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Bam-I Recipe


I promised my friend I would post her recipe in my blog. She will go by the name Mrs. G. Bam-i is a mixed noodle recipe of egg and rice noodles that is uniquely prepared in Cebu but not in other provinces of the Philippines. In fact some may have not heard of the name, just probably eaten it.


Here is her recipe, that my sister and I tested out yesterday..


In a big Wok, heat up 1-2T of olive oil. Fry 1T minced garlic, 1 chopped medium shallot or onion. Add 1-2c of shredded uncooked chicken, and sliced Chinese sausage (optional). Season with 1T soy sauce, 1T fish sauce, 1T oyster sauce. Cook until chicken is done but not brown. You may add some jullienned (cut thinly accross)carrots (1/4 c), tenga ng daga presoaked in water (sliced Asian mushrooms)and greens (1/2 c snow peas or shredded cabbage or bokchoy). You may add 1/4 c chicken broth and simmer until vegetables are tender. Disperse 1T cornstarch in 1T cold water and add to the pan. Let it thicken. Add the drained noodles (below) and mix. Add some ground pepper and 1T chopped parsley. Season with salt to taste (optional). Top with fried toasted garlic and boiled egg slices(optional)


In a Soup Pot:


Boil 4c of water. Season with sea salt and pepper. You may also substitute salt with 1T soy sauce, 1T fish sauce. My sister added a bit of MSG free chicken broth but it's optional. This will add flavor to your noodles when you soak it. When water boils, turn off heat.

Add the packet of rice vermicelli long noodles (or called sotanghon) you can buy this at an Asian store. Then add the packet of Egg noodles (pancit canton). Soak for 3 minutes then drain.
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Comments

Tangled Noodle said…
So good! I love soups but noodle soups, especially, hit the spot. This bowl looks fantastic. I've never tried making bam-i but I do have canton and sotanghon so perhaps I should try!
May 20, 2009 at 9:06 PM
Connie's Kitchen said…
Thanks Tangled Noodle.
May 21, 2009 at 12:36 PM
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