Bam-I or some call it Bam-E is a Visayan recipe of Pancit. But why is it called Bam-I? The stories say that Bam-i was derived from the Indonesian word “Bami” which means “noodles.” What makes this Pancit Bisaya unique is the combination of 2 types of noodles. While most pancit use just one type of noodles. Pancit Bam-i consists of Canton and Sotanghon noodles. It is cooked in a wok and may contain any, most if not all of these Bam-I ingredients are usually: onions, garlic, preserved Chinese pork sausage, “tengang-daga” (black ear fungus or wood ear, or any mushroom), cabbage, carrots, baguio beans, snow peas, scallions, coriander/wansoy, snow peas, chicken liver, gizzards, pork liempo, chicken breast and shrimp. The secret flavor comes from sesame oil, garlic, soy sauce, bell pepper, black peppercorns and calamansi.
Bam-I is very popular in Cebu and Bisaya, it is served everywhere and anywhere; in parties, fiestas, reunions, and whatever it is that people do when they come together.
Pancit Bam-I Recipe
- ¼ kg Sotanghon, soaked in water/drain
- ¼ kg Pancit canton noodles (egg noodles)
- ⅛ kg chicken liver and gizzards
- ¼ kg pork belly, chopped (or substitute chicken breast fillet)
- ¼ kg shrimps, shelled and deveined
- 4 pcs Chinese pork sausage, (Kwong Bee) sliced diagonally
- 1 red bell pepper, julienned
- ¼ cup carrots, julienned
- 2 cups cabbage, shredded
- 8 cloves garlic, minced
- 1 white onion, chopped
- 1 cup snow peas/chicharo, remove strings on the side
- 4 tablespoon soy sauce
- salt and pepper, to taste
- 1 tablespoon Sesame oil
- 3 cups water/broth (used broth cubes alternately)
- 1 tablespoon Cilantro/Wansoy, chopped
- 1 tablespoon Spring onions, chopped (dahon ng sibuyas na mura)
- Calamansi/lemons, sliced (on the side)
- Boil chicken liver, gizzard, and pork together in about 3 cups of water.
- When chicken liver and gizzard are tender, remove and set aside.
- When pork belly is tender, remove from the fire and reserve the broth.
- Chop pork belly, liver and gizzard into bite size pieces.
- Saute onion, garlic and bell pepper in oil. Add the Chinese sausage, shrimps, the rest of the meat and soy sauce. Add a pinch of pepper and stir for a few minutes.
- Add the carrots, snow peas, cabbage, spring onions, and wansoy. Add about 1 cup of broth. Simmer for a few minutes then add more broth.
- Add the pancit canton and stir so that the broth soaks the noodles.
- Add the sotanghon and enough broth as needed to cook the canton and sotanghon
- Season with sesame oil, salt and pepper to taste.
- Transfer into serving plate, garnish with spring onions and with sliced calamansi on the side. Serve and enjoy!