- Updated as of April 18, 2023 by Jasper Castro.
What is Batangas Lomi?
Pancit lomi is thick and hearty Chinese-inspired noodle soup that is usually made with thick egg noodles, cabbage, carrots, chopped pork and pork liver, all in a thick savory broth. On its own, this Chinese-Filipino noodle soup is a simple but filling dish; however, this Batangas lomi recipe kicks it up a notch.
Batangas lomi has the same base as the pancit lomi, but it’s also got a delicious combination of side condiments which Batanguenos will recommend you mix together and pour right on top. Not only that, but they will also insist you eat it immediately, while it’s piping hot! This is because if you leave it to cool, it will lose its wonderful thick consistency. This recipe has a surprising ingredient, too: cassava, which gives the soup its consistency and texture.
Batangas lomi might have begun as a Chinese-inspired dish, but it’s been embraced and adapted by Batanggas so well it’s become a truly hearty, homey Filipino dish you can’t miss out on.
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How to Serve Batangas Lomi
Batangas lomi should always, always be served freshly cooked and hot! Essential to its identity is its thick, rich consistency, which you lose at room temperature. As with most Filipino recipes, the perfect ratio of condiments, made of soy sauce, calamansi, red chillies and onions are mixed to finish this dish off to perfection for your palate.
This warm bowl of noodles is particularly heaven-sent on rainy days. Every steaming spoonful is a nostalgic warm hug!
How to Cook Batangas Lomi
To cook this rich bowl of lomi that’s bursting with flavors and textures, you need to start with the proteins. On an oiled pot over medium heat, saute chopped onions until they’re fragrant. Then, brown your pork, then add kikiam. Saute together, melding those flavors together, then add your liver. Wait until the liver has turned dark brown before setting some aside in a bowl as your toppings for later.
Now, add pork bouillon cubes and mix. Then, add water and soy sauce. Once your pot simmers, you can add your thick lomi noodles. Keep simmering for five minutes or until your egg noodles have become tender. Then, add your dissolved cassava starch and keep simmering for about 5 minutes or until the sauce has become thick and sticky. Then, add eggs, stir, and simmer for one last minute. Season with salt and pepper to taste.
To serve, pour into a bowl, add some toppings, and serve with condiments.
Tips to Make the Best Batangas Lomi
1 Try different kinds of chicharon for added flavor.
Chicharon na bilog, the airy cocktail rinds, are typically what’s used for this dish for that added crunch. You can add gaminess if you use chicharon bituka or bucheron instead. Some prefer to add as they eat to keep it crunchy, but some like a submerged soft chicharon too.
2 Add fish balls and squid balls.
With a similar flavor profile to kikiam, you can add sliced fishballs and squid balls to your lomi, too.
3 Add boiled eggs instead.
You can also prepare unshelled and halved hard boiled eggs to add as a topping. This also makes the bowl more presentable with a splash of bright white and yellow!
How to Store Batangas Lomi
1 Chill in the refrigerator for 3-4 days.
Once you’re lomi is at room temperature, place in an airtight container and keep in the fridge for 3-4 days. If you want it back to its original form, you might have to stir in a little broth and cassava slurry again, and bring to a simmer.
2 It’s best to eat it fresh!
Batangas lomi is all about the interesting mouthfeel and it’s at its best when it’s freshly cooked and piping hot.
Batangas Lomi Recipe
Batangas Lomi Recipe
Batangas Lomi Ingredients
- 3 tablespoons vegetable oil
- 1 medium white onion sliced
- 250 Grams pork belly (liempo) sliced
- 1 Cup kikiam sliced
- 150 Grams pork liver sliced into strips
- 2 pieces pork bouillon cubes
- 8 cups water
- 1 1/2 tablespoons Soy Sauce more to serve
- 500 Grams fresh lomi noodles rinsed
- 6 tablespoons Cassava Starch dissolved in 3 tablespoons cold water
- 2 large eggs beaten
- Salt to taste
- ground black pepper to taste
- chicharon crushed, for topping
- meatballs for topping
- fried garlic for topping
- green onions Chopped, for topping
- calamansi to serve
- siling labuyo (bird's eye chili) to serve
- white onions chopped, to served
- Heat oil in a pot over medium heat. Saute onions until fragrant.
- Add pork, and cook until browned. Add kikiam and saute until light browned. Add liver and cook until dark browned. Set some aside for topping.
- Add pork bouillon cubes and mix. Add water and soy sauce. Cook until simmering.
- Add lomi noodles and simmer for about 5 minutes or until tender.
- Add dissolved cassava starch and simmer until thick and sticky, about 5 minutes.
- Add eggs and stir immediately. Simmer for 1 minute. Season with salt and pepper.
- Divide into bowls and serve with desired toppings. Serve with soy sauce, calamansi, red chilies, and onions on the side.