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Kuya Bong’s Kusina

Kuya Bong’s Kusina thumbnail

Special Lomi Recipe

This Special lomi recipe is cooked with pork strips, kikiam, fishballs, chicharon and chicken liver, herbs and spices. This is just the best lomi recipe ever.


  • 1/2 kilo lomi noodles (washed thoroughly to remove too much saltiness and after taste)
  • 3 cloves garlic, crushed and minced
  • 1 medium onion, minced
  • 1/4 lb cooked Kikiam (quekiam), sliced
  • 1/4 lb pork, sliced into thin strips
  • 6 to 8 pieces cooked meatballs
  • 3 tablespoons cassava flour diluted in 3 tablespoons water
  • 1/4 lb fish balls
  • 1/4 lb pig’s liver, sliced
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon ground black pepper
  • 6 cups pork or beef broth
  • 1 cup chicharon (pork cracklings or pork rinds), pounded
  • 1 piece raw egg, beaten
  • 2 tablespoons onion leeks or scallions, chopped (optional)
  • 3 to 6 pieces quail boiled eggs (optional)
  • 2 tablespoons cooking oil

Note: If lomi noodles is not available you may substitute with miki noodles.


  • Heat a cooking pot then pour-in cooking oil.
    When the oil is hot enough, sauté the garlic and onions.
  • Put-in the sliced pork and cook until the color turns medium brown.
  • Add-in the liver then cook for 2 minutes.
  • Add fish sauce and soy sauce then stir.
  • Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)
  • Put-in the cooked meatballs, fishballs and kikiam then simmer for 3 minutes.
  • Add-in the ground black pepper and lomi noodles then cook for 5 to 6 minutes.
  • Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.
  • Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.
  • Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks.
  • Serve hot. Enjoy!


These meatballs are soft inside and a bit crunchy outside. Savory, hot and spicy! So yummy-licious!



  • ½ kilo ground pork
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1 medium potato, peeled and grated
  • 1 medium onion, minced
  • 1/2 cup milk (evaporated milk)
  • 1 tablespoons sugar
  • 1 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoons chili powder
  • 1/2 teaspoons paprika
  • 1/4 teaspoons black pepper

Honey Buffalo Sauce:

  • 1 (200g) regular pack Hunts tomato Tomato sauce
  • 1/4 cup (+ 1 tablespoon) honey
  • 2-3 tbsp pineapple mango jam (optional)
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons cornstarch (diluted in 4 tbsp water)
  • 1 tsp cayenne pepper powder
  • 1 tbsp garlic powder
  • 1 tsp hoisin sauce (optional)
  • ½ tsp worcestershire sauce (optional)
  • 1 tbsp sesame oil
  • 4 cups of water (1 cup= 236 ml)
  • 1 tbsp fish sauce
  • salt and pepper
  • 1 tbsp to 1/4 cup hot sauce (adjust to your spicy level)


For the meatballs:
In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients and mix until well combined. Roll meat mixture into desired meatball size, about the size of 1 teaspoon. Place it in tray and freeze for 10 minutes to set before frying. Deep Fry it in oil until lightly golden brown about 5-10 minutes. Drain from oil and set aside.

For the buffalo Sauce:
In a pan, add all of the Honey Buffalo Sauce Ingredients and stir to combine (Add hot sauce according to your preference, I’m not so into hot and spicy food so I added very little just to add flavor.) Add meatballs and cook.

Cover and cook on medium to low heat for 20 minutes, gently stirring until sauce is thick. Adjust salt, pepper to taste and stir in additional hot sauce and add sesame oil.

Ready to serve and enjoy!



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