Soup for the Rainy Day: Steaming Hot Pinoy Lomi
Belle Piccio | Sep 30, 2015
Pancit lomi is a Chinese-Filipino dish that uses fresh thick egg noodles. Simply called as “lomi,” it is a kind of noodle soup best eaten while steaming hot.
- 500 g – 1 kilo miki noodles or fresh thick egg noodles
- 150 g – ½ kilo pork liver, washed
- 150 g – ½ kilo pork, sliced into thin strips (preferably belly part)
- 150 g ham, chopped (optional)
- 3-4 cloves garlic, minced
- 1 medium-sized onion, chopped
- 1/2 cabbage, shredded
- 1 small carrot, julienned
- ½ cup cornstarch or 3 tbsp cassava flour, diluted
- 3-5 pcs hardboiled eggs, shelled
- 150 g or 3 pcs Kikiam or Chinese sausage, sliced
- 5-6 pcs eggs, beaten
- 1-2 tbsp sugar
- cooking oil
- ground black pepper and salt or soy sauce to taste
- fresh onion leeks, sliced for garnish (optional)
- garlic, fried for garnish (optional)
- Pat-dry the pork liver and season with salt.
- In a pan, fry the seasoned sliced pork liver. Set aside. Slice thinly when it cools down.
- Wash the egg noodles and soak it in warm water for 3-5 minutes. Drain and set aside.
- In a large pot, sauté garlic and onion. Then add kikiam, stir for about 3 minutes or until cooked.
- Add pork. Cook until pork is golden brown in color. Season with salt and pepper according to your taste.
- Add about 2 liters of water. Bring to boil and simmer. Remove the floating oil.
- Add the egg noodles. Continue to simmer until the noodles soften but still firm. Add water if necessary.
- Dissolve the cornstarch in water before adding it in the pot to thicken the soup.
- Add the sliced fried pork liver, cabbage and carrots.
- Slowly stir the noodles while pouring in the beaten egg. Remove from heat after a minute.
- Optional: Garnish with sliced hardboiled eggs, fried garlic or crushed red chili peppers and sliced onion leeks.
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