Lomi with Patola

Lomi with Patola
Lomi with Patola. Patola can be used in a variety of dishes, this is now the second in a row that I have featured a dish using patola as the main vegetable ingredient, click the link if you have missed the previous post of Pinatolang Baka. Of course this is not the first time that I have used patola on my recipes. 

Seafood Lomi with Patola

To make my Lomi with Patola, I just limited my sahog ingredients to a minimum. I have omitted a lot of the meat ingredients instead I have used meatballs made out from left over lumpiang Shanghai meat mix. In addition I also added some squid balls and medium sized shrimp.

Pinatolang Lomi

For flavouring I used some slices of Chinese sausage, Hoisin sauce and shrimp stock. Use water instead if you do not have shrimp stock, or maybe some shrimp cubes. Here is the recipe of my Lomi with Patola.

Ingredients:

1/2 kilo fresh lomi noodles
2-3 medium size patola, skinned, cut crosswise to about 1 1/2” thick
1/4 kilo medium size shrimp, shelled, pre-boiled
2 pieces Chinese sausage, sliced thinly
12 pieces pork meat balls
12 pieces squid or fish balls
1 small size carrot, skinned, sliced thinly
1 small bundle spring onion, chopped
1/2 head garlic, chopped
1 small size onion, sliced thinly
3-4 stalks kinchay, chopped
1-2 tbsp Hoisin sauce
1/2 cup cornstarch
4- 6 medium size egg, beaten
1/2 cup fish sauce
salt and pepper
cooking oil

Cooking procedure:
Lomi with Patola - Cooking Procedure

Soak lomi noodles in hot water for 3 to 5 minutes, drain keep aside. In a large sauce pan sauté garlic and onion, add in kinchay and sauté until fragrant. Add in the Chinese sausage, Hoisin sauce and fish sauce and continue to stir cook for about a minute. Pour in 6 to 8 cups of water and bring to a boil, add in the meat balls and squid ball, simmer for about 2 to 3 minutes, add more water as nesesary. Now add in the sliced patola and fresh lomi noodles and continue to simmer for 8 to 10 minutes or until lomi noodles are soft but firm and the patola are just cooked. Season with salt and pepper to taste. Thicken broth with cornstarch diluted in 1/2 cup of water, continue to cook for about a minute, now pour in the beaten egg in a thin stream, stirring continuously. Cook for another minute. Serve hot, garnished with chopped spring onion.

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more