Rated 5 out of 5

Batangas Lomi

On a quick trip to Sto. Tomas in Batangas to pay homage to the Padre Pio Shrine, we were taken to a short pit stop by the church grounds, in a stall serving Batangas Lomi. Of the many delicious food we enjoyed during our short Philippine trip, this was one of my son’s memorable “eats”! It was gooey and thick with just two kinds of meat in it, liver and chunks of chicharon. I make Lomi on winter days but this version has become a winter staple at home now! We will be back!

INGREDIENTS:

  • 3 tablespoons vegetable oil
  • 1 medium white onion, sliced
  • 250 grams pork belly (liempo), sliced
  • 1 cup kikiam, sliced
  • 150 grams pork liver, sliced into strips
  • 2 pieces pork bouillon cubes
  • 8 cups water
  • 1 1/2 tablespoons soy sauce, more to serve
  • 500 grams fresh lomi noodles, rinsed
  • 6 tablespoons cassava starch, dissolved in 3 tablespoons cold water
  • 2 large eggs, beaten
  • salt, to taste
  • ground black pepper, to taste
  • chicharon, crushed, for topping
  • meatballs, for topping
  • fried garlic, for topping
  • green onions, Chopped, for topping
  • calamansi, to serve
  • siling labuyo (bird’s eye chili), to serve
  • white onions, chopped, to served

INSTRUCTIONS:

  • Heat oil in a pot over medium heat. Saute onions until fragrant.
  • Add pork, and cook until browned. Add kikiam and saute until light browned.
  • Add liver and cook until dark browned. Set some aside for topping.
  • Add pork bouillon cubes and mix. Add water and soy sauce. Cook until simmering.
  • dd lomi noodles and simmer for about 5 minutes or until tender.
  • Add dissolved cassava starch and simmer until thick and sticky, about 5 minutes.
  • Add eggs and stir immediately. Simmer for 1 minute. Season with salt and pepper.
  • Divide into bowls and serve with desired toppings.
  • Serve with soy sauce, calamansi, red chilies, and onions on the side.

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