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. Because of its popularity at least in the eastern part of Batangas, there are as many styles of cooking lomi as there are eateries, panciterias or restaurants offering the dish. Variations in recipes and quality are therefore very common.
Preparations forLomi
Ingredients:
1/4 kilo lomi noodles (flat)
1/2 cup pork (sliced into strips)
1/2 cup shrimps, shelled
1/4 cup chopped ham
1 large onion, chopped
3-4 cloves garlic, crushed
1 cup shredded cabbage
1 tbsp. chopped carrots
6-7 cups chicken or meat broth
2 tbsp. cooking oil
1 tbsp. cornstarch.dissolved in water
2 raw eggs
2 tbsp. patis
salt to taste
1 tsp. vetsin
Cooking Instructions:
Saute garlic and onion. When brown add pork, shrimps, and ham. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes. Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat. Beat eggs and stir in. Do not boil. Serve at once.
Preparations forLomi
Ingredients:
1/4 kilo lomi noodles (flat)
1/2 cup pork (sliced into strips)
1/2 cup shrimps, shelled
1/4 cup chopped ham
1 large onion, chopped
3-4 cloves garlic, crushed
1 cup shredded cabbage
1 tbsp. chopped carrots
6-7 cups chicken or meat broth
2 tbsp. cooking oil
1 tbsp. cornstarch.dissolved in water
2 raw eggs
2 tbsp. patis
salt to taste
1 tsp. vetsin
Cooking Instructions:
Saute garlic and onion. When brown add pork, shrimps, and ham. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes. Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat. Beat eggs and stir in. Do not boil. Serve at once.