Lomi Lomimaldives Recipes

SPECIAL LOMI RECIPE

Steps:

• Wash the chicken soup pack and saute in garlic and onion. Sprinkle salt or a dashof patis and white pepper. Turn sides. When the chicken has turned brown on all sides, add about eight cups of water, cover and bring to a boil.
• Alternatively, just put the chicken in a pan of water and bring to a boil, this way less cooking oil is used. After about 15 minutes, turn off fire and scoop out chicken to let cool. Flake chicken meat and discard skin and bones.
• If using stock just bring to a boil in a pan of water. Put the shrimp heads in a mortar, pour 2 tablespoons of the soup stock, and pound. Pour back the soup, sieving the shrimp heads. Repeat for about two to three more times.
• Heat a little cooking oil in a pan, and saute garlic and onions. Stir fry the pork, liver, squid, shrimps and balls for about three minutes. Transfer to the pan of soup stock and bring to a boil.
• Wash the noodles then put into the boiling pan. Put in the flaked chicken.
• Boil on medium to high heat for about three minutes, stirring occasionally.
• Season with salt and pepper, to taste.
• Put in carrots, snow peas and celery. After about a minute, pour the egg, and stir in the soup until it sets. Serve immediately.
• Serve with sliced kalamansi, fried garlic, sliced spring onion, and patis (fish sauce).

LOMI LOMI SALMON

Steps:

• Dice all the ingredients (salted salmon, tomatoes, onions, and green onions) separately. You want small, bite-sized pieces, think pencil eraser size.
• Put it all together into a big bowl.
• Lomi aka gently knead the ingredients together until well mixed. There is no need to salt or season because the salmon is already salted.
• Eat and enjoy!

LOMI LOMI SALMON

Steps:

• In a large bowl, cover the salt salmon with water and soak overnight. Drain and rinse the salmon.
• In a large bowl, add the salmon, tomatoes, onions and green onions, and mix well. Add sea salt to taste. Chill. Just before serving, add the crushed ice.

LOMI LOMI SALMON

Steps:

• Cure the salmon: Mix the salt and sugar in a bowl. Place 2 long pieces of plastic wrap on a work surface, overlapping them to form a cross. Put half of the cilantro sprigs in the middle of the plastic wrap and top with half of the salt-sugar mixture. Press the salmon into the mixture, making sure the bottom of the fish is covered with salt and sugar. Sprinkle the salmon with the remaining salt-sugar mixture and rub it in, then place the rest of the cilantro on top. Wrap tightly in the plastic and refrigerate for 24 hours.
• The next day, unwrap the salmon, rinse off the salt and pat dry. Cut into 1/4-to-1/2-inch cubes.
• Make the salad: Toss the salmon, cilantro, tomatoes, scallions, jalapeno, vegetable and sesame oils and lime juice in a bowl. (Traditionally, the cured salmon is flaked and "massaged" with the other ingredients by hand.) Garnish the salad with chopped macadamia nuts, if desired.

PACIFIC SQUASH AND COCONUT SOUP

Steps:

• Place all ingredients, except coconut cream, into a large saucepan and simmer until pumpkin is tender, about 30 minutes. Put mixture into blender and puree. Return to saucepan, stir in coconut cream and reheat without bringing to a boil. Season to taste.

LOMI LOMI SALMON

Steps:

• Make sure you use the freshest salmon you can get, preferably, it jumped right into your kitchen from the ocean.
• Place salmon in glass dish, cover completely with salt( you may not need all two cups)and refrigerate overnight.
• Drain salmon in the morning and pat dry - do not rinse.
• Dice salmon and place in favorite serving bowl.
• Chop tomato, green onions, placing on salmon.
• Sqeeze juice from half of the lime, removing seeds.
• Cover salmon mixture; placing freshly chopped cilantro on top. Refrigerate 3 hours before serving.
• Serve with avacado slices.
• Note: prep time does not include the overnight salting process.

LOMI LOMI

Steps:

• In a medium bowl, stir together the salted salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.

LOMI LOMI(MALDIVES)

Steps:

• To make the ginger juice:.
• Combine 1 cup peeled & grated ginger, with 4 cups boiling water. Strain. Alternatively you can boil the ginger until it reaches desired strength.
• You can also run fresh ginger through a juicer, if you have one, but the result is much more potent, so you won't need as much in the recipe.
• Ginger juice keeps for at least a week in the fridge.
• To make the Lomi Lomi:.
• I have put it in cups to make it easy, but here is the method to make as much or as little as you want.
• Mix 1 part ginger juice(1 cup), 1.5 parts lime juice(1 1/2 cups) and 1-3 parts honey (1-3 cups or to taste).
• Mix with lots of crushed ice, or blend the Lomi Lomi and ice together, like a frozen margherita(yum!).
• You will have enough ginger juice to make 3 more batches of Lomi Lomi!
• NOTE: Be sure to thoroughly mix the honey into the juices first while still hot, before adding the ice, or the honey will harden like rock and wont blend into the drink.