Wednesday, March 18, 2015


It's been nice out the past few days... I think I am as excited as the rest of you (well for those who had too much of WINTER) that the winter chill is coming to an end.

Oh, well... HELLO SPRING!

For me Spring is nature's way of saying : LET's PARTY OUTDOORS" And before I get too excited about spring, let me share with you another exciting experience I just had on TV.

I was invited to do a segment on KPLR St. Louis about Healthy Grilling.  So in case you missed it, here's a clip of the segment.  Enjoy!

Here are some pictures from behind the scenes.

RAPPER, ACTOR Chingy was at the station and he said he'll support my You Tube Channel.  What a sweet celeb!

My daughter Izzy and I took the SELFIE with Chingy

Warming up with Elliot Weiller, KPLR news anchor.

Ready... get set.. ACTION!

Engr. Lou was the sweetest stage crew ever.

Wednesday, February 18, 2015

How to Make Brazo de Mercedes

(The following is the text and recipe on my latest Youtube Posting)

I hope you had a wonderful Valentine's.

My husband and I spent a lovely evening at my friends house, Lingling and Oscar. (Thanks guys for inviting us over) We had dinner by the fire, and that was as good as it gets especially in this cold winter here in STL.

Speaking of cold winter, I'm not complaining about it, because it gives me more reasons to stay home and hone in my baking skills.

So,  I'm going to share with you is Brazo de Mercedes. Brazo de Mercedes literally means Mercedes' arm.  But it's actually a meringue roll filled with custard filling. After so many failed attempts, I had to call my aunt Nana Ming, who is based in Canada and asked her tips on how to make braze de Mercedes.  So join me for a few minutes and I will let you know what she had shared with me.

For the meringue:

10 egg whites
1 1/4 c of sugar
1 tbsp of vanilla extract
1/2 tsp cream of tartar
1/2 c of confectioner's sugar foresting

For the filling 

1 c condensed milk
1 c evaporated milk
8 egg yolks
lemon zest (you could op to add the rind as well)


For the meringue

Preheat oven  to 350 degrees.
First is for us to separate the egg whites from the yolks.  We will use the egg whites for the meringue and the yolks for the filling. As Nana Ming suggested, we use a small bowl to separate the egg whites from the yolks.  Because, if you drop even a tiny spec of yolk into the egg whites, there is a chance that your meringue won't rise.

Then, we beat the egg whites on high speed.
When soft peaks start to form add the cream of tartar.
While we're beating our eggs, start prepping up your pan by spraying  Pam oil. Add the parchment paper and spray PAM on top again.

Now that stiff peaks are formed, we are now allowed to add the sugar. Add the sugar gradually  while still beating the eggs.

Now we add the vanilla extract.  Then the cornstarch.  The cornstarch will make your brazo fluffy yet firm. Do not overbeat

Now that it's done, it's time to add the lemon zest. You could also use lime or if you have calamansi the better.

The next thing you have to do is to spread the meringue on the prepared sheet that you made. Spread the egg mixture on a large baking tray lined with parchment paper.  Bake for about 30 -40 minutes.

For the filling:

Mix all the ingredients and simmer it on a double broiler  Continue stirring until the mixture is reduced to a  thick and creamy mixture. Add the lemon zest and continue stirring.  

Spread the filling on the sheet of meringue and roll them together.  Sprinkle a generous amount of confectioners sugar.

Tuesday, January 27, 2015


(The following is the text and recipe featured on  my latest YOU TUBE posting)

Today I am featuring a classic recipe of my aunt Nana Ming and I'm also featuring my junior pastry chef Pia!

And so w are so excited to do this segment today because a: I am in Orlando, Florida at my sister's house (and btw, thank you Dick for letting us use your kitchen, b: my brother based from Manila is in town (who is incidentally filming this segment--thanks Paul) and c: it's also his birthday so we are so excited to celebrate his birthday here (Happy birthday Paul!)

Paul requested me to bake a custard cake. So today, we are making a custard cake.  What is a custard cake Pia?

Pia : A custard cake is a chiffon cake topped with leche flan.

Once I hear CUSTARD CAKE, I immediately equate it to my Aunt Nana Ming from Canada, because before when we were growing up, she used to bake custard cake for everyone of us during our birthdays. 

So in order for me to re-create those moments, I requested my niece Pia to be my junior chef.

Pia: Ahhh baker Tita

Ok baker (insert laughter here).  But thank you very much Pia for joining me today.

So friends, I'm excited to present to you my niece PIA

For the caramel:
1 cup sugar
1/2 c water

For the custard:
3 egg yolks
1 can condensed milk
1 can evaporated milk

For the cake
5 egg yolks
2 1/4 c cake flour
3/4 c sugar
1 tbsp baking powder
3/4 c of water with any flavoring, mocha or orange juice (we used vanilla)

For the meringue
8 egg whites
1/2 tsp cream of tartar
1/2 c sugar

Pre-heat oven to 350 degrees F.

In a heavy sauce pan, combine sugar  and water. Do not stir.  On medium heat, caramelize sugar  until it turns golden brown.  Immediately pour it over a 9 inch baking pan. Set aside.

For the custard: Mix all ingredient together.  Stir lightly using a whisk.  Strain and pour it over to the caramelized pan. Set aside.

For the cake:
Sift together all the dry ingredients.  Beat the eggs and gradually add the dry ingredients and the flavored water.  Set aside.

For the meringue:  Using a stand mixer , beat the eggs whites until fluffy and add cream of tartar and continue to beat until soft peaks begin to form.  Gradually add sugar and continue beating until it becomes stiff.

Fold the cake mixture into meringue mixture, until it is well blended.  Make sure to eliminate any bubbles in the process.

Slowly pour into the pan.  Bake in a baine marie for about an hour or until firm.  Let it cool.  Run a knife around the pan and turn it upside down.

Thank you Paul for directing this segment.

Thank you Peter for the thumbs up

Thank you Nana Ming for sharing your love of baking all these years

NANA MING baked our 25th anniversary wedding cake
and lastly, Thank you to my enthusiastic baker Pia... it was a joy to bake with you!

Wednesday, January 14, 2015

What's a treat for winter blues?

We're in the midst of winter here in the Midwest and so one of my friends asked me what's a treat for winter blues.

"Ginataang Halo-halo" is my quick reply.

Ginataang halo-halo is a popular Filipino treat or snack that is made of mixed fruits, rice balls, tapioca pearls cooked in sweet coconut milk and cream.

Growing up in my hometown, Tuguegarao, I really didn't care for ginataan.  However today, the smell of ginataan brings me back to those afternoons where we were forced to take naps and as soon as we wake up the smell of freshly cooked ginataan greets us.

For today's segment the recipe that I'm going to share is from my good friend and Kababayan from Cagayan Julie Vandamme.  She shared with me the secret and tricks on how to make the creamiest ginataan ever. Salamat Julie!

For the ingredients I made use of ingredients that are readily available in my local market:


2 pcs plantain cut into cubes
2 pcs sweet yam cut into cubes
1 can jackfruit preserve
1 pack of taro tapioca pearls (available at Asian markets)
1 1/2 c glutinous rice
3/4 c rice
1 can coconut cream (leave some for later use)
1 can coconut milk
1 c fresh milk
1/2 c heavy cream
1/2 cup sugar


First step is to make the bilo-bilo or rice balls by adding water into the flour.  Pour the water little by little to achieve a dough-like texture.

Grab a handful of the dough and and roll it, making small marble sized balls.

Simmer the coconut cream and coconut milk together.  When it starts to simmer add the sweet yam and plantain.  (Note: if you are using saba cook the sweet yam first for five minutes before adding saba.  But if you are using plantain, you could add it at the same time as the sweet yam). Let it cook for 5 minutes

Add the rice balls.  Cook for another five minutes.  Now add the tapioca pearls and the jackfruit.  Sweeten with sugar, and adjust according to your liking.

Now add the fresh milk and the heavy cream.  Remove from heat.

You could serve it hot or cold, but for this cold winter weather, hot is the way to go.

Remember a bowl of ginataan is so comforting, it could cure your winter blues away.

Watch this segment  on my SKIP TO MALOU, Inspired Filipino Cooking Channel:

Thank you Julie and Izzy for this segment!

Tuesday, January 6, 2015


Hi everyone! I hope everyone had a wonderful Christmas and a festive New Year’s celebration.

So for my first post in 2015 I want to share something really special for all of you: it's my LENGUA IN CREAMY WHITE SAUCE.

I know I have posted this recipe before  but today, I am re-posting it as my featured dish in my cooking channel on YouTube. Click here to watch the episode.

Lengua is the Spanish word for tongue. It is widely used in many cuisines like Mexican tacos and burritos, Turkish, French, German, Spanish, American and many more.

Lengua was one of the first dishes that made me start to love cooking. This dish is one of my husband’s favorites and I always remember him saying, 'I could eat this for the rest of my life”

For my Filipino version, I am cooking Lengua with Creamy White Wine Sauce

Lengua (ox tongue)

Green Olives
Bell pepper
Bay leaf

Butter/Olive oil
White wine
Heavy Cream
Beef Stock
flour (in case you want to thicken the sauce)

Before anythings else, we need to prep the Lengua:
To some, cooking lengua is tedious or intimidating, but I will show you that is easy and fun.

First, we clean the lengua with salt to remove the grime.
Wash it thoroughly.
Put the lengua on a stockpot and throw in some bay leaf, peppercorns, salt, celery.
Let it boil until tender.
Slice the lengua diagonally.

Remove the outer layer.  It looks like a rubbery cover that would peel off easily.  Make sure to clean the inner now exposed layer.

Now we are ready to cook:
On a pan, put butter and a little oil.   The oil will prevent the butter from burning.  Sear all sides of the sliced lengua.  Make sure to put just a little oil and butter.  you don't want to fry the lengua but rather sear it.  Set aside

Saute garlic, onions
If you want your sauce to be thick add some flour at this point.
De-glaze the pan with white wine.
Make sure that the pan has no burnt substances.
You want to get the flavor of the browned lengua and not the burnt ones.
Pour the white wine mixture.
Add the heavy cream and milk and beef stock.
Simmer until sauce is reduced.
Add the green olives plus the green and red bell peppers.
Add the mushrooms.
Season to taste.

You may add the lengua back or pour the sauce over it.  It's all up to you how you want to enjoy it and create  your own lengua memory...

Tuesday, December 30, 2014

MOLO SOUP (Wonton Soup)

Here we are about to bid adieu to 2014. I am enjoying the last few days of the year with my family. And I sincerely hope you are forging new memories with your family and friends as well.

I'm remembering the connections between family, traditions, and of course - food. I remember being in the Philippines during this time of the year - and my memories stir in me (pun intended), encouraging me to feature a dish called Molo Soup. This soup is comfort food for us during the holidays. It is our version of a wonton soup.  A soup that initially warms us with its broth, then upon biting into the wonton, takes us back thru time - with its burst of flavors triggering previously formed neural pathways - bringing us back to happy times celebrating past holidays.  

Indeed, the  holidays are a special time. My kids are home and we're surrounded with laughter and love. It's also the perfect time to remember those who are no longer with us. That's what I love about traditional fare like this soup - they have the magical ability to connect the past with the present, and even the future as the recipe is passed down to our children. 

I hope you are enjoying the moment, basking in the festivities around you.   Getting lost in the moment... as we welcome the new year with optimism and excitement... thus forming new memories that we hope to recall in the soon-to-be-here future...

I would like to share with you a Filipino traditional soup associated with the holidays: MOLO Soup (Filipino Wonton Soup)

May the spirit of the Holidays be yours...



Molo Soup (Wonton Soup)
For this recipe, Skip to Malou brings the familiar flavors of the classic soup but infused some creative flare into it.

I made it as simple as possible so we need:

Nasoya Wonton wrappers
1/2 lb. ground pork
1//4 lb shrimp, chopped
1 tbsp oyster sauce
1 fresh egg
1/4 c water chestnut, chopped
2 medium carrots, chopped
green onions thinly sliced
1 tsp sesame oil
1 pack Nasoya firm Tofu, sliced into cubes
1 clove garlic, chopped
salt and pepper to taste

For the soup stock:
annato oil
4 cups of chicken (beef or shrimp) stock
1 small carrots, diced
1 stalk celery, chopped
onion leeks, chopped

Mix all ingredients in a bowl.  Crack one fresh egg and stir briefly.  
On a flat surface, lay the wrapper.  Put half a spoon full of the pork mixture at the center.  Fold the wrapper and seal the edges.

On a stockpot, let the soup stock to boil (you could use shrimp stock, chicken or beef stock).  Drop the wanton into the pot and let it cook.  Drop the chopped carrots, leeks and celery and gently drop the slices of tofu.

Now for the most important part:
On a pan, add  2 tbsp of annato oil and brown the minced garlic.  When it's brown pour it over the soup.  Garlic oil will enhance the taste of your wanton soup.

You could also watch it on my You Tube Channel:

Wednesday, December 10, 2014

Celebrating 5 years...

I can't believe it's been five years!

Indeed what a great ride it's been!  I created my food blog which I appropriately called Impromptu Diva.  As most impulsive decisions go, a change had to be made and I came up with Skip to Malou... And yeah highlighting my name Malou is like shouting to the world that I am Filipina. “Ma- what?” they would ask… so I would tell them my standard reply: “It’s Malou, like skip to my Lou,” and that helps them with their pronunciation. They would say May-Lou!  Hmm I thought Skip to Malou is a catchy name, so why not name my blog SKIP TO MALOU?  

And oh yeah it's been five years... and I can't be happier where I am at now. My culinary journey has taken me to places I never would have imagined.  

Starting this blog has led  me to reach a much wider audience.  I have broadened my reach further thru teaching cooking classes and guestings on TV and in articles in magazines. For the past year, I've run a very successful pop up restaurant featuring Filipino comfort food.  Also, I've started a cooking channel on Youtube, which incidentally has more than two million hits!  And along the way, the greatest gift this journey brings is meeting wonderful people... and that includes YOU!  You who would spend time reading my blog... You who would remind me that I have not written in awhile... YOU who would leave comments .. yes YOU who fuel me when my gas is low.  THANK YOU dear readers!

Also, I can't thank enough my husband, who throughout this 5 year journey of mine has remained supportive (and sane, hehe).  He has been my editor, my official taster, my menu planner and my videographer.  He's always there to listen to my stories upon stories about the blog... and about the blog... and yes, more about the blog. haha.  Thank you Christian!

Thank you to my three wonderful children.  They've been my inspiration behind so many blog posts.  They are in fact the reason why I started the blog.  Thank you Heather, Isabelle and Joey.  You made  my role as a MOM so enjoyable and fruitful... I can't help but to share it with others.

Lastly, my family and friends and my kapaMEALya... for constantly supporting me throughout the journey.   For brainstorming with me... For giving me inspiration, for mapping out my SKIP TO MALOU plans and goals.  I thank you all.  You know who you are!

From the get go, I started sharing recipes with a focus on Filipino food.  Why not? Filipino food is the food of my childhood and the food of my soul.  Food pundits say that Filipino food is the next big thing. So it's an exciting time for Filipino food proponents like myself.  Ultimately, my goal is to help transition Filipino food from an ethnic curiosity to a fledgling mainstream cuisine.

And to celebrate my fifth year anniversary, I am changing my logo.  While it's true that SKIP TO MALOU was derived from my name, I also would like to say that I am now from the LOU, hence the arch, and the star at the bottom is from the flag of my home country.  Thank you Nancy Ilagan Neal of NBMI Design for executing  the idea.  And thank you Maxene and Oliver for all the help.

And here's a new episode with my STL KapaMEALya on YOUTUBE  to celebrate the occasion   For this episode and the previous one were directed by Ina.   And Ina, I can't thank you enough for this and for all the wonderful support.

Click on the photo below and I hope you enjoy another episode on HOW TO MAKE KARE KARE!  Enjoy!

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