Pro Tips
**Chef's Tips & Troubleshooting:**
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
- Add shellfish like clams and mussels in the last 5 minutes of cooking once they open.
- For shrimp dishes, leave the tails on for extra flavor and visual appeal.
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness. Batanguenos take their food seriously — use the freshest local ingredients you can find. The quality of each component shines through in Seafood Lomi.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Seafood Lomi
Seafood Lomi is a Filipino dish prepared with local ingredients and authentic flavors. A delicious taste of Philippine cuisine.
Instructions
- Bring to a simmer oil in a cooking pot. Sauté the garlic and onion until the latter softens.
- Incorporate the squid balls and soy sauce. Sauté for 2 minutes.
- Mix together Knorr Crab and Corn Soup with 5 cups water. Stir until blended. Pour the mixture into the cooking pot. Let it boil.
- Add the carrot, kani, long green beans, and cabbage. Cover and cook for 3 minutes.
- Add the noodles and egg. Stir and continue cooking for 3 to 5 minutes.
- Season with salt and ground black pepper.
- Serve hot.
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Pro Tips & Troubleshooting
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
- Add shellfish like clams and mussels in the last 5 minutes of cooking once they open.
- For shrimp dishes, leave the tails on for extra flavor and visual appeal.
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Batanguenos take their food seriously — use the freshest local ingredients you can find. The quality of each component shines through in Seafood Lomi.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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