Lomi with Tinapang Bola-Bola
Lomi with Tinapang Bola-Bola
Duration: 20 mins cooking | 20 mins preparation
Servings: 6
Cuisine: FilipinoMake you rainy days more bearable with this Lomi with a seafood twist
A healthier option to a classic Pinoy fave with fish meatballs instead of pork. Just as flavorful, satisfying, and filling. Works best on cold, rainy days.
Ingredients you need
Original recipe yields 6 servings. The ingredient list now reflects the servings specified.
1 pc
3 pcs
½ cup
½ cup
1 cup
Lomi
3 tbsp
½ cup
1 tbsp
¼ cup
1 cup
6 cups
2 cups
2 cups
2 tbsp
2 tbsp
½ cup
1 tsp
½ tsp
2 pcs
Tinapa Bola-Bola
Large Sarangani Bay Smoked Deboned Milkfish, skin removed and flaked
Medium egg, beaten
Chopped onion
Chopped spring onion
Cooking oil
Cooking oil
Sliced onion
Minced garlic
Sliced celery
Sliced carrots
Chicken broth
Sliced cabbage
Lomi noodles
Soy sauce
Cornstarch dissolved in ½ cup water
Sliced green beans
Salt
Pepper
Eggs, beaten
Procedure:
- In a clean bowl, mix together flake milkfish, onion, spring onion and eggs. Form into medium sized balls.
- Fry fish balls in hot oil until brown, Set aside.
- Heat oil in a pot, sauté onions, garlic, celery and carrots until fragrant.
- Add chicken broth, allow to boil for 2 minutes.
- Add the lomi noodles, soy sauce, tinapa bola-bola, and green beans, cook for 2 minutes. Add cornstarch solution, cook until thick. Stir in eggs. Add the cabbage. Season with salt and pepper. Serve hot.
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