LOMI OVERLOAD

Ingredients:

1 (250 g)	pack	PUREFOODS HEAT & EAT CHICKEN MEATBALLS, fried according to package directions
2 (120 g)	pc	PUREFOODS TENDER JUICY HOTDOG CHICK ‘N CHEESE, pan-fried according to package directions and then sliced diagonally
1 (200 g)	pack	PUREFOODS SEAFOOD DELIGHTS SQUID RINGS, fried according to package directions
1 (450 g)	pack	PUREFOODS HONEYGLAZED CHICKEN TOCINO, cooked according to package directions and sliced
2	pc	MAGNOLIA BROWN EGGS, boiled, peeled and sliced
1/2 (15 g)	pack	pork chicharon
1 (8 g)	stalk	green onion, chopped (1 tbsp)

2	tbsp	cooking oil
1 (50 g)	pc	onion, sliced
3	cloves	garlic, chopped
100	grams	MONTEREY PORK LIVER, sliced (about 1/2 cup)
1/2 (50 g)	pc	carrot, sliced into strips (about 1/2 cup)
1/2 (132.5 g)	cup	soy sauce
6	cups	chicken stock
3 (1/4 kg)	cups	fresh lomi noodles
3/4 (82.5 g)	cup	cornstarch, dissolved in 1/2 cup water
2	pc	MAGNOLIA BROWN EGGS, slightly beaten

Procedure:

In a pot, heat oil and sauté onion and garlic until onion is tender and garlic turns slightly brown in color. Add liver and cook until brown. Set aside. Add carrot and sauté.
Add soy sauce and chicken stock. Simmer for 10 minutes. Add lomi noodles and simmer for another 15 minutes or until tender. Season with salt and pepper.
Add cornstarch mixture and simmer until sauce thickens and becomes sticky. Add beaten eggs while stirring. Simmer for 1 minute.
Pour lomi in a big bowl and top with meatballs, hotdogs, squid rings, tocino, eggs, pork liver, chicharon, and green onions.
Serve with soy sauce, calamansi, sili, and onions on the side.

Makes 6 servings.

(Yield: 6 cups/1 cup per serving)

Tip/s:

Cook all the toppings in advance and set aside. Items that need to be fried can use the same oil but fried one at a time and strained as needed.
Clean the pork liver properly and keep chilled until use.
Store fresh lomi noodles inside the refrigerator to extend its shelf life.
Refry chicharon in a hot oil to make it crunchy.

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