Sunday, 19 April 2015

Chicken & Pork Lomi


I cooked this many months back last year, when I was still pregnant (through IVF) not because I was craving for Lomi but because I  just needed a change of menu since I got tired of eating the same nilaga, sinigang, and tinola soup dishes over and over and over again. It's not that I wanted to but it's what my tummy wanted otherwise everything the pregnant me ate will end up in the toilet bowl. So sorry:-( if I grossed you out but it's true.  If you are suffering from IBS (irritable bowel syndrome), like I do, you have to take into consideration what your gut will accept before indulging into your cravings or else all hell breaks loose and you will suffer (pronounced as saf-feh!)   

It has also dawned into me that pregnancy, specially during the first trimester, exacerbates IBS.  It did drove me crazy. So, in order for me and my baby to be able to have the proper nutrients we needed I only ate soft food. That's with the nilaga, sinigang, and tinola soup dishes which my pregnant tummy was able to tolerate every single day.  And by soft food sometimes I had to mix the rice and the dish (soup + veggies + meat/fish) in a blender and puree them so as it would be easier to digest.  Sadly, I lost my precious one.

Right now, I am actually craving for siopao and balut and creamy pesto pasta with roasted chicken but I cannot cook (sigh... sob... sob...) The husband banned me from doing any house chores for 3 months until we are ok.

CHICKEN & PORK LOMI
(www.myfresha-licious.com)

Ingredients:

Pancit Canton -150 g (I used the dried ones)
Pork, diced - 200 g
Chicken, diced - 200 g
Squid Balls - 10pcs or as desired
Shitake Mushroom - a handful
Carrots, sliced into strips -1 small
Cabbage, sliced into strips - a handful
Garlic, coarsely chopped - 6 cloves
Onion, diced- 1 large
Black Pepper Powder 
Soy Sauce - 3 tbsp
Pork Bouillon -3 pcs
Water - 2 L
Sunflower Oil- 1 tbsp
Egg, beaten - 1 pc
Corn starch - 2 tbsp diluted in a little water




Cooking Procedure


1. Reconstitute shitake mushroom by washing and soaking them in water for about 30 minutes. Drain and set aside
2. Place the oil in a large wok, throw in the garlic and onions  then saute until aromatic
3. Put in the pork and cook until the color turns light brown. 
4. Add in the chicken and stir-fry for about 2 minutes or until the meat changes in color.
5.  Add in the shitake mushroom and stir-fry for another 2 minutes.
6. Pour in the water and season with soy sauce, pork bouillon, and black pepper powder
7. Bring to a boil and simmer for about 20 minutes.
8. Throw in the squid balls and the pancit canton then cook  for about 5 minutes or until the noodles soften
9.  Add in the carrots and cabbage.  Cook for about a minute
10. Add the corn starch diluted in a little water. Stir.  Continue to cook until the soup thickens.
11. Pour the beaten eggs and continue stirring for a few seconds then turn off the fire.

If you have chicharon, crush them and sprinkle it on top of a bowl of lomi before serving. Garnish it too with chopped green onion leaves.  And since we have neither of them, I served it as is.

© myFresha-licious (19April2015)
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