Missouri Life Magazine Feature | Sesame Beef Sliders

Okay... it's been a month since my last post.  And a few of you have asked me what's up, why the delay in posting my next piece?

It's just that there are too many new developments coming in... some good ones, and some unfortunate ones.  But isn't that what life is about?  The good time mixed in with the bad?  As Ellen Degeneres said: “My point is, life is about balance. The good and the bad. The highs and the lows. The pina and the colada.” LOL! And  I would add the yin and yang - how contrary forces are related and interconnected.

But fine, let's tackle the things that are good - as I am so grateful with all the wonderful opportunities coming my way... Well in the current August issue of  Missouri Life Magazine, I am featured in their Back to School Beef article.  The Missouri Beef Council co-sponsored the article about moms preparing meals for back to school time.

Here an excerpt of what Tina, assistant editor wrote:

When Malou Perez-Nievera's three children would open the front door on weekday afternoons, savory smells would wash over them like an ocean wave.  "Preparing good food is always at the center of a close-knit family, at the dining table where the food is shared and stories are heard" Malou says.  She shares recipes and reflections on her family-centered blog Skip to malou and teaches the Modern Asian Cooking Series in the St. Louis area.

"I would think that in the age of frozen dinners and takeout, it's still important to have some kind of sense of cooking good food--- food that comes from the heart" she says.  Malou's meals are robutst and creative: grilled lemongrass beef, oxtail and tripe stew in peanut sauce, and corned beef sinigang (sour soup). New twists on solid staples spell adventure for her family, and she hopes to ignite that fire in others"

I'd like to thank the staff of Missouri Life Magazine for the write up and for the whole enjoyable experience:  special mention to Tina Casagrand, assistant editor, your article is well written... and Bob Holt for the stunning pictures.  Also Jonas Weir and Danita Allen Wood, the editor in chief and co-owner of the magazine.

Here's the recipe I shared for the back to school issue:

Sesame Beef Sliders

Ingredients:
2 lbs. ground beef
1 tbsp liquid seasoning
3 tbsp soya sauce
2 tbsp brown sugar
1 stalk green onions (chopped)
2 cloves garlic, minced
1/4 tsps sesame seeds
1-2  tsp sesame oil
salt and pepper to taste

In a bowl, put the ground beef.  Season with salt and pepper.   Mix all the remaining ingredients together.   Since this is for back to school fare, some kids don't like garlic or onions, you could use the powder garlic and powder onions instead.  Gently mix the beef together and remember not to over mix the beef.

To make sure that the beef mixture is well seasoned, pan fry a teaspoon full of the beef mixtures and taste.  Adjust the seasonings if needed.

Now we’re ready to form our patties. Grab a chunk (like a the size of a golf ball) of  beef and gently form a patty. This recipe yielded 12 patties.  Pre-heat a cast iron pan on high heat. Add patties and cook it for about 2- 3 minutes per side. Sprinkle some toasted sesame seeds on top. Let it rest.

Grill the buns on the same cast iron pan.  Then play around with your flavors. For the dressing, I mixed mayo with chopped garlic, a little soy sauce and a little sugar.  If Rachel Ray has her EVOO, I have my SO (sesame oil) so go ahead, sprinkle some sesame oil on your mayo mixture.

Let's build your sliders. First, slice the bun in half, grill both sides (facing down)  Spread the mayo on the toasted bun add the grilled burger. Add a tomato slice, cucumber slice and spinach.  and add the top bun. Finish off with a slice of strawberry on top.  The kids will love the heart shaped topped sliders... ENJOY!

an autumn oasis | hot and sour soup

Two weeks!

Yes it's been two weeks since my last post. I wish I have an alibi to tell you why I couldn't be here. Sadly, I don't. I just needed a break.  

It was like facing a labyrinth, I needed time to find my way through.  I struggle with so many aspects of my blog; there is so much focus on SEO, proper photography techniques, and to constantly engage followers and friends on Twitter and Facebook, respectively.  For the past two weeks I struggle for the reasons why I blog.  On why I sit in one corner of my room writing, even as there are chores to do, nooks to decorate, new sights to behold.  That's when I thought I needed to stay away from my blog. 

Last weekend my husband and I went to Barnes and Noble, where I usually gravitate towards the cookbook section (where else haha) while he goes to the stereophile aisle.  That morning, I went straight to the decorating magazines instead, grabbing the first 4 magazines I see and start leafing through them for inspiration.  Suddenly, my husband sneaks up out of nowhere and hands me a new cookbook- The Smitten Kitchen Cookbook.  Smitten Kitchen is a popular blog (remember Babble's Top 100 Mom blog list where I ranked 48? Well she's ranked #1).  But as soon as I saw it, I felt my face warm.  I didn't know how the magazines dropped out my hands or how they magically went back to the shelf.  All I know is that I am totally "smitten" by this new cookbook.

There's something in the cookbook that got me back here.  There's no stopping me now.  I'm here to write about food, family and friends.  This is my space to be me. No platforms nor templates to follow.  Just me and you reading it.  Even if I know you are silent, I know you are there... and that's all I need to know... and that's all that I have to be thankful for.

Hot and Sour Soup
When I served this last night, my husband told me that I should post it here.  It is even better than what he usually gets from his favorite Chinese take-out place.  Way better!  The bowl was a "pick-me up" bowl for a chilly evening.  It will literally get you fired up!

Ingredients:
5 cups broth (you may use chicken or beef broth)
5 black fungus (soaked or parboiled)
1/3 small can bamboo shoots
1 egg (slightly beaten)
5 tbsp white vinegar
2 tbsp oyster sauce
1 tbsp soy sauce
2 tbsp chili sauce (I used Mae Ploy)
1/2 tbsp sugar
1/2 block tofu sliced
1 stalk green onions sliced
1/3 tsp chili oil (optional)
1 tsp sesame oil

The procedrure is easy.  Pour all ingredients in a stockpot (except for the egg)  Let it boil.  When boiling stir in the beaten egg.  Add sesame oil.  Garnish with green onions... enjoy

Reasons | Ukoy (Shrimp Fritter)

Things happen for a reason. 

I've been missing my kids the past few days and I wish they are still home with me. Was it worth it having them all go away for college? I struggle with the thought of what could have been if we all stayed together?  What if we didn't leave the Philippines?  What if I had just asked them to go to school in the same city I'm in?  What if I tried to hold on to them as long as I can?

These questions lingered in me.  Until I visited each of my kids' Facebook account. I go through their recent photos, my eldest daughter had a busy week entertaining a visiting high school friend.  They went around Berkeley and San Francisco and had a blast.  My second daughter had a busy October at school but still manages to attend her pre- health organization's meetings and events at UCLA.  My son in Cornell also has been busy with school work and had a lot of fun with his Filipino-American student organization's event of hosting a comedy workshop.

Finally, I read a conversation among the three of them, with my eldest daughter leading the way, on how they should catch up on Google Hangout.  All three of them promise to update their planners so they can arrange a meeting, hoping to do this bi-monthly.  This thread was so heart-warming for me.  I guess my greatest fear is we are all so busy that we lose connection to each other.  But that connection can no longer be broken.  

No matter how busy our schedules get, how far away we are from each other, we are still the same.  Our connections have been built through all the years we were together.   We started early, raising the kids in an active and creative environment, making sure they played a sport and a musical instrument in elementary school.  It continued by demanding from them the highest grades possible but at the same time asking them to do extracurricular activities.  Getting them involved in research and internships in high school.  And asking them to be the best person they could be when they leave for college.  Things happen for a reason.  My kids are all away from home to get the best education and experience for them to prepare for the future.  And now I am just riding along until I get to be with them again.

___________________________________________________________________

Ukoy (Shrimp Fritter)

Ukoy is a popular street food in the Philippines.  I've been wanting to make this especially at this time of the year when pumpkins are everywhere.  Squash is one of the ingredients and I wanted the streaks of squash to show, but it turned out like it blended with the batter.  My husband said it didn't look like the traditional one, but whatever it is he said, it surely tasted great... LOL!

Ingredients:
1 lb shrimp, deveined
1 cup squash, shredded
1 medium carrot, shredded
2 stalks green onions sliced
(you could also add mongo sprouts or potatoes)
1 egg
1/2 cup flour
1/2 cup cornstarch
1 tsp lemon-pepper powder
3/4 water (pour it slowly, making sure that the batter is still thick)
1/4 tsp baking powder
1/4 tsp baking soda
salt to taste

Procedure
You don't like a soggy shrimp fritter, so I'm sharing a technique which I learned from America's Test Kitchen on PBS. The solution is to dry the ingredients (veggies and shrimp) with a paper towel first and mix them with the dry ingredients.  The dry ingredients absorbs the moisture of the veggies and shrimp.
Mix the dry ingredients first: flour, cornstarch, lemon-pepper powder.  Toss the veggies and shrimp.  This will allow the water to be absorbed by the dry ingredients.

On a separate bowl, whip egg and water together.  Pour it over the dry ingredients and mix well.

Heat cooking oil in a pan.  Scoop about 2 tablespoons of batter.  Quickly drop them in the hot oil.  Cook each sides for about 2 minutes or until golden brown.

Serve with vinegar with pepper and onions but you could also use the sweet chili if you'd prefer.  Enjoy!

With a smile | Seafood Kare-Kare Noodles (Seafood Noodles in Peanut Sauce)

On the last day of my 10 day catering gig, she came and gave me a tight hug and said: Thank you!

The truth is I should be the one to thank her.  I wanted to tell her how grateful I am to see the strength of a woman facing pressing issues and her being positive a midst a difficult situation.  Her dainty look, well kept hair and light make up,  even her infectious laugh will never reveal her story.  I saw her at church with her family, I saw her wake up in the early morning on a weekend to attend a 5k run.  I saw her with her children, always with a smile.  Such is the strength I've seen. 

I was commissioned by her friends to cook for her and her family.  For ten days, I found myself chopping, stirring pots, running around an unfamiliar kitchen, but I was extremely inspired.  I can't believe how much joy I had cooking. 

And yes, I am most grateful for being part of a group of friends stepping in to help a friend in need.  And the song "that's what friends are for" played over and over in my head, while I cooked.  I thought I was in my zone.

Seafood Kare-Kare Noodles (Seafood in Peanut Sauce Pasta)

This was one of the recipes I developed especially for the family.  I took the familiar flavors of a traditional dish (Kare Kare) and tossed them with unfamiliar bedding.  

Ingredients:

1/2 package rice stick noodles (you could also use linguine )

2 tbsp annatto oil (if you don't have the annatto oil, use cooking oil and add annatto powder as you saute)

1 package of seafood
1/2 block of firm tofu, cubed

2 cloves garlic, minced

1 medium onion, chopped

4 tbsp oyster sauce

3 tbsp brown sugar

2 tbsp soy sauce

2 tsp sesame oil

2 tbsp peanut butter

1/2 c crushed peanuts

4 cups of shrimp stock (boil shrimp heads. Extract its flavor by pressing the heads)

cornstarch dispersed in water

Procedure:

Soak the noodles in a pan filled with water.  Leave it for 30 minutes.  If you are using linguine, please prepare it according to package instructions.

Sear the seafood on a pan.  Using the same pan saute the garlic, onions and seafood with annatto oil. Sprinkle 1/2 a teaspoon of pepper. Stir fry for about 5 minutes. Add the oyster sauce, soy sauce and sugar.  Add peanut butter. Stir in tofu. Transfer half of the cooked seafood on a plate. Set aside. (the idea is not to overcook the seafood)  

Using the same pan add shrimp stock.  Let it boil. To thicken the sauce pour the cornstarch mixture. Add the noodles (do not add the water wherein the noodles were soaked in).  Cook until al dente.  Add the remaining seafood topping and give it a quick stir.  Drizzle the sesame oil.  Stir for another minute or two.  Season with fish sauce. Sprinkle  crushed peanuts.

Fall Inspired | Korean Beef Stew

I call them daily miracles; miracles that lift the spirit and fill my head with wonderful thoughts.

Outside my window I hear the leaves rustling  in the crisp morning breeze.  Green leaves slowly turning into soft  amber beneath the clouds that look like giant mounds of marshmallow on a regal blue canvass. 

This morning, while hubs and I walk to the park he tells me what's taking me so long?  Well, I can't help it.  I just need to stop and capture the dramatic scenery the season brings.  They are like post its of love notes that serve as daily reminders that will cheer you on throughout the day.   

And with the changing of the colors and crisp autumn air, there's nothing more satisfying than the smell of your favorite stew permeating from the kitchen. The sound of a simmering pot blend perfectly like a symphony so soothing to the soul.  Now tell me how else can you not FALL in love with autumn?

Now, while I am immersing myself and enjoying God's gift of nature,  I hope you are enjoying the moment too wherever you are.  And if you need a pick upper,  let me share with you a family favorite that will surely lift you up.

Happy Monday!


Korean Beef Stew

Ingredients

1-2 lbs of beef chuck cut into cubes (ribs is also preferred for this dish)

7 tbsps soy sauce
6 tbsp sugar
3 tbsp chinese coooking wine
5 cloves garlic, minced
1 bundle of green oinons chopped
2 tbsp sesame oil
3 thumb size ginger, peeled and pressed
1 serrano pepper
1/2 c beef stock (add more if the beef is not tender)

Procedure

Season the beef with salt and pepper.
Add cooking oil in a heavy pan.
Sear the beef on all sides (a light layer of golden crisp forms around its sides)
In a bowl mix all the ingredients together. (Except serrano pepper) Make sure to dissolve the sugar.
Once the beef is seared, pour over the soy sauce mixture.
Let it boil. Once it's boiling, lower the heat and let  it simmer.
You may need to add water if it's necessary. Cook until completely tender.  Add the serrano pepper and cook for about 3 more minutes.
If you want the sauce to be thicker you may mix conrstarch with a little water and add to thicken the sauce.  But we prefer the sauce as is... so it's all up to you. Sprinkle with toasted sesame seeds...  Enjoy

And oh btw, best served with those crunchy, spicy Kimchi... nom nom nom!

Surprise Me | Curry Dusted Crispy Chicken and Taters

Surprise me!

These are two words that my husband loves to say, when he calls me from work, and I ask him  "What do you want for dinner?"  It's also code for "make me something special" or "I would like to grab some beer and watch the game before dinner." And if you have been married like me for almost 25 years, you know how to read those cryptic messages like clues written in an easy crossword puzzle.

When I hear these words, I dart to my kitchen, and tweak the original plan of what's for dinner.  Just like tonight, I was going to make Chicken Curry, but his statement "surprise me" challenges me to make something "fun".  Something out of the ordinary yet recognizable.

"Hmm  deconstructed chicken curry?"  he infers while nibbling his first bite.

"You recognize the flavors" I triumphantly replied.

And you bet when I saw the tapping of his fingers and nodding of the head... these were clear signals that I succeeded in bringing something new to our dinner table. Enjoy!

Curry Dusted Crispy Chicken and Taters

Ingredients:
6 pcs chicken thigh fillets (you may use chicken breast)

2 medium potatoes, quartered

1 medium carrots, sliced

Salt and pepper to taste

For breading:

1 c flour
salt &pepper
2 tbsp curry powder  (well adjust this according to your preference)
salt and pepper to taste

Season chicken fillets, potatoes and carrots with salt and pepper. Set aside

Fill a large skillet (cast iron is best) about half full with vegetable oil. Heat the oil at 325 degrees F. Meanwhile, roll the chicken pieces into the breading. Shake off excess flour. Drop 5-6 pieces into the hot oil. Make sure there's enough space to stir the chicken. Deep fry it until golden brown. Drain the fried chicken. It should be crispy goden brown.

Repeat the above procedure for the potatoes and carrots.

For the gravy:

1 tbsps. cooking oil
1 cloves of garlic
1 small onions, chopped
1 medium tomatoes, sliced
1/4 c chicken stock
1-2 tbsps curry powder
salt and pepper to taste
1 c coconut milk
1/2 inch ginger/garlic paste


In a pan, saute onions until golden brown.  Add tomatoes  and saute until oil separates. Add ginger-garlic paste and stir.  Spice up using the curry powder; I like to make my curry rich and flavorful so I used around 1 1/2 table spoons.  You may want to add 1 table spoon first and adjust according to your taste. Add coconut milk and let it boil and util ir's reduced. Add coriander leaves. Season with salt. The sauce shoud be thick and creamy.

To add more "fun", I sliced the chicken fillets and skewered them in a bamboo stick.

Pinakbet Experiment: Pinakbet Galette (Vegetable Galette)

I was invited to audit a short pastry class at Kitchen Conservatory a few weeks ago, and since then, I've been wanting to give my pastry making skill a try.  "Cold dough + hot oven = flaky pastry" said Anne, as the chef/owner/instructor's words ran in my head for days.

One of the recipes we made is Caramelized Tomato Tart and the savory tart left an indelible print in my taste buds.  The vinegar in the recipe reminded me of a vegetable stew that is an iconic dish in any Filipino home.  The veggie dish is called pinakbet.

Later that week, a cousin of mine, Erick, shared a pic of Pinakbet Pizza.   And this picture plus the pastry making class gave me an A-HA moment. 

I want to make a Pinakbet Galette, came the idea.  

I played with the flavors of the traditional pinakbet and used it as a filling for a galette.  I selected to make a galette because it's not as intimidating as making a beautiful, but dangerous to make (as in easy to fail), savory pie.  I blame Martha Stewart for making picture perfect pies, now I'm afraid to even try!  But making galettes is fun... as it is more forgiving.  It gives you a free hand on how to form your crust.  

Pinakbet Galette may sound novel, or even bizarre to some.  But before you raise those eyebrows, why not give it a try.  Taste it and tell me how you like or dislike it.  We'll have fun... trying something new.. and make our own take on combining an iconic Filipino vegetable dish with some pastry goodness.

Pinakbet Galette

Pinakbet Galette (Vegetable Galette)

Ingredients;

Crust:
1 1/4 cup flour
1 1/2 teaspoon sugar
1/2 teaspoon salt
2 cloves garlic, minced
1 stick butter
1 egg
cold water (pour tbsp of water at a time)

Filling
3 cloves garlic, minced
2 large onions
3 large tomatoes, chopped
2 tbsp olive oil
4 tbsp butter
1/4 c vinegar
1 tbsp sauteed shrimp paste (bagoong alamang)
1/2 lb ground pork

Topping:
1 large eggplant, thinly sliced
3 pcs. okra thinly sliced
1 large tomatoes, thinly sliced
1/4 medium squash, peeled, seeded and thinly sliced
olive oil
salt and pepper

Procedure:
Pre-heat oven for 350 degrees.
Crust:
Mix together the flour, sugar and salt.  Add the butter cubes and mix it together.  Add in the eggs and form a ball.  Pour a little water if the dough is not holding together.  (note: water should be ice cold and pour just a little like a spoonful) Refrigerate for at least 30 minutes.

Filling
In a saute pan, pour olive oil, butter, onions (put them altogether to avoid burning.  The onions and garlic will be cooking while the butter is being melted). Cook for about 5 minutes until the onions become translucent. Add tomatoes.  Cook for about 5 minutes or until the tomatoes become mushy. Add shrimp paste and vinegar.  Add pork and cook for 10 minutes, stirring continuously to avoid burning.  Add olive oil if necessary.  Set aside.

Topping:
Slice all veggies and drizzle olive oil.

Roll out the dough in a slightly flour coated surface.  Form a 12 inch diameter circle. Slowly lift it up and put it on a baking sheet.
Spread half of the filling onto the bottom layer.  Layer it with all the veggies.  Add the remaining filling and layer the remaining veggies. Fold the dough around the filling.  Coat the outer layer with egg wash.  Bake for about 30 minutes or until the dough turns golden brown. Remove from the oven and let it cool.

Skip to Malou in the Lou | Vietnamese Summer Rolls

A year ago, my husband got me on a flight bound for St. Louis.  I left San Diego filled with trepidation, as I did not know what adventures lay ahead.  I viewed one last time the beautiful So Cal coastline accentuated by the waves from the Pacific.  I will miss San Diego, the beaches, the weather, the park, the food and the friends we have left behind.

As our plane touched down that Friday afternoon in September, I had my first look and see what my new city is all about.  It was the end of summer and all our kids were off to college, so we thought that moving to a new city was very timely.  But just like in any move, adjusting to a new place, forging new friendships and building a new home can be very daunting.  But after a year, I am glad St. Louis has treated us well - way beyond our expectations.  I have fallen in love with St. Louis and its people.

We now enjoy the company of new friends...

Got a chance to have lunch with the Mayor:

Becoming one with Cardinal Nation...

Trekking to Food Truck Fridays...

And having a brief Taste of St. Louis...

... Continuing to be uplifted during Sunday services at the majestic Cathedral Basilica of St. Louis...

Even my blog has evolved, I've added a new segment on All Things St. Louis.

Now I've developed a new Modern Asian Cooking Series that I teach at Whole Foods and will soon have at the Kitchen Conservatory in the winter.

Another highlight is appearing on KSDK NewsChannel 5  and I look forward to another guest appearance on September 29, 2012.  

As my blog has brought me the opportunity to interact with a lot of friends and new acquaintances interested in Filipino and Asian cooking, I am reaching out to the local community to preach the wonders of Filipino and Asian food.  I want to share the unique flavors and dishes of Filipino cooking and broaden the palates of the community by highlighting Asian cuisine.  Not only is it quick and easy to prepare, but the ingredients are also readily available.

Anyone can prepare Filipino and Asian dishes that are very simple to make.  I hope you could join me in my next class Sept.11 at 6:30pm and we can start our journey to learn more about Modern Asian Cooking. Here's a link on how to register... for those not based here in STL, allow me to share with you another easy recipe called:

VIETNAMESE SUMMER ROLLS

8 sheets rice paper
green lettuce leaves, hand torn into pieces
1/2 pack rice vermicelli
1/2 bundle of cilantro, chopped
large cocktail shrimp (ready to eat from the store)
1/2 cup chicken strips, cooked (I used left over roast chicken)

Dipping Sauce
1 tablespoon premium fish sauce
3 tablespoons chicken stock
2 tablespoons fresh lime juice
2 tablespoons hoisin sauce
1/2 teaspoon Chirashi sauce
1 tablespoon  sugar
2  tablespoons hoisin sauce
1 tablespoon finely chopped peanuts
2 cloves garlic, minced

DIRECTION
Boil rice vermicelli in a pot of chicken stock for 5 minutes or until al dente.  Drain and set aside.
While others dip their rice paper in a bowl, I use a brush dipped in a bowl of warm water, then let the wet brush make the wrapper pliable.
On a flat surface, lay the wrapper and layer lettuce, rice noodles, cilantro, chicken and shrimp.  Traditionally, summer rolls have mint, so feel free to add but for me, I omit the mint.
Roll the rice paper.

SAUCE:
In a small bow, mix the fish sauce, hoisin, Chirachi sauce, chicken stock, lime juice, garlic, sugar.  Season according to taste.  Sprinkle chopped nuts and minced garlic.

Best served cold

Life is Full of Surprises | Pasta Aligue (crab roe) with Crispy Adobo Flakes

On the eve of my birthday, my husband wakes me up and says: "I'm hungry can you please fix me something?"

I wipe my eyes and stare at the LCD clock radio by the side table and it reads 1 am.

"You must be kidding, right? Really? Really? It's 1 am and you want me to fix you something? There's left over in the fridge..." I mumble.

A few seconds after, I hear familiar voices screaming "SURPRISE!!!"

It was Heather my eldest from the Bay Area. The other voice was from my good friend Kelly, who picked her up at the airport.  I rub my eyes, trying to figure out if I was dreaming... but the more I realize that it's for real, my jaw drops and tears start to fall.

I love surprises... who doesn't?  However, I'm usually the one who stages them. I thought no one could plan a birthday surprise for me, but I cannot fathom the fact that my family actually did one this year... and my daughter's arrival was just the start of what seemed to be a series of birthday surprises.

And so today when I asked my hubs what he wants for dinner.  His reply was "I want pasta...". "Creamy white sauce or tomato based?", I asked.

"...so surprise me", he said. Hmmm, I guess I'm not the only one who loves surprises. I'm sure your family loves surprises too. Let me share my special pasta recipe, and you could use it to pull a surprise on your family. Yes, life is sweet, life is indeed full of surprises.

Pasta Aligue with Crispy Adobo Flakes
(serves 2)

250 grams spaghetti noodles cooked (follow package instruction)
2 tbsp olive oil
4 cloves garlic, minced
1 medium onions, chopped
2 tbsp crab roe
2 tbsp flour
1 cup (or add as needed) shrimp stock (Boil the shrimp heads, crush the head or use an Osterizer, then drain)
1 medium tomato, diced
1/4 c black olives, pitted and sliced
lime/lemon zests
pepper and salt

Adobo left-overs (for adobo recipe click here)

Procedure:

For the sauce:
In a pan, saute garlic and onions with olive oil.  Add crab roe, stir for about a minute then add flour. Whisk it all together until the mixture is blended and smooth.  Slowly pour the shrimp stock.  Stir and make sure to remove all the bits and pieces from the pan.  Continue stirring until the sauce comes to a boil and thickens. (You could add more broth if you prefer a thinner sauce and strain if needed). Add tomatoes and black olives.  Season with salt and pepper.

Now let's work on the adobo flakes:
Flake the adobo left over.  In a pan, drizzle athcuete oil and add the adobo flakes.  Toast until crispy.  Sprinkle a generous amount on top of the pasta.

Sprinkle some sliced chives and add some lime zests on the pasta.

Enjoy!

Video Blog 1 | How to Make Fried Chicken Ala Jollibee

I'm on my way over there with my camera and ready to shoot our first video.

My girlfriend Kelly cheerfully announced.  No. I'm Not Ready, was my immediate retort.  Well girl, just look at it as if you will just be cooking for tonight's dinner.  You could do it.  

You could do it!  Four powerful words that sparked enthusiasm and excitement.  Before I knew it, I was giggling with her, in front of the camera like we were just having fun.  And this my friends is what I would like to present to you... my first collaborative work with Kelly.

Thank you Kelly for the encouragement, the tips, and for shooting this video blog.  And as I mentioned in my May 29 post... Thank you for being a friend. 

Thank you for watching.  Let me know what you think.  xo, Malou P.S. I have shared the recipe of Fried Chicken a la Jollibee in a previous post.  I hope you don't mind if I'll just direct you there to get the whole recipe.  Please click here.

Pizza Friday | Asado Pork Pizza

I had announced earlier that my blogging may take a back seat over the next few weeks.  I don't have any excuses... as I'm enjoying the company of my kids who are in town for their summer break.  Oh well, but I guess I can't help it, as blogging can be addicting.  And here I am in front of my laptop again, trying to find/ squeeze in a little time to write... It's like having an affair, really, haha.

So shhh while my family is busy watching TV, I'm here writing a short post.  You see yesterday my friend dropped off some dough... No, not as in that kind of dough or cash, it was pizza dough.  And just like a Quickfire challenge from Top Chef, I had to use the dough as today's ingredient.  But then again if I was a Top Chef contestant, I would have lost because the dough was given yesterday, hahaha.  No time pressure for me please.

Well I've never made pizza and I thought with the ready made dough, I'm a step closer to making my first.  My inspiration was to take the flavors of an Asian favorite - pork bun or siopao, and add it to the pizza.  So here it goes, my take on the asado pork pizza.

Asado Pork Pizza
Pre-heat oven to 500 degrees. 

For my asado recipe click here.
Slice the pork into thin slices.  Set aside.
Prepare other toppings:
Onions: slice and caramelize onions until they turn brown.
Peanuts:  Roast some peanuts and pound them into tiny bits
Chives: slice them into tiny bits

Shape dough into pizza.  Click here for a tutorial.
Spread asado sauce into the dough.  Layer with onions, pork slices (I also added sausages, you could add more meats if you desire) Sprinkle peanuts and chives.  Break an egg on top of the pizza.

Bake for 10 minutes and your pizza is ready!

Verdict: I've never seen my friend dance a happy dance after taking her first bite... yes it was delish!  Happy Friday!

Super Bowl Grub: Crispy Chicken Bites with Wasabi Mayo

Are you ready for your gameday grub?  Yeah it's Super Bowl Sunday this weekend, I'm sure you already know that.  I bet you are ready for a nice thick and sticky glazed hot buffalo wings. Or those platters of chips and salsa maybe?   How about those thick and creamy, cheesy dip... yum!

But if you are tired of the usual spread and you are looking for something new to add to your Super Bowl Sunday repertoire, honey you're in the right place.  I am  so excited to share with you something new and refreshing, my Asian inspired  : Crispy Chicken Bites with Wasabi Mayo ta-dah!

Crispy  Chicken  Bites with Wasabi Mayo

(note: you have two options on how to make the crispy chicken: bake or fry)

Ingredients:

4 pcs. chichen breasts (or you could have boneless chicken thighs too)

2 pc Cucumber 

For the breading

1/2 c flour

1/2 c cornstarch

4 tbsp five spice

salt and pepper to taste

Procedure

Fill a large skillet (cast iron is best) about half full with cooking oil.  Heat until very hot.  Meanwhile roll the chicken pieces into the breading. Shake off excess flour.  Drop the pieces into the hot oil.  Make sure there is enough space to stir the chicken pieces.  Deep fry until golden brown.  Drain the fried chicken and let it rest.  Slice them into bite sizes.  

Now if you  prefer to bake.  Place the breaded chicken on a greased pan.  Bake uncovered at 400 degrees.  Bake until the chicken is golden brown and until the liquid from the chicken runs clear.  Slice them into bite sizes.

Wasabi Mayo

1/2 cup mayo

2 tbsp wasabi paste

Mix wasabi paste with mayo.  You could add more wasabi paste if you want a bolder kick.

Arrange chicken slices on cucumber and add a dollop of wasabi paste.    

So are you ready for some football?   I am... GO GIANTS!  (in case my son reads this haha!)

This post is on Top 9 Super Bowl Eats at Daily Buzz Moms.  Thank you DBM for the feasture!

all aboard the reality train 2: the drama

It was a fresh new morning. I was sipping my delightful orange mango viviano, feeling relieved that I did not have to drive to LA. I found a seat at the corner of the train car near the exit. The cushy seat caressed me back to sleep. What a blissful train ride, just as I had anticipated...

Two stations later, however, a couple hopped into the train carriage. As luck would have it, the seats across me were vacant. Then, drama began to unfold right before my eyes.

Their voices were louder than the sound the train makes when it rumbles down the tracks.The LQ (lover's quarrel) was ugly; I felt awkward sitting there in the booth with them. I looked around, trying to figure a way out of the carriage, looking to see if suddenly cameras would appear with Ashton Kutcher saying, "you're punked, Malou!" It was so surreal for me to be watching a drama scene straight out of a tele-novela.Their argument went on and on and on, until it was no longer funny.

As soon as the train stopped and the doors flung open, I rushed out.  I went through the rhythm of the LA morning rush -- the clicking of heels, the jostling of elbows. I made my way through a tunnel with a sea of people, and amidst all that chaos, Union Station still felt like heaven for me. I was glad I was drama-free, and I continued to enjoy a brand new morning.

This train incident made me reflect on my relationship with my husband. It's true that everyday is not always a romantic one, and yes -- we do have our own moments. While it's also true that work (and life) gets in the way, it's still important to make time for the two of you, even just to sit down and to enjoy the simple things in life together.

So one Sunday afternoon, I tried sitting with him while he was watching ESPN.  He was watching oh so attentively, while I was starting to get bored. "Spend some time with him" I made a mental note to myself.  But then I had an aha moment, so I went to the kitchen and fixed him this simple appetizer. It took me only 20 minutes to prepare this dish, but yet the smile on his face was absolutely priceless!

Asian Twist Mushroom Caps

2 tbsp ketchup
1 tbsp sugar
salt and pepper to taste
2 tbsp vinegar
1 tsp of sesame oil
Celery (finely chopped)
Cashew nuts (finely chopped)
Green onions
Baby bella mushrooms
sesame seeds
 
Directions:
 
Preheat oven to 350 degrees F.  (You could use the toaster oven , it's more convenient and energy efficient)
 
Remove stems and carefully scoop the mushroom caps.  Chop the mushroom stems finely.   In a mixing bowl mix all the seasonings together:  ketchup, sugar, vinegar, sesame oil, salt and pepper to taste.  Add the chopped celery, cashew nuts and the chopped mushroom stems.
 
Fill the mushroom caps generously with the stuffing that you just made.  Arrange them in a greased baking sheet. 
 
Bake for about 15-20 minutes. 
 
Serve it on a platter.  Add some sesame seeds, dots of hoisin sauce and green onions to top the caps... you'll be enjoying the appetizer in no time... It goes well with a glass of Pinot Grigio, the popular but often times scorned imported wine.  The most popular Pinot Grigio sold in the US is Saint Margherita, my favorite.  Cheers!
 

Skip To MaLou

I have been living here in the U.S. for almost 10 years now. I am very aware that I usually stand out among the rest because of my ethnicity. It’s not that I want to conceal my nationality, but I usually try to blend in. I always tell myself to integrate. Still, no matter how much I try, I get quizzed if I'm Hawaiian, Spanish, Mexican or Filipino. Of course, I am always proud to say that I am Filipino!

It is so hard though to mesh in with the crowd when I have so many distinct traits that indicate that I am a Filipina. I remember my kids used to tease me whenever I brought a huge umbrella to the soccer games so that I could hide myself from the sun (I don't know why we Filipinos prefer to have fair skin). And while I was at Penn Station trying to catch the LIRR to Long Island, I was clutching my "handbag" when a lady approached me and commented on how much she liked my pocketbook. “Pocketbook?” I asked. “I am not reading a pocketbook!” I exclaimed then left her thinking that she was trying to rob me... only to find out that my "handbag" is the pocketbook she was referring. And there was also the time when my hubby and I were getting ready to go home from a night out with friends in NYC when a stranger approached me and asked, “Can I bum one?” I replied in disgust, “I’m married!” My hubby intervened and said “Sure”, as I looked at him in horror only to find out that the guy was only asking for a cigarette (confessions of a former casual smoker). I laugh everytime I recall these embarrassing moments even though it happened almost a decade ago. And yeah with a name like Malou how could I hide that I’m 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!

Let me share with you one of my favorite salads. I’ve been on a diet and avoiding rice,but how could you possibly have adobo without rice? It wouldn't be the same, right? So I created a very good alternative. And the resulting dish is a tribute to my integration to America. I call this the Adobo Nation Salad Sensation. I am going to fuse the ubiquitous adobo with an unfamiliar partner, a bowl of romaine. Some prefer to use vinaigrette on the adobo but I like to use the adobo sauce with some pineapple/vinegar/rum dressing... Hmmm...just describing it makes me crave for a bowl right now. The adobo successfully blends into the bowl of salad, but the taste still stands out. I hope you enjoy this dish as much as I do.

ADOBO NATION SALAD SENSATION

For the adobo:

There are so many variations in making adobo.  I like to keep mine simple.  Also, adobo is better as it sits longer, so I usually make a big pot of adobo and hang on to the left-overs.  To get an authentic adobo taste, I would advice using  Filipino vinegar and soy sauce.  You could buy them from any Asian Store.

2-3 lbs. pork/chicken
3/4 c vinegar
1/2 c soy sauce
pepper
4 cloves of garlic (minced)
3 bay leaves (crushed)
3/4 c water

In a saucepan, combine all the wet  ingredients and crushed garlic together. Let it simmer.  Add black pepper and crushed bay leaves.  Allow the ingredients to fuse in together for a few more minutes then you are ready to add the pork/ chicken. Cook for about 30 minutes. Drain the pork and set aside the sauce as you will need it later on for the romaines. Let it cool.   Slice the cooked adobo into cubes (bite size)

For the salad dressing:
1/2 c pineapple juice
1/2 c vinegar
2-3 tbsp rum (optional but highly recommended as this was suggested by my friend Basil, and it definitely added the zing!)
salt and pepper to taste.
1/4 c white sugar (you could add more if you want it a little sweeter)
2-3 tbsp olive oil

In a separate pan, combine all ingredients and let it simmer, Continue to stir until the sugar dissolves.  Let it cool..

Pour the sauce mixture in a bowl.  Add 2-3 tbsps of olive oil.  Whisk it together.  This will serve as your salad dressing.


For the salad:

Ingredients:

Boiled eggs
Pickled Papaya (atchara-- or try pomelo/grapefruit or pineapple)
Croutons
Romaine (hand torn)
Tomatoes (sliced)
Raisins
Cashews

In a salad bowl, toss the romaine with the adobo sauce. Layer all the other ingredients, i.e. croutons, tomatoes, sliced boiled eggs, pickled papaya, raisins and cashews. Drizzle a generous amount of the Pineapple/Vinegar/Rum dressing. Enjoy!

Fresh Basil on a Rainy November

I woke up early this morning and I noticed the still wet pavement. Wow, since moving to the always-sunny-but-ohh-so-dry Southern California area, I feel surprised every time it rains. But it is a pleasant surprise, as I love the feeling of stepping outside as the rain is gently falling. Especially on an early morning like today. It gives me a refreshing feeling, with the crisp cool air hitting my face and the soothing sound of the falling raindrops.

As I checked my email, I got a message from my friend Basil. He sent me the design he created for Impromptu Diva. It was a pleasant surpise and, if it was not that early, I would have called him up to say thank you.

I never realized that writing a food blog can take a lot of time and emotions. Emotions because people react to your blogs differently. I have family and friends who love the blog, albeit others are hyper-critical about it. It takes a lot of time to write, not just the blog entry, but also to answer emails, Facebook comments and phone calls from friends who have gazillions of suggestions as well as questions. Basil is one of Impromptu Diva's avid follower. He would call me to inquire about the next blog, even though the newest entry was only posted 10 minutes ago, hahaha. "I still have to get inspiration for the next one", is my standard reply to him. But his comments, along with other friends and family members positive input, always thrills me and excites me to write ... ultimately they inspire me to write the next blog entry.

As I sit here and stare at my computer screen, my husband reminds me that I am writing a food blog and not my memoir. I laughed as I continue to think of what to write which is suddenly interrupted as the phone rings.

"Aww Malou, that was so sweet of you" says Basil, who was on the other end of the line. He was reacting to the email I sent him. Funny how you find friends along the way and you know who are the friends you want to keep for life. Yes that's Basil for me. Although we don't see each other often, we know we are there for each other, in good times and bad. I asked him if he's going to charge me for the design he made and he said: "No, just prepare good comfort food for me. It's chilly and cold...", he further said "...but please, I don't like pork but would prefer chicken instead...and please no white rice".

Ok fine, no pork, no white rice, its raining... what else would best "comfort" him... how about my take on a traditional dish - "color me brown arroz caldo". And to be able to follow his request of no white rice, I will use brown rice instead.

The results were amazing. This dish has a certain nutty flavor not commonly tasted in a traditional "arroz caldo". And the mind can play tricks on you, as eating "brown" rice is healthier, it makes you forget the number of calories, although brown rice and white rice are not so different in terms of calories. Hahaha! Nonetheless, the color me brown arroz caldo is always comforting, like knowing I have friends like Basil, someone I can count on, even on a rainy November day.

Color-Me-Brown Arroz Caldo (congee chicken)

Ingredients

2 tbsp olive oil
2 cloves garlic
½ medium onion
3 slices of ginger
8 pcs. Chicken (drumsticks/thigh or if you prefer white meat do so)
1 ½ c brown rice (soaked in water for about 30 minutes)
10 cups chicken stock divided
A dash of safflower

Directions
Heat pan. Saute garlic until light brown. Add onions and ginger. Cook the chicken. Brown both sides. Drain the water from the brown rice and add it to the pan. Add 5 cups of chicken stock. When the water dehydrates, add 5 more cups. Add a dash of safflower. Cook for about 1 hour and 30 minutes. Cook longer if desired.

For garnishings: Toasted garlic and ginger (slow on the ginger though) Slice some boiled eggs.. Sprinkle some green onion leeks.

A Fine Day To Take It Izzy

The alarm clock buzzed continuously as I struggled to get up. To wake up at 6 a.m. on a Saturday is never easy. But it is easier today than most other times; this is because my daughter Izzy is taking the SAT (Scholastic Assessment Test) today. As I entered her still unlit room, she was curled up in bed, sleeping so contently. I didn’t have the heart to wake her up. The past few weeks she’s been working hard and sleeping late, juggling school work, volunteering and standard tests preps, as well as writing college applications. But I have to. It reminded me years ago, how I would wake up my kids singing nursery rhymes, and I was tempted to do that. But knowing how tired she has been the past few weeks, I lay down next to her and hugged her tightly. She asked me sarcastically why I was hugging her and I mentioned to her I was her lucky charm. She replied that if that’s the case she would tie me around her neck and take me with her when she takes the test… and I said, “You don’t have to…. I am in your heart”… she remarked again with sarcasm: “Says who?”

Izzy is my second daughter and has been labeled by almost everyone I know as my “mini-me”. People who knew me from way back say that she looks exactly like me. My mom disagrees though. According to my mother, Izzy is the better version, as she got some good features from my mother-in-law too. Well, they say that you marry someone who will improve your gene pool, and in my case I believe I did. But an exact copy of me she’s not. I always tell her that I didn’t study (in my entire student life) as hard as she does, and she’s only a senior in high school. Izzy is one very focused, very diligent student. So soft spoken, a little on the shy side (which obviously is not one of my traits at all), but definitely driven, creative and reliable, traits that are present in me.

In a few days, she’ll be turning 18. Debut parties were a big thing in the Philippines when I was growing up. A coming of age party is planned by the family with the debutante’s closest friends and is usually held in a plush hotel or restaurant. Although I only had a modest party on my 18th birthday, I still vividly remember what I wore: a white three-layered skirt that dropped down to my ankles, a white tunic blouse with shoulder pads (purchased from Virra Mall in Greenhills), white stockings, red pumps and a matching huge red belt (bought from Celine’s also in Greenhills). If Project Runway’s Christian Soriano would have seen me back then, one word would come to his mind … “Fierce”, hahaha. Izzy will never wear anything like what I described, and looking back at how horrendous the fashion style was in the 80’s, I am glad she wouldn’t. So I asked her what she wants to do for her 18th birthday and she said “I would like to apply to more colleges than I initially planned, I want to choose wisely”. It amazes me how different she will remember her 18th birthday compared to my memories. She hopefully will remember how hard she worked to get into a good college and realize that was the initial step in achieving her career goals.

As she goes out the door, I couldn’t help but think of preparing something homemade for her when she comes back. “Can you make this more often mom” is her way of giving the dish I just prepared her seal of approval, something equivalent to my “oh-so-delish!” remark. She has said this about my Baked Ziti, one of her favorite “comfort food”, but it would be too predictable if I make this for her. Something light and something to snack on when she comes back.… SPAM MUSUBI came to mind.

Spam Musubi is a popular “sushi” snack in Hawaii. It’s made of spam marinated with soy sauce, oyster sauce and sugar, then wrapped with nori wrapper. However, I will add a twist by making an Impromptu Diva experiment in fusing one of Izzy’s favorite fruit--- pineapple, with spam musubi. As I was planning this aloud, my son was skeptical about the idea. He even hid the last can of pineapple that I had in my pantry. But I proceded with my new concoction, as I tie the strings of my trusty white apron. So here’s the result: Aloha Spam Musubi.

“Mom can you make this more often “, Izzy said as she was getting her next serving. Ergo, it is another super-liscious recipe for me to share with you.

Aloha Spam Musubi

Ingredients:

1 can of Spam Lite, sliced thinly
Nori wrapper
1 can of crushed pineapple (try to use pineapple rings instead, I just used the crushed one since I ran out of he pineapple rings in my pantry, the rings would be easier to caramelize).
2 tbsp sugar (you could add more if you want it sweeter)
2 tbsp cooking oil
Cooked jasmine rice

Directions:
Place the pineapple in a pan. Add sugar and cook it until dehydrated. Just when it’s about to turn brown, set aside.
Heat oil in pan. Cook the sliced spam until the edges turn brown. Let it rest on a paper towel.
Cut the nori wrapper according to desired size. I divided mine into 3 and used a corrugated knife to cut it. Place the nori wrapper on a flat surface. Spread the crushed pineapple and then the Spam and the molded rice. Wrap the nori wrapper around it. Enjoy!

Impromptu Diva tip: Use the empty can of spam to mold the rice. This will give it a more polished look. Be sure to wash the empty can thouroughly. Also, keep your hands wet, it will make molding and wrapping a lot easier as the rice wont stick to your hands.

Have fun and enjoy!