LOMI

LOMI

~INGREDIENTS

1 lb miki noodles

3 cloves garlic, crushed and minced

1 medium onion, minced

1/4 lb cooked Kikiam (quekiam), sliced

1/4 lb pork, sliced into skinny strips

6 to 8 pieces cooked meatballs

3 tablespoons cassava flour diluted in 3 tablespoons water

1/4 lb ham, chopped

1/4 lb pigs liver, sliced

1 1/2 tablespoons fish sauce

1 tablespoon soy sauce

1 teaspoon ground black pepper

6 cups pork or beef broth

1 cup chicharon (pork cracklings or pork rinds), pounded

1 fragment raw egg, beaten

2 tablespoons onion leeks or scallions, chopped (optional)

2 to 3 pieces hard boiled eggs (optional)

2 tablespoons cooking oil

~METHODS

1.Heat a cooking pot then pour-in cooking oil.

2.When the oil is hot enough, saut the garlic and onions.

3.Put-in the sliced pork and chef until the color turns medium brown.

4.Add-in the ham and liver then chef for 2 minutes.

5.Add fish sauce and soy sauce then stir.

6.Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)

7.Put-in the cooked meatballs and kikiam then simmer for 3 minutes.

Add-in the ground black pepper and miki noodles then chef for 5 to 6 minutes.

8.Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.

9.Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well 

incorporated.

10.Transfer to a serving bowl and summit with chicharon and sliced boiled egg. Garnish 

with onion leeks.

11.Serve hot. Share and enjoy!