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
- Begin by gathering all ingredients and equipment. Prepare your workspace by organizing ingredients in small bowls (ihanda ang mga sangkap).
- Bring a large pot of water to a rolling boil at 100°C. Cook the lomi noodles according to package instructions until they reach the ideal chewy texture (lutuin ang lomi hanggang maging malutong). Once cooked, immediately drain and rinse with cold water to prevent overcooking. Set aside.
- Heat cooking oil in a deep pan or wok over medium-high heat (180°C). Add the cubed pork belly (liempo) and fry until golden brown and crispy, approximately 5-7 minutes. Remove the pork and set aside, leaving the rendered fat in the pan.
- Reduce heat to medium (160°C). Add minced garlic (bawang) and chopped shallots (sibuyas tagalog) to the same pan. Sauté until fragrant and translucent, about 1-2 minutes, being careful not to burn the garlic (igisa hanggang mabango).
- Add the halved squid balls to the pan and fry until they develop a slight golden color, approximately 2-3 minutes. Pour in the chicken stock (sabaw ng manok) and bring the mixture to a boil.
- Once boiling, add the prawns (hipon) and previously fried pork belly. Let the mixture simmer for 2 minutes to cook the prawns through (pakuluan hanggang maluto ang hipon).
- In a small bowl, create a slurry by combining cornstarch (gawgaw) with ¼ cup cold water, mixing until completely smooth. Gradually pour this mixture into the simmering broth while continuously stirring to prevent lumps (unti-unting ibuhos habang hinahalo). Simmer for 2 minutes until the broth notably thickens.
- Add the julienned carrots (karot) and shredded cabbage (repolyo) to the pot. Return the mixture to a boil, adding more hot water if needed to achieve your desired consistency. The broth should be thick enough to coat the back of a spoon but still fluid.
- Turn off the heat. While stirring the broth in a circular motion, slowly pour in the beaten eggs (itlog) in a thin stream. Continue stirring until the eggs form delicate ribbons throughout the soup (ihalo ang itlog hanggang maging manipis na hibla).
- Season the dish with fish sauce (patis) and freshly ground black pepper (paminta) to taste. Taste and adjust seasoning as needed.
- Serve immediately while piping hot in deep bowls. Provide traditional garnishes on the side: chopped green onions (sibuyas dahon), fried garlic (sinangag na bawang), calamansi, fresh red onions (sibuyas), and bird’s eye chilies (siling labuyo) for diners to customize according to their preference.
- Remember, authentic Batangas Lomi should be consumed immediately while still steaming hot (kainin agad habang mainit pa). The entire bowl should be finished before it cools to fully appreciate its intended texture and flavors.
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.
