Lomi Recipe Cooking Procedure

Lomi or Pancit Lomi is a sort of noodle soup dish that uses thick egg noodles as the basic ingredient. Despite the fact that this dish started from the Chinese culture, a few distinctive provincial varieties got to be accessible as the years progressed. The most well known among these varieties would presumably be the Batangas Lomi.

Lomi is best eaten wen served hot and, it is perfect for rainy season. To spice up your lomi and feel the heat in rainy season,  red chili, black pepper and fish sauce can be added to it as condiments.

Ingredients:

• 1/2 kilo fresh thick egg noodle or miki noodles
• 1/4 kilo Pork liver, sliced
• 1/4 kilo Pork belly, cut into thin strips
• 1/4 kilo kikiam, sliced
• 3 cloves garlic, minced
• 1 cup cabbage, shredded
• 1 small carrot, chopped
• 1 medium sized onion chopped
• 1/4 cup cornstarch
• 3 hard-boiled eggs, shelled
• 3 eggs, beaten
• 1 tbsp. sugar
• salt and pepper
• cooking oil
• 1/2 litter water
• 1 small pack of chicharon for (toppings)
• fried garlic and sliced scallions for garnish
• crushed fresh red chili peppers for garnish (optional)
• calamansi (optional)

Cooking Procedure:

• Wash the pork liver then pat dry then and add salt, 
• In a skillet, heat  cooking oil then fry the pork liver in clumps for 1 to 2 minutes, put aside until cool. 
• Wash egg noodles then soak with warm water for around 5 minutes, drain and put aside. 
• In an large  pot, saute the garlic and onion. 
• Include the Kikiam, mix for 3 minutes until cooked. 
• Include the pork and keep on mixing sear to cook for  3 minutes or until pork is brilliant tan. 
• Season with salt and pepper to taste. 
• Next include around 1 liter of water or half brimming with the sauce container. 
• Heat to the point of boiling and stew for 5 minutes
• Include the egg noodles and keep on simmering for 8 minutes or until the noodles are delicate yet firm, you can include more water if needed.
• dissolve cornstarch in 1/3 of water then add it to the sauce to thicken it , 
• Include the cut seared pork liver, carrots and cabbage. 
• Spill in the beaten egg while gradually blending the noodles, cook for an alternate moment. 
• Add the pulverized chicharon on top
• Serve promptly while steaming hot, trim with fried garlic, cut hard boiled eggs and scallions. 
• Add spices if desired
• Share and Enjoy!