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| Pansit Bam-I |
Though the Chinese and Japanese are better known for their noodles, there are a few noodle dishes uniquely Filipino in taste and origin. And Bam-I will take center stage today.
Bam-i ( pronounced 'bum-e') is known to have come from the Visayas region ( the group of islands in central Philippines) and is little-known in Manila, therefore it is seldom featured in recipe books. But the dish is a favorite among folks in the South, and is served interchangeably with Cantonese Noodles in parties and get-togethers, great and small. After all, no restaurant meal or feast is complete without some noodle dish.
Bam-i presents a welcome change of pace, because it features a combination of miki , ( pronounced 'mickey') freshly made noodles, and sotanghon ( pronounced 'so-tang-hon') or vermicelli. The former is firm, yellow and spaghetti-like, while the latter is slippery, satiny, and always delicious. This delicious combination also presents a challenge, as the cooking time differ for both noodles. There is a possibility of undercooking the fresh noodles, or the vermicelli appearing soggy. But, fret not, I realized that after my first attempt yesterday, it really is not hard to perfect Bam-i, and noodles are a forgiving dish to cook.
Yesterday, I had the opportunity to cook Bam-I for 400 persons. I had to divide the recipe three ways as I don't have a large wok, or 'kawa.'
This recipe will be good for a get-together, potluck or as tv dinner.
INGREDIENTS:
1 c. pork meat, thinly sliced
1 c. chicken breast meat, thinly sliced
1 c. pork liver, slivered
1 c. shrimps, peeled, and deveined ( set aside heads)
2 pounds or 1 kilogram fresh miki noodles, rinsed and drained
350 g. vermicelli ( soaked in water to soften, cut into 4 inch lengths, drained )
1/4 c. garlic, minced
1 whole onion, sliced
3 - 4 cups chinese bokchoy or cabbage, sliced 1/4 inch thick
1 c. carrots, julienne cut
1/4 cup celery, chopped
1 pc. shrimp cube
1/4 cup soy sauce
2 tsp ground black pepper
1/4 c. monkey ears ( a type of mushroom ), soaked in water to soften, drain and slice
3 cups + 1 cup water
1/2 cup sitsaro or snow peas, tops and tough 'veins' removed
salt to taste
PROCEDURE:
1. Make sure all the ingredients are prepped and ready before you start. Also, prepare a large serving dish in advance. Place the shrimp heads inside your mortar and crush them with your pestle. Add a cup of very hot water in it and then strain the juice with a metal or plastic strainer. Set aside the shrimp juice, and discard the shrimp heads.
2. Heat 2 Tablespoons of oil in a wok, fry garlic until brown and fragrant. Add the onions and cook until translucent.
3. Turning the heat on high, add the pork meat, simmer 8 minutes before adding chicken meat, simmering 5 minutes. Then add pork livers and cook for 7 minutes. Add the shrimps and cook until it turns pink. Sprinkle salt on the meats. The natural liquid coming from the meats will cook the meats through. Add the shrimp juice, shrimp cube and 3 cups of water. Bring to a rolling boil.
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| adding the pork |
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| adding the livers |
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| cooking the meats in their own juices |
4. Add the carrots, monkey ears, soy sauce and pepper. Adjust seasonings. Add the fresh miki noodles and cover 3 minutes. Add the vermicelli and the rest of the vegetables, and toss to mix both noodles and the vegetables. The sauce will be fully absorbed by the noodles in three minutes or less. Turn off the heat and transfer the dish on a serving platter. Serve piping hot!
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| almost done! |
NOTE: Bam-i can be served as a stand-alone meal in itself. Most Filipinos still eat it with rice, haha! I know, right? Carbs with carbs, oh well, Filipinos.
Leftovers, if any, can be refrigerated in covered containers and then reheated in the microwave. It is not uncommon though that you will be coming back to the fridge again and again to snack on it.
For a truly authentic presentation, serve the Bam-i on banana leaf-lined bamboo trays.
Thanks for visiting! I hope you try this one. Have a nice day, everyone!
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