Lomi

     Lomi or Pancit Lomi is a Filipino-Chinese dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more texture. Because of its popularity at least in the eastern part of Batangas, There are as many styles of cooking lomi as there are eateries, panciteria or restaurants offering the dish. Variations in recipes and quality are therefore very common.

Ingredients:

1 lb miki noodles
3 cloves garlic, crushed and minced
1 medium onion, minced
1/4 lb cooked Kikiam (quekiam), sliced
1/4 lb pork, sliced into thin strips
6 to 8 pieces cooked meatballs
3 tablespoons cassava flour diluted in 3 tablespoons water
1/4 lb ham, chopped
1/4 lb pig’s liver, sliced
1 1/2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon ground black pepper
6 cups pork or beef broth
1 cup chicharon (pork cracklings or pork rinds), pounded
1 piece raw egg, beaten
2 tablespoons onion leeks or scallions, chopped (optional)
2 to 3 pieces hard boiled eggs (optional)
2 tablespoons cooking oil

Cooking procedure:

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