Eating is one of the interesting part we enjoy when we travel. Appreciating the sceneries, arts and culture is just part and parcel of it because the whole experience of the trip is often highlighted by sampling the local specialties whether we like or dislike them it is always a learning experience we will never afford to let go.
On my recent weekend trip to Batangas I was truly amaze on how this province is rich in cultural heritage to enjoy and a lavish local cuisine to sample. But of all the things I have tasted during the trip it was the Batangas Pancit Lomi that I truly enjoyed. Pancit Lomi or Lomi is Filipino-Chinese noodle that is flat and thick that is popular in Batangas area. In almost every corner in Batangas there is a Panciteria to sample this appetizing soup dish. Each restaurant may vary the ingredients they use but nonetheless it is a comforting dish one will surely love.
Ingredients: Recipe is good for 5 to 6 people
250 g of pack of fresh lomi noodles
100 g of sliced pork
100 g of sliced chicken breast
100 g of sliced pork liver
1 teaspoon of hibe (dried shrimps)
4 gloves of garlic, minced
1 big onion chopped
2 cups of chicken stock (you can use bouillon cube or chicken bones boiled in water with some onions and carrots)
1 carrot shreaded (cut in julienne strips)
some cooking oil
salt, pepper to taste
2 tablespoons of soy sauce
2 tablespoons of cassava flour or cornstarch
2 tablespoons of water
1 beaten egg
3 tablespoons of chopped green onion (sibuyas na mura)
3 tablespoons of chopped garlic, (fried it should be golden brown)
1 kikiam, fried and sliced
6 pieces of meatballs fried and halved
This dish is very easy to cook but needs a lot of preparation. Start by pourign some cooking oil a wok and sautéing the chicke, pork and liver with onions and garlic. Continue frying then add your hibe. Pour the chicken stock cover and let it simmer. At the first boil, add your lomi noodles, salt, pepper and soy sauce to taste cover and lower the fire; Continue simmering for another five minutes until the noodles are cooked. Dilute the cornstarch with water and pour over the soup and mix. Cut the fire and add the beaten egg. Serve hot and put your toppings of chopped green onions, fried garlic, kikiam and meatball.