Bam-I

by Ariel Jasa
(Mandaluyong City)

Bam-I

Bam-I

Bam-I is a dish which originated in Visayas (Philippines). In fact, this is called Pancit Bisaya. It is a combination of Vermicelli (Sotanghon) and pancit canton noodles plus a lot of meat and vegetables.


Nowadays, this dish is already popular in Manila. I have tried this dish in one restaurant in Pasig City. The Bam-I which is served in this restaurant is tasty but a little dry, not sure if that is how it was supposed to be.

My version of Bam-I is a little bit different, it may be a Visayan dish but mine is with a Chinese touch, I made it saucy with a thick sauce and I add sesame oil to give a different flavor and aroma plus the combination of fried pork, shredded chicken, shrimps and quail eggs which compliment dearly the dish.



Ingredients:

1 pack Vermicelli (sotanghon) noodles 50 gms.
1 pack Canton noodles 100 gms.
2 pieces Carrots (sliced thinly round)
100 gms. Snow peas
100 gms. Pork liver
100 gms. Sliced pork (fried)
100 gms. Shrimp
1/2 cup Shredded chicken
1/2 head Cabbage (sliced)
2 tablespoon Oyster sauce
1 piece Onion
4 cloves Garlic
1/2 cup Soy sauce
1/2 teaspoon Pepper
1/2 liter Water
2 piece Knorr chicken cubes
12 pieces quail egg (boiled and peeled)



Procedure:

1. Saute the garlic and onion.
2. Add the pork, liver, and chicken.
3. Add the oyster sauce and mix.
4. Add the carrots and snow peas.
5. Add 1 cup of water and bring to a simmer, then add the cabbage and shrimps.
6. Then remove from the pan.
7. In the same pan, pour in 1 1/2 liters water, chicken cubes, soy sauce and pepper. Bring to a boil.
8. Add the canton and sotanghon noodles and cook until the liquid sauce is fully absorbed.
9. Arrange the noodles on a platter.
10. top it with meat and vegetable topping plus the fried pork and the quail eggs.

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