Pansit Bam-i

My father-in-law who is a native of Northern Mindanao introduced me to PANSIT BAM-I or PANSIT CANTON-SOTANGHON GUISADO. I know the recipe and the dish itself is not new to most Filipinos but the term Bam-i is somehow new to me and to some. Pansit Bam-i is a chinese noodle combination of pansit canton (egg nodles) and pansit sotanghon (bean thread or vermicelli) and is a very popular dish in parts of Visayas and Mindanao. There are wide varieties of home-cooked pansit recipe like Pansit Sotanghon, Pansit Canton, Pansit Bihon, Pansit Misua and many more.

PANSIT BAM-I (CANTON-SOTANGHON GUISADO)

200 grams pansit sotanghon (vermicelli)
200 grams pansit canton
cooking oil
2 cloves garlic, peeled and crushed
1 medium onion, peeled and sliced
200 grams pork belly, boiled and sliced into bite sizes
1 small cabbage, cut into thin, ribbon like shreds
3 cups water
3 tbsp. soy sauce
salt
pepper

Soak sotanghon with water, about 10 minutes, set aside.

In a large skillet, heat oil. Saute garlic and onion until aromatic. Add sliced pork. Cook until pork cubes turned light brown. Add cabbage and soy sauce. Blend well with pork, constantly stirring. Add water. Bring to boil, stirring often, about 5 minutes. Season with salt and pepper. Add canton and sotanghon noodles. Cook, tossing constantly until noodles absorbed the water. Transfer on a serving plate or large shallow bowl.

Serve while hot with sliced bread or pandesal!

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