LOMI

Lomi or Pancit Lomi is a Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more texture. 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.

Small pieces of meat (usually pork, sometimes chicken) and pork liver, are thinly sliced then sauteed with garlic and shallots. It is then cooked until tender. Next, salt, finely ground black pepper and other seasonings are added at this point. Then is added to prepare the broth. Next the lomi noodle and chopped cabbage is added. While waiting for the noodles to cook, a mixture of cornstarch flour blended with a small amount of water is added to thicken the soup. Finally, just before the whole mixture is transferred to individual bowls, a beaten egg is added as the cook continuously stirs to complete the basic dish. Toppings include slices of kikiam (que-kiam), fish balls, sliced chives, cooked shrimp, and some meatballs. Sometimes stir-fried ground meat (pork or chicken), as well as coarsely ground garlic roasted to golden brown are also available.

Lomi is typically cooked using a deep wok on LPG gas stove. About 9–10 minutes is the cooking time for a single serving of lomi.

Lomi is best eaten while steaming hot. It is a challenge to be able to finish eating before the bowl gets cold. To spice up the taste, depending on one's preference, a mixture of soy sauce, kalamansi juice and crushed fresh red chili peppers can be added to the dish as a condiment. The same soy sauce mixture can also be used as a dipping sauce for the meatballs, Other lomi patrons request a small amount of finely chopped fresh red onions to be eaten with the dish for extra pungency.

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Wikipedia