Bam-i

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I once made my bully love me after I fed her with my Mom’s bam-i. Almost abruptly, she started being nice to me after her first plate of my bam-i. This dish is so good, I eat it like there’s no tomorrow.

One of mom’s many signature dishes, I love this one for many reasons. For one it is a symphony of flavors that get me going for seconds ALWAYS when it is served. The linamnam factor of the canton and sotanghon combined, the juicy chicken that dictates the general taste of the pansit, the asim (sour component) of the calamansi that goes well in contrast with the garlicky taste and aroma the garlic gives  just blows me away. Ahh, give me that plate of bam-i now!

BAM-I

500  grams canton

300 grams sotanghon

2 whole chicken breasts, boiled and shredded

2 medium-sized carrots, cut into strips

1/2 cup dahon ng sibuyas, chopped

3/4 cups celery, chopped

5 pcs calamansi, halved

1 onion, sliced

2 heads of garlic, minced

1 liter chicken stock

3 tbsps fish sauce (patis)

oil

salt and pepper to taste

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In a casserole, saute garlic until golden brown. Drain excess oil. Set aside.

In the same pan, saute onion until translucent in color. Add chicken and celery. Season with salt and pepper and fish sauce. Throw in carrots and stir for about two minutes.

Add chicken stock and bring to a boil.

Mix in pancit canton and sotanghon.

Cook until liquid is gone and pancit tender and moist.

Prepare roasted garlic, calamansi and chopped dahon ng sibuyas in mini containers and use as ‘budbod’ once pancit has been served.

Serve with your favorite toast.

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About caren yrastorza

Might take forever and a day to describe who I am and what I do. In condensed words, I am a transient traveller of life.Sure, you may never freeze moments in time, but hey, you may write about them! So, please, join me as I walk you through the hallways of my mind, heart and soul. Come, join me in my journey back Into My World...

One response »

  1. Hi Caren!

    I have to say your Bam-i looks delish! My lola from my mom’s side has her own way of making Bam-i. It is very orange in color (thanks to atsuete) and has tofu and bean sprouts in it. I don’t know if that is the typical Batangueño way of cooking Bam-i, but it did made her famous (to our family at least). It has been a part of her menu whenever we have family gatherings because people always look forward to eating it. 🙂

    Thanks and more power!

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