Lomi or pancit lomi is a Chinese-Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter. Because of its popularity at least in the eastern part of Batangas, there are as many styles of cooking lomi as there are eateries, panciterias or restaurants offering the dish. Variations in recipes and quality are therefore very common.
Magic meat or TVP is added in hydrated form to lessen the pork content and the addition of soy protein increases the volume and nutritional value of the recipe.
Lomi is typically cooked using a deep wok, and bout 9-10 minutes is the cooking time for a single serving of lomi. Lomi is best eaten while steaming hot.
- 1/4 kilo Lomi noodles (flat)
- 1/2 cup Pork lean or chicken (sliced into cubes)
- 50 g Magic meat (TVP) hydrated in 300 g water
- 1/4 cup Shrimps, shelled
- 1 large Onion, chopped
- 3-4 cloves Garlic, crushed
- 1 1/2 cup Shredded cabbage
- 1 Carrot, sliced in strips
- 1/4 cup Cooking oil (non-cholesterol)
- 1/4 cup Cornstarch, dissolved in water
- 2 raw Eggs
- 2 tbsp Maggi magic sarap
- 2 tbsp Maggi savor classic
- Saute garlic and onion. When brown add pork or chicken, hydrated magic meat, and shrimps; stir for 2 minutes.
- Add 1/2 cup water, cover and simmer until water is almost dry.
- Add broth. Cover and let boil for 10 minutes.
- Drop in noodles, carrots, and shredded cabbage.
- Let boil for 3 minutes and thicken with dissolved cornstarch then add the rest ingredients.
- Beat eggs and stir in. Do not boil. Serve at once.
Number of Servings: 15
You can buy all food processing ingredients at:
Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg.
#107 E. Rodriguez Sr. Ave., Quezon City
Tel: 411-1349; 742-0826; 742-7866
Email: [email protected]
author: Lourdes G. Rivera, Marid Digest, photo from kerlynb.hubpages.com