Batangas Lomi on Pinay In Texas Cooking Corner's 2nd Monthsary

Time flies fast indeed! It's March 14 today..and it has been 2 months since I started Pinay In Texas Cooking Corner.  Being a Foodbuzz and Foodie Blogroll publisher...with 184 Foodbuzz friends, 139 Facebook fans, 53 Google connect followers, 51 RSS feed readers, 52 Twitter followers and 39 BlogFrog followers, I feel that I have gone beyond my expectations in the past 2 months of blogging! My google analytics stats also improved during the second month!

And yeah, I'm truly happy for that...that's why even though I still feel so exhausted from our 2-day Austin trip, and it's quite late for my regular post schedule, I just can't let this day pass by without writing this to thank all of you for the support in the past two months! I want to thank you all for visiting and helping Pinay In Texas Cooking Corner become a place where I can share my love of cooking. Without all of you, I won't have any reason to be here. Thank you for reading and commenting to let me know that there are people who truly appreciate what I'm doing. 2 months gone and ready for the third month.  All I wish is that you stay with me in my blogging journey.

To celebrate Pinay In Texas Cooking Corner's 2nd month, I'll be sharing with you another noodle recipe today --- the Batangas Lomi, with wishes for more wonderful months and years of recipe blogging! :)

So what's Batangas lomi. Lomi is a noodle dish of Chinese origin that is made with thick fresh egg noodles of about a quarter of an inch in diameter and topped with kikiam (que-kiam - a Chinese roll made with ground pork and vegetables wrapped in bean curd sheets then deep-fried until golden) and meatballs. It is a popular comfort food in the province of Batangas.  Almost all the cities and towns of Batangas have lomi houses. Among the famous that I've tried are The Three Kids Lomi House and the Lomi King in Lipa City, and Lomian sa Baryo in Ibaan. 

If Batangas is known for the Batangueños' favorite expression “Ala eh!” and the so called Batangas Coffee or "Kapeng Barako", it is also popular for the noodle dish LOMI. Taking a trip around Batangas, this is the last thing that travelers would want to miss. But you don't need to go to Batangas to have a taste of lomi. This recipe will let you enjoy lomi in the comfort of your home. Check it out!

Prep Time: ~20 minutes                   Cook Time: ~25 minutes                   Servings: 4-6 

* I shared this on Melt in Your Mouth Monday, World Food Thursday, and Hearth and Soul Hop.

Ingredients:

• 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

Procedure:

1. If you are using pre-made meatballs, proceed to step 2. If not, see ingredients and procedure for making meatballs below.

     How to Make Meat Balls:

     Ingredients:

• 1 cup ground pork
• 1 Tbsp garlic, minced
• ¼ cup onions, minced
• 1 egg, beaten
• 2 Tbsp flour
• 1/8 tsp pepper
• ½ tsp salt

    Procedure:

    1. In a bowl, mix all ingredients until well blended.

    2. Scoop 1 ½ Tbsp and shape into a ball. Lay on greased plate to avoid sticking.

    3. Deep fried in vegetable oil over medium low heat until brown.

   4. Remove from oil and drain on paper towels. Set aside.

 

2. In a large saucepan, stir-fry ½ cup kikiam for toppings in oil for about 3 minutes. Transfer to a plate and set aside.

3. In the same saucepan, stir-fry liver until no more red color is showing. Transfer to a plate and set aside.

4. Sauté pork until brown.

5. Add garlic and sauté until golden brown.

6. Add the other ½ cup kikiam and onion. Sauté until onion is translucent.

7. Add the stock and fish sauce. Bring to a boil.

8. Add noodles and simmer for 3 minutes.

9. Add salt and pepper to suit your taste.

10. Add the cornstarch and stir until the soup thickens.

11. Add the beaten egg and stir until egg threads form. Remove from heat.

12. Serve hot and top with kikiam, meatballs and toasted garlic.