Bam-i or Bam-e is a Visayan pancit (noodle) recipe that is known to have originated in Cebu.
Some say, the name was probably coined from the Indonesian word bami which means “noodles.”
Bam-i’s taste is made unique in its taste by a combination of canton (egg noodles) and sotanghon (vermicelli or bean thread noodles), chicken, pork and shrimp, and various veggies and spices.
INGREDIENTS
- 1/4 kg sotanghon, soaked in water
- 1/4 grams pancit canton
- 1/8 kg chicken liver and gizzard
- 1/8 kg chicken breast, chopped
- 1/8 kg pork belly, chopped
- 1/4 kg shrimps, shelled and deveined
- 4 pcs Chinese sausage, sliced diagonally
- 1/4 cup carrots, julienned
- 1/2 cup cabbage, shredded
- 5 cloves garlic, crushed
- 1 medium onion, chopped
- some spring onions, chopped
- 1 bunch kintsay, chopped
- soy sauce
- salt and pepper
- 1 or 2 hard boiled eggs, sliced
INSTRUCTIONS
- Boil chicken liver, gizzard, chicken breast and liempo together in about 3 cups water.
- When chicken breast, liver and gizzard are tender, remove and set aside.
- When pork belly is tender, remove from fire and reserve the broth.
- Chop pork belly, chicken breast, liver and gizzard into bite size pieces.
- Saute onion and garlic in oil. Add the Chinese sausage, shrimps, the rest of the meat and soy sauce. Add a pinch of pepper and stir for a few minutes.
- Add the carrots, cabbage, spring onions, and kintsay then about half a cup of broth.
- Simmer for a few minutes then add more broth.
- Add the pancit canton and stir so that the broth soaks the noodles.
- Add the sotanghon and enough broth as needed to cook the canton and sotanghon Season
- with salt and pepper.
- Garnish with the hard boiled eggs
Credits to: panlasangpinoy.com/2010/10/26/bam-i-cebuano-pansit-recipe
