Lomi

Category : International Cuisine

Author : gurlnextdoor143

Hits : 1932

Rating :

(2.9)

Date : 19/03/2003

Ingredients:

1/2 kilo of white and round miki (NOODLES)

Garnishing:
squid adobo (pusit)
flaked fish meat (tinapa)
pork sitsaron, coarsely pounded
powdered pork sitsaron
fried minced garlic
cooked shrimps, shelled
hard boiled eggs, sliced
chopped springs onions

Palabok:

1/4 kilo pork, cut into small cubes\
1/4 kilo chicken giblets & liver
2-3 chicken wings, cut into small pieces
1/4 kilo fresh shrimps, shelled
2 large onions, quartered
3 cloves garlic crushed
1 pc. medium sized carrots, round thin slices
1/4 kilo cabbage, chopped 1 1/2" squares
1/4 kilo cauliflower, break into flowerettes
2-3 stalks leeks, chopped 2" long
1/4 kilo lomi noodles (flat)
1/2 cup pork (sliced into strips)
1/2 cup shrimps, shelled
1/4 cup chopped ham
1 large onion, chopped
3-4 cloves garlic, crushed
1 cup shredded cabbage
1 tbsp chopped carrots
6-7 cups chicken or meat broth
2 tbsp cooking oil
1 tbsp cornstarch.dissolved in water
2 raw eggs
2 tbsp. patis
salt to taste
1 tsp vetsin

Instructions:

Saute garlic and onion. When brown add pork, shrimps, and ham. Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes.

Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat.

Beat eggs and stir in. Do not boil. Serve at once.

International Cuisine RECIPES
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