When it comes to Filipino cuisine, one dish stands out for its simplicity, versatility, and flavor: Pancit. This beloved ...

1 lb pancit bihon rice noodles ½ lb pork butt, boiled and cut into small thin slices ½ lb chicken, boiled, deboned, and cut into thin slices ⅛ lb snow peas 1 cup carrots, julienned ½ small ...

Christopher Testani for The New York Times This rendition, made with tender vermicelli rice noodles, carrots, cabbage and chicken or pork, is known specifically as pancit bihon.

We take another trip down mealtime memory lane as we go global and take you 'Around the World in 80 Dinners', a cook's tour ...

Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Marinate in a non-metallic dish in the fridge for at least a couple of hours (or overnight), stirring occasionally.

Place the chicken in a large pan. Stud the onion with cloves and add it to the pan with the carrot, bay leaves, stock cube and peppercorns. Cover with cold water and bring to the boil, then reduce ...