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Sunday, April 24, 2016


How to make Bam-i recipe - This Cebuano noodle dish blends the flavor of egg noodles and the chewy texture of sotanghon or glass noodles. Some versions are soupy and served in bowls like traditional mami or bachoy. Serve with Salvaro de Cebu. Gene Gonzalez

1 tbsp. cooking oil
1 tsp. minced garlic
3 tbsp. sliced onions
5 pcs. pork strips
4 pcs. squid rings
6 pcs. shrimps, shelled
1/4 cup sliced cabbage
3 tbsp. carrot strips
1 1/2 tsp. celery
3 pcs. Baguio beans, sliced
2 cups chicken stock
1/2 tsp. fish sauce
freshly cracked black pepper
1 tbsp. atsuete oil
3/4 cup egg noodles, blanched in hot water
for 3 minutes
3/4 cup sotanghon, soaked in water
1 tsp. sliced spring onions
1 pc. calamansi
fish sauce

1. Sauté garlic and onions in oil.

2. Add pork, squid and shrimps and cook for a minute.

3. Add vegetables and stir-fry until half done.

4. Pour in stock and bring to a boil. Season with fish sauce and pepper.

5. Toss in noodles and simmer until noodles are done.

6. Transfer to a serving plate and top with spring onions.

7. Serve with calamansi and fish sauce.
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