Lomi Soup Food

SPECIAL LOMI RECIPE

Steps:

• Wash the chicken soup pack and saute in garlic and onion. Sprinkle salt or a dashof patis and white pepper. Turn sides. When the chicken has turned brown on all sides, add about eight cups of water, cover and bring to a boil.
• Alternatively, just put the chicken in a pan of water and bring to a boil, this way less cooking oil is used. After about 15 minutes, turn off fire and scoop out chicken to let cool. Flake chicken meat and discard skin and bones.
• If using stock just bring to a boil in a pan of water. Put the shrimp heads in a mortar, pour 2 tablespoons of the soup stock, and pound. Pour back the soup, sieving the shrimp heads. Repeat for about two to three more times.
• Heat a little cooking oil in a pan, and saute garlic and onions. Stir fry the pork, liver, squid, shrimps and balls for about three minutes. Transfer to the pan of soup stock and bring to a boil.
• Wash the noodles then put into the boiling pan. Put in the flaked chicken.
• Boil on medium to high heat for about three minutes, stirring occasionally.
• Season with salt and pepper, to taste.
• Put in carrots, snow peas and celery. After about a minute, pour the egg, and stir in the soup until it sets. Serve immediately.
• Serve with sliced kalamansi, fried garlic, sliced spring onion, and patis (fish sauce).

HOW TO COOK LOMI

Steps:

• Chop cabbage, carrots, scallions, and onion into 1⁄2 in (13 mm) cubes. Using a cutting board and a chef's knife, cut the vegetables so they are similar in size. Keep each vegetable separate from one another after you chop them since they will be added to the lomi at different times. Experiment with how you want to chop the cabbage. Leave it in larger pieces or slice it into thin strips for different textures in your lomi.
• Crush the garlic with the side of your knife or with a press. Peel the garlic using a knife by pressing down on the cloves with the side of your knife. Either use the knife to crush the garlic into smaller pieces or use a garlic press to mince it. You can use pre-minced garlic from your local grocery store as a substitute.
• Slice the meat into 1 in (2.5 cm) strips. Use a sharp knife to cut into your meat of choice. Traditional lomi is made with either chicken or pork, but you can use whatever meat you want. Replace the meat with tofu for a vegetarian option. Wash your hands before and after handling raw meat to avoid cross-contamination.
• Saute the carrots, onions, and garlic in a pot over medium heat. Pour 3 tablespoons (44 mL) of cooking oil into the pot and add the carrots, onions, and garlic. Stir them into the oil until they are soft and can easily be split apart by the spoon. This should take about 5 minutes. Add the carrots later into the sautee process to keep them crunchier in the final dish.
• Add the meat to the pot and cook it until it is browned. Put the meat into the pot with the sauteed vegetables. Stir the meat regularly so it gets an even cook on all sides. It should take about 10 minutes to fully cook the meat.

LOMI LOMI

Steps:

• In a medium bowl, stir together the salted salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.

LOMI LOMI SALMON

Steps:

• Make sure you use the freshest salmon you can get, preferably, it jumped right into your kitchen from the ocean.
• Place salmon in glass dish, cover completely with salt( you may not need all two cups)and refrigerate overnight.
• Drain salmon in the morning and pat dry - do not rinse.
• Dice salmon and place in favorite serving bowl.
• Chop tomato, green onions, placing on salmon.
• Sqeeze juice from half of the lime, removing seeds.
• Cover salmon mixture; placing freshly chopped cilantro on top. Refrigerate 3 hours before serving.
• Serve with avacado slices.
• Note: prep time does not include the overnight salting process.

LOMI SOUP

Steps:

• In a large sauce pan, heat oil and saute garlic and onions, add chicken and liver and season with salt and pepper and simmer for about 5 minutes.
• add the rest of the vegetables and lomi, cook for another 5 minutes.
• add chicken broth and adjust your taste by adding fish sauce.
• Turn off heat and break in 2 pcs eggs and stir.
• serve hot!