Lomi with Patola

Lomi with Patola
Lomi with Patola. Patola can be used in a variety of dishes, this is now the second in a row that I have featured a dish using patola as the main vegetable ingredient, click the link if you have missed the previous post of Pinatolang Baka. Of course this is not the first time that I have used patola on my recipes. 

Seafood Lomi with Patola

To make my Lomi with Patola, I just limited my sahog ingredients to a minimum. I have omitted a lot of the meat ingredients instead I have used meatballs made out from left over lumpiang Shanghai meat mix. In addition I also added some squid balls and medium sized shrimp.

Pinatolang Lomi

For flavouring I used some slices of Chinese sausageHoisin sauce and shrimp stock. Use water instead if you do not have shrimp stock, or maybe some shrimp cubes. Here is the recipe of my Lomi with Patola.


1/2 kilo fresh lomi noodles
2-3 medium size patola, skinned, cut crosswise to about 1 1/2” thick
1/4 kilo medium size shrimp, shelled, pre-boiled
2 pieces Chinese sausage, sliced thinly
12 pieces pork meat balls
12 pieces squid or fish balls
1 small size carrot, skinned, sliced thinly
1 small bundle spring onion, chopped
1/2 head garlic, chopped
1 small size onion, sliced thinly
3-4 stalks kinchay, chopped
1-2 tbsp Hoisin sauce
1/2 cup cornstarch
4- 6 medium size egg, beaten
1/2 cup fish sauce
salt and pepper
cooking oil

Cooking procedure:

Lomi with Patola - Cooking Procedure

Soak lomi noodles in hot water for 3 to 5 minutes, drain keep aside. In a large sauce pan sauté garlic and onion, add in kinchay and sauté until fragrant. Add in the Chinese sausage, Hoisin sauce and fish sauce and continue to stir cook for about a minute. Pour in 6 to 8 cups of water and bring to a boil, add in the meat balls and squid ball, simmer for about 2 to 3 minutes, add more water as nesesary. Now add in the sliced patola and fresh lomi noodles and continue to simmer for 8 to 10 minutes or until lomi noodles are soft but firm and the patola are just cooked. Season with salt and pepper to taste. Thicken broth with cornstarch diluted in 1/2 cup of water, continue to cook for about a minute, now pour in the beaten egg in a thin stream, stirring continuously. Cook for another minute. Serve hot, garnished with chopped spring onion.


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