This Special lomi recipe is cooked with pork strips, kikiam, fishballs, chicharon and chicken liver, herbs and spices. This is just the best lomi recipe ever.
What is lomi and what makes Lomi different in taste than other noodles? According to Wikipedia:
“Lomi or Pancit Lomi is a Filipino 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, panciteriasor restaurants offering the dish. Variations in recipes and quality are therefore very common.”
That is why I make sure to wash the lomi thoroughly, it’s because of the lye water. The lye water makes the lomi pancit chewy, but on the other hand it leaves an after taste if not washed thoroughly.
Special Lomi Recipe
1/2 kilo lomi noodles (washed thoroughly to remove too much saltiness and after taste)
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 fish balls
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)
3 to 6 pieces quail boiled eggs (optional)
2 tablespoons cooking oil
Note: If lomi noodles is not available you may substitute with miki noodles.
Mama’s Guide Instructions:
Heat a cooking pot then pour-in cooking oil.
When the oil is hot enough, sauté the garlic and onions.
Put-in the sliced pork and cook until the color turns medium brown.
Add-in the liver then cook for 2 minutes.
Add fish sauce and soy sauce then stir.
Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)
Put-in the cooked meatballs, fishballs and kikiam then simmer for 3 minutes.
Add-in the ground black pepper and lomi noodles then cook for 5 to 6 minutes.
Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.
Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.
Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks.
Serve hot. Enjoy!
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Photo Credits: jingsterpink