Monday, July 9, 2012


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 Lomi is originally made from egg noodles but there are also eggless lomi noodles available...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There are also variations in different regions but the most popular is Batangas lomi, originally made with pork or chicken, kikiam, ham and meatballs with sawsawan (dip) of soy sauce, calamansi and chilis.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.

1/2 k lomi noodles
1 block tofu (250g) or 4 pcs tokwa
(cubed or strips, fried)
1/2 c vegemeat (cubed or strips, fried)
2 Tbsp kinchay or kuchay(or celery),
finely chopped
2 Tbsp spring onions (finely chopped)
2 Tbsp butter
1 Tbsp cornstarch or cassava flour
vegetable stock
salt, pepper
seasoning or veggie buoiullon,
soy sauce, soy patis

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