July 6, 2008


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No I am not channeling Emeril Lagasse. Bam-i is a stir-fry of two noodles, a specialty of the Visayan island of Cebu in the Philippines. This Chinese-influenced noodle dish has mung bean vermicelli and fresh egg noodles sauteed with shrimps, boiled pork, vegetables, Chinese sausages, and wood ear mushrooms. The Chinese sausages impart a distinct Chinese-Filipino taste and a hint of sweetness to this very delicious noodle dish.

I didn't have the Filipino mung bean noodles nor wood ear mushrooms. I used the Korean glass vermicelli which are fatter but have the same consistency as the mung bean noodles. For the mushrooms I used dried wild mushrooms which is what I have at hand. I'm not sure if the mushrooms would have made a difference, crunch perhaps, I don't know. All I can say after downing a plateful is BAM(!)-I!

recipe adapted from Flavors of the Philippines by Glenda Rosales-Barretto

100 grams fresh shrimps in shells
1 tablespoon light olive oil
6 cups chicken broth
3 tablespoons annatto oil (heat 1 T annatto seeds in 3 T olive oil)
5 cloves garlic, peeled and finely minced
1 medium onion, sliced
100 grams sliced boiled pork
2 Chinese sausages, sliced diagonally
5 wood ear mushrooms, soaked and cut into strips
50 grams carrots, sliced
200 grams mung bean vermicelli (sotanghon)
100 grams cabbage, sliced
500 grams fresh egg noodles
sea salt to taste
freshly ground black pepper
for garnish: 2 hard-boiled eggs, csnipped scallions, crispy fried garlic slices
to serve: calamansi or lime or lemon juice
  • Shell and devein the shrimps and fry the heads in the oil in a saucepan. Add stock and boil for 5 minutes, then process in a blender and strain.
  • Heat the annatto oil in a lark wok and saute the garlic and onion, then add, one at a time, the shrimps, pork, sausages, mushrooms, carrots, mung bean noodles, and cabbage. Mix well, then add the strained broth and 1 tsp salt and pepper and bring to a boil.
  • Cook for 5 minutes, then add the egg noodles, toss and continue to cook for another 3 minutes. Adjust seasoning to taste. Transfer into a serving platter and garnish with eggs, scallions, and crispy garlic.


eatingclubvancouver_js said...

This two-noodle dish is certainly interesting. I'm trying to recall where I've had a two-noodle dish, if it was in a Filipino restaurant or not. Oh well, memory fails me.

Thanks for sharing this. I learned a new regional dish today.

A_and_N said...

Wow I am a vegetarian and I find that very colorful and delicious! Maybe I could substitute the shrimp with something else :)

Chibog in Chief said...

you make me drool oggi!! delicious..i havent tried cooking bami before..in our family pancit should be present at all occassions: birthday, christmas..as in anything..staring this photo makes me think of all those happy memories :-)

Anonymous said...

it looks so colorful with the eggs, calamansi, eggs, and everything else! BAM!

Oggi said...

JS, you're welcome.:)

A&N, there are several flavored seitan available at our Korean groceries...I use them regularly although I stopped blogging about the dishes I make with them.:)

Dhanggit, yes pancit means birthday.:)

Marvin, BAM! heheh

Lore said...

OMG, this looks so great and such vivid coulours! I'm sure it was also quite filling judging by the ingredients.

Oggi said...

Lore, it's easy on the eyes and very satisfying too.:)

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