HIRO ASIAN KITCHEN FEATURES SKIP TO MALOU SIGNATURE DISHES

I've been enjoying all the culinary opportunities that STL has to offer.

The latest gig is being featured in Hiro Asian Kitchen .  Starting on July 7, Skip to Malou's signature dishes will be featured every dinner on Tuesday and Wednesday along side their scrumptious regular menu of Hiro.

I met Chef Bernie Lee,  Executive Chef owner  of Hiro Asian Kitchen a few weeks ago when I attended his first pop up dinner in a hip furniture shop called Hammer and Hand.  I immediately fell in love with Bernie.  We share the same passion about our food.  Staying true to the traditional flavors but modern in presentation and approach.

After a few days, our paths crossed again, (as in literally we bumped into each other while I was walking around the park looking at Antiques on display).  He invited me for lunch one afternoon and over a round of cocktails and burgers we agreed to do a collaboration within a few weeks.

We are thrilled that the media is excited about our collaboration.  We were invited by Kim Hudson, one of the hosts of the 9AM News on Fox2 to talk more about our event.

Here's the clip of that wonderful guesting that we did. I hope to see you there:
                                       HIRO's ASIAN KITCHEN
                                       1405 WASHINGTON AVE.
                                       St. Louis, MO
                                       EVERY TUESDAY AND WEDNESDAY (DINNER)

SHOW ME ST LOUIS TV STINT and a Pop Up

Can someone please tell me I'm not dreaming?

Ok fine,  let me breathe... but yes today, I was  on SHOW ME ST. LOUIS! I'm stoked being with  the host and STL's favorite Ms. Heidi Glaus.

Alright please forgive me for  posting this picture.  (In our defense the lights were off when this photo was taken) I just needed to put it out there that working with Heidi makes you feel like you are a pro in front of the TV camera.  The truth is she made the whole experience fun and easy, that I totally forgot I was on cam!  Seriously Heidi, thank you so much for this wonderful experience.  And of course to the whole crew of Show Me St. Louis (even up to the Security Guard haha!).

SO I was on Show Me St. Louis to share some of the plates I will be serving at my next pop-up,  Did I say another POP-UP?  Oh ok, sorry for not updating you guys on what's going on but yes, I have another pop-up this coming June 27 at Hammer and Hand Imports.   Hammer and Hand is a hip furniture shop owned by Chris and Amy.  They've been hosting one of a kind pop-up dinners at their store lately.  It was serendipitous that one day, I just dropped by their store and voila, here I am schedule to do another pop up at their venue.   I am also collaborating with another couple, Carlos and Val, owners of 2340 Kitchen Mobile Services.  We've been  neighbors all these years but I'm excited to know them closely as we work together for this upcoming event.

Ok fine, here's the link of my SHOW ME ST. LOUIS stint .  But before you click that, if  you want to reserve for the pop-up, I suggest you do so because space is limited. Click the button to reserve. 

See you soon!

GO GREEN in your Kitchen: A KPLR 11 Segment

I got a reminder from a (Subaru) car commercial this morning which said:  "Caring for the environment means exercising compassion and restraint".  There are so many ways we can contribute as individuals to care for Mother Earth.  And I've always been guided by the 3Rs: Reuse, Recyle and Reduce.

And to contribute to Going Green in the kitchen, I have lined up some eco-friendly products for my guest appearance at KPLR 11 (St. Louis).

Product #1:  COOKINA Non-Stick Cooking Sheets

COOKINA is an eco-conscious brand committed to providing environmentally friendly alternatives to wasteful usage of aluminum foil, parchment and wax paper as the products are reusable. The COOKINA Grilling Sheet, Cooking Sheet and Oven Gard allow for easy clean-up for their grills, cookie pans and ovens. Available at www.cookina.co

Pricing:  BBQ = $14.99 / Cuisine and Gard = $12.99 

Product #2:  Carrington Organics Tea

This is the first-ever 100% recyclable and eco-friendly tea. The packaging will fully and safely biodegrade when composted, as it is made of renewable wood pulp. It comes in three delicious flavors:  Herbal, Green Tea Lemon and Chamomile.  MSRP: $3.99/ 20 tea bags per package, available at WalMart, grocery stores and online at www.CarringtonTea.com.

Product # 3:  Excalibur 5-Tray Clear Door Dehydrator
This is perfect for dehydrating fruits, vegetables and meats.  It has a 26-hour timer and and adjustable thermostats (from 105 to 165 degrees Fahrenheit).  The Excalibur dehydrator aids in food storage, as it helps preserve fresh fruits and vegetables, thus avoiding food waste.

Price:  $269.95 at  www.excaliburdehydrator.com

Product # 4:  Zabada Kitchen Glove

Premium micro-fiber cleaning technology removes 99% of bacteria just by using water.  Just wet, wipe and dry - Zabada lasts for a couple of years, thus saving you money by no longer needing as much paper towels to clean the kitchen. 

Price: $40.00 for the Kitchen Glove.  Available at www.zabadaclean.com 

Product #5:  Coyuchi’s Shaded Herringbone Kitchen Towels 

Loomed from pure 100% organic cotton, in a durable herringbone weave.  Meets the Global Organic Textile Standard [GOTS], the toughest organic-textile standard in the world.  Again, a good alternative to using paper towels.

Price:  $18 at www.coyuchi.com

I hope you found these unique kitchen products as interesting as I did. Thanks again to KPLR 11's noon time show host Elliott.  And a Happy Earth Day to all

THE SET UP AT KPLR

FILIPINO ACCENT: A POP UP BRUNCH

It was a great honor to share Filipino Food to a huge crowd of both familiar friends  and the uninitiated at Frazer's. Thank you  Frazer C.  for giving me your trust and confidence to be your guest chef at your restaurant.

How the pop up came about is purely serendipitous.  My friends Lingling and Oscar took my husband and I to Frazer's one random night for a nightcap. They knew the bartender extraordinaire Terry (Beckam lookalike) who in turn introduced us to the owner of Frazer's,  Frazer  Cameron.  One thing led to another until a pop up idea ensued. 

Thank you so much Frazer team: GM Mike for all the help.  Terry for all the  drinks that sustained me  in the kitchen lol.  Chef Joe who was there for me every step of the way…. Chef Cherichel who taught me a lot of kitchen skills.  Chef Mike, who was the silent worker… Charles, Christina, Dave, everyone else....you guys are all awesome. 

Thank you to all those who came  to support me in this journey.  I CANNOT THANK YOU ENOUGH.  To my ever supportive husband, Christian and of course my Izzy.  To my STL paMEALya who grounded me during my crazy days… TO EVERYONE ELSE.. (some drove as far as Chicago, Marion and other Southern Illinois cities) Having all of you warmed my heart like no other. There's nothing like seeing the restaurant packed from the outside patio up to the second floor... all having fun!  Dios Y Mabbalo Nikamu..  Maraming Salamat!  Thank you very much.

P.S.
I didn't have a chance to take pictures, so I grabbed some pictures from my friends, Ina, Jo-ann and my daughter Izzy.  Thanks guys!

Meet Chef Joe... don't let his height intimidate you, but he is the sweetest and kindest chef I've ever met.

Meet my buddy Chef Cherichel.... the moment I met him I knew that I gained a new friend.  He taught me some kitchen skills and I love his reassurance when he says: "We've got this!"

Tinapa Cheese log was a hit. Tinapa or smoked fish. I  used galungong,  locally known as a poor man's fish but I elevated it  by blending gourmet ingredient with it.

Bangus (Milk Fish) Rice plate or locally know as Bangsilog.  Keeping it traditional with Skip to Malou's Mango trio slaw.

So yes, we had two roll of these Roasted Belly or Belly-chon... sold out!

Rice sticky balls in coconut reduction and coco anglaise is my take on my childhood favorite called PINATARO in my dialect.

But the buko panda panna cotta won the hearts of a lot of guests.

I told you it was packed.  From the moment we opened doors at 10 am to 2 pm and beyond.  From the outside patio up to the second floor.  As I said the huge crowd of familiar friends and uninitiated.  There were media people from both TV and local magazines.  BIG THANK YOU TO EVERYONE!

FILIPINO ACCENT: A POP UP BRUNCH by SKIP TO MALOU

If you see me smiling from ear to ear it's because I am deliriously happy at the moment.

My culinary journey the past few weeks is on steroids.  You see I have an upcoming  event on April 12, hosted by Frazer's Restaurant dubbed as FILIPINO ACCENT: A POP UP BRUNCH by SKIP TO  MALOU.

PHOTO CREDIT: ED ALLER

How the pop up came about is purely serendipitous.  My friends Lingling and Oscar took us to Frazer's one random night for a nightcap. They knew the bartender, Terry who in turn introduced us to the owner of Frazer's,  Frazer  Cameron.  One thing led to another until a pop up idea ensued. 

The following day, I found myself meeting Frazer again, and that's when the details for the event took shape.

WITH CHEF/OWNER FRAZER CAMERON

The menu is totally new to the whole team but I am amazed at how open and accepting they all are.  I am so excited to share the love of Filipino food to a wider audience.   I am lucky to be working with a wonderful group of people.  I'd like to make a special shout out to the GM, Mike Butler, who is always there every step of the way.  Kitchen Managers, Chef Joe and Chef Cherichel too, Photographer Ed Aller, who happens to be the creative director of the restaurant... and of course the owner, Frazer Cameron whose cool demeanor is so refreshing.

PHOTO BY: ED ALLER

PHOTO BY ED ALLER

So come join us at Frazer's on April 12.  It is highly recommended that you make a reservation by calling Frazer's at 314-773-8646.  I will take you on an epic food adventure to the Far East, mostly featuring the flavors of the Philippines, and also fusing the flavors of American burgers, fried chicken and sausage with a unique twist, one that has a distinct Filipino accent.  

TV GUESTING at KPLR ST. LOUIS

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.

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)

Procedure:

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.

HOW TO MAKE A CUSTARD CAKE

(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

Ingredients:
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

Procedure:
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!

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:

INGREDIENTS:

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

PROCEDURE:

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!

LENGUA IN CREAMY WHITE SAUCE

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

Ingredients:
Lengua (ox tongue)

Mushrooms
Green Olives
Bell pepper
Bay leaf
peppercorns
celery

salt
Butter/Olive oil
White wine
Heavy Cream
Milk
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...