The recipe I've included at the end of the post is fromKulinarya: A Guidebook to Philippine Cuisine. That recipe called for adding pineapple juice to the simmering liquid as well. We didn't bother. Well, that recipe also called for passing a deboned pig's head over an open flame to g...
The steaks here don’t come cheap. Their Filet Mignon (P1,700+) is so good. Also their 145 Tomahawk Chop (P3,900+) is their most premium-cut, a 34 ounce rib eye. It is the most mouth watering and largest steaks I have ever seen!!! I even enjoyed my steak with its peppercorn ...