Traditional and Popular Lomi ng Batangas

Here's my very own version of the traditional Loming Batangas

These recipe follows my own version. Each of us has different style of cooking, therefore, the instructions must not be strictly followed. Just a simplpe combination of ingredients and you'll get the best tasting lomi for the family!

For the toppings, it can be as simple as no toppings at all. It depends on your budget :)

Recipe: Loming Batangas

Ingredients

• 1 kilo batangas miki or any noodles that is available at the market. Remember that the authenticity of taste of Loming Batangas comes from the miki itself.
• 1 medium onion, minced - or 2 pcs to make it tastier
• 5 tablespoons cassava flour diluted in cold water
• 1 tablespoon soy sauce
• 1 teaspoon ground black pepper
• 10 cups pork stack.
• 1 piece raw egg, beaten
• 1 pork cube
• 1/8 teaspoon of pepper

Toppings Options:

• 1/4 lb pig’s liver, sliced
• 2 tablespoons onion leeks or scallions, chopped (optional)
• 1 cup chicharon (pork cracklings or pork rinds), pounded
• 2 tablespoons cooking oil
• 2 to 3 pieces hard boiled eggs (optional)
• 1/4 kg cooked Kikiam (quekiam), sliced
• 1/4 kg pork, sliced into thin strips
• 6 to 8 pieces cooked meatballs
• 1/4 lb ham, chopped
• hard boiled quail eggs
• calamansi and siling labuyo (optional)

Cooking Procedure

1. Cook the toppings separately. For the pork, cook until the color turns medium brown. For the pork liver, bring it to medium cook only. Ham and meatballs are pre-cooked , therefore it will require a shorter time of cooking. Set aside all of the cooked toppings. Btw, hodtdogs can be a toppings too. I make it as a replacement or additional toppings. My kids love it.
2. Heat a bigger cooking pan and sauté the onion
3. Add the pork stack and bring to boil.
4. Put the miki noodles and add condiments (soy sauce, pork cube, pepper).
5. Add the beaten egg.
6. Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.
7. Finished cooking!
8. Transfer to a serving bowl and add the toppings with chicharon.
9. Serve hot. Share and enjoy!

Number of servings (yield): 4-5 pax

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