During a recent trip to Batangas, I found myself seeking shelter from an unexpected afternoon downpour in a small, unassuming eatery called a “lomi haus.” The warmth from the kitchen and the irresistible aroma of garlic drew me in, but what truly captured my heart was watching Aling Carla, the 67-year-old owner, masterfully prepare her famous lomi. With practiced hands that spoke of decades of experience, she transformed simple ingredients into what locals proudly declare as the best lomi in the province.
“The secret,” she confided while stirring the thick, golden broth, “is in how you time each ingredient.” She went on to explain how the dish tells the story of Filipino-Chinese cultural fusion, perfected over generations in the bustling streets of Batangas. As rain drummed against the tin roof, she guided me through each step, sharing not just a recipe, but a piece of Batangas heritage that has comforted hungry souls for generations.
This recipe is my tribute to Aling Carla’s generosity and the wonderful afternoon where I learned that sometimes the best culinary discoveries happen when you least expect them. While she keeps some secrets close to her heart, this version comes pretty close to that memorable bowl I enjoyed on that rainy Batangas afternoon.
Why You’ll Love This Recipe
- Authentic Batangas taste perfected through generations
- Restaurant-quality results from your home kitchen
- Customizable toppings and garnishes
- Budget-friendly yet impressive enough for special occasions
- Perfect balance of textures: chewy noodles, crispy pork, and silky broth
Authentic Batangas Lomi Recipe
Equipment
- Large stockpot (kaldero) For cooking the broth and assembling the dish
- Wok or deep frying pan (kawali) For crisping the pork belly
- Strainer [Salaan] For draining the noodles
- Sharp knife (kutsilyo) For precise ingredient preparation
- Wooden spoon (sandok na kahoy) For stirring without scratching your pot
- Measuring cups and spoons (Panukat) For accurate measurements
- Small mixing bowl (mangkok) For preparing the cornstarch slurry
Ingredients
For the Broth Base:
- 500 g thick egg noodles lomi noodles
- 6 cups chicken stock sabaw ng manok
- 2 tablespoons cornstarch gawgaw
- 3 eggs beaten (itlog)
- 6 cloves garlic minced (bawang)
- 1 shallot finely chopped (sibuyas tagalog)
For the Toppings:
- 1½ cups pork belly cubed (liempo)
- 10 pieces squid balls halved (bola-bola ng pusit)
- 12 medium-sized prawns cleaned (hipon)
- ¼ head cabbage shredded (repolyo)
- 1 large carrot julienned (karot)
For Seasoning:
- Fish sauce patis to taste
- Fresh ground black pepper paminta to taste
- Cooking oil mantika
Optional Garnishes:
- Chopped green onions sibuyas dahon
- Fried garlic sinangag na bawang
- Calamansi
- Fresh red onions chopped (sibuyas)
- Bird’s eye chilies siling labuyo
Instructions
- First, prepare your ingredients. Set out all your chopped vegetables, meats, and seasonings within easy reach of your stove.
- Start by cooking the lomi noodles in boiling water until they’re chewy but not mushy, about 5-7 minutes. Drain them and rinse with cold water. Set aside.
- Heat oil in a deep pot over medium-high heat. Add your pork belly cubes and fry until they turn golden brown and crispy, about 5-7 minutes. Remove the pork and set aside, leaving the oil in the pot.
- In the same pot, cook garlic and shallots until they become fragrant and soft, about 1-2 minutes. Add the squid balls and cook them until lightly golden.
- Pour in your chicken stock and bring it to a boil. Once boiling, add the prawns and fried pork belly back to the pot. Let this simmer for 2 minutes.
- Mix cornstarch with a quarter cup of cold water until smooth. Pour this mixture slowly into the pot while stirring constantly. Keep stirring and let it simmer for 2 minutes until the broth thickens.
- Add your carrots and cabbage to the pot. Return everything to a boil, adding more hot water if needed to get the right thickness. The broth should be rich and thick but still fluid enough to be soupy.
- Turn off the heat. While stirring the soup in circles, slowly pour in your beaten eggs. Keep stirring until you see ribbons of egg throughout the broth.
- Season with fish sauce and black pepper to taste. Taste and adjust the seasoning if needed.
- Serve immediately while it’s very hot. Put out small bowls of chopped green onions, fried garlic, calamansi, fresh red onions, and chilies so everyone can add their preferred toppings.
- Remember, lomi should be eaten right away while it’s steaming hot – this is how you’ll get the best flavor and texture.
Tips from Lola’s Kitchen
- Use freshly made lomi noodles from your local market for the best texture
- Keep stirring the broth while adding cornstarch to prevent lumps
- Never overcook the vegetables to maintain their crunch
- Season gradually and taste as you go
- The broth should be thick enough to coat the back of a spoon
Traditional Serving Suggestions
- Serve in deep bowls while steaming hot
- Place garnishes in separate small dishes for customization
- Always provide calamansi and patis on the side
- Best enjoyed with garlic rice or pan de sal
Troubleshooting Common Issues
- Broth too thin?
- Add more cornstarch slurry, one tablespoon at a time
- Noodles too soft?
- Rinse in cold water immediately after cooking
- Broth too thick?
- Gradually add hot chicken stock until desired consistency
Ingredient Alternatives
- Lomi noodles → Udon or thick wheat noodles
- Pork belly → Chicken thigh fillets
- Prawns → Fish cake or tofu
- Chicken stock → Vegetable stock (for lighter version)
- Squid balls → Fish balls or kikiam
Storage & Reheating
- Store broth and noodles separately in airtight containers
- Refrigerate for up to 3 days
- Reheat broth until boiling before adding noodles
- Not recommended for freezing
Variations
- Seafood Lomi
- Add mussels, squid, and crab meat
- Vegetarian Lomi
- Replace meat with mushrooms and tofu
- Special Batangas Lomi
- Add chicken liver and quail eggs
FAQs
Q: Why is my broth not thickening? A: Ensure your cornstarch slurry is mixed with cold water and the broth is simmering when added. Q: Can I make this in advance? A: Yes, prepare the broth and toppings ahead, but cook noodles fresh before serving. Q: Is this dish spicy? A: No, but you can customize the heat level with siling labuyo.
Nutrition
The Story Behind Batangas Lomi
In the heart of Batangas province, where culinary traditions run as deep as family roots, lomi stands as a testament to the fascinating intersection of Filipino and Chinese cuisines. This beloved noodle dish, with its characteristically thick egg noodles and rich, velvety broth, traces its origins to the Chinese dish “Lor Mee,” brought to Philippine shores by immigrant merchants during the early 20th century.
What began as a simple noodle soup in the bustling ports of Batangas transformed into something uniquely Filipino through generations of local innovation. The adaptation reflects the ingenuity of Batangueño cooks, who enhanced the original recipe by incorporating local ingredients and adapting it to Filipino tastes. The addition of crispy pork belly, fresh seafood, and an array of vegetables created a heartier, more substantial dish that could satisfy the robust appetites of local workers and families.
The rise of dedicated lomi houses, locally known as “lomi haus” or “lomihan,” marks a significant chapter in this dish’s story. These establishments, often small family-run operations, began appearing in the 1970s, turning lomi from a simple home-cooked meal into a regional culinary icon. Today, these specialty restaurants dot the landscape of Batangas, each claiming to serve the most authentic version of this beloved comfort food.
Perhaps most intriguing is the cultural ritual that has developed around consuming lomi. Unlike other noodle dishes, tradition dictates that lomi must be eaten while piping hot, creating an experience that brings people together in a shared moment of culinary appreciation. This practice, unique to Batangas lomi, speaks to the dish’s evolution from mere sustenance to a cultural phenomenon that builds community connections.
Modern interpretations of lomi continue to emerge, but the soul of the dish remains rooted in its humble origins. From street-side stalls to air-conditioned restaurants, lomi has maintained its status as a go-to comfort food, particularly beloved during rainy days and cool evenings. Its ability to adapt while maintaining its essential character makes it a perfect example of Filipino cuisine’s dynamic nature.
The enduring popularity of Batangas lomi showcases how immigrant influences, local creativity, and community traditions can combine to create something truly special. In every steaming bowl, you’ll find not just nourishment, but a story of cultural exchange, culinary innovation, and the warm hospitality that defines Filipino food culture.
