Recipe for a Filipino dish...?

Yeah, I believe it's called "pancit lomi" and I've tasted it too at a Filipino friend's party. It's quite good. Here is a recipe for it:

INGREDIENTS:

1/2 k. of lomi noodles

1 c. of diced cooked chicken meat, squid and shrimp

1 carrot, julienned

1 c. of diced leeks (white and light green parts only)

7 c. of chicken broth (unsalted)

2 eggs, beaten

1 tbsp. of cooking oil

1 tbsp. of finely minced garlic

1 onion, halved and sliced thinly

1/2 tsp. of sesame seed oil

salt and pepper to taste

DIRECTIONS:

Heat a casserole. Pour in the cooking oil. Saute the garlic and onion until fragrant. Add the julienned carrot and stir for 30 seconds. Add the chopped chicken meat, squid and shrimp and continue cooking over high heat for another 30 seconds. Pour in the chicken broth and bring to a boil. Add the egg noodles and simmer for 10 minutes. Season with salt and pepper. Add the leeks. Pour in the beaten eggs in a thin stream, stirring continuously. Turn off the heat and stir in the sesame seed oil. Serve hot.

Ingredients

Laksa Paste

½ cup of *dried shrimps soaked in warm water until soft

1 red chilli

1 tsp turmeric

6cm/2½in piece of *galangal or root ginger, peeled

3 coriander roots or 1 packet coriander

4-5 hearts of lemongrass (tough outer leaves removed)

6 shallots, peeled

3 cloves garlic, peeled

6 *candle nuts or macadamia nuts

10 mint leaves

10 lime leaves, rib removed

7.5ml/1½ tsp ground coriander

1 tsp * blachan (dried shrimp paste)

(* Available in Asian supermarkets)

Soup

300ml/½ pint fish stock

1 can or 425g/15fl oz coconut milk

1 lime, juice only

7.5ml-15ml/½-1 tbsp fish sauce, to taste

400g/14oz raw tiger prawns, shelled and de-veined

1 large squid, cleaned and cut into thin rings

200g/7oz beansprouts

8 spring onions cut into 2cm/¾in pieces

½ cucumber, peeled, de-seeded and cut into batons

100g/4oz dried flat rice noodles

1 large bunch basil, for garnish

Method

1. Make the paste by placing all the ingredients in a blender and whizzing to a smooth paste.

2. Heat a little oil in a heavy-based pan and add the paste. Fry until fragrant and then add the fish stock. Simmer for 20 minutes.

3. During this time prepare the noodles. Place them in a bowl and cover with boiling water. Soak for 10 minutes and then drain and refresh under cold water.

4. When the soup has simmered for 20 minutes, add the coconut milk, lime juice and the fish sauce. Bring back to a simmer and add the prawns.

5. Place the beansprouts, cucumber and spring onions in a steamer and steam for 5 minutes.

6. Oil a griddle pan and heat.

7. Season the squid rings and griddle on a very high heat for 5 minutes until cooked

8. To serve, place some noodles in a warmed bowl, top with steamed vegetables and then ladle over the soup, sharing out the prawns. Place the griddled squid on top and a generous sprinkle of shredded basil leaves. Serve with lime wedges.

It's Lomi. It's actually a soup. Just type in Filipino Lomi recipe in yahoo, and you can choose from a variety of recipe. Iove it, it's great!

it sounds like pancit palabok to me.

here's a recipe for you.

PANCIT PALABOK

1 pkg. noodles (thick), soaked in cold water 1 hour

1/4 c. shrimps, shelled & deveined

2 sticks Chinese sausage (dry), sliced thin

1 box tofu (soy bean cake), cut in sm. cubes

1/2 c. pork or chicken meat, cut in sm. cubes

1/2 c. annato seed extract

1 c. ground pork rinds (chicharrones)

2 hard boiled eggs (for garnishing)

3 tbsp. cornstarch (dissolved in 1/4 c. water)

1/4 c. chopped green onion (for garnishing)

1 med. onion, sliced thin

1/2 head garlic, crushed & shelled

1 egg, beaten

4 c. chicken stock

1/4 c. cooking oil

Salt & pepper to taste (use own judgment)

Fry garlic in oil in a skillet. Set aside some of the fried garlic when golden brown in a small dish. Add the sliced thin onion in the skillet, stirring constantly. Add the meat and Chinese sausage. Simmer. Add tofu. Stir and simmer for 10 minutes. Pour in a portion of the annato seed extract. Season with salt and pepper. Stir and simmer for 10 more minutes. Add 1/2 cup chicken stock, let boil. Add shrimps. Stir and cover. Turn off fire.

In a separate sauce pot, boil chicken stock. Drain noodles from cold water where it was soaked and put all noodles in boiling chicken stock. Stir gently and keep noodles in boiling chicken stock for 15 seconds only. Drain immediately.

SAUCE: Boil 2 cups water with dash of salt. Add remaining annato seed extract. Add ground pepper. Let boil. Stir in dissolved cornstarch, stirring constantly until thickened. Pour in beaten egg. Stir and turn off fire after 10 seconds.

TO SERVE: In a large oval platter, spread noodles. Sprinkle remaining fried garlic over noodles. Scoop some of the cooked ingredients and pour over noodles. Next, pour some sauce over noodles and cooked ingredients. Sprinkle ground pork rinds over all. Garnish with chopped green onion and sliced hard boiled eggs.

Lumpia is a Filipino egg roll. Was this it?