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One day my husband requested to me to cook a chicken lomi and I remember when we were on vacation back to their hometown in Ilocos Sur, Philippines, he brought me to a place where the best lomi he said is.  It was one of their favourite pass time hide out after their work to satisfy their tummy. 

Lomi or Pancit Lomi is a Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more texture. *

This pancit dish originated in Lipa, Batangas back in 1968, and was invented by restaurateur To Kim Eng. A bowl of lomi typically has thick egg noodles, pork liver, fish balls, kikiam, and quail eggs, all swimming in a thick broth and occasionally topped with a whisked egg. This pancit dish is such a significant part of the Batangueño’s life that they celebrate a Lomi Festival every June, alongside the capital’s Foundation Day itself.**

Now, not only the Batangueno's enjoying this luscious soup, but also the whole  Philippines and even people all around the world. 

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If you are like to learn how to cook this recipe, let's get started!


  • 2 tbsp oil
  • 1 medium onin chopped lengthwise
  • 2 gloves of garlic
  • dash black ground pepper
  • 1 medium carrots - cut into julienne
  • 1 - 2 pak choi or petchay
  • 2 tbsp corn flour
  • 500 - 800 gms chicken thigh - boiled
  • 300 - 500 gms lomi noodles
  • 1 - 2 egg
  • water
  • 2 tbsp of fish sauce
  • a dash of salt
Optional toppings:
  • Thinly round cut egg
  • Julienne cut fried liver
  • cross cut spring onions 
Ingredients for boiling the Chicken Thigh:
  • water
  • atleast 1/2 tbsp pepper corn
  • 1 medium onion - cut lenghtwise
  • a dash of salt
  • 1/4 tsp ground pepper

  1. Boil the chicken thigh for atleast 30 mins or until soft using the ingredients mentioned above. Ensure the the water is above the level of the chicken to boil it properly. Tips: Add a small amount of salt initially and adjust once nearly cook according to your preference. Make sure it is lightly salted as this will serve as the stock of the lomi.
  2. Once the chicken is cooked remove from the pan and let it cool down. Next, start shredding the meat using the 2 fork until done. Set aside.
  3. Heat a deep pan in a medium heat, add 2 tbsp oil, then saute the onion until transluscent and add the garlic. Stir constantly until light brown. 
  4. Now add the shredded chicken, stir  occasionally and wait until it turns to golden brown and slightly toasted. Tips: While waiting for the chicken to cook, prepare for the chicken stock. Strain the stock to remove impurities and other solid ingredients left. 
  5. When the chicken is already light brown you can add the fish sauce and simmer it for few minutes, then put the chicken stock. Stir to evenly distribute the chicken into the pan and cover to simmer. Tips: If the chicken stock is not enough you can add water to increase the fluids. Just make sure add a little at a time. Do not over fill it.  
  6. Leave to boil for 5 mins, then you can add the carrots and the stalk of the pak choi. Simmer.
  7. After 2 - 3 mins, put the egg and quickly stir to prevent the whole to form solid. This egg will give a distinctive look to the lomi. 
  8. You can add the pack choi leaves at this stage. Cover and simmer for 2 mins. 
  9. Add the lomi noodles. Distribute the noodles all over the pan. Let it simmer. Tips: If you notice that the water is decreasing, simply add more water as needed. Don't put too much, add it little by little. 
  10. While waiting to simmer, prepare the corn starch to thicken the soup. In a small bowl, mix the corn starch and water. Tips: add the water small amount at a time until the mixture dissolve the corn starch completely and turn the whole thing liquidy. Please note that the corn starch can settle on the bottom quickly, so stir the mixture prior putting it in the lomi. 
  11. Once the lomi soup starts to boil again, you can add the corn starch mixture. Stir the liquid soup while doing this to prevent the solid formation of the corn starch. Tips: You can add half of the corn starch mixture first and check if it is thicken enough, if not you can add the remaining mixture. Please note that it depends how thickened you want your soup will be, so everything can be adjusted according to your preference. 
  12. Wait for 2 mins and taste the soup and adjust the flavour. Tips: you can either add more fish sauce, salt or ground black pepper. Always put a little at a time until you achieve the desired taste. 
  13. Once the lomi noddle is cook. Remove from the heat. 
  14. Tranfer it the serving bowl. Add the garnish on the top: spring onion, thinly cut egg and julienned pig fried liver (optional)
  15. Enjoy eating!
Please don't forget to share this yummy recipe to your family and friends, by simply clicking the social icon below. 

* Wikipedia (6 January 2021), Lomi, Wikipedia - The Free Encyclopedia,
** Pepper. The history of pancit: The beginnings and the becomings of this "Long life noodles,"

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