 Batangas lomi | |
| Course | Main |
|---|---|
| Place of origin | Philippines |
| Region or state | Batangas |
| Main ingredients | thick flat yellow noodles, meat, soup stock, thick gravy |
| Similar dishes | Lor mee |
Lomi orpancitlomi (HokkienChinese:滷麵 /扁食滷麵;Pe̍h-ōe-jī:ló͘-mī / pán-si̍t ló͘-mī) is aFilipino dish made with a variety of thick fresh eggnoodles of about a quarter of an inch in diameter, soaked inlye water to give it more texture.[1] Because of its popularity at least in the eastern part ofBatangas,[2] there are as many styles of cooking lomi as there areeateries,panciterias orrestaurants offering the dish. Variations in recipes and quality are therefore very common.
Small portions of meat (usually pork, sometimes chicken) and pork liver, are thinly sliced thensauteed withgarlic andshallots. It is then cooked until tender. Next, salt, finely groundblack pepper and otherseasonings are added at this point. Thensoup stock is added to prepare thebroth. Next the lomi noodle and chopped cabbage is added. While waiting for the noodles to cook, a mixture ofcornstarch flour blended with a small amount of water is added to thicken the soup. Finally, just before the whole mixture is transferred to individual bowls, a beaten egg is added as the cook continuously stirs to complete the basic dish. Toppings include slices ofkikiam (que-kiam), fish balls, slicedchives, cooked shrimp, and somemeatballs. Sometimes stir-fried ground meat (pork or chicken), as well as coarsely ground garlic roasted to golden brown are also available.
Lomi is typically cooked using a deepwok onLPG gas stove. About 9–10 minutes is the cooking time for a single serving of lomi.
Lomi is best eaten while steaming hot. It is a challenge to finish eating before the bowl gets cold. To spice up the taste, depending on one's preference, a mixture ofsoy sauce, fish sauce,kalamansi juice and crushed fresh redchili peppers can be added to the dish as a condiment. The same soy sauce mixture can also be used as a dipping sauce for the meatballs, Other lomi eaters request a small amount of finely chopped freshred onions to be eaten with the dish for extrapungency.
Lomi haus orlomián,panciteria,eatery,carinderia,restaurant or their combination (e.g., lomi haus and eatery) are the most common terms used in Batangas to refer to a food establishment where lomi is served or eaten.
Alomi haus specializes in lomi and other pancit dishes made of fresh egg noodles calledmiki. It may also serve other pancit dishes, such as pancit guisado, bihon, miki-bihon, chami, pancit canton, sotanghon and others if available.
Apanciteria has a more extensive menu of pancit dishes. It serves lomi and other pancit dishes such as pancit guisado, bihon, mike-bihon, chami, pancit canton, sotanghon and others. Rice meals, viands and other made-to-order dishes may also be served here if available.
Aneatery orcarinderia orrestaurant principally serves rice meals, viands and other made-to-order dishes that may or may not include lomi. In eastern Batangas, lomi will always be included in the menu, however.
Other names used, though infrequently, for food establishments where lomi may be served areluncheonette andfast food center.
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| Soups |
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| Blood soups | |
| Bean soups | |
| Cheese soups | |
| Cream and yogurt soups | |
| Fruit soups | |
| Noodle soups |
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| Nut soups | |
| Vegetable soups |
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| See also | |
