Pansit Bam-i or Bam-e is a noodle dish originated in Cebu made with a combination of canton (egg noodles) and sotanghon (vermicelli or bean thread noodles), and a number of vegetables and spices, which gives it an interesting texture and distinct taste.

Prep time: 30 – 45 minutes
Cooking time: 45 – 60 minutes
Servings: 8 – 12

Pansit Bam-i or Bam-e Recipe Ingredients:

• 1/2 kilo canton noodles
• 300 grams sotanghon noodles
• 1/4 kilo chicken breast
• 1/2 kilo lean pork
• 1/2 kilo shrimps
• 4 pieces Chorizo bilbao (or Chinese sausage)
• 5 cloves garlic, crushed
• 1 medium onion, sliced
• 1 medium red pepper, sliced
• 1 medium green pepper, sliced
• 1 cup brocolli heads
• 1 cup cauliflower heads

• 1/2 cup carrots, jullienned
• 1/2 cup snow peas
• 1/2 cup shredded cabbage
• 1/2 cup tenga ng daga (dried wood ear mushroom), chopped
• 4 tablespoons soy sauce, divided
• 2 tablespoons cane vinegar
• 4 tablespoons cooking oil
• 1 teaspoon brown sugar
• 1/2 teaspoon ground black pepper
• 1/4 cup sliced spring onions for garnishing (optional)

• Boil the chicken breast in 2 cups of water with a dash of salt, and shred (or slice into 1/2-inch strips).
  

• Set aside the broth for use later. Meanwhile, marinate the pork in 2 tablespoons of soy sauce and cane vinegar. Let stand for at least 10 minutes, then slice into 1/2-inch strips.
  

• Slice the chorizo. Place it in a frying pan on medium heat until cooked in its own oil, turning occasionally. (Do not add any cooking oil to the chorizo.) Once cooked, set aside.
  

• Peel the shrimps and fry in cooking oil until pink. Once cooked, take the shrimp out of the pan using a slotted spoon. Cut into small pieces and set aside. Do not throw the oil away. (You may also want to set aside a few pieces of whole shrimp for garnishing).
  

• Saute the garlic and onions on medium heat in the oil used for frying the shrimp.
  

• Add the chicken and the pork, and saute for 5 minutes. Add the green and red peppers, brocolli, cauliflower, carrots, snow peas, and cabbage. Saute for another 5 minutes.
  

• Add one cup of the chicken broth that you had earlier set aside. Make sure you use enough broth to cover your meat-and-veggies mixture. Add 2 tablespoons s of soy sauce and 1 teaspoon of brown sugar. Mix together, and boil for 10 minutes.
  

• While waiting for the broth to boil, soak the sotanghon and cut according to your desired size. In a separate container, soak the mushrooms and then chop coarsely.
  

• Once the broth has boiled, add the sotanghon and the mushrooms, and mix thoroughly.
  

• After 5 minutes, add the canton noodles, and mix for another 10 – 15 minutes, until the canton noodles are soft. By this time, most of the broth should have dried up (or more precisely, they’ve been absorbed by the noodles).
  

• Add a dash or so of soy sauce to taste. Do not use salt!
  

• Add the fried chorizo pieces and ground black pepper, and mix for another 5 minutes.
  

• Garnish with spring onions, and serve with calamansi (Philippine lemon), or lemon.

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Peanut Brittle Recipe, This peanut-flavored candy is surprisingly easy to make and yields huge portions for so little ingredients.

Estimated cooking time: 1 hour and 30 minutes

Peanut Brittle Ingredients:

• 1 cup water
• 2 cups granulated sugar
• 2 cups shelled and roasted peanuts
• 1 cup light corn syrup
• 1/2 cup peanut butter
• 1/4 stick butter
• 1 tsp salt
• 1/4 tsp baking soda

Materials Needed:

• Baking sheet
• Aluminum foil
• Spatula
• Containers

• Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
  

• Combine the sugar and water in a medium saucepan.
  

• Stir until the sugar is entirely moistened, then add the corn syrup and salt.
  

• Cook the candy over medium-high heat.
  

• At this point, add the peanuts and stir to combine.
  

• Continue to cook until mixture is vigorously boiling.
  

• Remove the pan from the heat and stir in the butter, baking soda, and peanut butter.
  

• Mix until well-combined, and then pour onto the prepared pan.
  

• Spread the candy as thin as possible with a spatula or spoon and cool it to dry at room temperature. Once it is entirely cool, break it into small pieces to serve.
  

• This yields 10 servings.
  

• Store the brittle in an airtight container or plastic bag at room temperature.

  Tips: Stretch the candy as thin as possible to make a thinner brittle that’s easier to eat. Don’t forget, it takes less than a minute for the mixture to cool, so work fast.

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This famous Maja Blanca Recipe is made from coconut milk and corn starch. PinoyRecipe.net provides you this Maja Blanca recipe for you to enjoy this native delicacy.

Estimated cooking time: 1 hour and 20 minutes

Maja Blanca Ingredients:

• 1/2 c. thick coconut milk
• 1 c. rice flour
• 1 c. sugar
• 1/2 c. cornstarch

• 3 tbsp sweet corn kernel
  
• 4 c. fresh coconut milk or water
• 1/2 c. grated frozen buko (optional)

• Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik. Drain the latik from the oil and set aside.

• Grease a 13-inch rectangular dish with coconut oil. Set aside. In a medium saucepan, blend rice flour, sugar,sweet corn kernels, cornstarch, and fresh coconut milk. Stir in grated buko (if used). Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.

• Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top. Cool before slicing.

• When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.

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Pichi-pichi is a Filipino dessert made of coconut and cassava or kamoteng kahoy, another delicious cake or “puto” enjoyed by many Filipino, especially in parties. This Filipino delicacy was introduced in Quezon province, Philippines.

Estimated preparation and cooking time: 1 hour 20 minutes

• 1 – 1/2 cups grated cassava
• food coloring (optional)
  
• 1 cup sugar

• 1 bundle of pandan leaves, boiled in 2 cups water until reduced to one cup, and cooled ( or canned pandan concentrate, or a few drops of pandan essence in a cup of warm water)
• 1/2 tsp lye water* “lihiya”
• grated coconut for topping

• Mix the sugar and the pandan flavored water and mix until sugar is dissolved. mix in the cassava and then add the lye water drop by drop mixing well as you do so.
  

• Pour into a mold or bowl that fits your bamboo steamer. steam until the mixture becomes translucent.

• While still hot scoop out the cooked mixture (use ice cream scoop or a tablespoon the same size as the scoop) and roll into grated coconut.

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