Bam-I ng Pila2017-12-06
2 large onions, finely sliced
2 cloves garlic, finely chopped
2 tbsps. Oil
2 chicken breasts, sliced into strips
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
2 cups cabbage, shredded
5 tbsps. soy sauce
3 tsps. oyster sauce
1 liter stock
2 tbsps. black pepper, freshly cracked
½ k. egg noodles
½ k. vermicelli noodles or sotanghon
camias fruits, washed & coarsely chopped
In a pan, saute the garlic and the onions in oil until translucent. Add the chicken breasts and cook until done. Add the pepper, oyster sauce and soy sauce. Place the stock in a deep pan and allow to boil.
Blanch the cabbage, remove and place in the saute pan along with other ingredients. Add the vermicelli noodles to the stock and cook until done. Remove and drain; set aside.
When sufficiently drained, add to the saute pan along with the rest of the ingredients. Mix well.
Add the egg noodles to the boiling stock and cook until done; remove and drain. Add to the saute pan along with the other ingredients; mix. Serve along with the coarsely chopped camias fruits. This will serve as the pang-asim or souring ingredients in lieu of the more common calamansi and patis.
Add some stock and mix anew. Season with pepper.