To spice up the taste of lomi, depending on preference, mixture of soy sauce and crushed chili pepper can be added to the dish as condiment. You can also add small amount of chopped fresh onion for extra pungency.
1 kl fresh egg noodle
½ kl pork liver, sliced
½ kl pork belly, cut into strips
4 cloves garlic
1 cup chopped cabbage
1 small size chopped carrots
1 medium size chopped onion
½ cup cornstarch
5 pcs shelled, hard boiled eggs
3 pcs Chinese sausage or kikiam, sliced crosswise
6 pcs beaten eggs
1 tbsp sugar
Salt and pepper to taste
Wash pork liver then pat dry and season with salt. In frying pan heat oil then fry the pork liver, set aside until cool. When the pork liver cool down slice thinly, wash egg noodles then soak with warm water for 5 minutes, drain and set aside.
In a large pot sauté garlic and onion, add kikiam stir for at least 3 min or until cooked. Add the pork and continue stir fry until pork is golden brown. Season with salt and pepper to taste.
Add about 2 liter of water, bring to boil and simmer for 5 minutes, add egg noodles and continue to simmer until the noodles are soft but firm, you can add water if necessary. Dissolved cornstarch in ¼ cup water then add it to the sauce to thicken. Add sliced fried pork liver, carrots and cabbage.
Pour the beaten eggs while slowly stirring the noodles, cook for another minutes. Serve immediately while steaming hot, garnish with fried garlic, sliced hard boiled eggs.