The Perfect Duo of Pancit Lomi and Beef Pares =Beef Pares Lomi

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As your friendly neighborhood foodie at Relax LangMom! I am always on the hunt for pairings that please both palate and pocket. My latest discovery? The match made in culinary heaven between those beloved budget bites, Pancit Lomi and Beef Pares. Indulge as I unpack this yummy powerhouse pairing!

Let me tell you about these dishes. Pancit Lomi, with its origins deeply rooted in Batangas, takes center stage with its thick, flat noodles and robust broth. The noodles, made from a mix of egg and flour, provides a chewy and satisfying texture that absorbs the flavors of its thick broth.

Now, imagine this velvety noodle dish sharing the spotlight with Beef Pares—a hearty and savory stew that has captivated the Filipino palate for generations. The rich, sweet, and soy-infused broth of Beef Pares introduces a delightful contrast to the savory and comforting notes of Pancit Lomi.

Beef Pares, a street stall staple from the streets of Manila since the 1950s has evolved from a humble street food offering to a staple in Filipino dining. The original pares started selling this delicious meal in Espana, Manila. The dish was invented to make use of cheap cuts of beef which was slow-simmered in a soy-infused sauce/broth both sweet and salty. The best Beef Pares has a subtle sweetness from the sugar but gets its original sweetish smell from the star anise.

The beef, slow-cooked to perfection, serves as the ideal companion to Pancit Lomi. When you put them together, it’s truly a marriage of two distinct Filipino tastes. The chewy noodles cradle each bite of melt-in-your-mouth beef. And that broth…it hits you with so much umami from the beef and noodles mingling together. Filipinos have a passion for the sweet and savoryand it shows in the Beef Pares Lomi.

These days, lots of restaurants are getting creative with traditional Filipino dishes. I’ve seen Pancit Lomi topped with crispy pata, siomai, lumpia, or even the Japanese Chashu. For Beef Pares, chefs are experimenting with different cuts of meat or infusing exotic spices. Fusion is big nowadays. But to me, you can’t beat the OG version that’s so full of nostalgia and memories of home.

So anyway, today I’d be sharing the Beef Pares Lomi. It’s a bit of a long cook but truly satisfying!

Batangas Lomi

Now let’s dive into the star of the show – the noodles themselves. At its heart, traditional Batangas lomi centers around thick, chewy egg noodles swimming in a richly flavored broth.

Some key things that set Batangas lomi apart from other regional versions start with the noodles. Unlike the fine wheat varieties used elsewhere, here the noodles are wider homeny-style egg noodles. Their substantial texture is perfect for soaking up every drop of deeply flavorful broth.

Speaking of broth, the hallmark of Batangas lomi is its thickness and silky smoothness. This is achieved in the traditional recipe by using a roux to steadily thicken the liquid as it simmers. The roux gives the broth an ultra-velvety mouthfeel without making it gloppy.

Next comes the variety of meats that make the soup so hearty and satisfying. In addition to the usual pork, authentic Batangas lomi also includes cuts like liver and intestine that break down into succulent bites during the long cooking time.

The one defining characteristic that truly separates Batangas lomi from other Filipino noodle soups is its simplicity. Traditional versions simply combine the thick noodles, rich broth and assortment of meats without any vegetables diluting the intensity of flavor. It’s a decisively rich, savory experience in each hot spoonful.

How To Cook Batangas Lomi For Your Pares

Ingredients You’ll Need

  • Fresh Egg Noodles: The backbone of the dish, providing a satisfying chew.
  • Liver: For rich, umami depth.
  • Kikiam and Fish Balls: Adding unique flavors and textures.
  • Garlic and Onions: For that essential aromatic base.
  • Eggs: Added raw, they thicken the soup to silky perfection.
  • Cassava Starch: To create the thick soup characteristic of Lomi.
  • Soy Sauce and Fish Sauce: For that umami kick.
  • Pepper and Salt: To taste.

Normally, to cook this rich bowl of lomi that’s bursting with flavors and textures, you need to start with the proteins. But since were using beef pares, we will skip using pork for this part. Saute 1 tablespoon of oil, garlic, and kikiam (if using), Saute together, melding those flavors together, then add your pork liver. Wait until the liver has turned dark brown before setting some aside in a bowl as your toppings for later.

Now, add half a cup of the pares sauce and mix. Then, add water and soy sauce. Once your pot simmers, you can add your thick lomi noodles. Keep simmering for five minutes or until your egg noodles have become tender. Then, add your dissolved cassava starch and keep simmering for about 5 minutes or until the sauce has become thick and sticky. Then, add eggs, stir, and simmer for one last minute. Season with salt and pepper to taste.

Assembling Beef Pares Lomi

Now put them together by topping the lomi with beef pares, sitsaron, and hard-boiled eggs! Serve with chili, toyo and calamansi! Enjoy this comforting soup as is or with extra rice on the side. Perfect for filling you up on rainy afternoons here in beautiful Marinduque!

Wishing you all a cozy, dry week ahead. Chat with you again soon!


Be sure to sign up for my newsletter to get more tasty tips and tricks. Let me know your comfort food favorites in the comments! #PancitLomi #BeefPares #BudgetBytes #FilipinoFood

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