Lomi

The noodles thicken their own broth, and an egg is drizzled through at the end.

Pork, Egg. Not vegetarian — contains fish sauce, kikiam, which is a pork and fish roll, pork.

Ingredients

• 600 g fresh thick miki noodles
• 300 g pork belly, in thin slices
• 150 g pork liver, in thin slices
• 150 g kikiam, sliced
• 1.2 litres pork broth
• 1 onion and 8 garlic cloves, chopped
• 30 ml fish sauce
• 2 eggs, beaten
• 4 spring onions, sliced
• 2 tablespoons oil

Method

1. THE NOODLES ARE THE THICKENER. Fresh miki is coated in starch and it sheds it into the broth, which is why lomi is gluey rather than clear and why no cornflour appears below. Rinsing the noodles first makes a thin soup.
2. Brown the pork belly in the oil, add the onion and garlic, then the kikiam.
3. Pour in the broth and the fish sauce and bring it up.
4. TIP THE NOODLES IN UNRINSED and simmer 5 minutes, stirring. It will thicken visibly. If it does not, your noodles were washed and you will need a slurry after all.
5. Add the liver for the last 2 minutes only. Liver goes grainy the moment it overcooks.
6. DRIZZLE THE BEATEN EGG IN A THIN STREAM while stirring slowly, so it sets in ribbons rather than lumps. Off the heat at once.
7. Spring onion at the table, and more fish sauce.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes