BAM-I

Bam-i

Ingredients:
½ lb pork, sliced
½ lb chicken, boiled and shredded
4 pieces Chinese sausage, sliced
1 lb shrimp, shelled and heads removed
8 ounces flour sticks (pancit canton noodles)
4 to 6 ounces rice noodles (sotanghon) soaked in water
1½ to 2 cups chicken stock
3 cups cabbage, chopped
¾ cup carrots, julienned
½ cup dried wood ear, soaked in water and chopped (also known as tenga ng daga)
1 medium onion, diced
¼ cup parsley, cleaned and chopped
½ cup shrimp juice (derived by pounding the head of the shrimp)
½ cup soy sauce
1 piece chicken cube or bouillon
1 tablespoon garlic, minced
Salt and ground black pepper to taste
2 to 3 tablespoons cooking oil

Procedures:
Heat a cooking pot then pour-in cooking oil.

Sauté garlic and onions then add the sliced pork and cook for 3 minutes.

Put-in the Chinese sausage and shredded chicken and cook for 3 to 5 minutes.

Add soy sauce, shrimp juice, salt, ground black pepper, chicken bouillon, and chicken stock then let boil. Simmer for 5 to 8 minutes.

Put the shrimps, cabbage, carrots, and wood ears in then cook for 2 minutes.

Add the soaked noodles then stir. Cook for a minute.

Put-in the flour sticks then stir well. Cook for 3 minutes or until the liquid is gone.

Top with green onions and place calamansi on the side.


Serve hot. Share and enjoy!