250 grams pork sliced
1/2 cup chicken liver sliced
1 medium onion, minced
2 cloves garlic, minced
2 tablespoons cooking oil
1/2 cup carrots, thinly sliced
1/2 cup baguio (string) beans, thinly sliced
2 cups cabbage, shredded
1/4 cup celery, chopped
250 grams lomi noodles, blanched
2 eggs, beaten
1 1/2 cups water or chicken stock
salt and pepper to taste
Cooking Directions:
In a skillet or wok, heat oil and sauté garlic and onion, pork and chicken liver for 3 minutes then add carrots and baguio beans. Mix and stir for 2 minutes. Pour in water or chicken stock and bring to a boil, simmer for 5 minutes. Add cabbage and celery and cook for 2 minutes. Toss in lomi and eggs. Mix to coat everything. Cook 5 minutes more. Serve hot.
Adapted from: http://www.philamfood.com/PANCIT-LOMI.html
1/2 cup chicken liver sliced
1 medium onion, minced
2 cloves garlic, minced
2 tablespoons cooking oil
1/2 cup carrots, thinly sliced
1/2 cup baguio (string) beans, thinly sliced
2 cups cabbage, shredded
1/4 cup celery, chopped
250 grams lomi noodles, blanched
2 eggs, beaten
1 1/2 cups water or chicken stock
salt and pepper to taste
Cooking Directions:
In a skillet or wok, heat oil and sauté garlic and onion, pork and chicken liver for 3 minutes then add carrots and baguio beans. Mix and stir for 2 minutes. Pour in water or chicken stock and bring to a boil, simmer for 5 minutes. Add cabbage and celery and cook for 2 minutes. Toss in lomi and eggs. Mix to coat everything. Cook 5 minutes more. Serve hot.
Adapted from: http://www.philamfood.com/PANCIT-LOMI.html
