LOMI

A steaming hot bowl of lomi is a good therapy when you're tired from work or school. Lomi is originally made from egg noodles but there are also eggless lomi noodles available.

Lomi is a popular Filipino-Chinese noodle soup dish. 'Lomi haus' or 'lomian' is an eating place that specializes in lomi. There are as many versions of cooking lomi as there are 'lomi hauses'.

There are also variations in different regions but the most popular is Batangas lomi, originally made with pork or chicken, kikiam, ham and meatballs with sawsawan (dip) of soy sauce, calamansi and chilis. There are 'lomi hauses' all over Batangas province.

Pancit lomi as well as pancit mami are very much part of my childhood. My dad used to bring us to the famous Ling Nam Chinese restaurant in Chinatown, Manila just to enjoy eating a satisfying bowl of these noodle soups with matching hot Chinese tea.

The best lomi are the ones made by Chinese restaurants. Here is my vegetarian version of lomi.

For best results, I wash lomi noodles twice or thrice with boiled water before mixing with the soup stock. This removes that acrid taste in the noodles caused by too much lye.

Ingredients:

1/2 k lomi noodles 

1 block tofu (250 g) or 4 pcs tokwa (fried, sliced thinly) 

2 Tbsp kinchay or kuchay (or celery) 

2 Tbsp leeks or spring onions 

(or 1 tsp garlic and 2 Tbsp onions) 

2 Tbsp butter 

salt, pepper 

seasoning, soy sauce 

soy patis 

Vegetable Stock: 

carrots, potatoes, celery, mushrooms, patola, sayote, leeks, cauliflower 

(any combination or all of the vegetables) 

1. Cut tofu in cubes. Add salt. Stir-fry in oil. Set aside.

2. Prepare vegetable stock: Combine a small amount of any or all of the vegetables. Boil in enough water and blend.

3. In a separate pan, sauté leeks or spring onions, or garlic and onions in butter. Add seasoning. Add vegetable stock and soy patis. Boil.

4. Add lomi noodles. Cover and cook. Remove from heat. Sprinkle with pepper and chopped kuchay or kinchay. Add fried tofu or tokwa. Serve very hot. 

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SUMANG MALAGKIT

Suman is an old-fashioned comfort food that never fails to bring back fond memories of childhood days spent with our mothers or lolas (grandmothers) who were experts at making them.

There are many as many varieties of suman in the Philippines as there are regions. 

This one is called Sumang Malagkit. It is a traditional Filipino malagkit  (glutinous) rice cake, wrapped in banana leaves and steamed, served with sugar or some kind of bucarillo sauce made from panocha.

In the olden days, women simply cooked dishes and wrapped and cooked everything in banana leaves. Banana trees were found everywhere. Here is a basic sumang malagkit recipe that is commonly cooked in the Tagalog region.

Ingredients:

1/4 k malagkit (glutinous) rice

1 c thick coconut milk

1 c thin coconut milk

pinch of sugar

pinch of salt

wilted banana leaves

Procedure:

1. Wash malagkit rice. Drain and set aside.

2. In a pot boil 1 c thin coconut milk. Add a pinch of salt and sugar. Add washed rice. Cover and cook over low heat.

3. When liquid has absorbed, add 1 c thick coconut milk. Cook some more until liquid evaporates. Remove from fire.
Allow to cool.

4. Scoop 1-2 Tbsp of half-cooked rice into wilted banana leaves. Roll . Fold ends. Arrange in a pot. Fill the pot with water. Boil. When done, arrange on a platter. Serve with sugar or matamis na bao (coco jam).

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