I remember when i was in my childhood my folks specially my grandfather cook the best Bam-e in the world, lol. Actually bam-e for me is a special kind of pancit guinisa because of so many different variety of condiments and meats in it. Like pork fat or bacon even sausage in some, seafood such as shrimp, squids and clams. Then theres the ingredients of spices altogether what makes this guinisa mix of pancit canton and sotanghon rice noodles what they called here in the US.
Anyway, since i have complete stuff to make Bam-e the other day so i hastily gather all the ingredients. Kiddos and I enjoyed every bite. Planning to get more of the stuff for the next bam-e day. Wink!
Recipe:
One small onion (chopped)
3 cloves of garlic (chopped)
3-4 bacon (Sliced)
1lbs chopped pork
10-15 pieces shrimp
A package of instant pancit canton (i use the ramen i just threw away the spices)
1 small package of sotanghon or vermicelli
1 cup slice carrots
1/4 cup green bell pepper
salt and pepper to taste
1/4 soy sauce
1 cup of chicken broth
1/2 cup thinly slice cabbage
1tsp paprika
- In a deep skillet cooked bacon till crispy
- Add the onion and garlic continue stirring and add the pork until brown add soy sauce then add the shrimp continue cooking for 5 minutes.
- Pour carrots, and bell pepper and cabbage stir continuously. Gradually add the broth and simmer for 5 minutes. Season it with salt, pepper and paprika.
- Then add the noodles stir it well till everything is mix. Covered and check every now and then if the noodles are tender enough. Add broth or water if needed. Serve hot with your favorite bread or side dish.
Enjoy cooking!