Lomi Recipe

Lomi Recipe
Serves 4

1 package (14 ounces) lomi noodles
½ pound boneless, skinless chicken breast or thigh meat, cut into thin strips
1 cup chicken liver, cut into cubes
2 medium carrots, peeled and julienned
2 eggs, lightly beaten
1 small napa cabbage, end trimmed and sliced into 1-inch thick strips
1 medium onion, peeled and chopped
2 cloves garlic, peeled and minced
1 package (1.4 ounces) crab and corn soup mix
1 tablespoon fish sauce
2 tablespoons oil
1 tablespoon corn starch
8 cups water
salt and pepper to taste

1.In a pot, bring enough water to cover noodles to a boil. Add noodles and blanch for about 1 minute. Drain and rinse in cold water. In a pan over medium heat, heat about 1 tablespoon oil. Add liver and cook until just about done. Remove from pan and set aside.

2. In a large pot, heat remaining 1 tablespoon oil. Add onions and garlic and cook until limp and aromatic. Add chicken and cook until lightly browned. Add fish sauce and cook, stirring occasionally, for another 1 to 2 minutes. Add water and bring to a boil. Lower heat and simmer until chicken is cooked through. Add noodles and cook for about 5 minutes or until tender yet firm to bite. Add crab and corn soup mix and stir to dissolve. Season with salt and pepper to taste.

3. In a small bowl, combine corn starch with about ¼ cup cold water and stir to dissolve. Add to pot, stirring to combine. Continue to cook for about 1 to 2 minutes or until slightly thickened. Add liver. Add carrots and cook for about 1 minute. Add napa cabbage and continue to cook for about 1 minute or until vegetables are tender yet crisp. Add eggs slowly in a thin stream and allow to slightly set before stirring. Serve hot.

Serve and enjoy this delicious Authentic Filipino Food RecipeLomi

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