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  • 1 cup pork strips, boiled
  • 1/2 cup pork liver
  • 1/2 cup kikiam
  • ¼ cup garlic, minced
  • 1/2 cup onion, thinly sliced
  • 7 cups pork or chicken stock
  • 1 lb lomi noodle
  • 5 Tbsp cornstarch dissolved in 3 Tbsp water
  • 2 eggs, beaten
  • 3 Tbsp fish sauce
  • 2 Tbsp vegetable oil

For Toppings:

  • 1/2 cup kikiam (que-kiam)
  • 12-15 pcs meatballs
  • Toasted garlic

How to Make Meat Balls:


  • 1 cup ground pork
  • 1 Tbsp garlic, minced
  • ¼ cup onions, minced
  • 1 egg, beaten
  • 2 Tbsp flour
  • 1/8 tsp pepper
  • 1/2 tsp salt

Procedure Meatballs

  1. In a bowl, mix all ingredients until well blended.
  2. Scoop 1 1/2 Tbsp and shape into a ball. Lay on greased plate to avoid sticking.
  3. Deep fried in vegetable oil over medium low heat until brown.
  4. Remove from oil and drain on paper towels. Set aside.


  1. In a large saucepan, stir-fry 1/2 cup kikiam for toppings in oil for about 3 minutes. Transfer to a plate and set aside.
  2. In the same saucepan, stir-fry liver until no more red color is showing. Transfer to a plate and set aside.
  3. Saute pork until brown. Add garlic and saute until golden brown.
  4. Add the other 1/2 cup kikiam and onion. Saute until onion is translucent.
  5. Add the stock and fish sauce. Bring to a boil.
  6. Add noodles and simmer for 3 minutes. Add salt and pepper to suit your taste. Add the cornstarch and stir until the soup thickens.
  7. Add the beaten egg and stir until egg threads form. Remove from heat. Serve hot and top with kikiam, meatballs and toasted garlic and crushed chicharon.

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