Lomi

Lomi, also known as Pancit Lomi, is a cherished Filipino dish that is particularly popular in the eastern part of Batangas. This hearty meal features thick, fresh egg noodles that acquire their distinctive texture through immersion in lye water.

The preparation of Lomi varies depending on the location, yet the fundamental recipe typically includes sautéed meat, pork liver, garlic, shallots, seasonings, soup stock, cabbage, noodles, and a cornstarch mixture used as a thickening agent. Just before serving, a beaten egg is stirred in, and the dish is garnished with an array of toppings such as kikiam, fish balls, chives, shrimp, and meatballs.

Traditionally, Lomi is cooked in a deep wok over a stove powered by LPG. This dish is best enjoyed hot, often accompanied by a side of soy sauce mixed with kalamansi juice and chili peppers for an added burst of flavor.

Lomi can be found in various eateries throughout Batangas, including specialized establishments known as lomi haus, as well as in panciterias, carinderias, and restaurants. A lomi haus focuses primarily on Lomi and other pancit dishes, while panciterias offer a broader range of noodle dishes. Eateries and carinderias, which predominantly serve rice meals, also frequently feature Lomi on their menus.