BATANGAS LOMI

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Batangas Lomi Recipe

Ingredients

  • Noodles & Thickener

    • 400 grams fresh egg noodles (lomi noodles)
    • 2 tablespoons all-purpose flour

  • Proteins

    • 300 grams pork (pork belly or shoulder), thinly sliced or cut into bite-sized pieces
    • 150 grams shrimp, peeled and deveined (optional)

  • Vegetables

    • 1 medium carrot, julienned or thinly sliced
    • 1 small cabbage, shredded
    • 1 small onion, chopped
    • 4 cloves garlic, minced
    • 1-inch piece ginger, minced (optional)

  • Broth & Seasonings

    • 6 cups chicken or pork broth (or water with a bouillon cube as an alternative)
    • 2 beaten eggs
    • 2 tablespoons fish sauce (patis)
    • Salt and pepper, to taste
    • Cooking oil

  • Garnishes (Optional)

    • Chopped scallions
    • Fried garlic
    • Crushed chicharon
    • Calamansi or lemon wedges

Procedure

  1. Prep the Ingredients:

    • Clean and cut the pork and shrimp (if using) into bite-sized pieces.
    • Wash and prepare the vegetables: chop the onion, mince the garlic (and ginger, if using), julienne the carrot, and shred the cabbage.
    • Beat the eggs in a small bowl and set aside.

  2. Sauté Aromatics & Meat:

    • In a large pot or deep wok, heat about 2 tablespoons of cooking oil over medium heat.
    • Sauté the garlic, onion, and ginger until they become fragrant and translucent.
    • Add the pork pieces and cook until lightly browned. If you're using shrimp, add them next and cook until they turn pink.

  3. Create the Roux:

    • Sprinkle 2 tablespoons of all-purpose flour over the sautéed meat.
    • Stir well to coat the meat evenly; this will help thicken the broth later.

  4. Build the Broth:

    • Pour in the 6 cups of broth, stirring continuously to mix the flour into the liquid without forming lumps.
    • Bring the mixture to a boil.

  5. Add Noodles & Vegetables:

    • Once boiling, add the fresh egg noodles to the pot.
    • Toss in the carrots and cabbage.
    • Reduce the heat to a simmer. Let everything cook until the noodles are tender and the vegetables are just done, about 5–7 minutes.

  6. Thicken with Egg:

    • Gradually drizzle the beaten eggs into the simmering soup while gently stirring. The eggs will form silky ribbons and further thicken the broth.
    • Season the soup with fish sauce, salt, and pepper. Adjust to taste.

  7. Final Simmer:

    • Allow the lomi to simmer for another 3–5 minutes, stirring occasionally, until you achieve a thick, velvety consistency.

  8. Serve & Garnish:

    • Ladle the hot lomi into bowls.
    • Top with optional garnishes like chopped scallions, fried garlic, and a sprinkle of crushed chicharon.
    • Serve immediately with calamansi or lemon wedges on the side for an extra burst of tanginess.

Enjoy your Batangas Lomi as a comforting meal that brings together the rich flavors and hearty textures of Batangas cuisine!

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