23rd KUMBIRA 2019

“THE FOOD BASKET OF BIMP”

Brunei, Indonesia, Malaysia, Philippines
The Atrium, Limketkai Center, Cagayan de Oro City
August 14, 15-16, 2019

OFFICIAL RECIPE FORM

( ) Professional Entry No. SA.2-7 Team CJC 1
(✔ ) Student (✔ ) Live

NAMES OF RECIPE: Bam-I ( Traditional )

Qty Unit INGREDIENTS

3 tbsp. canola oil

150 grams Sotanghon, soaked in water

250 grams Pancit Canton (dry)

6 pcs. Fresh squid

½ kg. Shrimp, shelled and deviened

⅛ kg. Chicken breast, chopped

3 pcs. Sausage, sliced diagonally

⅛ kg. Dried tengang daga (woodear muchroom)

10 pcs. Kentaki, chopped

40 grams cabbage, shredded

¼ cup Carrots, julienned

1 medium Onion

1 clove Garlic, crushed

2 pcs. Spring onion, chopped

1 pc. Red bell pepper

2 pcs. Boiled eggs, sliced

2 pcs. Lemon

5 tbsp. Soy sauce

3 tbsp. Oyster sauce

1-1 pinch salt and pepper

PROCEDURE:
Pound shrimp head on a mortar and pestle and add 400 ml. of water to the mixture, then drain and press on a sieve to get
the juices out. Set aside the shrimp juice for cooking.

Heat oil in a wok over medium high heat and sauté garlic and onion. Add chicken and sauté dor 3-4 minutes. Then add
squid, shrimp, and sliced sausage and allow to cook for 2-3 minutes.

Add cabbage, carrots, kentaki, tengang daga and mix for a minute so.

Pour in the shrimp juice, bring to a simmer then add soy sauce, oyster sauce, pinch of salt and pepper to taste.

Then add the dried pancit canton amd stir so that the broth soaks the noodles.

Add the sotanghon and broth as needed to cook the canton and sotanghon and add bell pepper. And aftet that

Remove it from the wok and out it on the show plate and garnish the spring onion, sliced boiled egg on the top and put the
lemon beside.