Uniquely Coco Lomein Guisado

As a continuation of my previous post featuring Lar’s Buko Batchoy in Iloilo, is another coconut-infused noodle dish that in my opinion is very unique to this eatery. In recent years, Pancit Buko is emerging as a popular variety of pancit in Metro Manila and in a number of provinces such as Quezon, Laguna and Pangasinan – provinces where buko or coconut is one of the thriving industry. Although neither Iloilo nor Antique are known as coconut producing provinces, coconut has been the primary attraction of some eateries such as Lar’s. When I ordered their Coco Lomein Guisado, I was kind of expecting the dish to be like their own version of the Pancit Buko.

Coco Lomein Guisado by Lar’s, Mandurriao, Iloilo

The dish is also served in a fresh coconut shell but makes use of real fresh thick miki noodles similar to the ones used in lomi. The noodles are cooked with slices of carrots, cabbage, pork meat, fat and liver garnished with pieces of chicharon, fried garlic bits and spring onion slices. Calamansi is also topped as its souring agent. Similar with their Buko Batchoy, Coco Lomein Guisado is a bit sweet due to the added coconut water in the stock used to cook the noodles. But there were no added shreds of coconut meat to it which I believe could have also made it a little more dynamic. In my opinion they could have also made the dish better if they retained a little sauce to it as it is a little too dry.

An order of Coco Lomein Guisado is at Php.75.00. Interestingly, since I wasn’t able to finish my orders of it and the Buko Batchoy, the owner wrapped the orders for me on the same coconut shells, sticking the chopped off upper part back to the shell as its cover.

The name of this dish is appealingly unique in my opinion since it enumerates all the elements that influenced its creation. Coco – having coconut as the twist to it. Lomein – a Chinese term used to refer to their stir-fried wheat noodles (“lo” meaning “mixed” and mein for “noodles”) a predecessor of the Filipino pancit we all know and love and guisado as the cooking method taught to us by our Spaniard colonizers of sauteing on a little oil with onions and garlic.

cocolomien coconutchoy
Lar’s Buko Batchoy on the upper right and Coco Lomein Guisado on the lower left

Lar’s Buko Batchoy: Mandurriao, Iloilo City, Iloilo

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