Agriculture Business Week

Learn how to cook this well-loved merienda!

Lomi or pancit lomi is a Chinese-Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter. Because of its popularity at least in the eastern part of Batangas, there are as many styles of cooking lomi as there are eateries, panciterias or restaurants offering the dish. Variations in recipes and quality are therefore very common.

Magic meat is added in hydrated form to lessen the pork content and the addition of soy protein increases the volume and nutritional value of the recipe.

Lomi is typically cooked using a deep wok on LPG gas stove. About 9-10 minutes is the cooking time for a single serving of lomi. Lomi is best eaten while steaming hot.

You Will Be Needing :
1/4 kilo lomi noodles (flat)
1/2 cup pork lean or chicken (sliced into cubes)
50 gms magic meat hydrated in 300 gms water
1/4 cup shrimps, shelled
1 large onion, chopped
3-4 cloves garlic crushed
1 1/2 cup shredded cabbage
1/4 cup dried carrots + 1/2 cup water
3 Tbsp savory mix + 7 Cups Water
1/4 cup cooking oil (non-cholesterol)
1/4 cup cornstarch, dissolved in water
2 raw eggs
2 Tbsp Maggi magic sarap
2 Tbsp Maggi savor classic

Procedure :
1. Saute garlic and onion. When brown add pork or chicken, hydrated magic meat, and shrimps; stir for 2 minutes.
2. Add 1/2 cup water, cover and simmer until water is almost dry
3. Add broth. Cover and let boil for 10 minutes.
4. Drop in noodles, hydrated carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch then add the rest ingredients.
5. Beat eggs and stir in. Do not boil. Serve at once.

Number of Servings: 15