Late Post: LOMI


Because the weather is as bipolar as me, I decided I wanted LOMI for Saturday’s dinner 🙂 and canned sisig by Purefoods. Hehe. 
So here, lemme share my lomi recipe. 
Miki Noodles, soaked in water for 15 minutes

Pork strips, fat on

Chicken strips, boiled

Shrimp, peeled, deveined

Chicken stock


White Onion

Red Onion

Carrots, cut into strips

Sayote (added some for Enzo)

Baguio Cabbage

Shitake Mushroom, soaked in water for 30 minutes

Spring Onion

Salt and pepper

Fish Sauce



Cooking Oil
1. Saute white onion until transparent

2. Add red onion

3. Add garlic

4. Once aromatic, season with salt and pepper

5. Add pork, chicken and shrimp

6. Add carrots and sayote

7. Add chicken stock

8. Season with fish sauce

9. Cover and let simmer for 3 minutes

10. Add noodles

11. Add shitake mushroom

12. Cover and simmer until noodles is tender, about 5-7 minutes

13. Beat egg

14. Pour egg while stirring very slowly, to make sure egg is thoroughly mixed

* egg will serve as the ‘thickener’, I prefer it than cornstarch

15. Garnish with chicharon and spring onion
Enjoy! 😀


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