Seafood Lomi

Dive into culinary bliss with our #OceanTreasuresDelight, a savory bowl of comfort bursting with seafood goodness. 🌊✨ Indulge in our Seafood Lomi, a flavourful twist on a classic comfort dish. Packed with prawns, squid, mussels, and more in a rich seafood broth.

Lomi, a beloved Filipino comfort food, has a fascinating backstory that dates back generations. Its origins can be traced to the Chinese community in the Philippines, particularly in the bustling streets of Binondo, Manila’s Chinatown. Like many dishes in Filipino cuisine, Lomi is a delightful fusion of Chinese flavours and local ingredients, resulting in a uniquely Filipino dish.

The word “Lomi” is believed to have been derived from the Chinese term “lumian,” which means stirred noodles. Initially introduced by Chinese immigrants, Lomi quickly gained popularity among Filipinos and evolved into various regional interpretations across the country. Today, it is enjoyed in homes, eateries, and street stalls throughout the Philippines.

Traditional Lomi typically features thick egg noodles simmered in a flavourful broth, often made with pork and shrimps, and enriched with vegetables and other ingredients. It’s a hearty and comforting dish that warms the soul and satisfies the appetite, especially during rainy days or chilly evenings.

Now, let’s talk about the inspiration behind our Seafood Lomi. While traditional Lomi recipes are undoubtedly delicious, we wanted to put a unique spin on this classic dish by incorporating an abundance of seafood. Seafood plays a significant role in Filipino cuisine, thanks to the country’s extensive coastline and rich marine biodiversity. From succulent prawns to tender squid and plump mussels, the ocean provides a bounty of treasures that lend themselves perfectly to our Seafood Lomi.

Our version of Seafood Lomi is a celebration of these ocean delights, combined with the comforting warmth of a savory broth and the satisfying chewiness of noodles. We’ve carefully selected premium seafood ingredients to ensure each bowl is packed with flavour and freshness. The addition of Chinese cabbage and julienned carrots adds a delightful crunch and an extra layer of texture to the dish.

One of the key elements that elevate our Seafood Lomi is the homemade seafood stock. By simmering clams, mussels, and prawn shells together, we create a rich and flavourful base that infuses every spoonful with the essence of the sea. It’s a labour of love that pays off in the form of a deeply satisfying broth that leaves you craving for more.

In our kitchen, Seafood Lomi holds a special place, reminiscent of family gatherings and shared meals. It’s a dish that brings people together, whether it’s enjoyed at the dining table or slurped from a bowl on a rainy day. With its rich history and flavourful ingredients, Seafood Lomi represents the best of Filipino culinary tradition, reinvented for modern palates.

So come and experience the culinary journey of Seafood Lomi with us. Let each spoonful transport you to the vibrant streets of the Philippines, where the aroma of simmering broth and the sounds of bustling markets fill the air. It’s more than just a dish—it’s a taste of Filipino heritage and hospitality, served with love and pride.

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Seafood Lomi

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Indulge in our Seafood Lomi, a flavourful twist on a classic comfort dish. Packed with prawns, squid, mussels, and more in a rich seafood broth.


Ingredients

Units Scale
  • 500 g Lomi or any thick egg noodles
  • 10 pcs squid balls, cut in half
  • 12 pcs large prawns
  • 12 pcs green-lipped mussels, cleaned
  • 12 pcs small squid, sliced
  • 6 pcs kani (crab sticks), sliced
  • 1/4 head Chinese cabbage, shredded
  • 1 large carrot, julienned
  • 6 cups seafood or shrimp stock
  • 2 tbsp cornstarch
  • 3 eggs, beaten
  • 6 cloves garlic, minced
  • 1 shallot, finely chopped
  • Oil
  • Pepper
  • Fish sauce
  • Chopped spring onions, for garnish
  • Fried garlic, for garnish

Instructions

  1. In a pot, pour seafood stock and bring to a boil. Add the mussels and cook until they open. Once cooked, remove the mussels from the pot and set aside. Reserve seafood stock.
  2. Cook the Lomi noodles according to the package instructions. Once cooked, drain and rinse with tap water, then set aside.
  3. In a separate pot, heat oil over medium heat. Add minced garlic and chopped shallots, and sauté until fragrant.
  4. Add the squid balls to the pot and fry until lightly browned.
  5. Pour the seafood stock into the pot and bring it to a boil.
  6. Add the prawns, kani, and squid to the pot, and simmer for an additional 3 minutes.
  7. In a small bowl, mix cornstarch with water to create a slurry. Pour the slurry into the pot and simmer for 2 minutes to thicken the broth.
  8. Add the cooked Lomi noodles, julienned carrots, and shredded Chinese cabbage to the pot. Bring it to a boil again, adding water if necessary to achieve your desired consistency.
  9. Once boiling, turn off the heat and slowly pour the beaten eggs into the pot while continuously stirring to create egg ribbons.
  10. Season the Seafood Lomi with pepper and fish sauce according to taste.
  11. Serve the Seafood Lomi in bowls, arranging the cooked mussels on top. Garnish with chopped spring onions and fried garlic before serving.

Notes

You can make your own seafood stock by boiling clams, mussels, and prawn shells in water together.

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9 Responses

  1. Love seafood! Lomi and lumian…I would have never connected these two words together…lomi sounds very Hokkien to me.

  2. Looks fantastic, Raymund! I adore seafood noodle soups and this one looks especially appealing.

  3. Oh my goodness I could eat this every day!

  4. I’ve never heard of Lomi, but I totally like the method and the list of ingredients – both are quite intriguing to me. This is such a flavourful and heart dish!

  5. Michelle says:

    What a delicious comforting dish — I’d have this on a cold rainy day!

  6. Inger says:

    This does look delicious and what a wonderful collection of seafood!

  7. Oh – the colors in this dish, Raymund. They just draw you right in! I love all the seafood you used, and actually saw (frozen) green-lipped mussels at the Asian market the other day. This is simply stunning.

  8. sherry says:

    this sounds very delicious Raymund. I love seafood!

  9. Oh I love that you simmered the shells to start with – that little extra step adds SO much flavor. You weren’t lying when you said this dish had lots of seafood…perhaps ALL the seafood. Haha! Looks amazing!






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