Lomi break

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.


Recipe by Lynn Coloma. Photographed by Blauearth  Copyright © Blauearth™ ALL RIGHTS RESERVED

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