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Sunday, March 6, 2011


Lomi is a Chinese-Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter. This is commonly served in the panciterias and eateries around the city before.

1/4 kilo lomi noodles
1/2 cup pork (sliced into thin strips)
1/4 cup shrimps, shelled
1/4 cup sliced shitake mushroom
1 cup shredded cabbage
1 small sliced carrots
6-7 cups chicken or meat broth
large onion, chopped
3 cloves garlic, crushed
2 tbsp cooking oil
1 tbsp cornstarch dissolved in water
2 raw eggs
2 tbsp patis
salt & pepper to taste

Saute garlic and onion until brown. Add pork, shrimps, and shitake mushroom.Add broth and patis. Cover and let boil for 10 minutes. Drop in noodles, carrots and cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat.

Beat eggs and stir in. Do not boil. Serve.

Note: Lomi is best eaten when hot.

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