October 7, 2009
PANSIT BAM-I INGREDIENTS
500 grams canton noodles
300 grams sotanghon noodles
1/2 cup chicken breast
1/2 lb. lean pork
1/2 lb. shrimps
4 pieces Chorizo bilbao (or Chinese sausage)
5 cloves garlic, crushed
1 medium onion, sliced
1 medium red pepper, sliced
1 medium green pepper, sliced
1 cup brocolli heads
1 cup cauliflower heads
1/2 cup carrots, jullienned
1/2 cup snow peas
1/2 cup shredded cabbage
1/2 cup tenga ng daga (dried wood ear mushroom), chopped
4 tablespoons soy sauce, divided
2 tablespoons cane vinegar
4 tablespoons cooking oil
1 teaspoon brown sugar
1/2 teaspoon ground black pepper
1/4 cup sliced spring onions for garnishing (optional)
PANSIT BAM-I PROCEDURES
1. Boil the chicken breast in 2 cups of water with a dash of salt, and shred (or slice into 1/2-inch strips). Set aside the broth for use later. Meanwhile, marinate the pork in 2 tablespoons of soy sauce and cane vinegar. Let stand for at least 10 minutes, then slice into 1/2-inch strips.
2. Slice the chorizo. Place it in a frying pan on medium heat until cooked in its own oil, turning occasionally. (Do not add any cooking oil to the chorizo.) Once cooked, set aside.
3. Peel the shrimps and fry in cooking oil until pink. Once cooked, take the shrimp out of the pan using a slotted spoon. Cut into small pieces and set aside. Do not throw the oil away. (You may also want to set aside a few pieces of whole shrimp for garnishing).
4. Saute the garlic and onions on medium heat in the oil used for frying the shrimp.
5. Add the chicken and the pork, and saute for 5 minutes. Add the green and red peppers, brocolli, cauliflower, carrots, snow peas, and cabbage. Saute for another 5 minutes.
6. Add one cup of the chicken broth that you had earlier set aside. Make sure you use enough broth to cover your meat-and-veggies mixture. Add 2 tablespoons s of soy sauce and 1 teaspoon of brown sugar. Mix together, and boil for 10 minutes.
7. While waiting for the broth to boil, soak the sotanghon and cut according to your desired size. In a separate container, soak the mushrooms and then chop coarsely.
8. Once the broth has boiled, add the sotanghon and the mushrooms, and mix thoroughly.
9. After 5 minutes, add the canton noodles, and mix for another 10 – 15 minutes, until the canton noodles are soft. By this time, most of the broth should have dried up (or more precisely, they’ve been absorbed by the noodles). Add a dash or so of soy sauce to taste. Do not use salt!
9. Add the fried chorizo pieces and ground black pepper, and mix for another 5 minutes.
10. Garnish with spring onions, and serve with calamansi (Philippine lemon), lemon, or lime. Umm-mmm!