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...

Monday, November 20, 2017

Chicken Inasal

Chicken Inasal is a popular dish which was popularized in the Southern Philippines especially in Bacolod

Inasal which directly translates for grilled or barbecue is different because of the use of coconut vinegar, kalamansi juice and also lemongrass, ginger and also turmeric which i included with my recipe.  It ’s also characterized by its distinct orangey or yellowish color because of the annatto oil which is used for basting the chicken while being grilled.

Chicken Inasal

4 pcs chicken leg quarters
1-2 tbsp patis or fish sauce
1/4 cup calamansi or 1 lemon squeezed
2-3  tbsp brown sugar
2 stalks of lemongrass, finely chopped
5 cloves garlic
3 thumb sized ginger
3 pcs turmeric

for ingredients substitution
coconut vinegar- apple cider vinegar

annatto - paprika


Saturday, April 1, 2017

Skip to Malou Kamayan on Feast Magazine-Midwest

I know, I know, it's April 1st... popularly known as April Fool's day.  And if you're a subscriber to this blog and you receive a notification saying "Skip to Malou has a new post", don't be alarmed.  I am not playing practical jokes on you.  This is real. LOL!

I know too that it's too early to be awake at 5:00 a.m on a Saturday, much more to sit in front of my computer trying to slip a new post into the blogosphere (gosh I've not used that word in awhile).  But listen, someone pinch me!  Tell me I'm not dreaming!  You see, my baby, Kamayan Nights is the cover story of Feast Magazine.  After 18 Kamayan Nights at Hiro here in St. Louis and also in LA and Las Vegas, finally my handiwork is being featured on the magazine spread.  If you are interested to read the whole article (and I mean it's on the centerfold and with 6 pages to boot--- now fan me fan me, haha) click here.

I'd like to thank Cat Neville, the publisher of Feast Magazine for the generous feature.  You cannot imagine the gasp and the fuzziness I feel deep down every time I turn the page over and over.  I also would like to thank Mallory Gnaegy for the wonderful  article.  Her words captured the event with every detail--- some of which I didn't even realize that it was there haha.   She also made it look that I was so talented of a chef haha.  And the photos that Jonathan Gayman captured were stunning!  I am sharing  some of his photos from the magazine down below.   But before I go, let me also share a segment of the The Big 550 KTRS where Cat Neville and hosts Ms. Kelly Jackson and Mcgraw talk about Filipino food in general on how its trending and yes fan me fan me again, hahah, about Skip to Malou Kamayan.  Thank you Kelly!!! Thank you McGraw! and again Thank you Cat! I was sooo over the moon listening to you guys!

There were 40 diners at that time.
Photo credit : Jonathan Gayman

Yellow Adobo
Photo Credit : Jonathan Gayman

This is my play on bulalo.  Bulalo is a soup dish made that is made of beef bone marrow . One of its components is potato.  So to make it Kamayan friendly, I made BULALO Croquettes.
Photo Credit: Jonathan Gayman

Tortang Talong is a traditional dish  which is more of an eggplant omelette. But here I played on its appearance  by making them into waffles.
Photo Credit : Jonathan Gayman

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