Bam-i (Pancit Bisaya)

Ingredients :

  • 1 (2 lbs.) fryer chicken, cut up
  • 1/2 cup dried tengang daga (black woodear mushroom)
  • 8.8oz sotanghon noodles, soaked in water just to soften a little, drain
  • 2 tbsp. canola oil
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • patis (fish sauce), salt and pepper, to taste
  • 1 pkg. (14oz) canton noodles
  • 2 tbsp. minced cilantro
  • 1 hard-cooked egg, sliced
(Conversion Chart For Cooking)

Cooking Procedures :

  1. Boil chicken in enough water to cover.  Simmer until tender.  Cool and shred chicken meat.  Save about 6 cups of chicken broth.
  2. Soak tengang daga in hot water for 15 minutes and then slice.  Set aside.
  3. Sauté garlic and onions in hot oil.  Add sliced tengang daga, 6 cups chicken broth and seasonings.  Bring to a boil.
  4. Stir in canton for 3 minutes and then add sotanghon, shredded chicken meat and cilantro.  Cook for 8-10 minutes.  Check the doneness of the noodles (be sure not to overcooked and it will become soggy).
  5. Garnish with slices of hard-cooked egg.
  6. Makes 8 servings.

Check Out More

Filipino Cuisine Recipe



Have You Tried These Other Filipino Food Online?

Pancit Bihon Guisado (Rice Sticks Noodles with Vegetables)

Filipino Pansit Bihon

“Pansit” or Pancit bihon is one of the variety of Pancit Guisado is somewhat a Chinese-Filipino food dish that I love to cook always.  I like to cook this pancit bihon guisado during my husband and sons birthday celebration but the rice noodle stick that I’m looking for is not available in the Asian Store.  There are other rice noodle stick brands in the s[...]

Lechon Kawali (Pan-Roasted Pork)

Lechon Kawali

Lechon Kawali (Pan-Roasted Pork) is my mom’s favorite Filipino food dish. When I have a time to cook back then, she’ll request me to make some. She even asked the recipe so that whenever she craves for it, she can cook lechon kawali (pan-roasted pork) by herself. I miss my mom … :; Ingredients : Pork 1-1/2 lb. pork liempo (pork belly), cut into serving pieces[...]

Leave A Comment...

*