Your Batangas food trip will not be complete without our very own Batangas lomi. Since the 80′s, lomi houses mushroomed along the roads and towns of the province. If I am not mistaken, all the towns and cities of Batangas have numbers of lomi houses where local folks seemed so into.
In Lipa City, we have the famous Lomi King with several branches now. Also we have the Three Kids Lomi house, Benok’s, Rose’s, Panciteria, and so on. There is also one Lomi House in Pangao, which is quite popular among Batanguenos, their special lomi has meaty toppings including crunchy chicharon.
I myself won’t let a week or a month pass without having a bowl of mouth-watering lomi. (gosh, I feel like indulging into one now.)
Anyway, for those at home who want to cook lomi, and for those wondering about lomi’s secret ingredient, check out the following;
Ingredients:
1/4 kilo lomi noodles (flat)
1/2 cup pork (sliced into strips)
1/2 cup sliced kikiam
1/4 cup meatballs
1 large onion, chopped
3-4 cloves garlic, crushed
6-7 cups chicken or meat broth
2 tbsp. cooking oil
1 tbsp. cornstarch dissolved in water
2 raw eggs
salt to taste
Instructions:
Saute garlic and onion. When brown, add pork strips, kikiam, and meatballs. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes.
Drop in noodles. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat.
Beat eggs and stir in. Do not boil. Serve at once.
Your cooked Lomi will taste better if you have toyomansi with chili, minced onion and garlic sauce. With this, talagang mapapa garne ka: “Ala’y, pagkasarap nare ah!
As for the secret ingredient: Batanguenos cook with love.
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