February 27, 2015

Pancit Lomi Soup

Pancit Lomi Soup

"Lomi or Pancit Lomi is a Filipino-Chinese 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 eateriespanciterias or restaurants offering the dish. Variations in recipes and quality are therefore very common." (Wikipedia)

Matt was sick last Saturday so I planned to make a meal that will warm his tummy. Instead of arrozcaldo and chicken sopas, I made pancit lomi soup. This is different from the recipe I posted before called Pancit Lomi ala Chemist Dad.

Pancit Lomi Soup


You will need:
250 grams mixture of chicken liver and gizzard, sliced into strips
250 grams chicken meat, sliced into strips
400 grams Pancit Lomi noodles
1 medium size onion, chopped
1 medium-sized carrots, julienned
10-15 pieces Baguio beans, sliced
3-4 pcs Pechay Baguio stalks, julienned leaves separated
1 stalk celery, julienned
1 cup taingang-daga, julienned
2 eggs, slightly beaten
2 tbsp cornstarch dissolved in 2 tbsp water
1-2 litters shrimp stock
¼ cup patis

1. Saute onion until translucent.
2. Add chicken meat, liver and gizzard, and patis.
3. Continue sauteing in medium heat.
4. Add shrimp stock and bring to rolling boil.
5. Lower the heat and drop the noodles.
6. Simmer for 5 minutes or until noodle becomes tender.
7. Add veggies and simmer for another 2 minutes and add cornstarch mixture.
8. Add slightly beaten egg with a low stream to create thread-like pieces of egg.
9. Simmer for another minute.
10. Serve with soy sauce and calamansi.

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