BAM-E or BAM-I?, PANSIT BISAYA │ Paano magluto ng Pansit Bisaya


BAM-E or BAM-I?, PANSIT BISAYA │ Paano magluto ng Pansit Bisaya

These is our version of BAM-E or BAM-I ?, PANSIT BISAYA │ PANCIT VISAYA
A similar recipe was originally posted on
That post was one of the more popular dish on the blog.
Today I am sharing a cooking video base on that recipe. “Bam-e or Bam-I?, Pansit Bisaya is basically the same as to other ginisa pansit except probably to some ingredients or spices akin to or available to local Visayas. This ginisang mixed pansit canton and sotanghon for some reason it is called bam-e that I myself also cannot explain.” One unique ingredient of Bam-e is dried squid or nokos.
sometimes dried shelled small shrimps or hibe is also added. Below is the list of ingredients. Ingredients: 400 grams canton noodles 250 grams sotanghon noodles 1 cup, boiled pork belly, sliced 1/2 cup, boiled pork liver, sliced thinly. 1 cup boiled chicken breast, shredded 3/4 cup cooked shrimp 3/4 cup large squid rings, cut into slices 3 pieces Chinese sausage, thinly sliced crosswise 1/2 cup black fungus, rehydrated, cut into strips. 1/2 cup dried mushrooms, rehydrated, cut into slices 1/4 cup dried squid, thinly sliced. 1 medium size carrot, cut into strips 2 medium size red and green bell pepper, cut into thin strips. 1 bunch, Baguio beans, cut into thin slices 1 small cabbage, shredded 1 bunch, snow peas, trimmed 1/2 head garlic, chopped. 1 1/2 medium size onions, chopped. 1 small bunch kinchay, chopped, separate stems from leaves 1 stalk celery, stem sliced, chopped, separate stems from leaves 1 bunch spring onions, chopped 1/2 cup oyster sauce 1/4 cup fish sauce 2/3 cup soy sauce 2 to 3 tsp. powdered black pepper cooking oil salt reserved broth from boiling the meats

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