PANCIT BAM-I GUISADO ILONGGO RECIPE

BAM-I RECIPE

Bam-I is a type of noodle dish that originated from Cebu. It has the same ingredients with other noodle/pancit dishes with meat and vegetables like Canton, Bihon, and Sotanghon Guisado, but the combination of flour sticks and vermicelli (sotanghon) noodles makes this noodle dish unique. Most of the pancit noddle dish recipes and the preparation are all the same. The ingredients and the recipe can be adjusted in our own preference to satisfy our tastebuds.

Every Filipino in the universe knows how to make one, with many ingredients or basic ingredients, we, Filipino can make anything out of your kitchen. What  I like about the  noodle dishes here in the Philippines is that it's a dish for everyone in any occasion or just a typical meal or snack. I love it when the noodle dish has lots of ingredients. It's a complete meal and it is one of Zavi's favorite dish.

So this recipe is not that special, it's a typical Bam-I recipe but with a soft touch of Ilonggo Version. Ilonggos are known for their secret special ingredient that gives color in every food they have and that is Annatto Seed. It gives color and life to every food we cook. Every household here in Iloilo has an Annatto Tree.

HERE'S THE RECIPE

PREP TIME: 15 MINUTES MAX

COOKING TIME: 30 MINUTES MAX

4-6 SERVINGS

INGREDIENTS:

• 250 Grams Pancit Canton Noodles
• 250 Grams Vermicelli (Sotanghon) Noodles
• 3 tbsp. cooking oil
• 1 large onion, finely chopped
• 6 garlic cloves, finely chopped
• 3-5 tbsp annatto juice/water (optional for color)
• 1/2 cup shrimp juice (derived by pounding the shrimp head)
• 1/8 kilo pork small slices
• 10 pcs. medium sized shrimp (shelled and heads removed)
• 2 medium sized carrots, jullienned
• 1 large cabbage, chopped
• 2-3 cups of water
• 1 chicken cube
• 4 tbsp. soy sauce
• salt and pepper to taste

INSTRUCTIONS:

1. Place sotanghon noodles in a bowl of water to soften. Cut, Set aside.
2. Heat cooking pot and pour cooking oil.
3. Sauté garlic and onion then add the sliced pork and cook for 5 minutes.
4. Add Soy Sauce, Shrimp Juice, Water, Chicken Cube, let boil. Simmer for 5 to 8 minutes.
5. Add Shrimp, Carrots, Cabbage, Salt and Pepper to taste. Cook for 3-5 minutes.
6. Place softened sotanghon noodles and simmer for 3 minutes.
7. Add canton noodles simmer for 2-3 minutes (or until cooked)
8. Finally add the annatto juice and mix. Cover until everything is cooked.
9. Serve hot with calamansi, bread/rice and a glass of coke.
10. ENJOOOOOOOOOOOOOOY!!!