Lomi Batangas
Lomi Batangas is a Batangas version of lomi, made by adding different items like sliced kikiam, fried meatballs, cooked pork liver and pork, boiled egg, chicharon to a lomi soup. It is normally eaten by adding a sauce made with soy sauce, onion, calamansi juice and chili. The Lomi Batangas is really nutritious ad it have hmore veggies, thicker soup, and more meat toppings, which pretty much appeals to Batangueños.
LOMI BATANGAS
As a full-blood Batangueno, I am proud to say that despite a lot of versions of lomi, the Batangas Lomi will always be the best. Lomi was known to originate in the city of Lipa in Batangas. If you want an authentic taste of lomi, just go to any town in Batangas. The towns are competing onto who prepares the best lomi. But for me, all of them are the best!
With the ongoing pandemic, it is still best to stay at home and be safe. But if you crave for tasty lomi, Yummy Kitchen got you! Here is an intensive and detailed Lomi Batangas recipe. The recipe may look long but it can literally feed a bunch of people. Make this lomi in the morning and you will have food to eat for the whole day. Try this authentic Batanagas Lomi recipe and enjoy!
HOW TO COOK LOMI BATANGAS
Everything in an authentic Batangueno’s Lomi is special. If you would take a peek on the procedures, you will notice that the steps were categorized based on how to do a single component of the lomi.
The first thing to prepare is the caldo or the broth of the lomi. This is where we will boil the lomi noodles later. To make this flavorful broth, simply boil the pork bones for hours until the pork flavor is infused in the liquid. You may skip this step if you have a pre-made pork stock. You may also use chicken stock as a substitute.
The lomi toppings actually depends on your toppings of choice. It includes a variety of food items and what I included in this recipe are the basic ones. For the pork meat and liver, marinate them in a mixture of soy sauce and pepper and then fry. The meatballs may be prepared from scratch by mixing ground pork, aromatics, egg and flour. Simply mix them and make into balls and then fry. If you have read our recipe on the Chinese kikiam, you can use them as a lomi topping. Simply fry the kikiams and they are good to go. Boil a piece of egg and slice it into two. This will make an appetizing look for the lomi. Also prepare some chicharon. You may crush them slightly or use them as it it. When your toppings are prepared, then it is time to make the highlight of the dish—the noodles.
Lomi noodles have this amazing feature of being thick and yellow. These noodles are very identifiable when you go to the supermarket. Start cooking the lomi noodles by sautéing some aromatics. Add 8 to 10 cups of the flavorful caldo we made from pork bones. Boil the lomi just like boiling other noodles. When it’s already soft, add the slurry to make the sauce thick. After a few minutes, add the beaten eggs while continuously stirring. The eggs must be well-distributed within the noodles. This will also make the sauce thicker.
The lomi noodles and the toppings are now done. Assemble the lomi by adding the toppings on top. The lomi is not complete without the soy sauce dip. This is simply made by combining the soy sauce, chopped onions, chopped chillies and calamansi in a small bowl.
To have that authentic lomi batangas experience, let me share how we eat lomi in our place. After you assemble your freshly-cooked lomi, it is usually still hot. Grab a small platito and put just a small amount of lomi. Grab your soy sauce dip and only adjust the taste of the lomi in the small platito. In this way, the lomi cools faster and adding a lot of soy sauce dip to the big bowl of lomi will be prevented.
Lomi Batangas
15
servingsIngredients
- For the Bone Stock:
1 kilo pork bones
1 large onion (sliced)
salt and pepper to taste
- For the Lomi Toppings:
1 cup pork meat (thinly sliced)
1 cup pork liver (cut into small pieces)
4 pieces kikiam
1 piece egg (boiled)
crispy pork rinds
- For the Meatballs:
250 grams ground pork
1 small onion (minced)
2 cloves of garlic (minced)
salt and pepper to taste
1 piece egg
3 tablespoons all-purpose flour
- For the Lomi Soup Noodles:
1 onion (minced)
3 cloves of garlic (minced)
8 to 10 cups bone stock
½ kilo lomi noodles
3 tablespoons cassava flour or cornstarch (for slurry)
2 eggs (beaten)
- For the dip/sauce:
soy sauce
chopped onions
chopped chillies
calamansi
Directions
- For the Bone Stock:
- Put the pork bones in a pot and cover with enough water. Cover the pan and let it boil. Remove the white scum that floats.
- Add the onions and season the liquid with salt and pepper. Continue boiling the pork bones for at least an hour using low heat. Add more water as needed.
- For the Lomi Toppings:
- Put the pork meat in a bowl and season with soy sauce and pepper. Stir until the meat is fully-coated with the sauce. Marinate the meat for 30 minutes.
- Put the pork liver in a separate bowl and season with soy sauce and pepper. Stir until the liver is fully-coated with the sauce. Marinate the meat for 30 minutes.
- For the meatballs, put the ground pork in a medium-sized bowl. Add the minced onions and garlic then season with salt and pepper. Crack an egg and add the all-purpose flour. Mix until well-incorporated. Set aside.
- Heat some oil in a pan. Scoop some meatball mixture and turn it into a ball using two spoons and fry the meatballs until light brown. Transfer the meatballs to a strainer or paper towel to drain excess oil. Set aside.
- In the same pan, fry the kikiam pieces until golden brown. Transfer to a strainer or paper towel to drain excess oil. Set aside.
- Fry the marinated pork until browned. Flip to cook the other side. Set aside.
- Sear the pork liver for a few minutes until brown. Do not overcook. Set aside.
- For the Lomi Soup Noodles:
- Heat some oil in a pan. Saute the onions and garlic for a few minutes.
- Add 8 to 10 cups of the bone stock made earlier and let it boil for a few minutes.
- Add the lomi noodles and let it cook using medium heat until soft.
- In a small bowl, combine the cassava flour to 3 tablespoons of water and dissolve to make a slurry. Pour the slurry into the pan while stirring continuously.
- Let the lomi simmer until the soup thickens. Add the beaten eggs while stirring continuously.
- Remove the pan from the heat.
- To assemble the lomi, grab a bowl and add some lomi noodles. Top with sliced kikiam, meatballs, pork liver, pork meat, halved boiled egg and crispy pork rinds.
- For the dip/sauce:
- In a small bowl, combine the soy sauce, chopped onions, chopped chillies and squeezed calamansi.
- Add some to your lomi. Enjoy while it’s still hot!
Paano Magluto ng Lomi Batangas
MGA SANGKAP:
Para sa Caldo:
- 1 kilo buto ng baboy
- 1 malaking sibuyas (hiniwa)
- asin at paminta
Para sa Toppings ng Lomi:
- 1 tasa ng baboy (hiniwa ng maninipis)
- 1 tasa ng atay ng baboy (hiniwa ng maliliit)
- 4 piraso ng kikiam
- 1 piraso ng itlog (nilaga)
- chicharon
For the Meatballs:
- 250 grams giniling na baboy
- 1 maliit na sibuyas (hiniwa ng maliliit)
- 2 butil ng bawang (hiniwa ng maliliit)
- asin at paminta
- 1 piraso ng itlog
- 3 kutsara ng harina
For the Lomi Soup Noodles:
- 1 sibuyas (hiniwa ng maliliit)
- 3 butil ng bawang (hiniwa ng maliliit)
- 8 -10 tasa ng caldo
- ½ kilo ng lomi noodles
- 3 kutsara ng cassava flour o cornstarch (para sa slurry)
- 2 piraso ng itlog (binati)
For the dip/sauce:
- toyo
- sibuyas (hiniwa)
- sili (hiniwa)
- calamansi
PAANO LUTUIN:
For the Bone Stock:
- Ilagay ang mga buto ng baboy sa isang kaldero at lagyan ng maraming tubig. Takpan ang kawali at hayaan itong kumulo. Alisin ang mga lumulutang na puting scum.
- Ilagay ang sibuyas. Budburan ito ng asin at paminta. Hayaan itong kumulo ng isang oras gamit ang mababang apoy. Dagdagan ng tubig kung kailangan.
For the Lomi Toppings:
- Ilagay ang karne ng baboy sa isang bowl. Lagyan ng toyo at paminta. Haluin ito ng mabuti. I-marinate ang baboy ng 30 minuto.
- Ilagay ang atay ng baboy sa hiwalay na bowl. Lagyan ng toyo at paminta. Haluin ito ng mabuti. I-marinate ang baboy ng 30 minuto.
- Para sa meatballs, ilagay ang giniling na baboy sa isang bowl. Sunod na ilagay ang sibuyas at bawang. Budburan ng asin at paminta. Ilagay ang itlog at harina. Haluin ito ng mabuti at isantabi.
- Magpainit ng mantika. Kumuha ng kalahating kutsarang meatball mixture at gawin itong balls gamit ang dalawang kutsara. Iprito ang mga meatballs hanggang maging light brown. Ilagay ang mga meatballs sa isang strainer o paper towel para tumulo ang sobrang mantika.
- Sa parehas na kawali, iprito ang mga kikiam hanggang maging golden brown. Ilipat ang mga ito sa isang strainer o paper towel para tumulo ang sobrang mantika.
- Iprito ang marinated pork hanggang maging brown. Baliktarin ito para maluto ang kabilang side. Isantabi.
- Iprito ang marinated atay ng baboy hanggang maging brown. Wag i-overcook para hindi tumigas. Isantabi.
For the Lomi Soup Noodles:
- Magpainit ng mantika. Igisa ang sibuyas at bawang ng ilang minuto.
- Maglagay ng 8 hanggang 10 tasa ng ginawang caldo. Hayaan itong kumulo ng ilang minuto.
- Ilagay ang lomi noodles at hayaan itong maluto gamit ang katamtamang apoy hanggang sa lumambot.
- Sa isang maliit na bowl, paghaluin ang cassava flour at tatlong kutsara ng tubig para makagawa ng slurry. Ilagay ang slurry sa lomi noodles ng dahan-dahan habang hinahalo ng tuloy tuloy.
- Hayaang maluto ang lomi hanggang lumapot ang sabaw nito. Ilagay ang binating itlog habang hinahalo ng tuloy tuloy.
- Pataying ang apoy.
- Para i-assemble ang lomi, kumuha ng isang bowl at ilagay ang lomi noodles. Lagyan ito ng hiniwang kikiam, atay ng baboy, karne ng baboy, nilagang itlog at chicharon.
For the dip/sauce:
- Sa isang maliit na bowl, paghaluhaluin ang toyo, hiniwang sibuyas, sili at calamansi.
- Maglagay ng sauce sa lomi. Kainin ito habang mainit. Enjoy!
