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Authentic Batangas Lomi Recipe

Authentic Batangas Lomi Recipe

Batangas Lomi represents the pinnacle of Filipino comfort food, featuring fresh egg noodles of remarkable thickness suspended in an intricately crafted, starch-thickened broth. This hearty soup, which evolved from Chinese Lor Mee, distinguishes itself through a careful balance of textures: silky broth, substantial noodles, and crisp vegetables, complemented by premium proteins including crispy pork belly and succulent prawns. The dish demands immediate consumption while steaming hot, adhering to traditional serving customs that enhance its distinctive appeal and showcase its regional significance in Batangas province, where dedicated establishments called "lomi haus" specialize in its preparation and service.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Snack, Soup
Cuisine Filipino
Servings 6
Calories 450 kcal
Difficulty Intermediate

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
 

Nutrition

Calories: 450kcalCarbohydrates: 48gProtein: 25gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 132mgSodium: 890mgPotassium: 418mgFiber: 3gSugar: 4gVitamin A: 132IUVitamin C: 2mgCalcium: 30mgIron: 1mg
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