LOMI

Ingredients

·         1 lb miki noodles

·         3 cloves garlic, crushed and minced

·         1 medium onion, minced

·         ¼ lb cooked Kikiam (quekiam), sliced

·         ¼ lb pork, sliced into thin strips

·         6 to 8 pieces cooked meatballs

·         3 tablespoons cassava flour diluted in 3 tablespoons water

·         ¼ lb ham, chopped

·         ¼ lb pig’s liver, sliced

·         1½ tablespoons fish sauce

·         1 tablespoon soy sauce

·         1 teaspoon ground black pepper

·         6 cups pork or beef broth

·         1 cup chicharon (pork cracklings or pork rinds), pounded

·         1 piece raw egg, beaten

·         2 tablespoons onion leeks or scallions, chopped (optional)

·         2 to 3 pieces hard boiled eggs (optional)

·         2 tablespoons cooking oil

Instructions

1.     Heat a cooking pot then pour-in cooking oil.

2.     When the oil is hot enough, sauté the garlic and onions.

3.     Put-in the sliced pork and cook until the color turns medium brown.

4.     Add-in the ham and liver then cook for 2 minutes.

5.     Add fish sauce and soy sauce then stir.

6.     Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)

7.     Put-in the cooked meatballs and kikiam then simmer for 3 minutes.

8.     Add-in the ground black pepper and miki noodles then cook for 5 to 6 minutes.

9.     Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.

10.         Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.

11.         Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks.

12.         Serve hot. Share and enjoy!