Pancit Molo with Aligue Recipe

This freezer-friendly pancit molo recipe uses crab fat to make it richer!

Add some crabby goodness to regular pancit molo by throwing aligue into the mix! You can make this ahead, divide into portions, then store in the freezer. Simply reheat when ready to eat.

Pancit Molo with Aligue Recipe

Carina Guevara-Galang
This freezer-friendly pancit molo recipe uses crab fat to make it richer!
Prep Time 1 hour
Cook Time 2 hours
Resting Time 30 minutes
Total Time 3 hours
Course Soup
Cuisine Filipino
Servings 8 to 10


Pancit Molo with Aligue Ingredients

  • 8 cups chicken stock
  • 3 bay leaf
  • 2 medium white onion diced
  • 6 cloves Garlic peeled
  • 2 teaspoons Salt
  • 2 teaspoons peppercorns
  • 400 Grams Chicken (use breast part), bone-in
  • 2 tablespoons fish sauce (patis) or more to taste
  • 500 Grams pork use ground pork
  • 125 Grams Shrimp minced
  • 1/2 Cup crab fat or taba ng talangka
  • 1/2 Cup green onion finely chopped
  • 1/2 Cup white onion chopped
  • 2 cloves Garlic minced
  • 1 large Egg
  • 1 teaspoon sesame oil
  • 1/4 teaspoon Salt
  • black pepper freshly ground
  • 1 Pack wonton wrappers 3-inch
  • 1 tablespoon fish sauce (patis)
  • 250 Grams Shrimp shelled
  • 1/4 Cup chicken liver cooked and shredded
  • 1/4 Cup chicken gizzard (balunbalunan) cooked and shredded
  • green onion Chopped, for garnish
  • Garlic fried, to serve


  • Make the broth: Bring chicken stock, bay leaves, onions, garlic, salt, and peppercorns in a large pot to a boil over medium heat. Add chicken, then add water to completely cover chicken. Simmer over medium-low heat for 1 hour. Remove chicken from broth. Set broth aside.
  • Once cool enough to handle, remove skin from chicken breast; discard skin. Shred meat and discard bones. Set chicken meat aside.
  • Make the dumplings: Combine all ingredients except wrapper. Fry a teaspoon of the mixture; taste then adjust seasoning. Place about 1 tablespoon mixture on the center of a wonton wrapper. Brush edges with water, fold into a triangle, and press to seal. Repeat with remaining mixture.
  • Place shredded chicken in a medium pot. Add fish sauce and sauté over medium-high heat for 2 minutes. Add whole shrimp, chicken liver, and gizzard. Add about 10 cups prepared broth; bring to a boil. Add dumplings; simmer over low heat for about 15 minutes.
  • Divide among bowls. Top with green onions and fried garlic. Serve hot.
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