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Bam-i
This noodle dish is said to have originated in the Visayas region, specifically Cebu. The recipe is similar to a combination of pancit canton/bihon and sotanghon, but with the addition of vermicelli noodles.
There are many versions of preparing bam-I; here’s a simple one you can easily recreate.
Bam-I; photo from panlasangpinoy.com
Ingredients
- 2 lbs chicken, cut
- ½ cup dried wood ear (tenga ng daga)
- 8.8 oz sotanghon noodles, soften
- 14 oz canton noodles
- 3 cloves garlic, crushed
- 1 onion, sliced
- 2 tbsp cilantro, minced
- 2 tbsp oil
- salt, pepper and fish sauce (patis) to taste
Procedure
- Boil chicken and simmer until tender. Shred the chicken meat and set aside. Save the chicken broth for later; you must have at least 6 cups.
- Soak the "tenga ng daga" in hot water for 15 minutes. Slice and set aside.
- Saute garlic and onions. Add "tenga ng daga," chicken broth, and other seasonings.
- Stir in the canton first, then add the sotanghon. Add the shredded chicken and cilantro. Cook for about 10 minutes but be sure not to overcook the noodles.
- Serve and enjoy!
- You can garnish the dish with sliced hardboiled eggs. You can also add your favorite spices and vegetables to give it your favorite taste.
