Bam-i is not your typical pansit. Having originated from Cebu, it has a unique personality of its own. So if you want something completely different from the typical kind of pansit that you are used to cooking, try this recipe instead.
All the other pancit recipes we know probably contain only one type of noodles. May it be bihon, canton, and the like. But for bami-i, the Cebuanos make use of a combination of two noodles - the canton and sotanghon. Canton is solid and thick, while the sotanghon has a glass-like and thin appearance. Their combination has a different effect when compared to other pancit dishes in the country. They tend to look more eye-catching. Plus, it has much more sahog compared to others too.
It’s nice to try something different. I decided to make this instead of the usual pancit recipes. Since most Filipino celebration calls for some noodles, those are the perfect opportunity to try this out. Or you can also cook it on a normal day, just like how I did. Then you will have more choices on what you can prepare for special occasions.
Tips How to Cook Bam-I
- Originally, this dish includes Chorizo De Bilbao but it's hard to find in my area so I used Chinese sausage instead. Alternatively, you can also use Kikiam.
- Sook the sotanghon noodles with hot water for 10 minutes then drain before cooking.
- You can use fresh or dried wood ear mushrooms to add more flavor and texture to the dish. I used the dried version so I had to soak it with warm water for about 15 minutes or until soft. It also called "Tenga ng Daga" in Tagalog.
- Garnish it with parsley and calamansi.
Don’t worry, this bam-i recipe is simple. It is almost similar to how the other kinds of pancit are made. The cooking process is not complicated, and the ingredients are all easy to acquire. Cook it for the next special occasion with your family and friends.
- 1 tbsp vegetable oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 250 g chicken breast fillet cut into small pieces
- 4 pcs chinese sausage sliced
- 1 medium carrots julienned
- 1 small red bell pepper julienned
- 100 g snow peas
- 150 g cabbage about ¼ of a cabbage, sliced
- 120 g dried wood ear mushrooms or black fungus
- 1 tbsp oyster sauce
- ¼ cup soy sauce
- 2 cup water
- 250 g sotanghon noodles
- 250 g pancit canton noodles
- salt and pepper to taste
- In a bowl, soak the sotanghon noodles with water. Let it sit for at least 10 minutes or until the noodles are soft. Drain and set aside.
- In a large wok over medium heat, add the vegtable oil then sauté the onion and garlic until soft and translucent. Add the chicken and cook until tender.
- Add the chinese sausage then season with salt and pepper. Sauté for about a minutes.
- Pour the soy sauce and oyster sauce. Add the mushrooms, red bell pepper, carrots, snow peas and cabbage. Stir well then add the water. Simmer for 3-5 minutes or until the vegetable are cook.
- Add the sotanghon and pancit canton noodles. Gently push it down to the liquid so it will absorb the flavor. Cook for 5 minutes while stirring occasionally. Turn off the heat and transfer in a serving tray. Garnish with chopped parsley and calamansi.