Lomi

Lomi or Pancit Lomi is a Filipino dish made with a variety of thick fresh egg noodles . Usually, the ingredients to add on its broth are seafoods like shrimps or squid and small pieces of meat like chicken and liver, sauteed with garlic and onions, then cooked until tender. The main vegetables that most of the cook added on it were carrots and leeks but in some restaurants they also added other kind of vegetables like broccoli and luffa (patola in tagalog). Eggs and small amount of cornstarch were also added to thicken the broth.

Toppings include meatballs, stir-fried ground meat or roasted garlic. It is best eaten while still hot or before the bowl gets cold. It is yummier also if it is eaten during winter days, lol 😀 and that’s the main reason why I cooked this dish. Most of the time, this dish is eaten with soy sauce and lemon juice to spice up the taste.

I think you also noticed that most of the recipes that I posted these past few weeks until now were mainly hot and spicy soup based meals since we were freezing here in Kuwait nowadays, so we want to eat something that keep us warm.

The lomi that I cooked last night was made of chicken flakes, liver and gizzards. This was inspired by the lomi that I ate at one famous restaurant in our hometown, they usually cooked their chicken lomi with liver and gizzards. They also added luffa or patola on it and it was really yummy.

Ingredients:
300 g lomi noodles
3 cloves garlic, minced
1 onion, chopped
1/2 chicken breast, sliced into strips
5 pcs. chiken gizzards, thinly sliced
5 pcs. chicken liver, sliced
1 cup peeled shrimps
6 cups chicken broth
2 tbsp. fish sauce
1 tsp. sugar
salt and pepper to taste
1 medium carrot, thinly sliced
1 small luffa, cut into 1/2 inch thick
6 pcs. baguio beans, thinly sliced (optional)
2 stalks leeks, cut into 1 inch length
2 pcs. egg, beaten
2 tbsp. cornstarch, dissolved in 1/4 cup water
2 tbsp. cooking oil

Directions:
1. Heat oil in a casserole. Saute garlic and onion for 1 minute. Add chicken breast, gizzards, liver and shrimps. Stir-fry gently for about 1-2 minutes.
2. Add chicken broth and fish sauce, let it boil then lower the heat. Add sugar, salt and pepper. Simmer for 5-7 minutes.
3. Add noodles and vegetables, cook for 2-3 minutes. Add beaten egg and continue stirring slowly until the eggs are cooked.
4. Stir in the cornstarch mixture, cook for 1 minute or until the broth thickens.
5. Garnish with roasted garlic or eat as it is.

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2 Responses

  1. enak !

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