 Batangas lomi | |
| Course | Main |
|---|---|
| Place of origin | Philippines |
| Region or state | Batangas |
| Main ingredients | thick flat yellow noodles, meat, soup stock, thick gravy |
| Similar dishes | Lor mee |
Lomi or pancit lomi (Hokkien Chinese: 滷麵 / 扁食滷麵; Pe̍h-ōe-jī: ló͘-mī / pán-si̍t ló͘-mī) is a Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more texture.[1] Because of its popularity at least in the eastern part of Batangas,[2] there are as many styles of cooking lomi as there are eateries, panciterias or restaurants offering the dish. Variations in recipes and quality are therefore very common.
- ^ Albala, K. (2017). Noodle Soup: Recipes, Techniques, Obsession. University of Illinois Press. p. pt198. ISBN 978-0-252-05019-0. Retrieved August 24, 2018.
- ^ Reyes Lumen, Nancy (January–March 2005), "Republic of Pancit: A Pancit Chart", pcij.org i REPORT - The Investigative Reporting Quarterly: Food and the Filipino - Feast and Famine, no. 1