Thursday, September 17, 2020

Chicken Adobo Empanada with Adobo Aioli

 I’ll make my next YouTube video about you, I said.

Yes, was his quick reply.

Can I describe you as a stroke patient?

No, tell them I’m a stroke survivor!

"Post it because that empanada is the bomb!" he said when he called me last Wednesday and upon hearing that I wasn't done editing the video yet.

The following dayI i found out that Francis was hospitalized. I had the urgency to finish editing my video and I thought he could watch it when he comes out from the hospital, just as he would do. He was in and out of the hospital and ICU the past 7 years.
As it it turned out, Francis never returned home. He went home to his eternal resting place instead.

Francis was playfully joking that he would leave on my birthday. And true enough he departs at 1:30 am on the day of my birthday. We both have a weird sense of humor, sometimes irreverent bordering on being dark. We love to laugh and joke about everything. But this time I wish it remained a joke and we can laugh out loud together. And the hardest part is I am not there to send him off.

And so last week's YouTube post was about my youngest brother Francis and the recipe of his Chicken Adobo Empanada with Adobo Aioli- a spin-off of his favorite Chicken Empanada from Red Ribbon.

In case you want to watch the video of his “the bomb” empanada here’s the link . Note i did this video not knowing he is going to die but for some reason my voice is not as chirpy as my previous videos.

Friday, July 17, 2020

Crispy and Moist Lechon Kawali Without Frying| 3-Step 3-Ingredient Crispy Pork Belly

When you crave for LECHON KAWALI (Crispy Pork Belly) but you get discouraged because of fear of frying and splatterinig oil, I get you. This week, I am excited to share my 3 ingredient, 3 step Lechon Kawali. It's convenient, easy and needs NO FRYING! Plus I am sharing a cucumber salad to get the UMAY out.

Lechon Kawali is a favorite Filipino dish served as pulutan or ulam. It is usually deep fried but this recipe uses an air fryer and instant pot.

Friday, June 5, 2020

How to Make Orange Chicken Just Like Panda Express

I never thought of cooking ORANGE CHICKEN at home as it is reserved for take-outs or for Panda Express.  But  then you cook it at home and you realize it's even better.  My new cooking tutorial on YouTube is up.  CLICK AND SHARE!

Friday, May 29, 2020

how to make soft pandesal

What better way to spend the weekend than trying to bake pandesal.  To be honest my pandesal making was either a hit or miss.  The quality varies.  Not until I tried going back to the recipe that my father in law gave me almost 10 years ago when I just started blogging.  And whoah it was a hit.  I have been making it since and I was surprised how my friends loved it.  Of course you would say they are my friends but I think I have a good set of friends who don't deliver fake news haha.

So watch how to make soft pandesal (that could last for days) and watch how they loved my pandesal in the end.



Saturday, May 16, 2020


Knock, knock!

Anybody home?  Haha.  Ok fine, I know I don't update this blog as much as I did a few years ago.  But now that I' have been posting on YouTube again, I promise to keep you guys updated.

So as promised, here it is:


Monday, September 30, 2019


My book, CONNECTING THE POTS has been submitted for printing.  The release will be on November 8th. Very timely, as this year is my 10th anniversary in blogging. I started blogging because I dreamt of writing a cookbook someday.  It took me ten years to realize my dream, but I won't have it any other way.
Here's a sneak peek on the cover. I put my heart and soul into this book for so many years. Knowing that it is finally done is overwhelming ❤️.
You can now order at SHOP.SKIPTOMALOU.NET
I could have not done it without the talented team behind Connecting the Pots, namely:
Book Designer: Rowena Dionisio-Connelly
Illustrator: Regine Rosas
Editors: Maxene Ilagan, Meghan Clark and Stacy Jackson
Food Photographer: Izaiah Johnson
Lifestyle Photographer Edwin dela Cuesta

Wednesday, February 7, 2018

Ramen Tei

Trying a restaurant for the first time is like going on a first date - you don’t know how it will turn out.
We've never been to Ramen Tei,  one of St. Louis' first few ramen houses located in Ballwin.  So when our friends invited us for dinner  we didn't hesitate to say yes.

My husband and I are the first to arrive and to my surprise, I was greeted by a familiar face (Mike). I instantly felt like a regular. As the rest of our group steadily filled the table, Mike knew almost all of them, as they were regulars of the place. It immediately set the tone- fun, warm and relaxed.
The food was exquisite. We enjoyed the small plates and the specials were even better. I was pleasantly surprised when Mike announced that the Chef sent us extra plates of the specials so the entire group can try. And I was thrilled to meet Chef Nick as he came out to say hi just as our Ramen bowls were being served. 
Over-all Ramen Tei is a great place to unwind, drink some sake, savor their small plates and slurp up ramen.

The pork belly bun is unlike all the pork belly buns that I've tasted. the bun is light and soft and the aoili had the perfect hint of heat.
Otoro (Bluefin Tuna Belly): I called this 'the butter of the sea" the slices of bluefin were tender and soft... and yes it melts in your mouth!
Salmon Crudo had a light and clean taste. The moment it touches your tongue it melts in your mouth and all of a sudden there’s that pop coming from the tobiko and the crackling sound of the crispy shallots. It was a symphony of taste and texture.

The ramen was en pointe-- the broth has depth but the perfectly crusted pork belly punctuated this bowl of deliciousness!

To our delight, the charming Chef Nick came out to say hi 
The Ramen Crew...

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