Recipe for Cebuano Bam-E

Ingredients

50 g. sotanghon
100 g. fresh miki
2 tbsp. cooking oil
1/4 cup tengang daga (black ear fungus), soaked
1/4 cup thinly sliced celery, diagonally
1/4 cup diced shrimps
1 1/4 cups water
1 7 g. pack MAGGI Flavor-It Meat Powder Chicken

Topping:
spring onions, chopped
calamansi, sliced

Instructions

1. Soak sotanghon to soften; drain and set aside.
2. Blanch miki; drain and set aside.
3. Heat cooking oil and stir in tengang daga, celery, and shrimps. Cook while stirring until shrimps change color.
4. Pour in water and MAGGI Flavor-It. Bring to boil.
5. Add sotanghon and cook until done. Stir in miki and cook for another 5-10 minutes.
6. Serve topped with spring onions and slice of calamansi.

*Cook Notes:

Fresh miki may be salty or have bitter after-taste. Blanch or parboil, no longer than 3 minutes to get rid of unpleasant taste; drain thoroughly.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here