Lomi or pancit Lor mee (Hokkien ) is a Filipino dish made with a variety of thick fresh egg of about a quarter of an inch in diameter, soaked in lye water to give it more texture.
Recipe
Small portions 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
are added at this point. Then
soup stock 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
. 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.
Consumption
Lomi is best eaten while steaming hot. It is a challenge to finish eating before the bowl gets cold. To spice up the taste, depending on one's preference, a mixture of
soy sauce, fish sauce,
kalamansi juice, and crushed fresh red
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 eaters request a small amount of finely chopped fresh
red onions to be eaten with the dish for extra
pungency.
Availability
Lomi haus or
lomián,
panciteria,
eatery,
carinderia,
restaurant or their combination (e.g., lomi haus and eatery) are the most common terms used in Batangas to refer to a food establishment where lomi is served or eaten.
A lomi haus specializes in lomi and other pancit dishes made of fresh egg noodles called miki. It may also serve other pancit dishes, such as pancit guisado, bihon, miki-bihon, chami, pancit canton, sotanghon and others if available.
A panciteria has a more extensive menu of pancit dishes. It serves lomi and other pancit dishes such as pancit guisado, bihon, mike-bihon, chami, pancit canton, sotanghon and others. Rice meals, viands and other made-to-order dishes may also be served here if available.
An eatery or carinderia or restaurant principally serves rice meals, viands and other made-to-order dishes that may or may not include lomi. In eastern Batangas, lomi will always be included in the menu, however.
Other names used, though infrequently, for food establishments where lomi may be served are luncheonette and fast food center.
See also
-
Lor mee, Fujianese predecessor
-
Cuisine of the Philippines
-
Filipino Chinese cuisine
-
Pancit
