Pancit, a Filipino staple, second to rice, is a stir-fry dish of noodles, meats and vegetables simply seasoned with soy sauce. Pancit translates to “noodles,” and the two main types are bihon ...

Soak the noodles in a large bowl of cold water for 5 minutes, or until the noodles are softened. Drain thoroughly and set aside. Heat a large wok over high heat until blistering hot.

Attach a spaghetti cutter to pasta machine. Cut each rolled dough sheet crosswise into 6- to 8-inch-long sections. Pass each dough piece through cutter, flouring dough as needed to prevent sticking.

Place the noodle in a large bowl, and cover with warm water. When soft and drained , set aside. Heat oil in a large pan over medium heat. Saute onion and garlic until soft. Stir in ground pork ...

Pancit Bihon. Ingredients: ½ kl pancit bihon. ¼ kl pork, cut into small thin slices. ¼ kl chicken, cooked, deboned, and cut into thin slices. 1 cup carrot, in thin strips. ½ small cabbage ...

The ones that are not so known are Lola Nena's Hummus (price starts at P99), ready-to-cook Ilocos Bagnet (P495), and Nena's Embotido (P215), bottled goods like Adobong Tuyo (P230), Gourmet Tuyo in ...

Place the noodle in a large bowl, and cover with warm water. When soft and drained , set aside. Heat oil in a large pan over medium heat. Saute onion and garlic until soft. Stir in ground pork ...

Place the noodle in a large bowl, and cover with warm water. When soft and drained , set aside. Heat oil in a large pan over medium heat. Saute onion and garlic until soft. Stir in ground pork ...