Does Chami Ring A Bell?
Nobody seems to know Chami. I googled the word, searched on Wikipedia but nothing came out. I even tried
spelling it differently. I guess it’s up to me to let you know. I bet this will definitely come out of those search
engines! 😀 My mom and my lola (grandmother) calls this noodle dish, chami. The noodles
are big and fat, about a quarter of an inch in diameter. The dish itself is not soupy, and if it is, then it becomes
lomi because it has basically the same ingredients except the latter has soup. What’s good about
chami (or lomi ) is that there’s not much vegetables except for the spring onions and mushrooms.
It’s all noodles and all kinds of yummy meat. Interestingly, my family never cook chami. My mom just buys
it from a famous panciteria (noodle restaurant) in Binondo, Manila. I remember that their chami
had quekiam (deep fried meat roll),beef liver strips and fish balls. It’s so delicious that I can still
remember the taste. My initial attempts to duplicate it failed probably because of the quekiam, which is not
available in stores. I might still learn how to make it. 😀 Secondly, I thought that not a lot of people find liver
appetizing. So, I thought of developing my own version and substituting fish balls and fish cakes. There were times I
threw in some chicken or shrimp but my most favorite ingredient is the fish ball. Everyone loves chewy fish balls.
After several attempts, I found out that my chami has become a party favourite. It turns out that it’s easy
to make! Try it!
Chef Robert’s Chami
2 packs udon noodles (each pack is 16 oz.)
1 pack fish ball (11 oz.), quartered
1 pack fish cake, cut in bite size
1 can of straw mushroom, drained
1/2 lb. chicken breast, thin sliced, cut in bite size
1/2 lb tiger shrimp, sauteed in garlic, add a little bit of salt
1 bundle of spring onion, cut 2 inches long
2 tbsp minced garlic
2 cooking spoons of oil
2 cups chicken broth (use a portion of this to dissolve
1 tbsp adobo seasoning
1/4 cup oyster sauce
1 tbsp sugar
1 tbsp cornstarch, dissolved in 1/2 cup of broth
soy sauce to taste
ground pepper to taste
water for boiling noodles
1. Prepare udon noodles like you would cook pasta. Boil
water, add noodles, and wait for the pasta to cook for approximately 8 minutes.
Drain water and wash udon noodles with tap water to wash off the extra starch. Set aside.
2. Heat a big wok then add oil.
3. Saute spring onions then add the chicken and cook for around 2-3 minutes .
4. Add the fish ball, the fish cake and the straw mushrooms.
5. Stir and add adobo seasoning.
6. Pour in the oyster sauce and the sugar and mix well.
7. Add the stock and mix well. Reduce heat.
8. Add the udon noodles and mix well.
9. Pour the cornstarch mixture and mix well.
10. Keep mixing until the liquid thickens a bit. The noodles
will also start to absorb some liquid.
10. Add the soy sauce (about 1 cooking spoon) and
ground pepper to taste.
11. Serve hot and enjoy! 😀