Tata Sing’s Bam-I

Name: Tata Sing’s Bam-I
Yield: Serves 8
Cuisine: Philippines
Ingredients: 8 garlic cloves, peeled and finely chopped; 6 dried shiitake mushrooms, soaked in warm water for 1 hour, drained, and thinly sliced; 1 tablespoon salt; 1 large onion, diced; 1 package (8 ounces) Excellent brand Pancit Canton noodles; ¾ teaspoon freshly ground black pepper; 2 tablespoons soy sauce, plus additional to taste; 1 medium head green cabbage, halved, cored, and sliced crosswise ½-inch thick; 2 teaspoons salt; 2 whole, bone-in chicken breasts, (about 2 pounds); 1 bunch scallion(s), sliced; 1 package (250 grams) Longkou brand vermicelli mung bean noodles, halved lengthwise; 4 Chinese sausages, thinly sliced diagonally; Lemon wedges, for serving; ⅓ cup canola oil; 3 large carrots, thinly sliced diagonally

Preparation info

Serves
8

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

Mona and Carlos Lu stress that you seek out the specified brands of noodles if at all possible. Other pancit Canton noodles, they say, taste medicinal, and other mung bean vermicelli tend to disintegrate when stir-fried.

Ingredients

Noodles

1 package (250 grams) Longkou brand vermicelli mung bean noodles, halved lengthwise
1 package (8

Asia
Philippines
Main course
South East Asia

Method

Place the vermicelli noodles in a large bowl and cover with hot water. Let soak for 30 minutes, then drain.
Meanwhile, to make the chicken stock, place the chicken breast in a large pot and add 8 to 10 cups water (just enough to cover the chicken) and 2 teaspoons salt. Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chicken