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MOLO WRAPPERS

Siomai and pinsec are popular food wrapped in molo wrappers.

Ingredients:

• 250 grams all-purpose flour
• 88 grams water (divide into two parts)
• 8 gtams iodized salt
• 0.5 grams kansui*
• 8 grams vegetable oil
• dusting flour or cornstarch

Equipment:

• pasta maker
• weighing scale
• mixing bowl
• plastic spatula
• tray
• knife or cutter

* Kansui helps maintain texture and taste in noodles. The main components of this liquid were sodium and potassium carbonate and phosphate. Modern Kansui is made directly from one or a combination of these elements. In its absense however, lye may be used but this gives the product a soapy after-taste.

Procedure:

1. Dissolve iodized salt and kansui separately in equal amounts of water.
2. Add flour in the mixing bowl then add the dissolved kansui. Mix thoroughly with a plastic spatula.
3. Add iodized salt solution and vegetable oil to the kansui-flour mixture. Mix by hand to form a mass.
4. When the mass is firm and slippery, pass this through the roller of the pasta maker (use setting #1). Gradually adjust the setting until it reaches #7. Spread the thin dough sheet. Apply dusting flour or cornstarch so that the dough does not get sticky.
5. Cut the dough sheet. To facilitate cutting, fold the sheet into several layers. Use a 3-inch diameter round cookie cutter. You may also cut the sheet into squares or triangles using a sharp knife.
6. To keep them fresh, wrap the molo wrappers in clean plastic bags before putting them in the freezer or refrigerator.

HOMEMADE WANTON WRAPPER

Ingredients:

• 2 cups all-purpose flour
• 2 eggs
• 2-4 tbsps. water

Procedure:

1. Make a well in flour, drop in eggs and 2 tbsps. water.
2. Knead until dough is smooth and elastic.
3. Roll out on floured board till paper thin.
4. Cut into 3″ X 3″ squares.
5. Set aside.

CANTON NOODLES

Canton noodles are delicious, cheap and economical. They can serve as one-dish-meal or as meal extender. These noodles are usually used for making pancit canton.

Ingredients:

• 250 grams all-purpose flour
• 30 grams water, divide into 2 parts
• 8 grams iodized salt
• 1 gram kansui
• 1 whole egg
• 5 grams powdered shrimp flavor
• yellow food color

Equipment:

• pasta maker
• weighing scale
• mixing bowl
• plastic spatula
• tray
• boiler
• cauldron for frying pan
• molds (big can with holes on opposite ends)
• strainer

Procedure:

1. In a mixing bowl, mix flour and powdered shrimp paste.
2. Dissolve salt and kansui separately in equal amounts of water.
3. Add egg to the salt solution. Mix then add food color according to brightness desired.
4. Put flour in a mixing bowl. Mix in powdered shrimp flavor, then the colored egg-salt mixture. Add the dissolved kansui. Blend well until dough is formed.
5. Knead dough with your hand until firm. Divide into several small patties.
6. Pass the patties several times through the pasta maker set at roller #1 till fine. Adjust roller to setting #4; again pass patties through it. To form finer and thinner patties, set the roller to #6.
7. Using the narrow cutter of the pasta maker, cut dough sheets into standard size of canton noodles.
8. Dunk the canton noodles in boiling water. As soon as they float, take them out and soak in cold water for a short while.
9. Place wet canton noodles inside mold. Fill the cauldron with oil. Heat oil until noodles are firm.
10. When firm, remove noodles from the mold. Cook until golden brown. Take the noodles out of the cauldron and drain excess oil. Dry and wrap in plastic sheets.

This recipe yields 206 grams of dried canton noodles. Noodles will stay fresh up to eight months.

source: tlrc.gov.ph, photo from makantime.com, chinainstitute.org, newasiancuisine.com

• Part-1: How to Make Noodles and Pasta
  
• Part-2: Making Molo & Wanton Wrappers, Canton Noodles
• Part-3: Making Ramen, Spaghetti, Fetuccini, Free-form pasta

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