Bam-i or Pancit Bisaya is Cebu's version of the Hokkien "ba-mi" which translates to "meat noodles". Characteristically it's one of the most protein-loaded (meat and non-meat) variations of Filipino pancit.
I like to blanche my vegetables to the broth for a seconds then remove it before putting the canton. For the sotanghon, the longi brand is the top tier of all. I do like my vegetables cruchy too, but I don't like eating it raw. Still love ur versions too
Thanks for sharing your thoughts! And I appreciate your honesty. It really is a matter of preference for sure. I also like the longi brand but prefer my vegetables extra crispy! 😂
Fun fact relating to the mushroom powder: My Cebuana mom (Cebu being the origin of this variant of bam-i) used to soak dried tengang daga (woodear mushrooms) and include the soaking water to the pancit broth. Adds so much flavor. She used to say that is the authentic bam-i flavor she grew up with. So I guess that mushroom bouillon powder is essential. Haha. Random thought: I love you Mama, I miss your cooking.
Thank you for sharing! And I definitely have to try using dried tengang daga next time. I love that cooking and eating transport us back to a specific time. Hope you get to reconnect with your Mom soon!
I had a similar version of this in Japan. A co worker brought it in. Sooooo good thank you! I will definitely try this recipe.
Thank you so much for your kind words! This means a lot! 🫶🏼
What does Bam-I mean? I’ve never seen pancit with lap xuong before! Love it!
Bam-i or Pancit Bisaya is Cebu's version of the Hokkien "ba-mi" which translates to "meat noodles". Characteristically it's one of the most protein-loaded (meat and non-meat) variations of Filipino pancit.
------ and my favorite variation of pancit!!!! :)
Bam-i!!!!
my favorite pancit!!!
Thank you Paolo! Just the way i want my pansit bam-i! Can't wait to cook this! Love this!
Salamat po for watching and commenting! It means a lot! ☺️
looks so yummy! i'll try cooking a pansit soon witht this recipe!
salamat po! yes, let me know what you think!
😋😋😋 ymmy
salamat po!
Sarrrrraaaaappppp ☺️😊😀 tnx for this delicious pancit , 😊😊😊☺️❤️
Thank you for watching and commenting po! 😊
Thank very.much for sharing this recipe now I know I will try to cook tomorrow
You're welcome! Thanks for watching! 😊
I like to blanche my vegetables to the broth for a seconds then remove it before putting the canton. For the sotanghon, the longi brand is the top tier of all. I do like my vegetables cruchy too, but I don't like eating it raw. Still love ur versions too
Thanks for sharing your thoughts! And I appreciate your honesty. It really is a matter of preference for sure. I also like the longi brand but prefer my vegetables extra crispy! 😂
so yummy my favorite pancit
salamat po! thank you for watching! ❤️
Fun fact relating to the mushroom powder: My Cebuana mom (Cebu being the origin of this variant of bam-i) used to soak dried tengang daga (woodear mushrooms) and include the soaking water to the pancit broth. Adds so much flavor. She used to say that is the authentic bam-i flavor she grew up with. So I guess that mushroom bouillon powder is essential. Haha.
Random thought: I love you Mama, I miss your cooking.
Thank you for sharing! And I definitely have to try using dried tengang daga next time. I love that cooking and eating transport us back to a specific time. Hope you get to reconnect with your Mom soon!
new version pancit ❤
salamat po! itry nyo!!! 😊
Yes! Auntie Sani 😁
pinakalami jud na pansit!
Fully Loaded Bam-I sarap yan sa Slice Bread then Coke. Hehehe
Tinuod jud ni ba! Sakto jud nis merienda.
🤤🤤🤤
gawa ka na po!
Pansit
favorite ko po talaga to!
My favorite pancit!!!
gawa ka na ate!!!
P