Filipinos are fond of eating pastas, however, it does not end with spaghettis and carbonaras. And so we come up to our own version of pasta recipe like chami. Some regions of the Philippines like for instance in Lucena City on the province of Quezon, chami is their main original dish. You may find chamihan, or chami restaurant on mostly of their street. But, now you do not have to go to Quezon just to have a taste of it. using this easy to follow recipe we have for you, you can make your own on your kitchen. This dish is made flavorful using ingredients like miki noodles, red onion, garlic, soy sauce, oyster sauce, brown sugar, sayote, carrots, chicharo or sweet peas, cabbage, chicken, shrimp, chicken liver, chicken broth, red chili, pepper, then garnished by quail eggs, lechon kawali, scallions and calamansi. The Pinoy chami have a taste of sweet, salty and sour. A very savory snack you can have on your home, also great for sharing with family and friends during occasions and bonding times. So, try this recipe now and have a taste of it for yourself.
- 500 miki noodles
- 2 tbsps cooking oil
- 1 medium-sized red onion, chopped
- 1 head garlic, minced
- 2 tbsps soy sauce
- 2 tbsps oyster sauce
- 2 tbsps brown sugar
- 1/2 cup sayote, strips
- 1/4 cup carrots, strips
- 1/4 cup chicharo/ sweet peas
- ½ cup cabbage, chopped
- ½ kilo chicken meat, strips
- ¼ kilo shrimp, peeled and deveined
- ¼ kilo chicken liver, chopped
- 4 cups chicken broth
- 3 pcs red chillies, sliced
- 1 tbsp pepper
- 10 pcs. quail eggs, boiled, peeled and halved
- Lechon kawali, deep-fried until crispy
- Scallions, chopped
- Heat half of the oil in a large pan or wok, then sauté garlic and onion until light brown.
- Add the chicken and sauté.
- Add the chicken liver and shrimp and cook.
- Next, add soy sauce and sauté for a few minutes.
- Add the sayote, carrots and chicharo; sauté until vegetables are tender.
- Add the cabbage and sauté for a few minutes.
- Remove from heat and set aside.
- In the same pan, heat remaining oil.
- Then add the oyster sauce and sugar, stir.
- Add the chillies and cook until bubbly.
- Add the chicken broth and set the heat on high.
- Bring the broth to a boil then add the miki noodles; stir to loosen the noodles and cover.
- Simmer the noodles until the broth has almost dried out.
- Remove from heat and stir in the sautéed vegetables and meat.
- Transfer to a large serving platter, top with quail eggs, lechon kawali, chopped scallions and serve with sliced calamansi serve with pinagong bread.