Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
782
Calories
90g
Protein
37g
Fat
19g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Filling:
- 1/4 kilo ground pork
- 1/4 kilo shrimps, chopped
- 1 small singkamas, finely chopped
- 1 small carrot, finely chopped
- 1/2 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
- 1/2 cup shelled shrimps
- 6 cups chicken broth
- salt and pepper to taste
- chopped spring onions
- fried garlic
- =
Directions
1
1. Combine all the ingredients for the filling except for the molo wrapper. Put some filling on one corner of a molo wrapper.
2
2. Roll up to enclose. Get the two ends and pinch together to seal. Do this for all the filling and wrappers. Set aside.
3
3. In a saucepan, heat oil then sauté garlic and onions. Add chicken, ham and shrimps.
4
4. Cook for a few minutes then add the broth. Bring to a boil then drop in the stuffed molo wrappers. Season to taste.
5
5. Cover and let boil. Serve hot topped with spring onions and fried garlic.
Recipe sourced from
fandom