Hi steemians, we eat Lomi Noddles with my friends here in sta. Elena village Antipolo City.
What is Lomi Noddles?
Lomi is originated in china and the Filipino creates her own version of Lomi Noddles.
Lomi noddles is made with a variety of thick fresh egg, noddles of about a quarter of an inch in diameter, soaked in water to give it more texture. It has a variety of vegetables like carrots, cabbage, onion,garlic, egg, with granuled seasoning, shrimp,kikiam, meatbalss, chiken balls. Because of its popularity at least in the eastern part of Batangas "Batangas is a Province in Luzon" there are so many styles of cooking lomi dish. It is good to be served when the weather is cold because it warms your body when you eat it.
Procedure:
- Heat a cooking pot then pour-in cooking oil.
- When the oil is hot enough, sauté the garlic and onions.
- Put-in the sliced pork and cook until the color turns medium brown.
- Add-in the ham and liver then cook for 2 minutes.
- Add fish sauce and soy sauce then stir.
- Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)
- Put-in the cooked meatballs and kikiam then simmer for 3 minutes.
- Add-in the ground black pepper and miki noodles then cook for 5 to 6 minutes.
- Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.
- Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.
- Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks.
Serve hot. Share and enjoy!