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Special Lomi Recipe


  • 100 gms lean pork preferably menudo cut, sliced thinly (about 1 1/2 inches in length)
  • 100 gms pork liver sliced like the pork meat
  • 300 gms chicken soup pack or chicken stock
  • 100 gms small shrimps can be tagunton, or river shrimps, shelled, reservethe heads
  • 100 gms fresh squid cleaned and sliced
  • a few squidballs orlian, chicken balls, fish balls (optional), quartered
  • a pack of thick miki noodles about 1/4 kg
  • 2 carrots julienned
  • 100 gms snow peas ends trimmed
  • a stalk of celery sliced thinly
  • garlic and onion minced
  • 1 egg beaten


  • Wash the chicken soup pack and saute in garlic and onion. Sprinkle salt or a dashof patis and white pepper. Turn sides. When the chicken has turned brown on all sides, add about eight cups of water, cover and bring to a boil.
  • Alternatively, just put the chicken in a pan of water and bring to a boil, this way less cooking oil is used. After about 15 minutes, turn off fire and scoop out chicken to let cool. Flake chicken meat and discard skin and bones.
  • If using stock just bring to a boil in a pan of water. Put the shrimp heads in a mortar, pour 2 tablespoons of the soup stock, and pound. Pour back the soup, sieving the shrimp heads. Repeat for about two to three more times.
  • Heat a little cooking oil in a pan, and saute garlic and onions. Stir fry the pork, liver, squid, shrimps and balls for about three minutes. Transfer to the pan of soup stock and bring to a boil.
  • Wash the noodles then put into the boiling pan. Put in the flaked chicken.
  • Boil on medium to high heat for about three minutes, stirring occasionally.
  • Season with salt and pepper, to taste.
  • Put in carrots, snow peas and celery. After about a minute, pour the egg, and stir in the soup until it sets. Serve immediately.
  • Serve with sliced kalamansi, fried garlic, sliced spring onion, and patis (fish sauce).