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Corned Beef Lomi Batangas Style

Corned Beef Lomi Batangas Style

Meatball noodle soup topped with chicharon and boiled egg.

⏱ Prep: 5 min ⏱ Cook: 35 min

Ingredients

  • 12 oz canned corned beef
  • 1 piece Knorr Beef Cube
  • 12 oz fresh noodles
  • 1 piece carrot (minced)
  • 2 piece eggs (raw)
  • 0.5 cup all-purpose flour
  • 5 tbsp cornstarch
  • 1 piece onion (chopped)
  • 4 clove garlic (crushed)
  • 0.5 cup green onion (chopped)
  • 2 tbsp soy sauce
  • 2 piece eggs (boiled)
  • 1 cup chicharon
  • 6 cup water
  • 0.5 cup oil
  • 0 Salt and ground black pepper to taste

Instructions

  1. Make the meatballs by combining ¾ the amount of the corned beef, carrot, salt, ground black pepper, and 1-piece cracked egg in a bowl. Mix well. Gradually add all-purpose flour and continue mixing until all ingredients are well blended.

  2. Heat oil in pan. Scoop 1 ½ tablespoon of mixture and mold into a ball-shaped figure. Fry in low heat for 1 ½ minutes per side. Remove from the pan and transfer to a clean plate. Set aside.

  3. Transfer the remaining oil on a pot. Heat and then sauté garlic until it starts to brown. Add onion and continue cooking until the later softens.

  4. Add remaining corned beef from the can. Sauté for 1 minute.

  5. Pour water into pot. Let boil.

  6. Add Knorr Beef Cube. Stir. Pour-in soy sauce and add fresh noodles. Cover and cook for 5 minutes.

  7. Combine cornstarch and ½ cup water. Mix well. Pour the mixture into the pot. Stir until the soup thickens.

  8. Crack a piece of egg into the pot. Quickly stir and continue cooking for 1 minute.

  9. Add fried meatballs and season with salt and ground black pepper. Cook for 3 minutes.

  10. Transfer to a serving bowl. Top with meatballs, boiled egg, chicharron, and chopped green onions.

  11. Serve warm. Share and enjoy!