Category : International Cuisine
Author : Guest
Hits : 2761
Date : 08/07/2003
BROTH: 2 tbsps. cooking oil 3 cloves garlic, minced 1 small onion, minced 4 MAGGI Pork Broth Cube, dissolved in 8 cups water 4 slices cooked ham, chopped 1 celery stalk, minced 1/4 cup spring onions, chopped FILLING: 1/4 kg. ground pork 100 g. shrimps, shelled & finely chopped 1/2 cup onion, minced 1 egg, slightly beaten 1/4 cup carrot, minced 1/4 cup singkamas, minced salt and pepper to taste molo wrapper Topping: garlic, minced and fried
1. Combine all ingredients for filling in a bowl. Wrap about 1 tsp. of mixture in each molo wrapper. Seal edges well. 2. Meanwhile, heat oil, saute garlic and onions. Pour in broth; bring to boil with ham and celery. Drop in molo. Simmer for about 10-15 min. 3. Serve hot topped with spring onions and fried garlic.
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
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