Skip to main content

Pancit Bam-i Guisado with Choriso

Bam-i is a pancit specialty of Cebu that has been adapted in most pancit eating parts of the country. It's the usual recipe for a pancit dish with meat and vegetables but pancit bam-i is a mix of two noodles-sotanghon and canton (egg).

Just like with most pancit dish, the recipe can be adjusted to satisfy your own tastebuds. And using choriso (longganisa) might be attuned to your taste.

 Here's a simple recipe of Pancit Bam-i Guisado with Choriso (Longganisa)






Ingredients 
  • 250 grams Canton noodles 
  • 200 grams Sotanghon (vermicelli) noodles (small packs)
  • 12 pieces Choriso (longganisa), lean (or you can have more)
  • 2 medium carrots, big slices
  • 1 medium sayote. big slice
  • 12 pieces Baguio beans, halved
  • 1 medium cabbage, big shreds
  • Oil (for cooking)
  • 6 cloves Garlic, finely chopped
  • 1 medium Onions, finely chopped
  • Sesame Oil (drizzling)
  • Salt and Pepper 
  • Seasoning cubes (optional)
  • Calamansi (garnish)
  • Water 




How to cook Pancit Bam-i with Choriso
  1. Place sotanghon noodles in a bowl of water to soften. Set aside.
  2. In a pan, fry the choriso. When done, set aside 6 pcs.
  3. Crush into small chunks the remaining choriso in the pan. Add garlic and onions then saute and stir fry.
  4. Mix-in carrots, sayote and Baguio beans. Season with salt and pepper. Stir fry.
  5. Add one cup of water and bring to a boil. (Add seasoning broth if you will be using it)
  6. Place sotanghon noodles and simmer for a minute.
  7. Add canton noodles simmer for 2-3 minutes (or until cooked)
  8. Finally add the shredded cabbage. Cover until cooked.
  9. Transfer to a serving plate - drizzle with sesame oil, fried garlic and garnish with more longganisa.
  10. Serve with calamansi.





Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...