1 k. fresh chicken
pork bones
shrimp heads (1/2 kilo shrimps, pounded, add water then strain) 3 lts. water

For molo balls:
1 k. ground pork
2 cubes tahure, mashed
4 stalked spring onions, chopped
2 tbsps. soy sauce
1 tsp. ground pepper
1 tsp. sugar
3 pcs. eggs, slightly beaten, mix with

1 tbsp. all purpose flour
molo wrappers

For soup assembly:
1 tbsp. garlic, crushed
2 tbsps. margarine
1/2 kilo shrimps, peeled and boiled then cut into small pieces
chicken, flaked
salt to taste
broth strained
spring onions, chopped
1 tbsp. garlic, fried pepper, ground

Boil chicken, pork bones and strained shrimp head mixture in water. Remove scum. When chicken is cooked, remove from broth, let cool the shredded meat and reserve for soup.

For the molo balls, mix pork, tahure, spring onions, soy sauce, pepper, sugar and 3 eggs. Place about 1/2 teaspoon of the mixture into the center of the molo wrapper. Gather the corners together and twist. Seal with the egg and flour mixture.

In a saucepan, sauté garlic in margarine. Add the shrimps and the flaked chicken . Add mixture to broth. Season with salt to taste. Let boil. Add molo balls to boiling broth and turn off heat. Place in serving bowls topped with chopped spring onions and fried garlic. Sprinkle with ground pepper.