Cebuano Bam-E

Category : International Cuisine

Author : Guest

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Rating :


Date : 08/07/2003


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

spring onions, chopped
calamansi, sliced


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.

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