Pancit lomi recipe (lomi batangas)
Pancit lomi is yet another variation of the famous pancit. However, though we're used to having pancit as a fiesta fare, this pancit lomi recipe is different in that it's usually eaten as a comfort food during the rainy season because of (surprise!) its broth.
Servings 3 people
Calories 909kcal
Cost $8
Ingredients
- 1 cup pork strips boiled
- ½ cup pork liver
- ½ cup kikiam
- ¼ cup garlic minced
- ½ cup onion thinly sliced
- 7 cups pork or chicken stock
- 1 lb lomi noodle (Since it's not available here, I used udon noodles)
- 5 tbsp cornstarch dissolved in 3 tbsp water
- 2 eggs beaten
- 3 tbsp fish sauce
- 2 tbsp vegetable oil
For the toppings:
- ½ cup kikiam
- 15 meatballs
- Toasted garlic
Instructions
- In a bowl, mix all ingredients until they're blended well.
- 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.
Nutrition
Calories: 909kcal
