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Bam-e Cebuana Recipe

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Ingredients
  

Set A: Broth and Meat

  • 250 g pork belly boiled and sliced
  • 1 whole chicken boiled and shredded
  • 3 cups water for stock
  • 1 chicken bouillon cube optional
  • 1 tbsp patis fish sauce

Set B: Dried Seafood and Sausage

  • 2 pcs dried squid pusit, cut into strips
  • 2 tbsp dried shrimp hipon
  • 1 –2 pcs chorizo Bilbao or chorizo Macau sliced

Set C: Aromatics and Vegetables

  • 3 tbsp cooking oil
  • 4 cloves garlic minced
  • 1 pc onion chopped
  • 1 pc carrot julienned
  • 2 cups cabbage shredded
  • ½ cup tenga ng daga black fungus mushrooms, soaked and sliced
  • 2 tbsp kinchay Chinese celery, chopped
  • Salt and pepper to taste

Set D: Noodles and Flavorings

  • 150 g sotanghon vermicelli, soaked until pliable
  • 100 g egg noodles
  • 2 tbsp oyster sauce optional
  • 1 tsp white pepper
  • 1 tsp sesame oil
  • Set E: Garnish and Serving
  • Fried garlic
  • Extra kinchay
  • Kalamansi halved