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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