Special Lomi
By Ma Shiela Veraque
Ingredients
5 tablespoon cooking oil
1 tablespoon brown sugar
2 liter water
1/8 k baguio beans - japanese blast cut
1pack (1/2 k) brand- fresh egg noodle
1 pc carrot- fine julienne cut
1 pc sayote- fine julienne cut
1/8 k mixed leafy vegetable ( petchay baguio and cabbage)- finely chop
2 stalk parsley leaves - chiffonade cut
1 pc red bell pepper - julienne cut
2 medium onion bulb - mince cut
5 cloves garlic- mince cut
1 AJI-NO-MOTO® UMAMI SEASONING
4 tablespoon soysauce
1 tablespoon cornstarch/glutinous rice flour- dissolve in 1 cup water
Salt and pepper to taste
Directions
1. Heat the casserole and put the cooking oil
2. Saute the garlic and onion until turned into golden brown then add soysauce, brown sugar, pepper and pinch of ajinomoto. Mix until dissolve.
3. Put 2 liter water, wait until boil then add some salt and another pinch of ajinomoto to taste. Mix until well blend
4. Put the noodle and the vegetables ( carrots, baguio beans, sayote, cabbage and petchay baguio). Boil in 1 minute.
5. Put bellpepper and parsley leaves then add the dissolve glutinous rice flour, boil in 1 minute
6. Serve hot.