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| Lomi Soup |
Pancit Lomi Recipe is a Filipino-Chinese dish best eaten while steaming hot, it is made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter.
The noodles I used for my lomi was bought from the supermarket in a vacuum-packed bag.
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Let's get started
Ingredients:
- 200 g. thick fresh egg noodles
- 1/2 kilo chicken soup pack (breast/rib part), boiled and shredded
- 4 pcs chicken liver, cubed
- 8 pcs store-bought squid balls, quartered
- 1 small red onion, minced
- 3 cloves garlic, minced
- 1 small sayote, sliced thinly
- 1 med sized carrots, sliced thinly
- 1 small head of cabbage, shreddeda few stalks of spring onion
- 3 cups chicken stock (from the boiled chicken)2 tbsps cornstarch
- 2 pcs egg, slightly beaten
- 2 tbsp olive oil/vegetable oil
- Saute garlic and onion till translucent. You can slightly brown the garlic if you like the somehow toasted/bitter taste.
- Add liver and saute till half-cooked.
- Add the carrots and sayote and stir fry for about 2mins.
- Add the squid balls, shredded chicken and chicken stock.
- Dilute cornstarch in a few tsps of water and add to the soup.
- Add egg noodles (make sure it's cleaned)
- Add shredded cabbage. Simmer for one or two minutes.
- Add fresh egg and stir.
- Season with salt and pepper to taste.
- Garnish with spring onions. serve warm Enjoy!
