Ingredients:
¼ kilo ground pork
¼ kilo shrimps, chopped
1 small singkamas(turnip), finely chopped
1 small carrot, finely chopped
½ teaspoon pepper
1 teaspoon salt
1 egg
1 pack molo wrapper
Stock:
2 tablespoons oil
3 cloves garlic, chopped
1 small onion, chopped
1 chicken breast, cooked and flaked
3 slices Chinese ham, chopped
½ cup shelled shrimps
6 cups chicken broth
salt and pepper to taste
chopped spring onions
fried garlic
How to Cook:
- Combine all the ingredients for the filling except for the molo wrapper. Put some filling on one corner of a molo wrapper.
- Roll up to enclose. Get the two ends and pinch together to seal
- Do this for all the filling and wrappers. Set aside. In a saucepan, heat oil then sauté garlic and onions.
- Add chicken, ham and shrimps. Cook for a few minutes then add the broth.
- Bring to a boil then drop in the stuffed molo wrappers. Season to taste.
- Cover and let boil. Serve hot topped with spring onions and fried garlic.
Ingredients:
1 lb spaghetti
¼ cup heavy cream
4 eggs
½ lb bacon, cut into ½-inch dice
1 tsp extra virgin olive oil
2 Tbsp chopped Italian parsley
Kosher salt and freshly ground black pepper, to taste
¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)
How to Cook:
- Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.
- Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
- Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or tender but still firm to the bite.
- While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.
- Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley. Serve right away, with additional grated cheese if desired.
