Skip to main content

Pancit Molo ala "Lomi"

I was craving for Lomi but all I had were mostly ingredients for Pancit Molo, so I decided to combine the specialties of Iloilo and Batangas into one, I must say delicious, noodle dish.


Though, it's not really the authentic recipe for the Batangueno soup but it satisfied my lomi cravings. And it's very easy to make despite how heavy and complicated the resulting dish becomes.
--



 It's more of the fact that the noodles used are Pancit Molo wrappers and meat are the filling but you can also use dried flat noodles and plain ground meat.

Here's a recipe for my Pancit Molo ala Lomi.

Ingredients
  • 3 cups sliced Pancit Molo wrappers or dried flat noodles, around 1/2 inch width or so
  • 1 cup Pancit Molo filling or sauteed ground pork
  • 1 cup sliced Sayote
  • 1 cup sliced Carrots
  • 2 cups shredded Cabbage
  • 5 cups chicken stock or you can use chicken broth cubes
  • 2-3 beaten Eggs
  • Salt and pepper to taste
  • Sesame oil 


How to make Pancit Molo ala Lomi
  1. Boil chicken stock (or water with chicken cubes)
  2. Add sayote and carrots then boil for 1-2 minutes.
  3. Add Pancit Molo noodles and filling (or ground pork) and boil until noodles are almost cooked.
  4. Finally, add cabbage and boil for another 2-3 minutes of until cabbage is cooked.
  5. Season with salt and pepper.
  6. Turn off heat and let it stand for a minute of two then mix beaten egg in the soup.
  7. Transfer into serving bowl then drizzle with sesame oil.


The measurements and procedure are just guides in the recipe for you can tweak the recipe to adjust to your taste and cooking techniques.

And you can add more ingredients by using/adding pork and liver slices, kikiam, shrimps and more. Enjoy!


Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...