Foot and Fire

Back when I and my four siblings were growing up, my father used to make us Chicken Mami. We love how we mix our own pancit, vegetables and chicken bits and add broth to the mixture. We used to queue as we gather our bowl of ingredients.  So, I made Chicken Mami to feed my visiting nephews. They enjoy the queuing and the idea that they get to mix their own bowl of soup. The Vegetables  1 kg Fresh Pancit or egg noodles, medium or small size 200 g Chinese Pechay, cut into strips 200 g cabbage, cut into strips 1 big carrots, julienned 100 g Baguio beans, cut slantly for quarter of an inch thick The Chicken 1 kg chicken breast Water Condiments Sauce: 1/3 cup Soy Sauce 1/3 cup Worcestershire Sauce 1/4 cup Patis or Fish Sauce Ground Pepper Toppings No-pork Chicharon, crushed into pieces Spring Onions, chopped Chili Toasted Garlic Preparation:  The Vegetables  1 kg Fresh Pancit or egg noodles, medium or small size 200 g Chinese Pechay, cut into strip...

*** 200g Elbow Macaroni, boiled olive oil garlic, minced onions, chopped 50g Beef, ground 50g Chicken, cubed  2 pcs. Carrots, chopped 1 bunch of broccoli, chopped 25g Baguio beans, chopped Fish sauce, Worcestershire Sauce and Soy sauce Beef or chicken cube or powder  salt and pepper 1/2 head of Cabbage, chopped Do not drain the Macaroni in the pot.  In a pan, saute garlic and onions in olive oil. Add the beef and chicken pieces. Let cook. Add the macaroni with the water. Transfer in the pot and let boil. Add the vegetables except cabbage. Add flavorings as per personal taste: I added Fish sauce,  Worcestershire Sauce and Soy sauce and chicken powder.  Add salt, as needed and lots of ground pepper. Let boil. Add the cabbage and cover with lid.  Remove from fire and Serve Hot.

Cook pancit canton as directed in the package. Once boiling, put vegetables like carrots, cabbage, baguio beans and sayote and drain together with the noodles. Add the seasoning. Serve with fried tufo and slices of cucmber on the side. Merienda is ready. Pairing a food guilt with nature's food gifts... :)                                          ***                                   ***

Bam-i is actually a combination of pansit bihon and dried pansit canton. For this one, I used vermicelli (mung bean glass noodle) and fettuccine (dried one available in the local market). 250 g vermicelli 250 g fettuccine 1 can tuna in oil garlic onion cabbage, sliced thinly 1 carrot, sliced thinly 12 sticks of baguio beans, sliced thinly salt and pepper to taste calamansi Place dried noodles in a bowl, add hot water and set aside. Drain water when the noodles wilt. Saute garlic, onion and tuna in the oil from the same can, add minimal oil if desired.  Add the vegetables and let cook for 3 minutes and adjust flavor with salt and pepper. Add the noodles until cooked. Add a spoonful of water at a time so as not to dry the noodles. Simmer until noodles are cooked. Serve hot with calamansi on the side.

Chopped garlic and onions sauteed in canola oil, add chopped carrot, baguio beans and two tablespoon of sweet corn kernels put some salt and pepper to taste, stir fry until tender and  spread three beaten chicken eggs covering the vegetable mixture .   Rainbow Omelette entices the little boy to grab a plate and eat! *** On the same pan, add a little oil. Saute garlic and onion and add left-over rice put salt and pepper and pinches of turmeric powder. Add toasted garlic, if desired. *** Some more photos... *** yummy java rice. ***

I love noodles when i cook them as i cook them with fresh vegetables. 2 T olive oil Cloves of garlic, peeled and crushed 1 medium onion, cubed 2 pcs carrots, julienned 12 pcs baguio beans, sliced slantly 200g vermicilli, soaked in hot water until tender 200g egg noodles, soaked in hot water until tender Soy sauce Salt and pepper 1 medium head cabbage, sliced horizontally 1 can Tuna in oil or with calamansi Saute garlic and onion In oil. Add carrots and baguio beans. Let cook. Add drained noodles and season with soy sauce, salt and pepper. Add cabbage, cover and let cook but not overcook. Add tuna in oil or calamansi and mix just before removing from fire.

By GERLIE M. UY BAM-I with scrambled egg and calamansi. Squeeze the calamansi juice into the mixture and enjoy the noodle special, with or without toasted bread.... The Bam-i on the platter. 2T canola oil 3 cloves garlic, crushed and minced 1 medium onion, minced 100gms beef, cut into 1/2 inch bits salt and ground pepper 10 pcs. baguio beans, sliced diagonally 2 medium carrots, julienned 250 grams dried pancit canton 100 grams bihon (or vermicilli) 5 T soy sauce 1 to 2 cups hot water 1/2 cabbage, cut into strips 1 t canola oil 3 eggs, beaten salt and pepper calamansi, sliced into two For preparation: Cut up the beef. Sprinkle with salt and refrigerate.  Then strip the vegetables. Set aside separately. In basin, put the dried  pancit canton and the bihon, pour water. Let stay for a minute and drain. Set aside and rip apart the bihon noodle into pieces once pliant. Mince garlic and onion. Cooking proper: In a medium to high heat, saute garlic and onion in oil until brown a...

By GERLIE M. UY The Banh Xeo served with the ever salivating Nouc Cham... PANCAKE: 200 g Banh Xeo 1 T turmeric powder 250 ml evaporated milk 200 ml water (Or coconut thin milk, as per package instruction) Small amount of oil FILLINGS: 1 T canola oil 1 pc. carrot, cut into strips 1/2 sayote, cut into strips 10 pcs Baguio beans, cut into slant strips 1 small head cabbage, cut into strips ground pepper SAUCE Nouc cham sauce (fish sauce and calamansi) In a deep bowl, put the Banh Xeo and cumin powder. Slowly add the milk and water until dissolved and there are no lumps. Set aside and leave oil for later. In a pan, stir-fry the vegetables, add ground pepper. Set aside. Heat a non-stick Teflon pan, put about 1/4 cup. Cover for about 30 seconds and place a small amount of oil around the edges. Place stir-fried fillings. Fold the pancake half-way to cover the fillings. Remove from pan and lay on a plate. Roll pancake before serving. Serve immediately with Fish and Calamansi sauce (Nouc Cham) ...