.png){kind=logo}
2 days ago
7
Upgrade to High-Speed Internet for only ₱1499/month!
Enjoy up to 100 Mbps fiber broadband, perfect for browsing, streaming, and gaming.
Visit Suniway.ph to learn
December 16, 2025 | 3:20pm
Lomi
Photo with permission from Chef Tatung Sarthou
MANILA, Philippines — Noodles form a big part of traditional Filipino cuisine. There exists various types of noodles and noodle dishes in different parts of the country, some of them endemic to the localities and some of them greatly influenced by the foreign races who lived among us.
The Chinese Lomi, for instance, has become an intrinsic part of Filipino cuisine. Batangas has adopted it as one of its own signature dishes. In Binondo's Chinatown, which is the oldest Chinatown in the world, people continue to enjoy authentic Chinese Lomi, both in heritage eateries and in big, upscale Chinese restaurants.
Lomi is a comfort food. It is made with thick noodles smothered in hearty soup with chicken, pork, sometimes sliced innards, and vegetables like carrots and cabbage. For breakfast or merienda, people find comfort in the rich, thick and satisfying noodle soup.
Chef Myke "Tatung" Sarthou decided to document his own Lomi recipe and share his take on it with everyone via his newly released book, "Pinas Simpol," which embraces the Filipino way of cooking and living and brings together the recipes that truly make up a Filipino table.
Lomi
Ingredients:
Set A: Aromatics and Protein
2 tbsps. oil
2 cloves garlic, minced
1 pc. onion, chopped
200 grams pork belly, sliced
100 grams pork liver, sliced
150 grams chicken breast, sliced
Set B: Broth
6 cups chicken stock
1/4 cup soy sauce
1 tbsp. oyster sauce
1 tsp. black pepper
1 tsp. sugar
Set C: Noodles and Vegetables
200 grams lomi noodles (fresh egg noodles)
1 cup cabbage, shredded
1 pc. carrot, sliced
Set D: Thickener and Finishing Touches
3 tbsps. cornstarch, dissolved in 1/4 cup water
2 eggs, beaten
Procedure:
1. Aromatics and protein. Sauté garlic and onion in oil. Add pork, liver, and chicken. Cook until browned.
2. Broth. Pour in stock, soy sauce, oyster sauce, pepper, and sugar. Simmer.
3. Noodles and vegetables. Add noodles, cabbage, and carrots. Cook until noodles are tender.
4. Thickener and finishing touches. Stir in slurry (cornstarch dissolved in water) until the broth thickens. Drizzle in beaten eggs while stirring to form ribbons. Serve hot.
*Makes 3 to 4 servings.
