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Bam-I Recipe (Pancit Bisaya)

Bam-I is sort of noodle dish that originated from Cebu. Aside from being a preferred vacationer vacation spot due to its stunning shoreline and historical past, Cebu can also be well-known for serving recent seafood and the most effective model of Lechong Baboy (roasted pig) within the nation. Although I didn’t come from Cebu, I used to be already having fun with Bam-I once I was a child. I Grew-up in a subdivision inside Metro Manila with neighbors coming from totally different cultural background.

It was a bonus as a result of I get to learn about their tradition whereas having fun with the totally different regional dishes that they put together. Bam-I may need the identical substances with different noodle dishes like Pancit Canton, Pancit Bihon, and Sotanghon Guisado, however the mixture of flour sticks and vermicelli noodles makes this noodle dish distinctive. If I had been to explain it, I’ll say that Bam-I is a mix of Pancit Canton and Sotanghon Guisado with a twist. I’m making an attempt to analysis on the historical past of this noodle dish; I wished to know why it was named such, however I used to be not capable of come-up with something, but.

I hope that our good Cebuano associates who often go to Panlasang Pinoy can share their thought. How did Bam-I happened and the place was the title derived from?

I recommend that you simply do this Bam-I recipe whereas we’re ready for solutions. You will certainly take pleasure in this dish.

Note: Wood ear is a sort of edible fungus. Please don’t take the Filipino title actually.

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5 from 1 vote

Bam-I Recipe

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Author Vanjo Merano

Ingredients

  • 1/2 lb pork sliced
  • 1/2 lb hen boiled and shredded
  • 4 items Chinese sausage sliced
  • 1 lb shrimp shelled and heads eliminated
  • 8 ounces flour sticks pancit canton noodles
  • 4 to six ounces rice noodles sotanghon soaked in water
  • 1 1/2 to 2 cups hen inventory
  • 3 cups cabbage chopped
  • 3/4 cup carrots julienned
  • 1/2 cup dried wooden ear soaked in water and chopped (also called tenga ng daga)
  • 1 medium onion diced
  • 1/4 cup parsley cleaned and chopped
  • 1/2 cup shrimp juice derived by pounding the pinnacle of the shrimp
  • 1/2 cup soy sauce
  • 1 piece hen dice or bouillon
  • 1 tablespoon garlic minced
  • Salt and floor black pepper to style
  • 2 to three tablespoons cooking oil

Instructions

  • Heat a cooking pot then pour-in cooking oil.

  • Sauté garlic and onions then add the sliced pork and prepare dinner for 3 minutes.

  • Put-in the Chinese sausage and shredded hen and prepare dinner for 3 to five minutes.

  • Add soy sauce, shrimp juice, salt, floor black pepper, hen bouillon, and hen inventory then let boil. Simmer for five to eight minutes.

  • Put the shrimps, cabbage, carrots, and wooden ears in then prepare dinner for two minutes.

  • Add the soaked noodles then stir. Cook for a minute.

  • Put-in the flour sticks then stir nicely. Cook for 3 minutes or till the liquid is gone.

  • Top with inexperienced onions and place calamansi on the aspect.

  • Serve sizzling. Share and revel in! Mangaon na Ta!

Nutrition

Serving: 6g

Watch the Video on How to Cook Bam-I Pancit Bisaya

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