How to cook it, how to choose it, and where we bring it. Cooking how-tos, buyer's guides and delivery guides from the team in Silang, Cavite.
Salpicao is the one classic Filipino beef dish that is already cut the right shape for wagyu cubes. The technique changes in three specific ways, and all of them make it easier.
The turbo broiler sits in more Filipino kitchens than any dedicated oven. It will not sear a steak, but it does one job better than most ovens do.
Cast iron gets recommended because it stores heat, not because of anything magical in the metal. Here is what actually changes when the only pan in the house is a light one, and which cuts survive it.
Online steak shops in the Philippines all look similar from the outside. These are the eight things that actually separate them, including the ones where we are not the right answer.
