How to Make Filipino Lomi Asian Cooking Recipe Cuisine

Philippines Lomi 

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

1 lb miki noodles

3 cloves garlic, crushed and minced

1 medium onion, minced

1/4 lb cooked Kikiam (quekiam), sliced

1/4 lb pork, sliced into thin strips

6 to 8 pieces cooked meatballs

3 tablespoons cassava flour diluted in 3 tablespoons water

1/4 lb ham, chopped

1/4 lb pig’s liver, sliced

1 1/2 tablespoons fish sauce

1 tablespoon soy sauce

1 teaspoon ground black pepper

6 cups pork or beef broth

1 cup chicharon (pork cracklings or pork rinds), pounded

1 piece raw egg, beaten

2 tablespoons onion leeks or scallions, chopped (optional)

2 to 3 pieces hard boiled eggs (optional)

2 tablespoons cooking oil


Directions:

1. Heat a cooking pot then pour-in cooking oil. When the oil is hot enough, sauté the garlic and onions.

2. Put-in the sliced pork and cook until the color turns medium brown. Add-in the ham and liver then cook for 2 minutes.

3. Add fish sauce and soy sauce then stir. Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)

4. Put-in the cooked meatballs and kikiam then simmer for 3 minutes. Add-in the ground black pepper and miki noodles then cook for 5 to 6 minutes.

5.Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.

6. Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.


Top with chicharon and leeks!

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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