Lomi or Pancit Lomi is a type of noodle soup dish that makes use of thick egg noodles. Although this dish originated from the Chinese, several different regional variations became available throughout the years. The most popular among these variations would probably be the Batangas Lomi.
I always eat Lomi when I’m in Batangas and the best that I had so far was in Lipa City in a place called “3kids”. You might be wondering what is in Batangas Lomi that makes this variation stand out. First, let me tell you what’s not in it – vegetables. If there would be vegetables, it would just be onions and onion leeks or scallions (but these are not always present). As for the texture, the soup is very thick and somewhat slimy – in a good way. The bowl of soup is also like a meat stand because it is filled with different meat ingredients like pork or chicken, kikiam, ham, and meatballs, to name a few. I also remember having a generous serving of crushed chicharon on top.
This recipe that we have here is not the exact Batangas Lomi, but rather a hybrid. I mixed my own version with some of the good qualities that I like most in Batangas Lomi. Enjoy!
- 1 lb miki noodles
- 3 cloves garlic, crushed and minced
- 1 medium onion, minced
- ¼ lb cooked Kikiam (quekiam), sliced
- ¼ lb pork, sliced into thin strips
- 6 to 8 pieces cooked meatballs
- 3 tablespoons cassava flour diluted in 3 tablespoons water
- ¼ lb ham, chopped
- ¼ lb pig’s liver, sliced
- 1½ 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)
- 2 to 3 pieces hard boiled eggs (optional)
- 2 tablespoons cooking oil
- 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 ham and 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 and kikiam then simmer for 3 minutes.
- Add-in the ground black pepper and miki 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. Share and enjoy!
Watch the cooking video: