Skip to main content

Pancit Lomi

Pancit Lomi is another Pinoy noodle soup dish which has a big Chinese influence on it.



It has a rich, thick and egg "enriched"broth that complements the meat and vegetables. The noodles used is among the thickest in the Philippine culinary scene and most of the time, soaked in lye water to give it more texture.


Because of its popularity around the country, the recipe varies from household to household as well as in the carinderias and restaurants offering the dish.

Here's a simple Pancit Lomi recipe...




Ingredients
  • 3/4 kilo Lomi noodles 
  • Cooking oil
  • Minced garlic, around 5 big cloves
  • Chopped onion, 1 medium sized
  • 2 cups of pork meat, sliced into strips
  • 1/2 cup pork liver
  • 10 pieces fish or squid balls, halved
  • Salt
  • Pepper
  • Broth cubes (optional)
  • 5 cups of water
  • 1 small carrot, cut into strips
  • 1 medium sayote, cut into strips
  • 1 small cabbage, chopped
  • 1/2 cup of onion leeks (chopped)
  • 3 eggs, beaten

Procedure
  1. In a heated pan, place pork meat and fry it in its own oil for 2-3 minutes
  2. Place some cooking oil then saute the garlic and onion.
  3. Add the pork liver and fosh/squid balls and continue stir frying over medium heat for 5 minutes.
  4. Add water and simmer for 10-15 minutes. 
  5. Season with salt and pepper. You can also use broth cubes to adjust the flavor. 
  6. When the taste of the broth is to your liking, add the Lomi noodles and simmer for another 5-10 minutes. Adjust the amount of water and flavors, if needed.


  7. Add carrots, sayote and cabbage, onion leaks.
  8. Finally, pour in the beaten eggs stirring slowly and continuously. Simmer for 2-3 minutes or until the soup thickens
  9. Remove from heat and transfer in a bowl.
  10.  Garnish and serve with soy sauce, calamansi and chili sauce on the side.

The measurements in the recipe are just guides to make a basic Lomi soup. You mau adjust the ingredients and seasoning to suit your personal taste. Enjoy!


Labels:

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...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...