As promised to my friend T3, I now feature a simple but enticing food. A gastronomical must in every starving call, especially with the matching rain. It doesn’t get any better than this. It somewhat comforts longing of the soul and the cold fear when shared together.
PANCIT LOMI SPECIAL
Prep time: 20 minutes
Cooking time: 10 minutes
Yields: 6 to 8 servings
2 tablespoons vegetable oil
1 small yellow onion, diced small
6 garlic cloves, minced
1 pound chicken thighs, boneless, skinless, sliced thinly
1 pound shrimp, peeled, deveined
1 package (13 pieces) cooked fish ball, halved
8 pieces Chinese sausage or kikiam, sliced thinly
1 cup heavy cream
1 quart chicken stock (4 cups)
1 small carrot, peeled and shredded
1 package pre cooked Lomi noodles
3 tablespoons cornstarch
2 tablespoons soy sauce
4 eggs, beaten
1 ½ cups cooked or firm tofu, diced
2 cups chicharon, slightly crushed
5 sprigs scallion, chopped
2 salted or boiled eggs, peeled, and sliced
In a pot, bring chicken stock to boil @ 7 minutes. Dip lomi noodles for about 15 to 20 seconds. Remove lomi noodles from the pot and set aside. Keep the stock simmering while you are cooking the rest of the ingredients.
In a large pan, heat the oil for about a minute. Add onions and cook for 2 minutes. Add garlic and cook for 30 seconds stirring occasionally. Add chicken and cook for a minute. Add fish balls and calamari and cook for 2 minutes stirring occasionally. Add chorizo and cook for a minute. Turn off stove.
Meanwhile bring the stock back to boil. Add carrots. Add heavy cream to stock. Get a small bowl and dissolve cornstarch completely with the soy sauce and about 2 tablespoons hot stock. Slowly whisk soy/cornstarch mixture into the pot stirring constantly until sauce becomes slightly thick.
Whisk in beaten eggs. Adjust heat to simmer. Slowly combine small portions of noodles and small portions of seafood/pork mixture into the pot. By doing this process, you are ensuring that the noodles and the seafood/pork mixture are properly combined.
Serve in a medium bowls. Top with scallions, tofu, chicharon and sliced eggs. Add lemon wedges. Serve hot.