Hi everyone...🙂
I hope all is well and everyone has a fresh, positive, and hopeful start for the year ahead.
Anyway, one of the foods I prepared on the 1st day of January was "Bam-i".
Bam-i is sauteed pancit canton and pancit bihon or sotanghon. I used sotanghon vermicelli for my bam-i.
Like pasta dishes (spaghetti, carbonara, and others) bam-i is also often served during holidays or any celebrations.
I really love this dish especially when some kinds of seafood are present in the ingredients such as dried shrimp, or even fresh shrimp and squid balls. But I cooked it in a simple way with selected ingredients, for my daughter's welfare. And that's my priority even in my cooking.
So I humbly invite you now and show my way of cooking bam-i.
BAM-I (Sauteed Pancit Canton and Sotanghon)
INGREDIENTS:
- Pancit Canton
- Sotanghon (Vermicelli)
- Lean Pork
- Chinese Sausage
- Carrot
- Baguio Beans (optional> I just have some left over so I include it in my ingredients)
- Cabbage
- Onion
- Garlic
- Spring Onion
- Bell Pepper
- Kalamansi (Lime)
- Pork Cube
- Ground Black Pepper
- Garlic Powder
- Salt
- Soy Sauce
- Water
PREPARATION:
Wash the pork thoroughly and then cut it into small pieces.
Peel and wash the carrot, then cut it into strips.
Wash the Baguio beans and cut them thinly.
Wash the bell pepper and cut it into strips.
Peel and wash the onion and cut it into small pieces.
Crush and peel garlic then cut it into small pieces.
Wash and cut spring onions into small pieces.
Wash kalamansi and slice it in half.
Wash the cabbage and cut them thinly.
Then, cut the Chinese sausage thinly in an oval shape.
Set all the ingredients aside.
COOKING TIME:
Preheat the cooker to a medium heat. When it is heated enough, put the Chinese sausage and fry them with their own oil. Take them out after frying and transfer them to a clean plate.
Then, fry the pork with the Chinese sausage oil. Just add a little canola oil if the oil from the Chinese sausage is too low.
When the pork gets brownish, push them to the side and then sauté onions and garlic. Then sauté them with the pork.
Add the fried Chinese sausage and sautee them all together.
Add water and let it simmer until the pork becomes tender.
At this point, I soaked the sotanghon vermicelli in water and set aside.
After a few minutes of cooking, add some seasonings like soy sauce, a pinch of salt, ground black pepper, and just a small amount of garlic powder. Then, also add the pork cube to taste and 1 tbsp of kalamansi.
Cover the pan and continue cooking for a few minutes. Add the spring onions and bell pepper. Continue to simmer for another few minutes.
Then, add the pancit canton and sotanghon vermicelli. Stir and toss them properly until they’re well mixed. Then, add the carrot and Baguio beans. Mix them well.
Lastly, add the cabbage.
And here we go... Our bam-i is now ready to serve while it's hot.
Bam-i is also good for snacks. You can pair it with some sliced bread or toasted bread.
I hope you like to eat bam-i too just like me.
Thank you so much for stopping by and reading.
Until my next post..🙂
God bless everyone!!
