Pancit Lomi

Pancit Lomi

 PANCIT LOMI  is a Filipino-Chinese dish made with an assortment of thick crisp egg noodles. The most prevalent among these varieties would likely be the Batangas Lomi.

Little bits of meat (normally pork, frequently chicken) and pork liver, meagerly cut, are sauteed with garlic and onions, then cooked until delicate. Lomi is best consumed while steaming
hot and it is best for stormy season.

NUMBER OF SERVINGS: 4-6

PANCIT LOMI INGREDIENTS:

200 grams of lomi noodles

2 tablespoon of cooking oil

4 cloves minced garlic

1 little onion hacked

1 container of pork meat

1/2 container pork liver

1 container squid ball

1 teaspoon salt ]

1/4 teaspoon dark ground pepper

6 containers of water

1 pieces chicken soup shape

1 teaspoon white sugar

1 little carrot, julienned

1 little cabbage hacked

1/2 container of onion leeks (slashed)

2 eggs, beaten

COOKING PROCEDURES:

Spill in the cooking oil. Saute the garlic and onion until fragrant.

Include the pork meat, pork liver, squid balls, salt and proceed with mix browning over medium hotness for 5 minutes.

Include balck pepper, water and stew for 10-15 minutes. Include the lomi noodles and stew for an additional 5 minutes.

Include carrots, cabbage, onion spills. Spill in the beaten eggs mixing constantly, then reboil.

Turn off the high temperature. Serve hot and appreciate!!!