Lomi (Egg Noodle Soup)

Way back home, when it's rainy and cold, a bowl of hot sopas (chicken noodle soup), hot mami (beef noodle soup) or hot lomi (egg noodle soup) will be nice to keep us warm. In fact, even if the weather is fair and sunny, still these foods are so good to feed a hungry lady like me. 

When my mom visited us here, I made sure that she will pass on to me her lomi  recipe. I'm glad she did. Now I'm sharing it to all who reads this and I hope you'll enjoy this. 


2 cloves garlic
1 small size onion
150 grams of pork belly or loin chop (cut into small cubes)
1 medium size carrot
150 grams of green beans (sliced)
200 grams of cooked egg noodles 
1 stem of spring onion (chopped)
2 boiled egg
1 fresh egg
1 tsp of salt 
1/2 tsp pepper 
1 tsp Fish sauce (optional)
2 tablespoon of cooking oil. 
800 ml of water
1 tablespoon cornstarch (optional)


This dish is so easy to cook just make sure you got everything ready and at hand. In a pan, boil the pork in about 6 tablespoons of water. When dry enough, pour in the cooking oil. Fry the pork until golden brown or just the way you want it. Then stir in the garlic followed by onion for 1 minute. 

After than put in the green beans and carrots and stir-fry for 3 minutes. Transfer in a large sauce pan with 800 ml of water. Let it boil. Then put the egg noodles along with salt, pepper and fish sauce. Make sure that you wash and drain the noodles to remove natural oil from it. Adjust seasoning based on your taste. 

Finally, after 5 minutes, put the fresh egg and stir. Let it boil again for 3-5 minutes. You may want to add some cornstarch (dissolve in water) to thicken the soup. 

Topped with boiled egg and spring onion before serving. 

By the way, other recipes of lomi have different ingredients. But this is how I cook it. You probably have your own version. Care to share? Please comment below, I would love to here it and try it as well. Thank you. 

Basa Fish Fillet

Bangus, tilapia, galunggong or Gg, alumahan, dalagang bukid, trout, mackarel, tuna and salmon are the most common fish I knew and trust. I seldom bought  unfamiliar ones except recommend by family and friends. 

When my mother visited me and my family here in Dublin, she introduced to me this called Basa Fish. In case you don't know either, it is native to countries such as Vietnam, Thailand, Burma, China, Cambodia and Laos. With their abundance, other countries around the world are also getting them through importation. 

My nanay (mom) taught me to cook it like fish and chips style. But sometimes I don't have the luxury of time to make batter and fry them, I tried a very easy way to cook it or I should say bake it. 

Using a baking tray lined with kitchen foil, lay down your basa fillet. Season with salt, pepper and lemon juice. Massage gently with butter of your choice ( I used light butter.) Sprinkle generously with sliced spring onion. Put inside a pre-heated oven at 180 deg C. Cook for 20- 30 minutes. Don't over cooked it as it will dry up the meat. 

You can topped it with mayonnaise before serving with chips or rice. Hope you like it. 

Crispy Chilli Beef

Daily meals doesn't have to be fancy all the time. But if I can make one in less time and effort, why not. 

Every week I spend an hour planning for our 7-day meal. It's easier that way to budget and check if I'm serving nutritious  dishes for my family. 

I'll be sharing my menu for next on a different blog post. For now, just to give you an idea of what simple meal I cook for not more than 30 minutes, here's a recipe of Crispy Chilli Beef. 


250 grams of beef (sliced)
Cooking oil 
2-3 birs eye chillies (depends on how hot you want it to be)

3 cloves of garlic
3 thumb sized ginger
1/4 tsp chilli flakes (optional)
1 tbsp toasted sesame oil
1 tbsp soy sauce (dark or light)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp sugar
1 egg
250 grams corn flour

1 tbsp soy sauce
3 tbsp ketchup
5 tbsp mirin (sweet japanese vinegar)
4 tbsp honey

I normally marinate the beef for 10 minutes. Then deep fry it and drain excess cooking oil. In a different pan, transfer the fried beef. Finally pour over the sauce to the crispy beef, stir in the chillies and let it simmer for 3-5 minutes. Serve with boiled rice.

Yes, that is so easy. So why not give it a try. I'm sure you will love it. 

Craving for Street Foods

I simply miss the warm afternoon back home. That's the perfect time to grab something for snacks or street foods. Although, I can find something like fishball, siopao and dumplings here in North-West part of the world, still they're not good enough or let's say, I just truly miss what we have in Philippines. 

But these will do for now. "Kain tayo!!!"

Lumpiang Shanghai Recipe

When it comes to spring rolls, I often had two versions. One is using vegetable and the other is minced pork. When I was a child, I used to watch my nanay (mother) while making lumpiang shanghai (the version that uses minced pork). Her amusing way of mixing every ingredient in a bowl got me curious. Then I'll help her wrapping each one of them in a lumpia wrapper bought in local wet market. The annoying part is that the wrapper was so thin that it breaks so easily. Good thing I can buy a Chinese-made wrapper here. It's reasonably thicker and even easier to use. 

My mother's magic in cooking is unbelievable because she don't use measuring devices to measure each ingredient. But her end products always taste delicious. As I intend to pass on the recipes to my kids and friends, I measured all ingredients religiously and had it written. Having said that, here's my recipe of Lumpiang Shanghai derived from my mother's own recipe. Hope you like it. 

Lumpiang Shanghai



Talking Food

Dining in restaurant become part of people's lifestyle. There are many numerous reasons why choose to eat out. There's birthday celebration, lazy to cook at home, friend's treat, and the list go on. But not all food served in restaurants are good for us.


Hot to Mild Chili Peppers

Most of my favorite dishes have chili peppers in it. I use a specific one depending on how spicy I want my dish. Here are the 7 chili peppers that I buy and use from hot to mild.

7. Habanero

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