A specialty of Cebu, Pancit Bam-I is a noodle dish that has been adapted in most parts of the country. It can be found in simple turo-turo and karinderyas as well as restaurants and hotels - each giving their own twist to the recipe.
But the common denominator for this pancit is the mix of two kinds of noodles - sotanghon (vermicelli) and canton (egg noodles). And just like with most pancit dishes, the recipe can be adjusted to satisfy your own tastebuds.
Ingredients
- 250 grams Canton noodles
- 200 grams Sotanghon (vermicelli) noodles (small packs)
- 1 cup pork slices
- 1/2 cup liver slices
- 1 medium carrots, sliced
- 1 medium sayote. sliced
- 1 medium cabbage, ig shredded
- Oil (for cooking)
- 6 cloves Garlic, finely chopped
- 1 medium Onion, finely chopped
- Salt and Pepper
- Seasoning cubes (optional)
- Calamansi (garnish)
- Water
How to cook Pancit Bam-i Guisado
- Place sotanghon noodles in a bowl of water to soften. Set aside.
- In a pan, saute pork and liver in garlic and onions
- Mix-in carrots and sayote then season with salt and pepper. Stir fry.
- Add 1/2 cup of water (make adjustments) and bring to a boil. (Add seasoning broth if you will be using it)
- Place sotanghon noodles and simmer for a minute.
- Add canton noodles simmer for 2-3 minutes (or until cooked)
- Finally add the shredded cabbage. Cover until cooked.
- Season with salt and pepper to taste.
- Transfer to a serving plate and serve with calamansi.
This is just a basic recipe which can be tweaked according to you taste and available ingredients. You may incorporate your own pancit cooking technique plus ingredients you are fond of using when making noodles dishes like sesame oil.
Check out >>> Pancit Bam-i Guisado with Choriso
from ILOILO FOOD TRIP http://bit.ly/2Czkbzr
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