Bam-e, Pansit Bisaya is basically the same as to other guinisa pansit except probably to some ingredients or spices akin to or available to local Visayas. This guinisang mixed pansit canton and sotanghon for some reason it is called bam-e that I myself also can not explain. Anyway bam-e is regularly cooked by the owners of the flat I am staying here in Abu Dhabi, they are from Cebu. Bam-e is a party dish, whenever someone’s birthday, wedding or any other celebration these noodle dish is part of the menu. In fact it was one of the dish prepared on our little New Year celebration. I have tried to replicate it and here is the recipe of my version of Bam-e, Pansit Bisaya.
1/2 kilo sotanghon noodles, soaked, drained
1/2 kilo canton noodles
1/4 kilo pork
1 cup pork liver
1 pc. chicken breast
1 cup shrimp, shelled and de-veined
2 pcs. bay leaves
1 tsp. peppercorns
1 medium size onion, peeled, quartered
1 pc. Chinese chorizo, sliced crosswise
1/2 head garlic, peeled, crushed, chopped
1 medium size onion, peeled, chopped
1/2 small cabbage, shredded
1 medium size carrot, skinned, cut into thin strips
100 g. green beans, trimmed, sliced diagonally
1/4 cup tengang daga (black ear fungus)
2-3 stalks wansoy, kinchay, chopped
1/3 cup soy sauce
3-4 stalks spring onions, chopped
powdered black pepper
In a sauce pan boil pork, pork liver and chicken with bay leaves, quartered onion and peppercorns until tender. Remove pork, pork liver and chicken from sauce pan drain and let cool, set aside stock. Cut pork, pork liver into strips and shred chicken breast. Soak tengang daga (black ear fungus) until re-hydrated, drain, trim hard stems and cut into small pieces, set aside. In a wok sauté garlic and onion, add in Chinese chorizo pork, pork liver, chicken, shrimp, tengang daga and soy sauce, stir cook for 2 to 3 minutes. Add 4 to 6 cups of stock let boil and simmer for 2 to 3 minutes.
Add in sotanghon and canton noodles, stir cook for 5 to 10 minutes or until the noodles are almost cooked, add more soy sauce as necessary and season with salt and pepper to taste. Add green beans, cabbage, carrots, and wansoy or kinchay stir cook for 3 to 5 minutes or vegetables are half cooked. Serve in a large platter, garnish with spring onions and drizzle with kalamansi.