Sunday Noodles

Last Sunday, while nothing to do on a lazy afternoon I tried on cooking a popular Cebuano noodle recipe. It is called Bam-i and is a localized Chinese noodle dish. It has roots and influences from the Chinese being a noodle dish yet it is very distinctly a Cebuano cuisine. 

The ingredients include flour sticks or egg noodles and is commonly referred as Canton noodles (Pancit canton) and glass noodles or Chinese vermicelli (also referred as Cellophane noodles). Typically the ingredients for this recipe would include shrimps and squid, chicken breast, chorizo bilbao, pork, vegetables (which includes brocolli, cauliflower, cabbage and carrots) and spices (which includes red and green pepper, garlic, onions and mushroom). For the seasoning, you have soy sauce, cane vinegar, ground black pepper and salt.

Our version of bam-i is quite simple and easy to prepare. For this recipe, only pork is used and with just less vegetables. Cooking this recipe is very simple and easy.

Prepare the spices: onions, garlic and pepper.

Cut the meat into small pieces.

Shred the vegetables: carrots and cabbage.

 

Sauté the spices: garlic and onions.

Add pepper.

Then sauté all the spices together.

Add the meat.

Cook the meat together with the spices.

Add a little soy sauce and cook the meat until brown.

Add water.

Then add the vegetables and let it simmer for a while.

Add the canton noodles.

Cook the noodles for a while.

Add the glass noodles.

Mix the noodles and the ingredients and let it simmer.

Add some salt and black pepper.

And it is done.

Served it hot.