Basic Recipe
Small pieces of meat (usually pork, sometimes chicken) and pork liver, thinly sliced, are sauteed with garlic and onions, then cooked until tender. Salt, finely ground black pepper and other seasonings are added at this point. Then soup stock is added to prepare the broth. Next the lomi noodle is added. While waiting for the noodles to cook, a mixture of cassava flour blended with a small amount of water is added to thicken the soup. Finally, just before the whole mixture is transferred to individual bowls, a beaten egg is added as the cook continuously stirs to complete the basic dish. Toppings include slices of kikiam (que-kiam) and some meatballs. Sometimes stir-fried ground meat (pork or chicken), as well as coarsely ground garlic roasted to golden brown are also available.
Lomi is typically cooked using a deep wok on LPG gas stove. About 9–10 minutes is the cooking time for a single serving of lomi.
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