Pancit Lomi is yet another variation of the pancit. However, though we are used to having pancit as a fiesta fare, this pancit lomi recipe is different in that it is usually eaten as a comfort food during the rainy season because of (surprise!) its broth. Yes, pancit lomi is that one pancit recipe which has thick broth in it brought about by the cornstarch mixed into the recipe.
Pancit Lomi Recipe History
Originally from Batangas, pancit lomi is usually sold in eateries across the province. With the mobility of the Filipinos; however, other people got wind of pancit lomi and now you will see different lomihans (eateries with just lomi) whipping up their own pancit lomi, panciterias (eateries specializing in pancit) adding it in their menu, and carinderias (which are usually offering the usual viands and not pancit) starting to offer it alongside its other rice-based meals.
Cooking Tips for Pancit Lomi
In its essence, the pancit lomi recipe is very simple in that you have the noodles and the ingredients. What makes lomi different from other Pancit Recipes though is through the noodles. The noodles of the pancit lomi is egg noodles and the difference in the ingredients of the noodle itself is what gives cooked pancit lomi a different flavor and texture which is on the slimy but yummy side. Also, the presence of the broth also sets it apart from other pancit recipes.
Pancit lomi in its very basic version includes chicken strips or pork liver strips, Chinese cabbage, eggs and carrots. As for the broth, one would notice that the broth is thinner if it is bought from the lomihan; however, if one wants to follow the pancit lomi recipe, you can add cornstarch or flour into the broth for it to have body. Pancit lomi, simmered in a pot and served as soon as it is cooked, this can also be eaten when one just wants to unwind after a long day.
- 1 cup pork strips, boiled
- ½ cup pork liver
- ½ cup kikiam
- ¼ cup garlic, minced
- ½ cup onion, thinly sliced
- 7 cups pork or chicken stock
- 1 lb lomi noodle (Since it is not available here, I used Udon noodles)
- 5 Tbsp cornstarch dissolved in 3 Tbsp water
- 2 eggs, beaten
- 3 Tbsp fish sauce
- 2 Tbsp vegetable oil
- For Toppings:
- ½ cup kikiam (que-kiam)
- 12-15 pcs meatballs
- Toasted garlic
- In a bowl, mix all ingredients until well blended.
- Scoop 1 ½ Tbsp and shape into a ball. Lay on greased plate to avoid sticking.
- Deep fried in vegetable oil over medium low heat until brown.
- Remove from oil and drain on paper towels. Set aside.
- In a large saucepan, stir-fry ½ cup kikiam for toppings in oil for about 3 minutes. Transfer to a plate and set aside.
- In the same saucepan, stir-fry liver until no more red color is showing. Transfer to a plate and set aside.
- Sauté pork until brown.
- Add garlic and sauté until golden brown.
- Add the other ½ cup kikiam and onion. Sauté until onion is translucent.
- Add the stock and fish sauce. Bring to a boil.
- Add noodles and simmer for 3 minutes.
- Add salt and pepper to suit your taste.
- Add the cornstarch and stir until the soup thickens.
- Add the beaten egg and stir until egg threads form. Remove from heat.
- Serve hot and top with kikiam, meatballs and toasted garlic.