Bam-I ng Pila

2017-12-06

Ingredients:

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

Method

Step 1

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.

Step 2

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.

Step 3

When sufficiently drained, add to the saute pan along with the rest of the ingredients. Mix well.

Step 4

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.

Step 5

Add some stock and mix anew. Season with pepper.

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