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PancitLomi is yet another variation of the pancit.
However, though we are used to having pancit as a fiesta fare, this pancitlomi recipe is different in that it is usually eaten as a comfort food during the rainy season because of (surprise!) its broth.
Yes, pancitlomi is that one pancit recipe which has thick broth in it brought about by the cornstarch mixed into the recipe.
Originally from Batangas, pancitlomi is usually sold in eateries across the province.
With the mobility of the Filipinos; however, other people got wind of pancitlomi and now you will see different Lomihans (eateries with just lomi) whipping up their own pancitlomi, panciterias (eateries specializing in pancit) adding it in their menu, and carinderias (which are usually offering the usual viands and not pancit) starting to offer it alongside its other rice-based meals.
Cooking Tips for Pancit Lomi
In its essence, the pancitlomi recipe is very simple in that you have the noodles and the ingredients. What makes lomi different from other Pancit Recipes though is through the noodles.
The noodles of the pancitlomi are egg noodles and the difference in the ingredients of the noodle itself is what gives cooked pancitlomi a different flavor and texture which is on the slimy but yummy side.
Also, the presence of the broth also sets it apart from other pancit recipes.
Pancit Lomi is yet another variation of the pancit. However, though we are used to having pancit as a fiesta fare, this pancit lomi recipe is different in that it is usually eaten as a comfort food during the rainy season because of (surprise!) its broth.
Course Main Course
Keyword lomi, Pancit, Pork
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Author Joost Nusselder
7cupspork or chicken stock
1lblomi noodle(Since it is not available here, I used Udon noodles)
5tbspcornstarchdissolved in 3 Tbsp water
In a bowl, mix all ingredients until well blended.
Scoop 1 ½ Tbsp and shape into a ball. Lay on a greased plate to avoid sticking.
Deep fry in vegetable oil over medium-low heat until brown.
Remove from oil and drain on paper towels. Set aside.
In a large saucepan, stir-fry ½ cup kikiam for toppings in oil for about 3 minutes. Transfer to a plate and set aside.
In the same saucepan, stir-fry liver until no more red color is showing. Transfer to a plate and set aside.
Sauté pork until brown.
Add garlic and sauté until golden brown.
Add the other ½ cup kikiam and onion. Sauté until onion is translucent.
Add the stock and fish sauce. Bring to a boil.
Add noodles and simmer for 3 minutes.
Add salt and pepper to suit your taste.
Add the cornstarch and stir until the soup thickens.
Add the beaten egg and stir until egg threads form. Remove from heat.
Serve hot and top with kikiam, meatballs, and toasted garlic.
The lomi noodles are egg noodles and a very thick, so these would do great:
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.