Can you imagine the mix of pancit ‘canton’ and pancit ‘bihon’ (vermicelli) in one culinary recipe? Well, that’s what we would be having for today..
Cebu’s version of the pancit — Bam-I!!
The key ingredients are basically the 2 types of pancit that we have mentioned, shrimp, black wood ear mushroom (tengang daga), some pork and chicken, Chorizo de Bilbao, and pig’s liver. Okay, ground pepper and some vegetables, too — like the pea pod (sitsaro) that’s loved for it’s crispiness, for one.
Hmm… Tho either the Chorizo de Bilbao or Chinese sausage could be used, there are actually 2 more ingredients that the videolacks — and it’s the pig’s liver and the pea pod. So it’d be good to take note, that whatever dish you may be cooking, if possible try to complete the ingredients to really enjoy the recipe for what it is. Wow!
That could be a little expensive compared to other ‘pancits’!
This is also why some ingredients are missing. Hah! Thus, the more expensive, the more complete or the more are certain ingredients — which then guarantees to make you heavy yet smilin’ after eatin’.
As a kid, I always wondered how this Filipino delicacy is made, or what is it really made of? You know, those bamboo pipes are pretty interesting to look at; and it seems like they are just playing, so..
Anyhow, we are talking about no other than the Puto Bumbong — a recipe that is traditionally made during the Christmas season. Okay, let’s now see how it is actually done.
First. For those who know how ‘puto bumbong’ really looks like on the streets during December — this ‘puto bumbong’ appears shiny instead of rough — that’s because she didn’t use a bamboo steamer.
Other than appearance, the ingredients in the video are generally what are used to prepare for this recipe. So, it’s okay.
Anyway, it is important that you protect yourself from the hot steam which is also one reason why those bamboo pipes that are used has a cloth wrapped around it — not to mention the need to also put some cloth inside the steamer to absorb some of the heat when done.
Now, t’is how it’s done near churches! Ingredients are held together and poured inside the bamboo pipe as we wait for it to cook.
While using violet food coloring is okay, the use of ‘real’ purple yam is obviously much better as it blends well with your sticky rice. Yep, just try not to substitute its 3 other main ingredients: butter, grated coconut and panocha (brown concentrated sugar) — for this would not be ‘puto bumbong’ anymore if you do. Hah!
Simple ingredients as they may seem but the finished product is one thing you’d truly enjoy. We did. And now, it’s your turn — Enjoy!
Have you heard of Pancit Habhab? Well, it’s actually another name for Pancit Lucban, the popular noodle dish of Quezon province. But tell yah, t’is something like a Filipino counterpart for Korea’s Bibimbap — you know, the mixing and stuff — except that Pancit Habhab is about noodles while Bibimbap is rice.
Take a look at how it’s done..
So, probably the main thing you would have to watch out for in this dish is the potential saltiness of the pancit used, yep, since it is in fact pancit ‘miki’. Thus, vinegar and broth or water would indeed help in neutralizing that kinda salty flavor. Oh, and don’t forget that pechay (cabbage) and sayote (chayote) is a must — and bet you know why.
In all, there’s always this excitement when eating Pancit Habhab simply because it’s served in a banana leaf and you have to eat it without any sort of utensils but by simply putting it in your mouth. Really.
Now enjoy both the taste and the experience! Till next time!
Probably one of the more popular desserts in the Philippines is the Leche Flan (creme caramel); and it’s not simply because it tastes so good but it’s so easy to prepare as well, and with the most basics of ingredients — that you could even turn making Leche Flans into a thriving home business!
Notice the ingredients? The preparation? It’s really just about the separation of egg yolks, mixing of the ‘liquids’ and the caramelizing of the sugar that speaks for this delicacy.
Now, for those wondering why some Leche Flan caramel is browner compared to others — it’s obviously because of the amount of sugar used in caramelizing. Some though would add a little water so as not to let the ‘caramel’ stick to the sides of the aluminum pan. While Bulacan natives would even add ‘dayap’ (lime) rind to the mixture.
Some patience though is needed as not only does caramelizing takes longer (??) but the cooking or steaming of the Leche Flan mixture takes at least half an hour. But when it’s done, it’s all worth it.
Oh, let it get cold in the fridge — and satisfy your sweet tooth!
Our featured dish has been one of the most well-loved Filipino snacks that even renown fast food chains like Jollibee has included it in their menu; and, it’s no other than the Pancit Palabok, see how it’s done..
Since instruction is given in Tagalog, it’s even more important to take note of the ingredients and the process..
Just repeat or pause the video if necessary. It won’t really be that big an issue as ingredients are in English, besides it’s a video.
Notice the importance of the sauce? And among the ingredients: while we expect the tasty flavor all those pork and shrimp brings, it’s the egg, chicharon (fried pork rinds), and calamansi (Philippine lime) that are most key. So, make sure then..
Indeed, nothing goes to waste when it comes to Filipino cuisines; and the Kapampangan’s Sisig is just one proof to it..
Okay, the ingredients. Pig’s ear, snout and cheeks. Chicken liver. Salt. Ground black pepper. Calamansi (optional). Minced white onions. Chili. Egg.
Notice we didn’t mention the “liempo” (pork belly) in our set of ingredients? That’s because ‘sisig’ is known to be made of parts of the pig’s head – not the body. Then again, if you wish to include “liempo” then by all means do so..
What’s nice about this delicacy though is that it’s easy to prepare. Just boiling, roasting then the mixing of all ingredients, and there you go.. Ready to eat.
Oh, those ears just brings you a different kind of crunchiness that you’ll surely love..
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