Because it’s so good, I’m sharing my talented cook’s clever lomi recipe with her permission. It’s basically a Chinese thick soup-based noodle dish with a dash of Ilocanoness. For this, she added ground chicharon skin from the Laoag Supermarket and kikiam from Sarah’s Kitchen on F.R. Castro Street.
Ingredients (for 8 people)
- 1 k fresh pancit (noodles)
- 1/4 k squidball halves
- 1/4 k beef or pork slices
- 1 pc carrot, julienned
- 1/2 pc cabbage, shredded
- 1/2 pc sayote, juliened
- 8 pcs string beans, thinly sliced
- 2 pcs Knorr chicken cubes
- a pinch of ground black pepper
- 2 tbsps Thai fish sauce (or salt to taste)
- 2 tbsps cornstarch dissolved in 3 tbsps water
- 1 egg
- ground chicharon skin (pork rind)
- 1 pc kikiam roll, sliced
- toasted garlic bits
- Bring to boil 9 cups water in a deep pan.
- Add in meat and squid ball slices.
- Stir in vegetables.
- Pour cornstarch-water mixture and fish sauce, and then sprinkle with pepper.
- Beat and drop the egg into the pan and stir.
- Put in noodles and serve hot with chicharon, kikiam and garlic toppings.