Comments on: Bam-i

By: Three… two… one… I’m back! | A Scientist in the Kitchen

Mon, 26 Apr 2010 21:03:02 +0000

[...] What’s cooking now? Still prepping the ingredients for pork spring rolls, tuna fillet in some kind of sauce (still have no idea!), fruit salad and bam-i. [...]

By: Thelms

Thelms — Wed, 24 Jun 2009 16:51:58 +0000

Thank you so much for this BAM-1 recipe of our own by RSS Feed. I have chosen this because of simplicity. Kailangan namin ito sa aming class presentation tomorrow, 6/25/2009, for FW 104-Food & Nutrition,Food Service Worker Program-multicultural foods, Centennial College, ON, Canada.

We are very proud of our Filipino foods. Masarap talaga.

By: Tangled Noodle

Tangled Noodle — Tue, 20 Jan 2009 02:30:57 +0000

This is soooo good! I tons of canton – I just need some sotanghon and I’m ready to make bam-i. I’m not waiting for a birthday!

By: Manang

Manang — Tue, 13 Jan 2009 03:47:01 +0000

I cookd pancit canton-sotanghon last week, but I wish I had seen this post before I cooked that. Your method seems to result to much better and tastier outcome it makes me drool imagining it! Haha!

By: White On Rice Couple

White On Rice Couple — Fri, 28 Nov 2008 17:13:20 +0000

Just the name of this noodle dish alone is great! This dish can’t get any better….two types of noodles! Wow…
I especially love the warm and earthyness of the liver!

By: Gay

Gay — Thu, 27 Nov 2008 10:19:26 +0000

It’s great to be back Ruth. For some reason, we haven’t been cooking at lot pasta or noodles at home. But I did made pizza from scratch, Filipino snacks during weekends which I’ll soon post.