by Ariel Jasa
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.
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)
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.