Category Archives: Noodles

Bam-i, a noodle dish from Cebu

bam-i pancit

Bam-i is a noodle dish that we ate as kids growing up in Cebu. It is a Visayan dish as I’ve never seen it serve here in Manila. I love the two kinds of noodles: vermicelli and the egg noodles. When my kids were growing up, they don’t really like the combination of the noodles. Thankfully, they now appreciate my favorite Cebuano dish. I think the taste is so divine and different from the usual pancit guisado. If you want to imagine the taste of Bam-i , it is a blend of Pancit Canton and Sotanghon Guisado with a unique taste.

Timing is important so as not to overcook the egg noodles. Usually the vermicelli or sotanghon is cooked first before the egg noodles are added. I’ve innovated this recipe to include Filipino sausage (or Chorizo Bilbao) which you can buy in the groceries. It gives a more smoky flavor to Bam-i.

Here is my recipe:

1/4 kilo vermicelli or sotanghon
1/4 kilo to 1 kilo pancit canton
1/4 kilo shrimp, diced
1/4 kilo pork , diced
1 chicken breast, –
4 small pieces filipino sausage, diced- Swiss brand usually carries this.
1 onion, diced
1/2 garlic head, macerated
Salt
soy sauce
8 pieces tenga ng daga (black ear fungus)

Preparation

1. Soak sotanghon in water. Cut with scissors.

2. Soak tenga ng daga. Cut into smaller pieces.

3. Choose very fresh shrimps. Strip skins and heads. Set aside shrimps. Pound skins and heads using a little hot water, Put these in a small cheesecloth (katsa) and squeeze to extract juice. Set aside.

4. Separate the fatty portions of pork from the lean parts. Cut lean parts into julienne strips. Meanwhile cut fatty pork into cubes, place in a little water, and let boil. Once water evaporates, let pork cook in its own fat until pork cubes look toasted. The fat is ready for the bam-i. Set aside .(You can do this just when you’re about to cook)

5. Boil Chicken breast in enough water that has been seasoned with salt. Shred chicken into thin elongated strips. Set aside broth.

Now let’s cook

1. Use a kawali. Put in your rendered fat (earlier) and pork cubes.

2. Add garlic; saute. Then, onions until transparent (Do not burn), the lean meat strips of pork which is allowed to cook and soften.

3. Add chicken breast pieces, shrimps, and filipino sausage. Let simmer.

4. Season with salt and then add tenga ng daga.

5. Add shrimp juice to taste. Let simmer.

6. Add sotanghon, drained, Cook for 2 minutes. Then add pancit canton, which should be broken in manageable lengths (not too short, though!).

bam-i_1.jpg

7. Add chicken broth and water. You can also add some shrimp juice. The mixture should not be too dry nor too wet. Don’t let sotanghon stick to pan.

8. Season with lots of pepper!

bam-i.jpg

9. Serve with crushed toasted garlic, onion leaves, eggs and parsely.

service tray

Enjoy!

pancit bami

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Pancit Bihon Guisado


It seems every birthday celebration is not complete without a noodle dish. Today is my birthday and even if I won’t be having lunch and dinner at home, I still made sure pancit will be cooked today. I actually prefer the thin rice noodles as compared to pancit canton or dried Chinese noodles.

This is my version.

Ingredients

1/8 cup olive oil
1 tablespoon garlic, minced
1 onion. minced
1 cup boiled pork, sliced (keep broth )
1 onion., minced
1 small cabbage, shredded
1 large carrot, strios
1 tablespoons soy sauce
1 1/2 cup broth from boiled pork
1 bundle of Kintsay or Chinese leeks
1 bundle or roughly 250 grams of 1st class Bihon China (rice noodles or rice sticks)
1/2 teaspoon salt

For Garnishings

2 pieces Chinese sausage, fried and sliced
Spring Onion, chopped for toppings
Sliced calamansi

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Crab with Chlorohyll’s Shirataki Noodles

crab-with-shiratake-noodlesTomorrow is Chinese New Year. Will you cook? I am busy preparing for a special dish and after learning “Crab with Chlorophyll’s Shirataki Noodles” at a cooking demo in the Maya Kitchen, I decided to give it a try for tomorrow’s dinner.

What is unique about this dish is the use of Shirataki noodles instead of the usual “sotanghon” noodles.

Shirataki noodles provide an alternative to traditional pasta, delivering a similar taste and texture to standard noodles with only a fraction of the carbs and calories. Shirataki noodles, made primarily of yam flour, also grant some additional health benefits. According to a University of Connecticut study, published in October 2008 in the “American Journal of Clinical Nutrition,” researchers found that glucomannan helps lower bad LDL cholesterol, triglycerides, and fasting blood sugar, while also aiding in weight loss.

This is the perfect noodle for me instead of the high carbs pasta.

Here is how to prepare.
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Spaghetti-Buko Salad

This recipe is so Filipino! It reminds me of the parties we hosted — and memories of my mother testing recipes we loved. This one is a particular favorite but I cannot remember which cookbook this came from. This recipe is very similar to my Buko Fruit salad sans the spaghetti noodles.

SPAGHETTI-BUKO SALAD

1 package pre-cut spaghetti (8 ozs.)

1-1/2 cups young coconut (buko), shredded

1 cup pineapple tidbits

1 (#2-1/2) can fruit cocktail

1/4 cup pickle relish

1/2 cup condensed milk

1 (6 oz.) heavy cream, chilled

1/3 cup cashew nuts, chopped

1. Cook spaghetti noodles as directed. Drain and arrange in a salad bowl. Chill.

2. Meanwhile, drain shredded coconut, pineapple tidbits, fruit cocktail, and pickle relish. Combine with cooked spaghetti and nuts.

3. Mix the condensed milk and chilled heavy cream thoroughly and pour over spaghetti mixture. Toss lightly until well blended.

4. Serve cold on a bed of lettuce.

Makes 6 to 8 servings

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Pancit Molo or Filipino Wanton Soup


Pancit Molo has got to be the most requested soup dish in small gatherings at home. It’s been quite some time since I cooked Pancit Molo as it takes a lot of preparation as you will see below. But it is all worth it after you see the pleased expressions from your family members. Pancit Molo is best garnished with lots of toasted garlic. So here is the recipe for you to feast on.

Preparation is in three parts: the wrapper (if you want to make your own), the filling and the broth.

Let’s start with the wrapper

1 cup all purpose flour
2 egg yolks
1/4 teaspoon salt
Enough cold water to make a dough

1. Place flour and salt in a bowl. Make a well in the center.

2. Add eggs and water in the center of the flour.

3. Work it up to a paste and knead until smooth.

4. Roll thinly with cornstarch.

5. Cut to triangular shapes with 3 inches on two sides and shorter on one side.

Note: You can always buy ready-made wanton wrappers at the vegetable/cold storage section of the supermarket.

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Pancit Canton Using Olive Oil

Traditonal Pancit canton is a dish that signifies long life, can give you luck and at the same time protect you against coronary heart diseases when sauteed in olive oil. Like I mentioned in the previous Pata Tim recipe, Olive oils contain unsaturated fat that are less oxidized compared to regular cooking oil. Oxidized cholesterol from cooking oil sticks to artery walls and form plaques that often lead to heart attacks and strokes.

Whenever I make Pancit canton, I don ‘t have any standardized measurements. Good thing that I attended a cooking session with Dona Elena and they showed how cooking with olive oil is healthier. Here is the Pancit canton recipe:

Ingredients

4 tablespoons Dona Elena Pure Olive Oil
1 piece red onion, medium, sliced
2 tablespoons minced garlic
100 grams pork liempo, cut into strips
100 grams chicken breast, cut into strips
2 pieces chinese chorizo
100 grams shrimps, peeled and deveined
5 pieces Shiitake mushrooms, sliced
1 piece carrot, sliced
2 cups snow peas (sitsaro)
1 piece cauliflower
2 cups cabbage, sliced
4 tablespoons Good life Oyster Sauce
2 tablespoons Good life Sesame Oil
250 grams Good life Pancit Canton Noodles
to taste salt and pepper

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Pancit Canton


I’m back in the Philippines. Sorry I haven’t been updating. I just couldn’t find the time to blog ever since I vacationed in San Francisco. Everything has been hectic since I visited my two sisters in Northern California. The day I arrived in Manila, my husband wanted me to prepare a dish to bring over to his parents. Knowing my parent in laws love pancit, I decided that pancit canton was the best dish to prepare. Here is what I did.

Ingredients
1/2 kilo shrimps
1/2 kilo pork
1 chicken breast
1 egg white
1 tablespoons, cornstarch
1 medium sized onion, sliced
cooking oil ( I prefer corn cooking oil)
8 pieces Chinese Mushrooms
3 cups Chicken broth
3/4 kilo pancit canton noodles
6 dashes sesame oil
salt and pepper to taste

1/4 kilo chicharo
1 carrot, cut crosswise into 1/8 inch slices
1/2 cabbage
1 cauliflower, divided into flowerettes
4 stems celery, cut into 1 inch pieces
2 scrambled eggs
1/2 cup thin strips of ham (nice to use Chinese Ham but any will do)

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