Bam-i is a stir-fry of two noodles, a specialty of the Visayan island of Cebu in the Philippines. My vacation there when I was a teenager made me fall in love with their beautiful beaches and this delicious noodle recipe.
Ingredients:
half a kilo of vermicelli noodles
half a kilo of thick noodle (canton or udon type)
3 cloves of garlic
a quarter of kilo of shrimps, shelled and deveined
1 cooked chicken breast chopped
1 onion sliced
1 chinese sausage sliced
2 carrots cut in julienne strips
one cup of shreaded cabbage
some patis
1 chicken cube dissolved 1 liter of water
Procedure:
Start by frying your shrimps on a heated pan with oil. Add your garlic, onion and chinese sausage and sauté them. Add the carrots, chicken and your chopped cabbage. Pour your chicken broth and let it simmer. As it boils add your noodles and cover it. Once the noodles have wilted start mixing them. You can add more water if its necessary. Put some salt and pepper to taste. You can serve this with some hard boiled eggs decorated on the top.
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Tagged: bami-i, cabbage, canton, chinese sausage, noodle recipe, sotanghon, vermicelli
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If it has no “tenga ng daga”, it’s not bam-i. That’s a mixed pancit recipe to me.
Your procedure in cooking was not explained very well. The noodles need to be soak first and drain afterwards before cooking and for how long?