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- čas přidán 3. 11. 2022
- Bam-I is called the Cebuano/Visayan Pancit. It uses a combination of 2 kinds of noodles - egg noodles (pancit canton) and bean vermecilli (sotanghon) to create this wonderful noodle dish which makes it different from the other noodle recipes. You can use a combination of pork, chicken and/or seafood. The typical bam-i has fishballs and bukni (wood ears or black fungus or tenga nang daga) aside from the usual recados for pancit. Seasoning is simple with salt, pepper, soy sauce/oyster sauce. Make sure you have a good stock or broth base because this will determine the flavor of your bam-i. Bam-i is popular in parties because they do not get soggy easily and is easy for a beginner to cook.
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#bami #chefroseofcaroandmarieceb #chefrosemarielim #caroandmarie #caroandmariecebu
Nice sharing friend
Thank you! Cheers!
Woooowww yummmy, love it
Thank you 😋Happy Holidays!
My husband's favorite pancit :-) Thanks for sharing this recipe, I will surely try making this. Btw I have followed your recipes and its a big hit in our household. Watching from the other side of the world & always happy watching your cooking videos and best of all is you give the best tips on every cooking/baking that you do. Proud to be Bisdak 🙂
My pleasure 😊! So happy to hear that you and your family enjoyed my recipes.Thank you too for watching my videos!
Good morning! 🌄 Ma'am Rose🌹 Bam-i Overload. Yummy 🤤! I love it. Thank you for sharing 👍 Have a nice weekend!
Thank you! You too!
💖💖 noche Buena menu planning begins! Thanks Idol Chef 💖💖
Thank you! Enjoy!
thank you so much of sharing bam-i. i love it so much
I'm glad you like it
Paying close attention because I find that this special dish is rather intimidating to make. I haven't seen this being made but have eaten variations of it a few times . I like your recipe very much. I shall follow your recipe closely. The addition of chicken liver will add lots of umami too.
It is easy to make as long as you have everything prepared before you start cooking. I hope you will enjoy making this recipe. Thank you for watching!
Masarap ang Bam-I, mga friends ko from Visaya & Mindanao region always bring that sa potluck. Chef Rose, request ko lang po fish ball at kikiam recipe, wala po kasing mabili dito. Maraming Salamat po Chef Rose. Looking forward sa new yummy recipe video.
I will add your request to my list. Thank you for watching!
Thank you Chef Rose😊❤️
Good afternoon chef rose timing na timing just a minute ago im searching for a pansit recipe bec im craving for it.then saw your new recipe .thanks chef sharing your yummy recipe.cant wait to cook it sure tommy our sunday especial recipe bam i.😋my family will love this kasi daming sahog.thanks again chef rose🌹
My pleasure 😊
This looks yummy Chef Rose 🥰 got super hungry after watching your video. I'll try to make this soon
Please do! Thank you for watching!
Kalamiaaah 😋😋😋 daghan salamat Chef Rose 💞💞💞
My pleasure!
Thank you Chef Rose for another delicious recipe. ♥️
My pleasure 😊
Thank you Chef Rose and have a good evening.
Thank you too! Have a nice day!
Thank you, Chef! Lamia mn ani! baka embotido next, Chef?🙏🤭
Embutido video is on queue for uploading. Please watch out for it. Thank you for watching!
Homemade fishball recipe pod unta Chef Rose. Salamat in advance
Will add that to my list of requested recipes.
Hi maam rose, I'm new subscriber here watching from Ottawa Canada, a very good teacher.
Thank you so much. I hope you will enjoy my recipes!
Hi Chef Rose, can u give us a puto maya recipe? Daghang Salamat 😊
Will put that on request.
Your precookingof liver and squid and shrimp is complicated..
Why would you presoak your sotangon in tasteless water as well as the canton. it will make it mushy..
That Bam i will spoil faster as you don't precooked your veggies before adding it.
I precooked the liver, squid and shrimp to avoid overcooking. I don't see anything complicated about it. Soak the sotanghon for 10 minutes and just dip canton in water to moisten. The purpose of which is just to soften them so that you can easily cut them. Soaking will not make the sotanghon mushy unless you use imitation sotanghon. Precooking the vegetables before adding to the bam-i will not make the bam-i spoil faster. I used to be in the food service and catering business for over 15 years and we never ever had any experience with our bam-i being spoiled. I am showing the way we have been cooking bam-i. It is a tried and tested formula. Your method may be different from mine but it does not necessarily mean that your method is right and mine is wrong. We just have different ways of cooking.
@ChefRoseofCaroandMarieCebu What I find odd is precooking with the spices on the side..Its still partly raw when taken out. No experienced chef would practice such unwieldy method..If you want to saute the meats then do separately
further what I don't like you presoak the noodles in plain water...? why not in Part of the stock for cooking ?
My Bami can stay for more than a week in refrigerator the veggies don't get mushy and cause the dish to smell stale if not spoiled.
That system you did the bam I shelf life is just few days under refrigeration and it smells and taste stale . I use to do that previously.
Well, if your method works for you, then that's great! My method works for me. As I said, I never had any problem with my method.