Day Break

Recipe:

* 1/2 kilo langka meat (raw, washed and cleaned)
* 3 pieces laurel leaves
* 1 tablespoon leeks (chopped)
* 1 small red onion (diced)
* ? cup dried fish (flaked)
* 2 cups coconut milk (1st extraction)
* 1 cup coconut milk (2nd extraction)
* Pinch of salt and pepper

1. In a deep casserole, boil langka meat until tender.
2. In another casserole, saute onion, leeks, laurel leaves and dried fish.
3. Add in langka and pour in coconut milk (1st extraction).
4. Bring up to a boil for 5 minutes.
5. Lower heat and simmer for another 5 minutes.
6. Season with salt and pepper.
7. When cooked, pour in coconut cream of 2nd extraction and cook for 3minutes.
8. Serve hot with steamed rice.

recipe from kumain.com

Lomi or Pancit Lomi is a Chinese-Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter. Because of its popularity at least in the eastern part of Batangas, there are as many styles of cooking lomi as there are eateries, panciterias or restaurants offering the dish. Variations in recipes and quality are therefore very common.

Lomi is best eaten while steaming hot. It is a challenge to be able to finish eating before the bowl gets cold. To spice up the taste, depending on one’s preference, a mixture of soy sauce, kalamansi juice and crushed fresh red chilli peppers can be added to the dish as a condiment. The same soy sauce mixture can also be used as a dipping sauce for the meatballs, kikiam and pieces of meat. Other lomi patrons request a small amount of finely chopped fresh red onions to be eaten with the dish for extra pungency.

source: wikipedia