Pancit Lomi

Lomi or Pancit Lomi  is a Filipino - Chinese dish made with a variety of thick fresh egg noodles of about a quarter of inch in diameter, soaked in lye water to give it more texture.  Because of its popularity in the eastern part of Batangas, there as many styles of cooking lomi as there are eateries, panciteria or restaurants offering the dish.  Variations and quality are therefore very common.

1/2 k. of lomi noodles
1 c. of diced cooked chicken meat
1 carrot, julienned
1 c. of diced leeks (white and light green parts only)
7 c. of chicken broth (unsalted)
2 eggs, beaten
1 tbsp. of cooking oil
1 tbsp. of finely minced garlic
1 onion, halved and sliced thinly
1/2 tsp. of sesame seed oil
salt and pepper to taste

Heat a casserole. Pour in the cooking oil. Saute the garlic and onion until fragrant. Add the julienned carrot and stir for 30 seconds. Add the chicken meat and continue cooking over high heat for another 30 seconds. Pour in the chicken broth and bring to a boil. Add the egg noodles and simmer for 10 minutes. Season with salt and pepper. Add the leeks. Pour in the beaten eggs in a thin stream, stirring continuously. Turn off the heat and stir in the sesame seed oil. Serve hot.

Courtesy of Casa Veneracion (Filipino Recipes)

Puto Bumbong

Puto Bumbong is a type of Puto or Rice Cake named after the bamboo tube.  It is unusual among puto, being sticky and having a long thin shape and purple color.  Traditionally it is made of glutinous rice, soaked in salted water and dried overnight.  Pour in bamboo tubes or Bumbong and then steamed until done.  It is served with grated coconut, raw sugar and pinipig!

1  cup glutinous rice

2  teaspoons purple food color (ube)

2  cups water

Panutsa ( sugar cane sweet) or Mascuvado (raw sugar)

pinipig

• Soak glutinous rice in water overnight.
• Grind the soaked rice.
• Mix food color while the glutinous rice is being ground.
• Wrap the ground glutinous rice on a piece of muslin cloth and place it in a strainer to drain excess liquid. Another technique in draining excess liquid is by pressing a heavy object that has been placed over the muslin cloth.
• Once the ground rice has slightly dried, rub it against the screen of a strainer to produce coarse grained rice flour.
• The rice flour for making puto bumbong is now ready to cook.
• Fill each bamboo tube (bumbong) with just enough glutinous rice and put them into the steamer. See to it that the steamer contains boiling water.
• Steam rice flour in the bamboo tubes for 10 minutes.
• Once cooked, shake out the contents of each bamboo tube or remove the cooked glutinous rice from the bumbong with the help of a knife.
• Spread butter on the puto bumbong and place a small piece of panutsa (sugar cane sweets) or 1 tbsp. of mascuvado (raw Sugar)
• Add a small amount of grated coconut and pinipig before serving.
  
  
   

Shrimp Sinigang

Sinigang is a Filipino dish famous for the variety of ingredients. The Filipino's resourcefulness is best seen in his preparation of sinigang.  The choice of pampaasim or souring agent is vast - kamias, sampalok, tomatoes, ripe guavas, young pineapple or even kalamansi juice.  Sinigang often  incorporates fish, pork, beef or shrimp.  This time we will use Shrimps for our recipe!

2  cups rice washing or water
15  pieces kamias
1  small onion, sliced
1  tomato, sliced
2  pieces radish, quartered
1/2  kilo shrimps
1  bundle kangkong, cut into 2" lengths
1-2  pieces siling haba
salt or patis to taste

Put half or rice washing or water in a pot.  Add kamias.  Cook until tender then mash.  Add onions, tomatoes and remaining rice washing  Bring to a boil then add the radish.  Add shrimps, kangkong ang siling haba.  Let boil for 2 minutes.  Season to taste.

Courtesy of The Maya Kitchen