Name: Lomi
Yield: 2-4
Cuisine: Filipino
Ingredients: 10 pcs (150 g) Shrimps, cleaned and deveined; 1 pc (40 g) Balunbalunan (chicken gizzard), boiled and sliced thinly; 3 tbsp (15 g) Garlic, crushed; 1 pc (40 g) Onion, chopped; 3 tbsp (45 ml) Oil; 1 pouch (40 g) Mama Sita's Chopsuey/Pancit Canton Mix, dissolved in 3 cups (750 ml) water; 2 tbsp (40 g) Mama Sita's Oyster Sauce; 1 pc (60 g) Carrots, thinly sliced; 1/4 head (80 g) Cabbage, thinly sliced; 6 pcs (30 g) Sitsaro (snow peas), stringed and sliced diagonally; 3 pcs (30 g) Pechay, sliced; 1 pack (150 g) Lomi noodles, blanched for 1 minute in boiling water; 1 pc Egg, beaten; ¼ tsp or 4 drops Sesame oil (optional); 1 pc (15 g) Spring onions, chopped

Instructions

In a casserole, heat oil and sauté the garlic and onions until translucent. Add the shrimps and gizzard and sauté until the shrimp changes color.
Add the Mama Sita’s Oyster Sauce and Mama Sita’s Chopsuey/Pancit Canton Mix. Bring to a boil and simmer until the chicken gizzard is tender.
Increase the heat and add the vegetables. When the vegetables are almost cooked, add the lomi and cook until done. Stir in the beaten egg and bring to a boil. Add sesame oil. Remove from heat and garnish with chopped spring onions.