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You need Miki Noodles (Basically egg noodles).
Use medium size shallots.
You need to prepare garlic.
You need soy sauce.
Prepare pork broth.
Provide ground black pepper.
Provide cassava starch (others use flour, but I personally like the thickness texture of cassava starch).
Provide salt.
Use fish sauce.
You need fried Kikiam.
You need chicken balls.
You need to prepare pork liver (marinated in soy sauce and lemon or calamansi).
Prepare pork belly cut into thin strips deep fried (pork rind).
Use cabbage washed and chopped.
Prepare eggs hard boiled.
You need egg beaten.
You need oil.
Prepare Spring onions.

Fry all toppings first, pork belly, kikiam, chicken balls separately. Half cook the marinated liver..
Sauté in oil the garlic, shallots pepper, soy sauce and fish sauce until shallots are soft..
Add the pork broth and let it simmer for 3 minutes then add the egg noodles. Stir and let it simmer for another 3 minutes or until the egg noodles is cooked..
Mix the cassava starch and then pour it gently to the broth while stirring continuously to avoid it getting lumpy..
Add egg, salt and then stir gently. Transfer it into a bowl and add generous toppings, kikiam, chicken balls, hardboiled egg, cabbage, liver, pork rind and spring onions..
Best paired with soy sauce with onions, calamansi and chilli!.

Now that you have read the Filipino Food Series: Batangas Pancit Lomi or Lomi (Noodles) recipe, and you have the know-how that you need to execute in the kitchen area. Get that apron out, dust off your blending bowls and also roll up your sleeves. You have some cooking to do.

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