Lomi Recipe

Lomi or Pancit Lomi is a Chinese-Filipino noodle dish made with a thick variety of fresh egg noodles of about  about 1/4 inch in diameter , sautéed with small pieces of pork or chicken meat, liver and select vegetables, added with tasty broth and then thickened  beaten eggs. The most popular among these variations would probably be the Batangas Lomi. There are as many styles of cooking lomi as there are eateries, panciterias or restaurants offering the dish. They served several toppings are added prior to serving such as chicharon (crispy pork skin) and hard boiled egg. 

let me share, this easy recipe that I used during the rainy days we had a few weeks ago...

You will need;

1/4 kilo egg noodles (lomi) - boiled and rinse (refer to instruction)
1/2 cup pork (sliced into strips) 
1/4 kilo chicken meat cooked and cut into strip
1 small carrots, peeled and julienned
1/4 lb cooked Kikiam (quekiam), sliced
6 to 8 pieces cooked squid balls
1/4 lb pork liver, sliced
1 pc chili pepper 
1 large onion, chopped 
3-4 cloves garlic, crushed 
2 pcs hot chili peppers
1 small bok choy  hopped
6 cups chicken or meat broth 
2 tbsp. cooking oil
1 tbsp. cornstarch dissolved in water (slurry)
2 raw eggs 
salt and pepper  to taste
1 hard boiled eggs

Then what you have to do;

1. Heat a cooking pot then drizzle with cooking oil.
2. When the oil is hot enough, sauté the onions and garlic.
3. Put in the sliced pork and cook until the color turns medium brown.
4. Add the chicken meat
5. Throw-in the  liver then cook for 2 minutes.
6. Add fish sauce and soy sauce then stir.
7. Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)
8. Put-in the cooked meatballs and kikiam then simmer for 3 minutes.
9. Add-in the ground black pepper and miki noodles then cook for 5 to 6 minutes.
10. Add the vegetables - carrots and bokchoy
11. Stir-in slurry and stir well. Cook until the sauce thickens.
12. Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.
13. Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks.
14. Serve hot. Share and enjoy! 

:-)