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
(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.
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.
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)
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:
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!
The Salo (a gathering) Project- moveable pop up dinners by Yana Gilbuena is a series of epic events. Yana has been traveling across the US doing what she does best - cooking a feast for a gathering of adventurous diners; she believes that to best understand the culture is thru food. And that's exactly what she brought to STL: The experience to eat with a big group Kamayan style on banana leaves, yet with refined dishes is just amazing. On top of that she's doing this for a cause: for the victims of typhoon Yolanda.
Thank you Yana for inviting me to be a part of this noble cause. I truly enjoyed working with talented Filipino chefs, supported and made possible by the friendly staff ofWinslow's Home headed by the owners, executive Chef Wil, Angela and Nowell. I've also always wanted to collaborate with Joel Crespo of the Guerrilla Street Food fame, and having said that, Salo is a dream... a sweet dream. Thank you also to the adventurous diners and the unfailing support of my family and friends. Honestly your endless support is what fuels my passion to promote and celebrate Filipino food.
The fierce and the force behind Salo: YANA GUILBUENA
Hats off to you Yana for pulling it off with every single dinner that you create from state to state... This is a noble and courageous project. More Power!
Prepping up my dish of DINAKDAKAN. I call it the SISIG of the North
Met another Filipio Chef, Nowell Gata, who was a powerful force at the back of the house.
Chef Nowel executing Yana's Squah Flan.
Joel Crespoo co-owner of the Guerrilla Street Food truck;winner of the best food truck in the US. They served DINUGUAN for SALO.
The executive chef of Winslow's Home(the venue) Chef Wil Fernandez-Crus, together with Sauce editor in chief Ligaya Figueras
The adventurous diners
My KapaMEALYA (my ever loyal family and friends)
SALO rockstar Yana Gilbuena pouring her ginataan concoction over fried hito
The venue: WINSLOW"s HOME, where it brings you to s different era. It used to be a grocery store but the owners gutted it down in to a bohemian chic resto cum bookstore, cum kitchen store with up cycled everything. I just loved the hip ambience.perfect for an epic event
Serving my Dinakadakan and a short spiel.
My daughter Izzy and foodie friend Maxene... in the foreground are beers from Urban Chestnut who sponsored the beer pairing for the event.
My friend Gerome with the "special" in the menu: BALUT
Let's Meat Up is an initiative of Meat Livestock Australia's (MLA) Philippine Office to promote awareness of premium quality Australian beef and lamb. I've been developing recipes for MLA for the past few years. I aim to share with home cooks my mouth-watering beef and lamb recipes in line with MLA's Let's Meat Up program. Last year, I had the opportunity of cooking in front of home cooks showcasing my original recipes. And on my recent trip to the Philippines, I did the same thing. Yes, I was excited to do it last year as it was my first time but I'm doubly thrilled this time since, a: it is in a larger venue (Kitchen 1B, a high-end organic gourmet restaurant and I love the modern ambience), b: in front of a bigger audience (Food Media and Manila Mommy Bloggers) and c: with a better set-up (in an open kitchen and with a DJ hosting the event).
That's me prepping in the kitchen. I was lucky to have the whole kitchen crew of Kitchen 1B helping me out during prep time. Their expertise in mise en place came in handy. I couldn't have done it without them.
An overview of Let's Meat Up was presented by Paul P. Perez; country manager for Meat Livestock Austrailia for the Philippines, Cambodia and Vietnam.
Through the years, I've developed more than 30 recipes for MLA. It feels good to see my recipes in print. Hmmm... is a cookbook next in line? Maybe? Fingers crossed. I am throwing positive vibes to the universe that I would have a cookbook soon!
Out of the 30 recipes that I created, I cooked 5 dishes for tasting. No worries, I will be sharing all five recipes that I cooked for this event in later posts.
To start with a bang - I am sharing with you the most raved recipe for the event, which is the Mango Tango Australian Beef Tenderloin. The recipe appears at the end of this post.
Do you see me behind the counter? Well with me was my kitchen assistant Lito, who was very efficient in helping me. The lady in red is DJ Jada of Jam 88.3. She acted as the host/commentator who made the event even more livelier.
I cooked 5 of my original recipes. Right after each dish was cooked, it was immediately served for tasting. I thought it was scary... there was no room for error. I felt like I am being judged like the ones you see on reality food TV. Fortunately, after each bite, all I heard were wows and oohs and saw thumbs up. It's gotta be the Australian meat that I used that made my dishes so tasty :). But thank you MOMMY BLOGGERS, it felt good for all of you to be on my side.
Photo-op with the lovely Mommy Bloggers. It was great meeting these ladies who are so much like me--- a wife, a mom and a BLOGGER... and we can all relate to having deadlines for our posts.
I can't thank enough the MLA Team Manila headed by the country manager Mr. Paul Perez for giving me this opportunity to collaborate with them. Cris, thank you for your patience and your calm and smooth efficiency in coordinating the event. Therese and Sigrid, thanks again for the feedback and support. And of course Joyce, thank you so much for the bringing in the audience. You guys rock. I look forward to doing more gigs with MLA Manila in 2015!
Mango Tango Beef Tenderloin
2-3 lbs beef tenderloin
1/2 tsp cayenne powder
salt and pepper
2 tbsp olive oil
Pre-heat grill to medium high.
Season the meat generously with salt and pepper. Lather with olive oil.
Then sear the sides of the beef until it’s nice and brown.
Lower the heat and cook for another 20-30 minutes depending on the thickness of the beef.
Remove the beef from the grill and brush with butter.
Mango Tango
Mix together sliced mangoes, scallions and tomatoes. You may also add chopped cilantro. Set aside. Mix together 2 tbsp fish sauce, 1/3 cup vinegar, sliced onions, 1/4 tsp freshly grated ginger, 1/2 tsp of chili garlic sauce, salt and pepper and sugar to taste. Drizzle a little sesame oil. You may add chopped Thai Bird's Eye Chili.
Toss the mango tango together with the sliced beef tenderloin. Mmmm good! Enjoy!
