Easy Special Lomi Recipe

Lomi or Pancit Lomi is a type of noodle soup dish that makes use of thick egg noodles. Although this dish originated from the Chinese, several different regional variations became available throughout the years. The most popular among these variations would probably be the Batangas Lomi.

Lomi is best eaten while steaming hot. It is a challenge to be able to finish eating before the bowl gets cold. To spice up the taste, depending on one's preference, a mixture of soysauce, kalamansi juice and crushed fresh red chili peppers can be added to the dish as a condiment. The same soy sauce mixture can also be used as a dipping sauce for the meatballs, kikiam and pieces of meat. Other lomi patrons request a small amount of finely chopped fresh red onions to be eaten with the dish for extra pungency.

INGREDIENTS:

• 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

HOW TO COOK:


1. Wash the chicken soup pack and saute in garlic and onion. Sprinkle salt or a dash of 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.

2. 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.

3. 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.

4. 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.

5. Wash the noodles then put into the boiling pan. Put in the flaked chicken.

6. Boil on medium to high heat for about three minutes, stirring occasionally.

7. Season with salt and pepper, to taste.

8. Put in carrots, snow peas and celery. After about a minute, pour the egg, and stir in the soup until it sets. Serve immediately.

9. Serve with sliced kalamansi, fried garlic, sliced spring onion, and patis (fish sauce).





SOURCE: lutongpinoy.info
IMAGE: classicsavory.com

Pork Higadillo Recipe

Higadillo is a type of Filipino Style Dish. This dish makes use of pork and pig/cow liver which are cooked in a mixture composed of vinegar, lechon sauce (Mang Tomas), and water. 

This dish can be described as a mixture of lechon paksiw, pork adobo, and igado.

Ingredients:

• 500 grams pork, cut into strips
• 250 grams pork liver, cut similar to pork
• 2 potatoes, cut similar to pork
• 1 medium-sized carrots, cut similar to pork
• 1 cup lechon sauce
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 1 cup water
• 3 cloves garlic, minced
• 1 onion, chopped
• 1/2 teaspoon ginger powder
• salt and pepper to taste

Cooking Instructions:


Part 1


1. In a skillet, heat oil then fry potatoes and carrots until light brown. Remove and set aside.


Part 2


1. In a same skillet, reduce oil then saute garlic and onion.

2. Add pork then continue sauteing for 3 minutes.

3. Add pork liver and ginger powder then stir cook for another 3 minutes or until light brown.

4. Add soy sauce, lechon sauce and water then cover and simmer for 20 minutes or until meat is tender. Add more water if necessary.

5. Put back potatoes and carrots then add vinegar, bring to boil.

6. Adjust seasoning with salt and pepper according to taste then simmer until thickens.

7. Remove from heat then transfer to serving bowl. Serve immediately with steamed rice.



Additional Notes:

Alternative to lechon sauce, you may use liver spread or breadcrumbs to thicken the sauce.




Source: filipinostylerecipe.com
Image: melyskitchen.blogspot.com

Binagoongang Crispy Pata

Binagoongang Crispy Pata is perfectly the same as the normal Pork Binangoongan. It only uses a Crispy Deep Fried Pork Pata instead of the traditional Pork Liempo, but overall instruction and taste are the same.

Ingredients:

• 1 pc pork  pata
• 1 head garlic, minced
• 2 big onions, minced
• 1 cup bagoong alamang (shrimp paste)
• 2 tomatoes, chopped
• 1/4 cup spring onions, chopped
• 5 tbsps brown sugar
• 4 red chillies
• 1/2 cup water
• Salt and pepper to taste
• Cooking oil

Cooking Instructions:


1. In a stock pot, pour the water and put the pork pata.

2. Add one piece onion, salt and pepper.

3. Boil the pork until meat is tender.  Drain.

4. In a separate pan, deep fry the pork until brown then set aside.

5. Saute garlic, onion, red chili and tomato.

6. Add bagoong alamang  (shrimp paste) and brown sugar.

7. Saute for a few minutes.

8. Add water and let it boil.

9. Season with salt and pepper to taste.

10. Slice the crispy pata and pour the binagoongan sauce.

11. Sprinkle with spring onions on top.



Image: eduysblog.blogspot.com

Crispy Sweet and Sour Pork Recipe

Sweet and Sour Pork is very familiar to the Filipinos. It is commonly served in Chinese-themed restaurants around the country and even in karinderyas, as it dates back to the early 18th century when the Chinese made it popular in Cantonese cuisine.

And we’re all sure you want to try your very own Sweet and Sour Pork rather than running to the nearest Chinese-themed eatery. Well, we give you a must-try, easy and quick recipe of it. Check the recipe here!

Ingredients:

For the Crispy pork:

• 350 grams pork fillet
• 1 large green pepper
• 1 large red pepper
• Slice of fresh ginger
• 1 garlic clove
• 2 spring onions
• 1 onion
• 3 pineapple rings (from a can)
• Dash of white wine
• Soy sauce
• Maizena mix (1 part Maizena/ 2 parts water)
• Plain flour for dusting
• Salt & pepper to taste

For the Sweet ‘n Sour sauce:

• 150 grams white sugar
• 1 small can tomato puree
• (Heinz) tomato ketchup
• 100 mls white vinegar
• Maizena mix (1 part Maizena/ 2 parts water)
• Salt & pepper to taste

Cooking Instructions:

1. I’m using pork fillet, as this is the most tender and lean part of the pig. Frying the pork in small pieces in small batches ensures that the pork gets cooked through yet it stays moist and tender.

2. Start by slicing the fillet, then cubing the slices into (organic) cubes of about as large as the tip of your thumb.

3. Marinade the meat in the white wine, about 2 tablespoons of soy sauce, about 50 mls of water, a teaspoon of Maizena, a teaspoon of (vegetable) oil, salt and pepper. Leave it to marinate for about 30 minutes.

4. In the mean time you can get your Sweet ‘n Sour sauce on the stove:

5. Bring ½ liter water, the vinegar and the sugar to the boil, stir until the sugar has dissolved completely. Combine the tomato puree with the tomato ketchup and add to the water mixture.

6. Bring the sauce back to the boil, add the Maizena mix while stirring, just enough to bind the sauce to the desired consistency. Add salt and pepper to taste.

7. Toss the meat from the marinade through the plain flour, make sure it coats the meat on all sides. Heat the wok and add some oil. When the oil has heated you can start crisp frying your marinated pork.

8. Ensure that your batches are small, too much at once will take away the heat in the pan. Fry the pork until it gets crispy and a light brown colour, remove from the wok and let it dry on a paper towel or in a colander.

9. You might have to add a little more oil to fry the last bit of meat. Once all the meat is fried, you can remove the oil from the wok.

10. Please be careful with this hot oil, make sure no water gets in it as it will splatter all over the place and you could get nasty burns from it. I put the used oil in a ceramic bowl to cool off and then I pour it into an old plastic bottle to be recycled or thrown away.

11. Peel and divide the onion in four parts and take it them apart.

12. Wash and remove the seeds from the peppers, divide into six parts lengthways and slice each part into bite size triangular shapes.

13. Clean the spring onion and drain the pineapple slices into 2 cm pieces.

14. Dry wipe your wok with a paper towel to remove some of the residue of the frying. When your wok is clean, you can add fresh oil.

15. Once the oil is at the right temperature, add the slices of ginger and the split garlic, fry until you can smell the fragrance and remove from the oil.

16. Add the onion, pepper and spring onion to the wok, fry for about a minute on high heat. Add about half of the Sweet & Sour sauce and bring to the boil.

17. Add the pineapple and crispy pork.

18. To bind the sauce even more you can add some of the Maizena mixture, this really depends on the thickness of your sauce.

19.  Enjoy this additives free Sweet ‘n Sour pork simply with some white rice!

20. The rest of the Sweet and Sour sauce can be frozen until the next time.

Source: My Munchies

Image: www.epicurious.com