken (or 1 lb chicken bones for more flavor) \- 1 medium onion, sliced \- 4 cloves garlic, crushed \- Salt and pepper to taste \- 8--10 cups water Toppings (optional but recommended): \- Fried garlic \- Chopped green onions or scallions \- Crispy shallots Instructions: 1\. Prepare the Broth: \- In a large pot, add the chicken or chicken bones with water. Add sliced onion, crushed garlic, and a pinch of salt. \- Bring to a boil, then lower the heat and simmer for about 1 hour, or until the broth is flavorful. Skim off any scum or fat that rises to the surface. \- Remove the chicken, shred the meat (if using whole chicken), and set it aside. Strain the broth, season with salt and pepper, and set it aside. 2\. Make the Dumplings: \- In a mixing bowl, combine ground pork, chopped shrimp, minced onion, minced garlic, salt, and pepper. Mix well until thoroughly combined. \- Place a small amount (around 1 teaspoon) of filling onto the center of each molo wrapper. Fold the wrapper in half, sealing the edges with a little water if necessary, then pinch the ends to close securely. 3\. Cook the Dumplings: \- Return the broth to a boil, then carefully add the dumplings. Simmer for 10--15 minutes or until the dumplings are fully cooked. (They should float when ready.) 4\. Serve: \- Ladle the broth and dumplings into bowls, then top each serving with shredded chicken, fried garlic, and chopped green onions or scallions. Add crispy shallots for extra texture, if desired. \- Serve hot, and enjoy! Pancit Molo is a Filipino soup unique to Iloilo, resembling Chinese wonton soup yet with a Filipino twist. This flavorful dish features pork or chicken dumplings wrapped in a thin molo wrapper (similar to wonton wrappers), submerged in a rich and savory broth made from boiled chicken and aromatics. **Pancit Molo Fun Facts** 1\. Despite the name, Pancit Molo doesn't contain noodles, unlike most pancit dishes. It's named after Molo, a district in Iloilo City known for its rich culinary history, rather than being a noodle-based dish. 2\. Pancit Molo combines Filipino ingredients with Chinese-inspired wontons. This blend reflects Iloilo\'s diverse cultural influences, especially from Chinese immigrants who settled in the region. 3\. Molo has a historical reputation as the \"Athens of the Philippines\" because of its intellectual and cultural significance. Pancit Molo, being a dish unique to this area, carries a bit of Molo\'s cultural identity and heritage in every bowl. 4\. Pancit Molo is often served during special gatherings, family occasions, and fiestas in Iloilo. It's considered a comfort food that many Ilonggos enjoy, especially during rainy days due to its warm, soothing qualities. 5\. Recipes for Pancit Molo are often passed down through generations, with some families creating their own special twists. Many local eateries, like Kap Ising's Pancit Molo, stick to the traditional recipe to preserve its authentic taste. **What makes Kap Ising's Pancit Molo unique:** **Homemade molo wrappers:** These thin dumpling wrappers are crafted by hand, using a family recipe to ensure the right balance of chewiness and tenderness. **Savory pork-and-shrimp filling:** The dumplings are filled with a blend of ground pork, shrimp, garlic, and onions, seasoned with a touch of salt and pepper. This filling is known for its balance of savory flavors and texture. **Rich, slow-cooked broth:** The soup base is made by simmering chicken bones with a variety of spices and aromatics for hours, resulting in a hearty, comforting flavor that is both light and robust. Traditionally, Kap Ising's Pancit Molo is topped with fried garlic, scallions, and sometimes crispy fried shallots, adding depth and texture to each bowl. **---** **PANADERIA DE MOLO** **Panaderia de Molo**, which translates from Spanish as \"**Bakery of Molo**,\" is widely recognized as **Iloilo\'s oldest bakery** and is considered a treasured heritage brand of Iloilo. Established in **1872** in the district of Molo, Iloilo City, it has become an institution synonymous with Iloilo's original pasalubong (gifts/souvenirs) and is known for traditional Filipino-Spanish pastries that have endured for over a century. **History and Founding** Founded in **1872**, Panaderia de Molo was **established by three sisters, Soledad, Marciana, and Natividad Jason**. The bakery began as a small family-owned business, preserving age-old baking methods and recipes passed down through generations. Their legacy was continued by **Luisa Jason De Sanson**, representing the **second generation** of family stewardship. Today, the bakery is managed by **Dr. Kristin Gaona-Treñas**, the **fourth generation owner** of the bakery, ensuring that the traditions remain intact and respected. **Product Highlights and Best Sellers** Panaderia de Molo is best known for its iconic baked goods, especially the galletas and hojaldres, which remain favorites among locals and visitors alike. **Galletas**: Derived from the Spanish word for \"cookies\" or \"biscuits,\" these are simple yet unique biscuits made from flour, eggs, sugar, and lard. Historically, lard (pork fat) was used as a substitute for butter, which was not commonly available during the bakery's early years. This ingredient choice imparts a distinctive texture and flavor that has become a signature of Panaderia de Molo's galletas. **Hojaldres**: Another popular delicacy, hojaldres are flaky, layered pastries with a rich, buttery taste that appeals to those seeking a classic, light pastry. **Locations and Availability** Panaderia de Molo has **three branches in Iloilo City**. The **original bakeshop used to be in the Sanson's ancestral house** in Molo, Years ago, the family decided to move it to a **street side area** where it is more convenient for clients. The other three branches can be found in **Jaro and Rizal St. fronting the University of Iloilo**, and an **online branch serving** customers in **Manila**. Business hours are from **9:00 AM to 5:00 PM**, allowing locals and tourists alike to purchase Iloilo's original pasalubong at their convenience. **Address (main branch in Molo):** Avanceña St., Molo, Iloilo City **Legacy and Cultural Significance** Panaderia de Molo stands as a testament to Iloilo's culinary heritage and the perseverance of family-run businesses. It continues to reflect traditional values and craftsmanship, with recipes that have remained largely unchanged, preserving Iloilo's local flavors and history for future generations. **STEPS HOW TO MAKE GALLETAS** **Ingredients**: \* All-purpose flour: The base of the galletas. \* Shortening or butter: Adds richness and flavor. \* Sugar: Sweetens the galletas. \* Eggs: Binds the ingredients and adds moisture. \* Baking powder: Leavening agent for a light and airy texture. \* Vanilla extract: Enhances the flavor. \* Salt: Balances the sweetness. **Instructions**: 1\. Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. 2\. Cream wet ingredients: In a separate bowl, cream together the shortening or butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. 3\. Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 4\. Shape the galletas: Roll out the dough on a lightly floured surface to your desired thickness. Use a cookie cutter to cut out shapes or simply cut into squares or rectangles. 5\. Bake: Place the galletas on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until golden brown. 6\. Cool and enjoy: Let the galletas cool completely on the baking sheet before transferring them to a wire rack to cool completely. Tips: \* For a richer flavor, use butter instead of shortening. \* To add a festive touch, sprinkle the galletas with sugar or colored sprinkles before baking. \* Experiment with different flavors by adding spices like cinnamon or nutmeg to the dough. \* Store the galletas in an airtight container at room temperature for up to a week. **Galletas (Panederia de Molo) Fun Facts:** - 1\. A Family Recipe: The recipe for these cookies has been passed down through generations of the Sanson family, ensuring that the taste and quality remain consistent. 2\. A Labor of Love: Each Galleta is handcrafted, making them a true labor of love. 3\. A Versatile Treat: Galletas are incredibly versatile. They can be enjoyed on their own, paired with coffee or tea, or used as an ingredient in various desserts. This versatility has contributed to their enduring popularity. 4\. A Perfect Pasalubong: The Galletas are a popular pasalubong (souvenir) from Iloilo, making them a great way to share a taste of the region with friends and family. 5\. A Cultural Icon: The Galletas are a symbol of Ilonggo culture and heritage, representing the region\'s rich culinary traditions.