My Purple Yam Stint

5 weeks.

That's how long I took off for my recent vacation in the Philippines.  I sit here quietly reminiscing - and the first things that come to mind include two significant cooking gigs during my visit.

First off - my stint as a guest chef at Purple Yam Malate.  And second, my gig Let's Meat Up, an initiative by Meat Livestock Australia wherein I shared my recipes to a group of bloggers and the media.  I'll share more details of the latter gig in a future post.

Now I can hardly sit still.  Thoughts start to flood my mind every time I attempt to write. I have a hangover.  Well, from my vacation rather than from alcohol.  But today I shed off the sluggishness, the headache and the thirst - I say to myself:  HEY GIRL, BACK TO REALITY.. TIME TO WORK!

One of the biggest achievements in my culinary career is to be invited as a guest chef by world-renowned Filipino Food advocate Ms. AMY BESA.  You see in my book, Amy is the hottest name globally in promoting Filipino food.  Together with her husband Romy Dorotan, they brought Filipino food to the mainstream in New York city when they opened the highly acclaimed Cendrillion.  They then moved to Brooklyn to open Purple Yam.

Now for a flashback (insert music and animation here): Last year, I got an invite from Ms. Amy to meet up with her while we were both visiting Manila.  I couldn't believe it! She mentioned to me that she will be opening Purple Yam in her ancestral home in Malate.  "I would love for you to come and cook once we open" she said.  Did she just say I could come cook with her?  Well yes she did.

So let's fast forward to this year.  Days before my trip I couldn't decide whether to go home, but alas a private message from Amy Besa was the voice of reason.  So after a few days, I found myself packing my bags and went for a 5 week vacation.

On the last week of my stay, surreal as it may seem, I was briefing the  Purple Yam team. Imagine my excitement because one, I will be cooking at PURPLE YAM, and second, I will be showcasing the cuisine of  Tuguegarao, my hometown.  Indeed, preparing Ibanag cuisine is very special to me.

To feature Ibanag Cuisine, I named the dining experience Pabirillayan or sharing (the love for Ibanag Cuisine).  The food I shared is close to my heart.  It is the food of my childhood - the food of my soul.

Thank you Amy for giving me this opportunity.  It warms my heart to know that someone who is way up there in the culinary field treats me so special.  Thank you for giving me the confidence to "just do it".

Thank you especially to the Purple Yam team and my brother-in-law for your help with the recipe development and execution... And a special shout out to my new found friend Chef Cocoy Ventura.   Cocoy brought fresh vegetables all the way from Isabela despite the rainy conditions and helped out prepping for the event.  Thank you Mama Isi and Nangnang for procuring the freshest ingredients  that I took with me to Purple Yam.

Lastly, thank you to all my family and friends who attended the special lunch I served last Oct. 18th.  You continuously support me in so many ways.  I could not have done this without you.

I'm so grateful, I'm so happy that I am close to tears.

Here are the photos I'd like to share with all of you... Enjoy!

Briefing the team with what Ibanag Cuisine is all about

I could have not done it without collaborating with these young and very talented PY team.  Also included in the team is my brother in law Oliver, who helped me conceptualize the menu

The Purple Yam team: Chefs Joesph, Patricia and Rap  Also included here is Chef Cocoy Ventura who came all the way from Isabela, and of course Ms. Amy Besa

So grateful to see old friends from childhood and college 

Celebrities in the house!

My daughter Izzy, who was with me throughout my trip home ---thanks Izzy.  And my sister in law Donna and Oliver's family, who unselfishly hosted us during our stay... 

My nephew Enzo with his girlfriend Eenah and my pretty niece Ayi, and again my lovely daughter Izzy

Chef Cocoy enjoying the food.

My brother Paul and wife Sigrid cuing up to get Amy sign her cookbook.

Sinanta: a combination of flat noodles and glass noodles with Cagayan river clams, chicken and shrimp with crustacean broth

Fried Fillet of Catfish with Dinengdeng Puree

Amy's dedication on her book Memories of Philippine Kitchens, which reads: Dearest Malou, As I've said I am a fan.  What a delicious meal you cooked at our home in Nakpil.  You are a goddess of Philippine food and culture.  I'm stoked.  I am truly your biggest fan.

My 4 Minute Thrill on TV

Wow! I just did another segment on a local morning TV show.  And the excitement is as thrilling as the first time I appeared on the boob tube. 

I was featured on Great Day St. Louis on KMOV Channel 4 as the Food and Lifestyle  expert to do a gadget round up on how to throw the ultimate labor day bash even on a budget.   This is to help viewers to end summer with a bang. 

But it was challenging - as the verse "the show must go on" meant nothing to me until I experienced it yesterday.  Phew! It is funny now in retrospect but a few minutes before the I was "live" on TV, I had to go through different challenges, that I couldn't even think about being on the show.  But then .. yes I have to say it: THE SHOW MUST GO ON... lol!

Here's the link for you to check it out.  But before you view it, let me say thank you to the hosts of Great Day St. Louis, Kent, Virginia and Matt for making me feel at ease in front of the camera.  And to Patti and Daniella, thanks so much for all the help and moral support.

Video Blog | How to Make Leche Flan

Are you ready for 2014?

Yes, I can't wait. For I know that a new year brings in fresh starts, new dreams, new plans... oh well should I dare say that includes new diet plans? haha!  

But before we embark on a new diet plan, let's indulge for a few more days before the new year commences shall we?  How about a creamy, delicious, rich leche flan? So, I am excited to share a new video blog featuring my brother in law, Dick.  If you've been following my blog I have featured him in so many blog posts in the past.  But I'm so happy that this time, he agreed to do a video with me and for sharing one of the most raved recipe that he makes: LECHE FLAN.

I hope you will enjoy the video.. and I would like to wish you a...Happy New Year!

Leche Flan ala Benedict

(double recipe for 2 pans of flan)

16 egg yolks

2 cans of evaporated milk

2 cans of condensed milk

2 tsp vanilla extract

1 lemon, rind

1 c sugar

Watch the video here:

Happy Thanksgiving

Video Blog: HOW TO MAKE FILIPINO STYLE PINEAPPLE GLAZED HAM .

A table  showcasing the ingredients for a roasted turkey at the grocery store made me realize that the Holidays are here again. You see, I have mixed emotions about the holidays. One is that it's the most "merry" of times, while it also reminds me of holidays past--- and yes it makes me miss home a lot!

One of the ways where I could bring myself closer to home is revisiting my mom's old recipe notebook. It never fails to evoke warmth  and  love. Seemingly it triggers powerful and pleasant memories. So today as I leafed through its fragile pages,  I came across my mom's recipe for Home-made Ham.  I felt like it  called my name. Instantly it gave me the inspiration to make another video... so voila click away to watch another episode of my MODERN ASIAN COOKING SERIES.  

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One with Tacloban

Enough.

Enough of just sitting down in the comforts of my home watching the news. I cry as I watch a mom making a desperate plea, begging for food and water, and shelter for her young children. I am stoic as I hear a mom wailing frantically as she searched for her three missing children as the camera pans to the bodies of her three other children who drowned in the typhoon surge.  I get goosebumps hearing stories upon stories of families separated. Families losing everything they own.  Families losing their loved ones.

Yes, I am saddened, which is an understatement.  The devastation caused by the Super Typhoon is haunting.  Apocalypse seemingly crafted for the movies suddenly comes alive as I see the rubble and the massive destruction.  

Enough. 

It's time to roll up my sleeves, no our sleeves, as we all need to do something.  I know we all leverage our special talents for a good cause.  And for me,  I hope to launch my One with Tacloban project

I am booking small dinners where I offer my cooking class and/or cooking services for free.  I will create a customized Filipino inspired menu for each party.  All donations collected from the gathering will go directly to the Philippine National Red Cross.

I have booked 4 dinners so far.  I hope to get more.  Please if you are in the St. Louis area or if you know anyone in the area who is willing to experience  fellowship over a Filipino-inspired meal, please contact me.  I will be excited to discuss with you this opportunity to host and tell you more about the project.

Thank you!

Lavander Encrusted Chicken with Blueberry Glaze

We just harvested our sage. Would you like a bunch?

I'm on my way, was my reply to my friend, Ralph C, the creative mind behind Verdura Botanica. Frankly I'm a fan of his.  There is nothing this guy can't do.  He concocts soaps, crafts bags, upcycles, just everything that I want to do.

And so that evening, I dropped by their house, and the aroma of roasted chicken greeted me.  The faint music echoed into the house and the amber hue of the glasses of red wine never looked so refreshing.  There was a pot filled with veggies and chicken carcass simmering. I felt like walking into an European kitchen. I was escorted to their backyard and saw their harvest of sage and lavander. Lots of them.

"I use these lavander to make my soaps"  he said.

"Feel free to get some" Jeff chimed in.

You may want to put lavender with salt and it will make a good rub" Ralph suggested.

As I was about to step out,  Jeff handed me a bottle of Himalayan salt.  "Here use this for your rub"

I stepped out, so inspired and charmed!  I went  straight to my kitchen, opened a bottle of daiquiri, and voila, I made exactly what Jeff and Ralph inspired me to make.  I've never used lavander in my cooking before but I fell in love instantly.  Yes, I think I overdid it, because I had a week of cooking with lavander like crazy.  Europe felt so close!

So here I share with you, Lavander encrusted chicken with blueberry glaze.  I sprinkled some Gorgonzola cheese to amp it up.  A bed of fresh spinach was a great contrast to the sweet glaze. It is so simple to make but yet this dish has several layers of flavors.  Enjoy!


Lavander Encrusted Chicken with Blueberry Glaze

4 pcs. chicken fillet 

2 cloves garlic, minced

1 tbsp  lemon juice

2 tbsp lavander leaves, chopped
salt and pepper to taste

For the blueberry glaze
1/4 cup fresh blueberries 

1/4 c red wine

1/4 butter
1-2 tbsp honey
1 vanilla stick

On a flat surface, pound the chicken meat with a mallet.  You could use a saran wrap on top of the chicken to avoid splatters.  Also another handy dandy tip, wet the saran wrap for easy pounding.

Mix all the other ingredients to make the rub.  Rub gently into the chicken. Set aside.

Heat butter (around 2 tbsp) in a skillet.  Allow the butter to melt then brown it for about 2-3 minutes.

Put the chicken into the skillet.  Cook it for about 4 minutes by not moving it.  Flip and cook the other side for about 3 minutes.  You'll have a perfectly cooked chicken in no time.

Make the glaze by pouring all the ingredients into a saucepan.  Let it simmer.  Reduce the sauce until it is a little thick.  Set aside.

Lay the chicken on a bed of spinach.  Sprinkle the glaze and you may add fresh blueberries as well.Add some Gorgonzola cheese.... ENJOY!