Batangas Lomi

Thermomix recipe: Batangas Lomi. Ready in 30 minutes. Serves 1. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 clove garlic
• ¼ small onion
• 10 g cooking oil
• 50 g pork belly, cut into small pieces
• 30 g pork liver, sliced thin
• 3-4 fish balls, halved
• 30 g kikiam (or similar fish/pork sausage), sliced
• 300 ml chicken or pork broth
• 100 ml water
• 1 tbsp soy sauce
• 1 tsp oyster sauce
• Salt and freshly ground black pepper, to taste
• 100-120 g fresh lomi noodles (thick egg noodles)
• 1 tbsp cornstarch, dissolved in 2 tbsp water
• 1 large egg, beaten
• 30 g cabbage, thinly sliced
• 1 spring onion, chopped, for garnish
• 1 calamansi or lemon wedge, for serving
• 15 g chicharon (pork cracklings), crushed, for garnish (optional)

Instructions

1. Add the garlic (1 clove) and onion (¼ small) to the clean, dry mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
2. Add 10 g cooking oil to the bowl. Sauté 3 min / 120°C / Speed 1.
3. Add 50 g pork belly (cut into small pieces) and 30 g pork liver (sliced thin) to the bowl. Sauté 3 min / 120°C / Speed 1 / Reverse.
4. Add the halved fish balls (3-4 pcs), sliced kikiam (30 g), chicken or pork broth (300 ml), water (100 ml), soy sauce (1 tbsp), oyster sauce (1 tsp), and a pinch of salt and pepper. Place the simmering basket on the lid instead of the measuring cup to prevent splatter. Cook 8 min / 100°C / Speed 2 / Reverse.
5. Add 100-120 g fresh lomi noodles to the bowl. Cook 5-7 min / 98°C / Speed 2 / Reverse, or until the noodles are tender. The cooking time may vary slightly depending on the noodle thickness.
6. Pause the machine and scrape down the sides and bottom of the mixing bowl with the spatula. Check the consistency and ensure the noodles are not sticking. If the mixture appears too thick, add a splash more water or broth.
7. With the motor running at Speed 2 / Reverse, gradually add the dissolved cornstarch slurry (1 tbsp cornstarch in 2 tbsp water) through the lid opening. Cook 2 min / 90°C / Speed 2 / Reverse to thicken the soup.
8. Add 30 g sliced cabbage to the bowl. With the motor running at Speed 1 / Reverse, slowly pour the beaten egg (1 large) through the lid opening. Cook 1 min / 90°C / Speed 1 / Reverse until the egg is just cooked and forms strands.
9. To ensure even distribution and prevent sticking, cook for a final 1 min / 90°C / Speed 1 / Reverse.
10. Pour the hot Batangas Lomi into a serving bowl. Garnish with chopped spring onion, a squeeze of calamansi or lemon, and crushed chicharon (if using). Serve immediately.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.