tag:blogger.com,1999:blog-2188780951188533282024-03-14T01:27:35.586-05:00SKIP TO MALOUSKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.comBlogger259125tag:blogger.com,1999:blog-218878095118853328.post-6068929787251491962020-09-17T22:24:00.016-05:002020-09-22T10:59:28.078-05:00Chicken Adobo Empanada with Adobo Aioli<p><span style="color: white;"></span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-6wanXzCl9aE/X2TarifW6CI/AAAAAAAAI80/twBtwHB46-4Bu-NpcUBUhH90HEvS_PpswCLcBGAsYHQ/IMG_2407.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="410" src="https://lh3.googleusercontent.com/-6wanXzCl9aE/X2TarifW6CI/AAAAAAAAI80/twBtwHB46-4Bu-NpcUBUhH90HEvS_PpswCLcBGAsYHQ/w545-h410/IMG_2407.jpeg" width="545" /></a></div><br /><br /></div><span style="color: white;"><br /> <span style="caret-color: rgb(5, 5, 5); font-family: inherit; font-size: 15px; white-space: pre-wrap;">I’ll make my next YouTube video about you, I said.</span></span><p></p><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;"><span style="color: white;">Yes, was his quick reply. </span></div><div dir="auto" style="font-family: inherit;"><span style="color: white;"><br /></span></div><div dir="auto" style="font-family: inherit;"><span style="color: white;">Can I describe you as a stroke patient? </span></div><div dir="auto" style="font-family: inherit;"><span style="color: white;"><br /></span></div><div dir="auto" style="font-family: inherit;"><span style="color: white;">No, tell them I’m a stroke survivor! </span></div><div dir="auto" style="font-family: inherit;"><span style="color: white;"><br /></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;"><span style="color: white;">"Post it because that empanada is the bomb!" he said when he called me last Wednesday and upon hearing that I wasn't done editing the video yet.</span></div><div dir="auto" style="font-family: inherit;"><span style="color: white;"><br /></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;"><span style="color: white;">The following dayI i found out that Francis was hospitalized. I had the urgency to finish editing my video and I thought he could watch it when he comes out from the hospital, just as he would do. He was in and out of the hospital and ICU the past 7 years. </span></div><div dir="auto" style="font-family: inherit;"><span style="color: white; font-family: inherit;">As it it turned out, Francis never returned home. He went home to his eternal resting place instead.</span></div><div dir="auto" style="font-family: inherit;"><span style="color: white;"><br /></span></div><div dir="auto" style="font-family: inherit;"><span style="color: white;"><br /></span></div><div dir="auto" style="font-family: inherit;"><span style="color: white;"><br /></span></div><div dir="auto" style="font-family: inherit;"><span style="color: white;"><br /></span></div><div dir="auto" style="font-family: inherit;"><span style="color: white;"><a href="https://lh3.googleusercontent.com/-TAq2y3jEl74/X2TWcem9SgI/AAAAAAAAI60/2jxGsfsRvQM1pa87INvHIjXXbj4eREZHACLcBGAsYHQ/IMG_2433.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="386" data-original-width="658" height="313" src="https://lh3.googleusercontent.com/-TAq2y3jEl74/X2TWcem9SgI/AAAAAAAAI60/2jxGsfsRvQM1pa87INvHIjXXbj4eREZHACLcBGAsYHQ/w532-h313/IMG_2433.jpeg" width="532" /></a></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;"><br /></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;"><span style="color: white;">Francis was playfully joking that he would leave on my birthday. And true enough he departs at 1:30 am on the day of my birthday. We both have a weird sense of humor, sometimes irreverent bordering on being dark. We love to laugh and joke about everything. But this time I wish it remained a joke and we can laugh out loud together. And the hardest part is I am not there to send him off.</span></div><div dir="auto" style="font-family: inherit;"><span style="color: white;"><br /></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;"><span style="color: white;">And so last week's YouTube post was about my youngest brother Francis and the recipe of his Chicken Adobo Empanada with Adobo Aioli- a spin-off of his favorite Chicken Empanada from Red Ribbon. </span></div><div dir="auto" style="font-family: inherit;"><span style="color: white;"><br /></span></div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="caret-color: rgb(5, 5, 5); font-size: 15px; margin: 0.5em 0px 0px; white-space: pre-wrap; word-wrap: break-word;"><div dir="auto" style="font-family: inherit;"><span style="color: white;">In case you want to watch the video of his “the bomb” empanada here’s the link . Note i did this video not knowing he is going to die but for some reason my voice is not as chirpy as my previous videos. </span></div><div dir="auto" style="font-family: inherit;"><span style="color: white;"><br /></span></div><div dir="auto" style="font-family: inherit;"><span style="color: white;"><br /></span></div><div dir="auto" style="font-family: inherit;"><span style="color: white;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-wH8Q7saTI1U/X2TaDo2OzGI/AAAAAAAAI8I/x78y2hsbJhcGqJxCMUO6DkzSWjWp9LN2gCLcBGAsYHQ/IMG_2383.jpeg" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-wH8Q7saTI1U/X2TaDo2OzGI/AAAAAAAAI8I/x78y2hsbJhcGqJxCMUO6DkzSWjWp9LN2gCLcBGAsYHQ/IMG_2383.jpeg" style="margin-left: 1em; 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display: inline; font-family: inherit; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration: none; touch-action: manipulation;" tabindex="0" target="_blank"><div class="separator" style="clear: both; text-align: center;"><span style="color: white;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/3lXTCwf6bcE" width="500" youtube-src-id="3lXTCwf6bcE"></iframe></span></div><span style="color: white;"><br /></span><span style="color: #050505;"><br /></span></a></span></div></div>SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com0tag:blogger.com,1999:blog-218878095118853328.post-74336233349865941942020-07-17T10:42:00.000-05:002020-07-17T10:44:29.824-05:00Crispy and Moist Lechon Kawali Without Frying| 3-Step 3-Ingredient Crispy Pork Belly<span style="font-size: large;">When you crave for LECHON KAWALI (Crispy Pork Belly) but you get discouraged because of fear of frying and splatterinig oil, I get you. This week, I am excited to share my 3 ingredient, 3 step Lechon Kawali. It's convenient, easy and needs NO FRYING! Plus I am sharing a cucumber salad to get the UMAY out.</span><br />
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<span style="font-family: "roboto" , "noto" , sans-serif; font-size: large; white-space: pre-wrap;">Lechon Kawali is a favorite Filipino dish served as pulutan or ulam. It is usually deep fried but this recipe uses an air fryer and instant pot.</span><br />
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<span style="font-family: "roboto" , "noto" , sans-serif; font-size: large; white-space: pre-wrap;"><br /></span>SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com0tag:blogger.com,1999:blog-218878095118853328.post-4420925061813916992020-06-05T22:03:00.001-05:002020-06-05T22:08:11.595-05:00How to Make Orange Chicken Just Like Panda Express<div style="text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I never thought of cooking ORANGE CHICKEN at home as it is reserved for take-outs or for Panda Express. But then you cook it at home and you realize it's even better. My new cooking tutorial on YouTube is up. CLICK AND SHARE!</span></div>
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<br />SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com0tag:blogger.com,1999:blog-218878095118853328.post-55437970572864643412020-05-29T16:18:00.001-05:002020-05-30T08:53:55.010-05:00how to make soft pandesalWhat better way to spend the weekend than trying to bake pandesal. To be honest my pandesal making was either a hit or miss. The quality varies. Not until I tried going back to the recipe that my father in law gave me almost 10 years ago when I just started blogging. And whoah it was a hit. I have been making it since and I was surprised how my friends loved it. Of course you would say they are my friends but I think I have a good set of friends who don't deliver fake news haha.<br />
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So watch how to make soft pandesal (that could last for days) and watch how they loved my pandesal in the end.<br />
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New POST on YOUTUBE:<br />
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xo,<br />
MalouSKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com0tag:blogger.com,1999:blog-218878095118853328.post-50693353353337189252020-05-16T21:37:00.001-05:002020-05-16T21:37:17.855-05:00NEW ON YOUTUBE: EASY DELICIOUS PORK SIOPAO ASADOKnock, knock!<br />
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Anybody home? Haha. Ok fine, I know I don't update this blog as much as I did a few years ago. But now that I' have been posting on YouTube again, I promise to keep you guys updated.<br />
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So as promised, here it is:<br />
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ENJOY!SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com0tag:blogger.com,1999:blog-218878095118853328.post-65091805233026666832019-09-30T00:26:00.000-05:002019-09-30T00:55:38.790-05:00MY COOKBOOK IS HERE!<div class="" data-block="true" data-editor="5bv54" data-offset-key="6domr-0-0" style="font-size: 14px; white-space: pre-wrap;">
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IT’S OFFICIAL!</div>
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My book, CONNECTING THE POTS has been submitted for printing. The release will be on November 8th. Very timely, as this year is my 10th anniversary in blogging. I started blogging because I dreamt of writing a cookbook someday. It took me ten years to realize my dream, but I won't have it any other way.<br />
Here's a sneak peek on the cover. I put my heart and soul into this book for so many years. Knowing that it is finally done is overwhelming <span style="font-family: ".apple color emoji ui"; font-stretch: normal; line-height: normal;">❤️</span>.</div>
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You can now order at <a href="http://shop.skiptomalou.net/">SHOP.SKIPTOMALOU.NET</a></div>
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SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com0tag:blogger.com,1999:blog-218878095118853328.post-68934701810794007062018-02-07T16:10:00.003-06:002018-02-07T16:35:46.484-06:00Ramen Tei<span style="background-color: black; color: white; font-family: inherit; font-size: 18px;">Trying a restaurant for the first time is like going on a first date - you don’t know how it will turn out.</span><br />
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<span style="background-color: black; color: white; font-family: inherit;">We've never been to Ramen Tei, one of St. Louis' first few ramen houses located in Ballwin. So when our friends invited us for dinner we didn't hesitate to say yes.</span><br />
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<span style="background-color: black; color: white; font-family: inherit;">My husband and I are the first to arrive and to my surprise, I was greeted by a familiar face (Mike). I instantly felt like a regular. As the rest of our group steadily filled the table, Mike knew almost all of them, as they were regulars of the place. It immediately set the tone- fun, warm and relaxed.</span></div>
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<span style="background-color: black; color: white; font-family: inherit;">The food was exquisite. We enjoyed the small plates and the specials were even better. I was pleasantly surprised when Mike announced that the Chef sent us extra plates of the specials so the entire group can try. And I was thrilled to meet Chef Nick as he came out to say hi just as our Ramen bowls were being served. </span></div>
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<span style="background-color: black; color: white; font-family: inherit;">Over-all Ramen Tei is a great place to unwind, drink some sake, savor their small plates and slurp up ramen.</span><br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-1wELLxvb4fE/Wnt3eJr_f5I/AAAAAAAAH2w/Xu6Jj7aeC90z7lLqOdFVIlEjImpSakpqQCLcBGAs/s1600/IMG_4737.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://2.bp.blogspot.com/-1wELLxvb4fE/Wnt3eJr_f5I/AAAAAAAAH2w/Xu6Jj7aeC90z7lLqOdFVIlEjImpSakpqQCLcBGAs/s400/IMG_4737.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: black; color: white; font-family: , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif; text-align: left;">The pork belly bun is unlike all the pork belly buns that I've tasted. the bun is light and soft and the aoili had the perfect hint of heat.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-801Z36fi20k/Wnt31_9Sd-I/AAAAAAAAH20/BnzNiFVf7A0uYQxsznJksN8gmI-K7PYMACLcBGAs/s1600/IMG_4745.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://2.bp.blogspot.com/-801Z36fi20k/Wnt31_9Sd-I/AAAAAAAAH20/BnzNiFVf7A0uYQxsznJksN8gmI-K7PYMACLcBGAs/s400/IMG_4745.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="background-color: black; color: white; display: inline; font-family: , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif; line-height: 18px; outline: none; text-align: left; width: auto;" tabindex="0">Otoro (Bluefin Tuna Belly): I called this 'the butter of the sea" the slices of bluefin were tender and soft... and yes it melts in your mouth!</span><span class="fbPhotoTagList" id="fbPhotoSnowliftTagList" style="color: #1d2129; display: inline; font-family: , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif; line-height: 18px; text-align: left;"><span class="fcg" style="color: #90949c; font-family: inherit;"><br /></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-UyF1KJWc9cE/Wnt4YgLPVpI/AAAAAAAAH3E/SaWXuGVhOPIRxmca7vmCcf1a92D_zWUAwCLcBGAs/s1600/fullsizeoutput_2a2d.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="847" data-original-width="750" height="400" src="https://3.bp.blogspot.com/-UyF1KJWc9cE/Wnt4YgLPVpI/AAAAAAAAH3E/SaWXuGVhOPIRxmca7vmCcf1a92D_zWUAwCLcBGAs/s400/fullsizeoutput_2a2d.jpeg" width="353" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: black; color: white; font-family: , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif; text-align: left;">Salmon Crudo had a light and clean taste. The moment it touches your tongue it melts in your mouth and all of a sudden there’s that pop coming from the tobiko and the crackling sound of the crispy shallots. It was a symphony of taste and texture.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/--RgZrS6FGH0/Wnt5Bs4v1YI/AAAAAAAAH3M/OmUGu-_tTIEXPlEmp4NzD5f7wWV4khUyQCLcBGAs/s1600/fullsizeoutput_2a2a.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="738" data-original-width="750" height="392" src="https://4.bp.blogspot.com/--RgZrS6FGH0/Wnt5Bs4v1YI/AAAAAAAAH3M/OmUGu-_tTIEXPlEmp4NzD5f7wWV4khUyQCLcBGAs/s400/fullsizeoutput_2a2a.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 18px;"><span style="background-color: black; color: white; font-family: , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif; text-align: left;">The ramen was en pointe-- the broth has depth but the perfectly crusted pork belly punctuated this bowl of deliciousness!</span><br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-iIb-BFUl9sQ/Wnt8x4guxOI/AAAAAAAAH3g/X9VEyTJcQisbMg3hEfvuUqayib5n5pjyQCLcBGAs/s1600/fullsizeoutput_2a2b.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="890" data-original-width="750" height="400" src="https://3.bp.blogspot.com/-iIb-BFUl9sQ/Wnt8x4guxOI/AAAAAAAAH3g/X9VEyTJcQisbMg3hEfvuUqayib5n5pjyQCLcBGAs/s400/fullsizeoutput_2a2b.jpeg" width="336" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: black; color: white;"><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="display: inline; font-family: , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif; line-height: 18px; outline: none; text-align: left; width: auto;" tabindex="0">To our delight, the charming Chef Nick came out to say hi</span><span class="fbPhotoTagList" id="fbPhotoSnowliftTagList" style="display: inline; font-family: , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif; line-height: 18px; text-align: left;"><span class="fcg" style="font-family: inherit;"> </span></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: black;"><span style="color: white;">The Ramen Crew...</span></span></td></tr>
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SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com1tag:blogger.com,1999:blog-218878095118853328.post-84627711062481351642017-11-20T08:43:00.001-06:002017-11-20T08:48:03.167-06:00Chicken Inasal<span style="font-family: inherit;">Chicken Inasal is a popular dish which was popularized in the Southern Philippines especially in Bacolod</span><br />
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<a href="https://1.bp.blogspot.com/-YlU2BLrQB1A/WhLmV8M0psI/AAAAAAAAHvg/ztBQf2oaXgMkXUVKGGj0Jd2brYyT3OcqwCLcBGAs/s1600/IMG_0638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" data-original-height="901" data-original-width="900" height="320" src="https://1.bp.blogspot.com/-YlU2BLrQB1A/WhLmV8M0psI/AAAAAAAAHvg/ztBQf2oaXgMkXUVKGGj0Jd2brYyT3OcqwCLcBGAs/s320/IMG_0638.jpg" width="319" /></span></a></div>
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<span style="font-family: inherit;">Inasal which directly translates for grilled or barbecue is different because of the use of coconut vinegar, kalamansi juice and also lemongrass, ginger and also turmeric which i included with my recipe. It ’s also characterized by its distinct orangey or yellowish color because of the annatto oil which is used for basting the chicken while being grilled.</span></div>
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<span style="font-family: inherit;"><b>Chicken Inasal</b></span></div>
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<span style="font-family: inherit;">4 pcs chicken leg quarters</span></div>
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<span style="font-family: inherit;">1-2 tbsp patis or fish sauce</span></div>
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<span style="font-family: inherit;">1/4 cup calamansi or 1 lemon squeezed</span></div>
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<span style="font-family: inherit;">2-3 tbsp brown sugar</span></div>
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<span style="font-family: inherit;">2 stalks of lemongrass, finely chopped</span></div>
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<span style="font-family: inherit;">5 cloves garlic</span></div>
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<span style="font-family: inherit;">3 thumb sized ginger</span></div>
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<span style="font-family: inherit;">3 pcs turmeric</span></div>
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for ingredients substitution<br />
coconut vinegar- apple cider vinegar<br />
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annatto - paprika<br />
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<span style="font-family: inherit;">Visit SKIP TO MALOU: COOKING WITH A FILIPINO ACCENT on YOUTUBE for the procedure</span></div>
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SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com1tag:blogger.com,1999:blog-218878095118853328.post-77002732782938719292017-04-01T06:00:00.003-05:002017-04-01T08:58:13.016-05:00Skip to Malou Kamayan on Feast Magazine-MidwestI know, I know, it's April 1st... popularly known as April Fool's day. And if you're a subscriber to this blog and you receive a notification saying "Skip to Malou has a new post", don't be alarmed. I am not playing practical jokes on you. This is real. LOL!<br />
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I know too that it's too early to be awake at 5:00 a.m on a Saturday, much more to sit in front of my computer trying to slip a new post into the blogosphere (gosh I've not used that word in awhile). But listen, someone pinch me! Tell me I'm not dreaming! You see, my baby,<a href="http://www.feastmagazine.com/features/st-louis/article_b5b5acca-0e4e-11e7-b1f7-33b7351ba9db.html" target="_blank"> Kamayan Nights is the cover story of Feast Magazine</a>. After 18 Kamayan Nights at Hiro here in St. Louis and also in LA and Las Vegas, finally my handiwork is being featured on the magazine spread. If you are interested to read the whole article (and I mean it's on the centerfold and with 6 pages to boot--- now fan me fan me, haha) click <a href="http://www.feastmagazine.com/features/st-louis/article_b5b5acca-0e4e-11e7-b1f7-33b7351ba9db.html" target="_blank">here</a>.<br />
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I'd like to thank <a href="https://www.instagram.com/cat_neville/" target="_blank">Cat Neville</a>, the publisher of Feast Magazine for the generous feature. You cannot imagine the gasp and the fuzziness I feel deep down every time I turn the page over and over. I also would like to thank <a href="https://www.feastmagazine.com/users/profile/mallory%20gnaegy/" target="_blank">Mallory Gnaegy</a> for the wonderful article. Her words captured the event with every detail--- some of which I didn't even realize that it was there haha. She also made it look that I was so talented of a chef haha. And the photos that <a href="https://www.instagram.com/jonathangayman/" target="_blank">Jonathan Gayman</a> captured were stunning! I am sharing some of his photos from the magazine down below. But before I go, let me also share a segment of the <a href="https://www.facebook.com/550ktrs/" target="_blank">The Big 550 KTRS</a> where Cat Neville and hosts Ms. Kelly Jackson and Mcgraw talk about Filipino food in general on how its trending and yes fan me fan me again, hahah, about Skip to Malou Kamayan. Thank you Kelly!!! Thank you McGraw! and again Thank you Cat! I was sooo over the moon listening to you guys!<br />
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<tr><td class="tr-caption" style="text-align: center;">There were 40 diners at that time.<br />
Photo credit : <a href="https://www.instagram.com/jonathangayman/" style="text-align: start;" target="_blank">Jonathan Gayman</a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Yellow Adobo<br />
Photo Credit : <a href="https://www.instagram.com/jonathangayman/" style="text-align: start;" target="_blank">Jonathan Gayman</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-WRXj1J65mFI/WN-GEJjVqDI/AAAAAAAAHek/hk5VXT6cR2IfWgiXJePoUpj_XMXOPC_ewCLcB/s1600/Screen%2BShot%2B2017-04-01%2Bat%2B5.46.40%2BAM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="504" src="https://1.bp.blogspot.com/-WRXj1J65mFI/WN-GEJjVqDI/AAAAAAAAHek/hk5VXT6cR2IfWgiXJePoUpj_XMXOPC_ewCLcB/s640/Screen%2BShot%2B2017-04-01%2Bat%2B5.46.40%2BAM.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is my play on bulalo. Bulalo is a soup dish made that is made of beef bone marrow . One of its components is potato. So to make it Kamayan friendly, I made BULALO Croquettes.<br />
Photo Credit: <a href="https://www.instagram.com/jonathangayman/" style="text-align: start;" target="_blank">Jonathan Gayman</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-kjhhIJsTxow/WN-GEbylVHI/AAAAAAAAHes/0x95EjHAo6gBYremoLHq3aJtbeaA2L7GACLcB/s1600/Screen%2BShot%2B2017-04-01%2Bat%2B5.46.59%2BAM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="494" src="https://1.bp.blogspot.com/-kjhhIJsTxow/WN-GEbylVHI/AAAAAAAAHes/0x95EjHAo6gBYremoLHq3aJtbeaA2L7GACLcB/s640/Screen%2BShot%2B2017-04-01%2Bat%2B5.46.59%2BAM.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tortang Talong is a traditional dish which is more of an eggplant omelette. But here I played on its appearance by making them into waffles.<br />
Photo Credit : <a href="https://www.instagram.com/jonathangayman/" style="text-align: start;" target="_blank">Jonathan Gayman</a><br />
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<br />SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com0tag:blogger.com,1999:blog-218878095118853328.post-73334520902567297112017-03-28T11:20:00.002-05:002017-03-28T19:00:59.441-05:00MARCH MADNESSI'm tiptoeing yep literally my heels are raised and I'm walking with my weight on the balls of my feet into the blogosphere to wave :::HELLO::: <br />
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Ok I know your eyes are rolling as to what made me slip a new post today but hey don't judge. I'm here and that's what matters.<br />
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So March is slipping away and phew, it was a busy one. I started off with a collab with STL's Guerrilla Street Food rockstars Joel Crespo and Brian Hardesty. We had a gig together, which we called REBEL KAMAYAN. It was a sold out event and what makes my heart full is that my regular Kamayan adventurers followed me. It was nice to see them all enjoying the Kamayan spread but with a different venue. I also had a wonderful time working with Brian in the kitchen and also with Joel at the front of the house. <br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-zUR5AQF_LVw/WNqHfDUiDBI/AAAAAAAAHd4/hcDqAppJokEF3j0JroR1io-1kvxaEPaOACLcB/s1600/IMG_0647.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-zUR5AQF_LVw/WNqHfDUiDBI/AAAAAAAAHd4/hcDqAppJokEF3j0JroR1io-1kvxaEPaOACLcB/s400/IMG_0647.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">These are ... oh well your guess is as good as mine. But they were delicious as we turned them into BALUT TEMPURA or better yet Balut Qwek qwek,</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-MA9SppzaYiw/WNqHflCU3LI/AAAAAAAAHd8/2wcjfzYdsv4p8b-0WZnOvb-prMwUs6DOACLcB/s1600/IMG_0661.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-MA9SppzaYiw/WNqHflCU3LI/AAAAAAAAHd8/2wcjfzYdsv4p8b-0WZnOvb-prMwUs6DOACLcB/s400/IMG_0661.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These chicken were sitting pretty on beer cans as they were being roasted.</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-jXlyOCFPu7s/WNqHf_26t0I/AAAAAAAAHeE/QZop9TCpK-g1oi10rnf8B4kT1AxW9fk0gCLcB/s1600/IMG_0663.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-jXlyOCFPu7s/WNqHf_26t0I/AAAAAAAAHeE/QZop9TCpK-g1oi10rnf8B4kT1AxW9fk0gCLcB/s400/IMG_0663.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Brian uses GSF's pit to roast the chicken</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-e8SSjuEobXk/WNqHfzZpneI/AAAAAAAAHeA/Y_hD5DITd20oQRQT4APdwmBVKK2qS-u1QCLcB/s1600/IMG_0664.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://4.bp.blogspot.com/-e8SSjuEobXk/WNqHfzZpneI/AAAAAAAAHeA/Y_hD5DITd20oQRQT4APdwmBVKK2qS-u1QCLcB/s320/IMG_0664.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Selfie with Chef Brian</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-BJrQS2oB69g/WNqHgt6WNqI/AAAAAAAAHeM/74JBpOqHweQv_PVZRssPm7yPsR39szemQCLcB/s1600/IMG_0669.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://4.bp.blogspot.com/-BJrQS2oB69g/WNqHgt6WNqI/AAAAAAAAHeM/74JBpOqHweQv_PVZRssPm7yPsR39szemQCLcB/s640/IMG_0669.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I was so busy that this was the only photo i took... tsk tsk tsk</td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-6sD07kgxYco/WNqHgrf-uYI/AAAAAAAAHeI/hZtE2Ql1rjsMyBTMpfqkl6TL79e5WxVKACLcB/s1600/IMG_0680.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://1.bp.blogspot.com/-6sD07kgxYco/WNqHgrf-uYI/AAAAAAAAHeI/hZtE2Ql1rjsMyBTMpfqkl6TL79e5WxVKACLcB/s400/IMG_0680.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It was a great honor to work with these two. They were sooo cool to work with. I look forward to more collabs.</td></tr>
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Also if you noticed for the month of March, I have resumed making v-logs on YOUTUBE. My daughter Izzy volunteered to be my camera person and she inspired me to go to my kitchen and start cooking and video recording the process once again. And to tell you honestly I'm having so much fun doing it. I feel guilty for not doing it in a long time. But I won't make you miss them... so here they are... Oh my! See I made 7 videos in March (and I still have one to edit).<br />
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It's a bit of a challenge. I mean I am the chef/cook, recipe developer, the person on cam, the editor, food stylist and the dishwasher. On top of that my laptop has some technical difficulties but I'm moving along quite well. SO here they are... drum roll please?<br />
CLICK AWAY AND SHARE!<br />
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STEAMED POMPANO</div>
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PALABOK FROM SCRATCH</div>
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EMPANADA</div>
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ARROZ ALA CUBANA</div>
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CHICKEN ADOBO</div>
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MUSSELS IN WHITE WINE AND GARLIC BROTH</div>
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SYLVANAS/SILVANAS</div>
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By the way the next Skip to Malou Kamayan will be on April 4. RSVP now. goo.gl/3QBEh8<br />
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<br />SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com0tag:blogger.com,1999:blog-218878095118853328.post-11008140313652375322016-10-12T17:03:00.000-05:002016-10-12T17:24:47.264-05:00SKIP TO MALOU'S KAMAYAN NIGHT TURNS ONESo it's been a year.<br />
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Skip to Malou's <i>Kamayan</i> Night turns one! Yes 14 epic dining events. (12 in STL, one- and the biggest, in LA and another in Las Vegas). What a fun culinary adventure it was.<br />
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Kamayan is a tagalog term that comes from the root word "kamay" which means hands. So it literally means eating with hands. It is a communal feast where the food is laid on a long table (around 30 guests) draped with banana leaves. <br />
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So if you're wondering where I've been after more than a year of not writing on this blog, it's because I've been busy doing Kamayan Feasts and not to mention my brunch and dinner pop-ups here in St. Louis as well.<br />
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I enjoy (although challenging) creating Kamayan spreads every month. Every month I usually have themes and draw inspirations from them But I believe the success lies on the incredible support of family and friends especially here in St. Louis. I cannot thank them enough for their unwavering support. . And of course I have to mention to the owners of Hiro Asian Kitchen (the monthly venue) Bernie and Sui and to the whole Hiro Team for allowing me to grow in my culinary career exponentially❤️❤️❤️<br />
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Here are the beautiful faces and some food photos that made Skip to Malou's Kamayan Dinner series incredibly fab!<br />
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And oh btw, the next one will be on October 18. Here's the link to join:<br />
http://oct182016.brownpapertickets.com<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-DCXkstOvcJU/V_6xbr_D_mI/AAAAAAAAHYc/NmPPJUieAeMPfrsiY-Hd0Z-sdHztOeh4QCK4B/s1600/IMG_7715.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://2.bp.blogspot.com/-DCXkstOvcJU/V_6xbr_D_mI/AAAAAAAAHYc/NmPPJUieAeMPfrsiY-Hd0Z-sdHztOeh4QCK4B/s640/IMG_7715.PNG" width="375" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kamayan Round 1</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-oQ_E5OrDk1c/V_6yH9kLrQI/AAAAAAAAHYk/2TOd1UQdwoIQplPqf-1V7j-X0oB8aw9fgCK4B/s1600/IMG_7716.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://3.bp.blogspot.com/-oQ_E5OrDk1c/V_6yH9kLrQI/AAAAAAAAHYk/2TOd1UQdwoIQplPqf-1V7j-X0oB8aw9fgCK4B/s640/IMG_7716.jpg" width="420" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kamayan Round 2<img height="16" id="sesdddh7sedh" src="data:image/gif;base64,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" width="16" /></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-fC7RS72a2UI/V_6ywi5atiI/AAAAAAAAHY0/aZQdRHcfPD41eT7Gn1IBLA99u6EOv48uQCK4B/s1600/IMG_7721.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="488" src="https://1.bp.blogspot.com/-fC7RS72a2UI/V_6ywi5atiI/AAAAAAAAHY0/aZQdRHcfPD41eT7Gn1IBLA99u6EOv48uQCK4B/s640/IMG_7721.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the brave souls who partook on the balut challenge</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-pGDrWCR2klA/V_602GN3hKI/AAAAAAAAHY8/qxzE7452Ea0XkoO0yaipRY4Cf4Emer0NwCK4B/s1600/IMG_7729.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://4.bp.blogspot.com/-pGDrWCR2klA/V_602GN3hKI/AAAAAAAAHY8/qxzE7452Ea0XkoO0yaipRY4Cf4Emer0NwCK4B/s640/IMG_7729.PNG" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">hmmm yes bragging point: It got me an award!!!</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-dZn08WIhJiU/V_61QirWnfI/AAAAAAAAHZE/agnqieukoHoaycvPbOSs583SkLlAbwmXgCK4B/s1600/IMG_8273.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://1.bp.blogspot.com/-dZn08WIhJiU/V_61QirWnfI/AAAAAAAAHZE/agnqieukoHoaycvPbOSs583SkLlAbwmXgCK4B/s640/IMG_8273.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ding ding ding ding!!! we have a winner: Sean Johnson, who never missed any Kamayan dinner!</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-tKVgfplh-pQ/V_61ocKBiSI/AAAAAAAAHZM/o9VndqBBYekJPEcDE6Oouw7phOHB8CybQCK4B/s1600/IMG_8274.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://3.bp.blogspot.com/-tKVgfplh-pQ/V_61ocKBiSI/AAAAAAAAHZM/o9VndqBBYekJPEcDE6Oouw7phOHB8CybQCK4B/s640/IMG_8274.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">and the runners up</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Cbjs0hNEhzk/V_62siQMbDI/AAAAAAAAHZk/hUktl-AeNjAiPhwIJnSzRZNKEtgH0vE_gCK4B/s1600/14333055_10210912061301265_9164152148914049251_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://3.bp.blogspot.com/-Cbjs0hNEhzk/V_62siQMbDI/AAAAAAAAHZk/hUktl-AeNjAiPhwIJnSzRZNKEtgH0vE_gCK4B/s640/14333055_10210912061301265_9164152148914049251_n.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">two words: spam fries</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-cj6i2vDItw4/V_613lF6KII/AAAAAAAAHZU/-nEwQ876boErGef-LujqXaNNPEYv2t_UACK4B/s1600/IMG_8279.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://1.bp.blogspot.com/-cj6i2vDItw4/V_613lF6KII/AAAAAAAAHZU/-nEwQ876boErGef-LujqXaNNPEYv2t_UACK4B/s640/IMG_8279.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The regulars who were clad in a Filipino Barong during the first year anniversary.<img height="16" id="aze076io4q4n" src="data:image/gif;base64,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" width="16" /><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Xv6SmBZZViI/V_62-ePIHNI/AAAAAAAAHZw/P5aaB3v79cwElp_zvevHDaxJ7cWUB7wsACK4B/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://2.bp.blogspot.com/-Xv6SmBZZViI/V_62-ePIHNI/AAAAAAAAHZw/P5aaB3v79cwElp_zvevHDaxJ7cWUB7wsACK4B/s640/FullSizeRender.jpg" width="454" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I have this incredible feeling of satisfaction giving joy and excitement to people in the context of food. Thank you so much to y'all!</td></tr>
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<br />SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com1tag:blogger.com,1999:blog-218878095118853328.post-44108613631829678552015-07-03T12:29:00.002-05:002015-07-03T12:34:21.809-05:00HIRO ASIAN KITCHEN FEATURES SKIP TO MALOU SIGNATURE DISHESI've been enjoying all the culinary opportunities that STL has to offer. <br />
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The latest gig is being featured in <a href="http://hiroasiankitchen.com/" target="_blank">Hiro Asian Kitchen </a>. 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.<br />
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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. <br />
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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. <br />
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<a href="http://2.bp.blogspot.com/-eQOfgwvWbu0/VZbAHAXDP8I/AAAAAAAAHG0/FGg8IKMbS6Q/s1600/IMG_9374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-eQOfgwvWbu0/VZbAHAXDP8I/AAAAAAAAHG0/FGg8IKMbS6Q/s400/IMG_9374.JPG" width="400" /></a></div>
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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.<br />
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Here's the clip of that wonderful guesting that we did. I hope to see you there:<br />
HIRO's ASIAN KITCHEN<br />
1405 WASHINGTON AVE.<br />
St. Louis, MO<br />
EVERY TUESDAY AND WEDNESDAY (DINNER)<br />
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<script height="281px" src="http://player.ooyala.com/iframe.js#ec=EyeGIwdjoRG1iSBNRkeBnJ0VzgKOFt2_&pbid=c660b791c3704ff69d4162d7adb7c4a1" width="500px"></script>SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com3tag:blogger.com,1999:blog-218878095118853328.post-31769433944032317362015-06-04T15:07:00.000-05:002015-06-04T19:17:53.265-05:00SHOW ME ST LOUIS TV STINT and a Pop UpCan someone please tell me I'm not dreaming?<br />
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Ok fine, let me breathe... but yes today, I was on <a href="http://www.ksdk.com/features/show-me-st-louis/" target="_blank">SHOW ME ST. LOUIS</a>! I'm stoked being with the host and STL's favorite Ms. Heidi Glaus. <br />
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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!).<br />
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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 <a href="http://www.hammerandhandimports.com/" target="_blank">Hammer and Hand Imports. </a> 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 <a href="https://www.facebook.com/pages/2340-Mobile-Kitchen-Services-LLC/1003917579618817?fref=ts&ref=br_tf" target="_blank">2340 Kitchen Mobile Service</a><a href="https://www.facebook.com/pages/2340-Mobile-Kitchen-Services-LLC/1003917579618817?fref=ts&ref=br_tf" target="_blank">s</a>. We've been neighbors all these years but I'm excited to know them closely as we work together for this upcoming event.<br />
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Ok fine, here's the link of my <a href="http://www.ksdk.com/story/entertainment/2015/06/04/pop-up-brunches-pop-up-around-the-area/28476771/" target="_blank">SHOW ME ST. LOUIS stint</a> . 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. <a href="http://www.eventbrite.com/e/skip-to-malou-cooking-with-a-filipino-accent-a-pop-up-brunch-tickets-17253474607?ref=ebtn" target="_blank"><img alt="Eventbrite - SKIP TO MALOU | Cooking with a Filipino Accent (A Pop Up Brunch)" src="https://www.eventbrite.com/custombutton?eid=17253474607" /></a><br />
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See you soon!<br />
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SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com5tag:blogger.com,1999:blog-218878095118853328.post-79243541360155529652015-04-21T17:37:00.000-05:002015-04-24T14:53:16.274-05:00GO GREEN in your Kitchen: A KPLR 11 Segment<div style="margin-bottom: 8px;">
<span style="font-family: inherit;">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.</span></div>
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<span style="font-family: inherit;">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).</span></div>
<script height="281px" src="http://player.ooyala.com/iframe.js#pbid=c660b791c3704ff69d4162d7adb7c4a1&ec=BuajludDr9sz2HMd08MXkJCMQssQVkuy" width="500px"></script>
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<span style="letter-spacing: 0px;"><span style="font-family: inherit;">Product #1: <b>COOKINA Non-Stick Cooking Sheets</b></span></span></div>
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<span style="font-family: inherit;"><span style="letter-spacing: 0px;"><b>COOKINA</b></span><span style="letter-spacing: 0px;"> 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 <span style="letter-spacing: 0px;"><a href="http://www.cookina.co/">www.cookina.co</a></span></span></span></div>
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<span style="font-family: inherit;"><span style="letter-spacing: 0px;">Pricing: BBQ = $14.99 / Cuisine and Gard = $12.99 </span><span style="letter-spacing: 0.0px;"></span></span></div>
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<span style="font-family: inherit;"><span style="letter-spacing: 0.0px; text-decoration: underline;">P</span><span style="letter-spacing: 0px;">roduct #2: </span><b style="letter-spacing: 0px;">Carrington Organics Tea</b></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: inherit;">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 <a href="http://www.carringtontea.com/"><span style="letter-spacing: 0px;">www.CarringtonTea.com</span></a>.</span></span><br />
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<span style="font-family: inherit;"><span style="letter-spacing: 0px;">Product # 3: </span><b style="letter-spacing: 0px;">Excalibur 5-Tray Clear Door Dehydrator</b></span><br />
<span style="letter-spacing: 0px;"><span style="font-family: inherit;">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.</span></span><br />
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<span style="font-family: inherit;"><span style="letter-spacing: 0px;"><span style="color: white;">Price: $269.95 at </span></span></span><a href="http://www.excaliburdehydrator.com/">www.excaliburdehydrator.com</a><br />
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<span style="font-family: inherit;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><b></b></span>Product # 4: <b style="letter-spacing: 0px;">Zabada Kitchen Glove</b></span></div>
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<span style="color: white; font-family: inherit;"><span style="letter-spacing: 0px;">Premium micro-fiber cleaning technology removes 99% of bacteria just by using water. </span><span style="letter-spacing: 0px;">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. </span></span></div>
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<span style="font-family: inherit;"><span style="letter-spacing: 0.0px;">Price: $40.00 for the Kitchen Glove. </span><span style="letter-spacing: 0px;">Available at </span><a href="http://www.zabadaclean.com/" style="letter-spacing: 0px;"><span style="letter-spacing: 0.0px;">www.zabadaclean.com</span></a><span style="letter-spacing: 0px;"> </span></span><br />
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<span style="font-family: inherit;">Product #5: <span style="letter-spacing: 0px;"><b>Coyuchi’s</b></span><span style="letter-spacing: 0px;"><b> Shaded Herringbone Kitchen Towels</b> </span></span></div>
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<span style="font-family: inherit;"><span style="letter-spacing: 0px;">Loomed from pure 100% organic cotton, in a durable herringbone weave. </span><span style="letter-spacing: 0px;">Meets the Global Organic Textile Standard [GOTS], the toughest organic-textile standard in the world. Again, a good alternative to using paper towels.</span></span><br />
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<span style="font-family: inherit;"><span style="letter-spacing: 0.0px;">Price: $18</span><span style="letter-spacing: 0px;"> at<span style="color: #1e497d;"> </span></span><span style="color: #1e497d; letter-spacing: 0px;"><span style="color: #0463c1; letter-spacing: 0px;"><a href="http://www.coyuchi.com/">www.coyuchi.com</a></span></span></span><br />
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<span style="font-family: inherit;">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</span><br />
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<tr><td class="tr-caption" style="text-align: center;">THE SET UP AT KPLR</td></tr>
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SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com0tag:blogger.com,1999:blog-218878095118853328.post-9789540745966813842015-04-13T15:51:00.002-05:002015-04-13T16:04:38.142-05:00FILIPINO ACCENT: A POP UP BRUNCH<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit; font-size: large;">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.</span><br />
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<span style="font-family: inherit; font-size: large;">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. </span><br />
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<span style="font-family: inherit; font-size: large;">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. </span><br />
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<span style="font-family: inherit; font-size: large;">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.</span><br />
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<span style="font-family: inherit; font-size: large;">P.S.</span><br />
<span style="font-family: inherit; font-size: large;">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!</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-mgiCznx6xP0/VSwl_aRVciI/AAAAAAAAGyE/uqnbS4ipDss/s1600/photo%2B1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-mgiCznx6xP0/VSwl_aRVciI/AAAAAAAAGyE/uqnbS4ipDss/s1600/photo%2B1.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meet Chef Joe... don't let his height intimidate you, but he is the sweetest and kindest chef I've ever met.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-RRqW72Fr3rI/VSwmAU1-OMI/AAAAAAAAGyY/MyoSsIr-yiQ/s1600/photo%2B2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-RRqW72Fr3rI/VSwmAU1-OMI/AAAAAAAAGyY/MyoSsIr-yiQ/s1600/photo%2B2.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">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!"<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-99Ea01GZ_wA/VSwltuG5pbI/AAAAAAAAGvU/Dbf7MAZv_Xk/s1600/10653388_10152827349376033_6248759997338076404_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-99Ea01GZ_wA/VSwltuG5pbI/AAAAAAAAGvU/Dbf7MAZv_Xk/s1600/10653388_10152827349376033_6248759997338076404_n.jpg" height="267" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">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.<br />
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<tr><td class="tr-caption" style="text-align: center;">Bangus (Milk Fish) Rice plate or locally know as Bangsilog. Keeping it traditional with Skip to Malou's Mango trio slaw.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-U4EwROGyt54/VSwmCAYN-CI/AAAAAAAAGzA/EeP6HhNfqW0/s1600/photo%2B3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-U4EwROGyt54/VSwmCAYN-CI/AAAAAAAAGzA/EeP6HhNfqW0/s1600/photo%2B3.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So yes, we had two roll of these Roasted Belly or Belly-chon... sold out!</td></tr>
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<a href="http://1.bp.blogspot.com/-59SPR949--c/VSwmBbFk4OI/AAAAAAAAGyo/8ZwVm6nmscU/s1600/photo%2B2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-59SPR949--c/VSwmBbFk4OI/AAAAAAAAGyo/8ZwVm6nmscU/s1600/photo%2B2.JPG" height="400" width="337" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rice sticky balls in coconut reduction and coco anglaise is my take on my childhood favorite called PINATARO in my dialect.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-fWcsJdBpoRA/VSwu3Vdze4I/AAAAAAAAG0I/umw3POX1-r0/s1600/11146274_10152827349671033_8544724492378453841_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-fWcsJdBpoRA/VSwu3Vdze4I/AAAAAAAAG0I/umw3POX1-r0/s1600/11146274_10152827349671033_8544724492378453841_n.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">But the buko panda panna cotta won the hearts of a lot of guests.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-QU7ylQwsJls/VSwmCVZ7m9I/AAAAAAAAGzI/b2zC7Wh7e7U/s1600/photo%2B3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-QU7ylQwsJls/VSwmCVZ7m9I/AAAAAAAAGzI/b2zC7Wh7e7U/s1600/photo%2B3.JPG" height="141" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">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!</td></tr>
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<span style="font-family: inherit; font-size: large;"><br /></span>SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com2tag:blogger.com,1999:blog-218878095118853328.post-51555628121511550392015-04-07T20:00:00.001-05:002015-04-08T17:30:12.269-05:00FILIPINO ACCENT: A POP UP BRUNCH by SKIP TO MALOU<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">If you see me smiling from ear to ear it's because I am deliriously happy at the moment.</span></div>
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<span style="font-family: inherit;">My culinary journey the past few weeks is on steroids. You see I have an upcoming event on April 12, hosted by <a href="http://www.frazersgoodeats.com/" target="_blank">Frazer's Restaurant </a>dubbed as FILIPINO ACCENT: A POP UP BRUNCH by SKIP TO MALOU.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">PHOTO CREDIT: ED ALLER</span></td></tr>
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<br /><span style="font-family: inherit;">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. </span><br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">The following day, I found myself meeting Frazer again, and that's when the details for the event took shape.</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-PRIjOM1TLak/VSRC9abwLpI/AAAAAAAAGt8/4GdmJGTx990/s1600/11043138_10205562981981485_2704988007733520900_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="http://3.bp.blogspot.com/-PRIjOM1TLak/VSRC9abwLpI/AAAAAAAAGt8/4GdmJGTx990/s1600/11043138_10205562981981485_2704988007733520900_n.jpg" height="300" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">WITH CHEF/OWNER FRAZER CAMERON</span><br />
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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.<div>
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<a href="http://4.bp.blogspot.com/-GgVRgrM_vAQ/VSRIa9b8p-I/AAAAAAAAGuo/IxiZKM-APnQ/s1600/11082276_10153206510302342_4918370611863255396_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-GgVRgrM_vAQ/VSRIa9b8p-I/AAAAAAAAGuo/IxiZKM-APnQ/s1600/11082276_10153206510302342_4918370611863255396_o.jpg" height="265" width="400" /></span></a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">PHOTO BY ED ALLER</span></td></tr>
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<a href="http://1.bp.blogspot.com/-5AAM0PZp04E/VSREpYj9jxI/AAAAAAAAGuQ/SJvwFN8oVk8/s1600/10435979_10205674668413576_6934062269916952213_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"></span></a></div>
<span style="font-family: inherit;">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. </span><span style="font-family: inherit; letter-spacing: 0px;">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. </span><br />
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Oh, well... HELLO SPRING! <br />
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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. <br />
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I was invited to do a segment on KPLR St. Louis about Healthy Grilling. So in case you missed it, <a href="http://kplr11.com/2015/03/18/healthy-grilling-tips/#ooid=o4MTkydDqZnw4snXTyStjs7CQi5lyFCo" target="_blank">here's a clip of the segment. </a> Enjoy!<br />
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Here are some pictures from behind the scenes.<br />
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<tr><td class="tr-caption" style="text-align: center;">RAPPER, ACTOR Chingy was at the station and he said he'll support my You Tube Channel. What a sweet celeb!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My daughter Izzy and I took the SELFIE with Chingy</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Warming up with Elliot Weiller, KPLR news anchor.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ready... get set.. ACTION!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Engr. Lou was the sweetest stage crew ever.</td></tr>
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SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com0tag:blogger.com,1999:blog-218878095118853328.post-91243996106742968982015-02-18T16:10:00.002-06:002015-02-18T16:14:21.741-06:00How to Make Brazo de Mercedes (The following is the text and recipe on my latest Youtube Posting)<br />
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I hope you had a wonderful Valentine's.<br />
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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.<br />
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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.<br />
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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.<br />
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<b>For the meringue:</b></div>
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10 egg whites</div>
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1 1/4 c of sugar</div>
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1 tbsp of vanilla extract<br />
1/2 tsp cream of tartar</div>
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1/2 c of confectioner's sugar foresting<br />
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<b>For the filling</b> </div>
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1 c condensed milk</div>
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1 c evaporated milk</div>
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8 egg yolks</div>
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lemon zest (you could op to add the rind as well)</div>
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For the meringue</div>
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Preheat oven to 350 degrees. <br />
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.<br />
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Then, we beat the egg whites on high speed.<br />
When soft peaks start to form add the cream of tartar. <br />
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.<br />
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Now that stiff peaks are formed, we are now allowed to add the sugar. Add the sugar gradually while still beating the eggs.<br />
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Now we add the vanilla extract. Then the cornstarch. The cornstarch will make your brazo fluffy yet firm. Do not overbeat <br />
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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.<br />
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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.</div>
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For the filling:</div>
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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. </div>
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Spread the filling on the sheet of meringue and roll them together. Sprinkle a generous amount of confectioners sugar. <br />
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<br />SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com2tag:blogger.com,1999:blog-218878095118853328.post-73415161617519060352015-01-14T14:35:00.002-06:002015-03-19T17:04:56.469-05:00What'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.<br />
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"Ginataang Halo-halo" is my quick reply.<br />
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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.<br />
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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.<br />
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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!<br />
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For the ingredients I made use of ingredients that are readily available in my local market:<br />
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INGREDIENTS:<br />
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2 pcs plantain cut into cubes<br />
2 pcs sweet yam cut into cubes<br />
1 can jackfruit preserve<br />
1 pack of taro tapioca pearls (available at Asian markets)<br />
1 1/2 c glutinous rice<br />
3/4 c rice<br />
1 can coconut cream (leave some for later use)<br />
1 can coconut milk<br />
1 c fresh milk<br />
1/2 c heavy cream<br />
1/2 cup sugar<br />
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PROCEDURE:<br />
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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.<br />
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Grab a handful of the dough and and roll it, making small marble sized balls.<br />
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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<br />
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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. <br />
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Now add the fresh milk and the heavy cream. Remove from heat.<br />
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You could serve it hot or cold, but for this cold winter weather, hot is the way to go. <br />
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Remember a bowl of ginataan is so comforting, it could cure your winter blues away.<br />
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Watch this segment on my <a href="https://www.youtube.com/channel/UCVYZXPHSMzM640PNhJLdsJQ" target="_blank">SKIP TO MALOU, Inspired Filipino Cooking Channel:</a><br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/0XO-975esEU?feature=player_embedded' frameborder='0'></iframe></div>
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Thank you Julie and Izzy for this segment!<br />
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<br />SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com1tag:blogger.com,1999:blog-218878095118853328.post-10136012044953450342014-12-30T19:40:00.000-06:002014-12-30T20:33:25.803-06:00MOLO SOUP (Wonton Soup)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">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.</span><br />
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<span style="font-family: inherit;">I'm remembering the connections between family, traditions, and of course - food. I </span>remember<span style="font-family: inherit;"> 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 <i>Molo</i> Soup. This soup is comfort food for us during the holidays. It</span><span style="font-family: inherit;"> is our version of a wonton soup. A soup that initially warms us with its broth, then </span>upon biting into the wonton, <span style="font-family: inherit;">takes us back thru time - with its burst of flavors triggering previously formed neural pathways - bringing us back to happy times celebrating past holidays. </span><br />
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<span style="font-family: inherit;">Indeed, the holidays are a special time. My kids are home and we're surrounded with laughter and love. It's also the </span>perfect <span style="font-family: inherit;">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. </span><br />
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<span style="font-family: inherit;">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...</span><br />
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<span style="font-family: inherit;">I would like to share with you a Filipino traditional soup associated with the holidays: MOLO Soup (Filipino Wonton Soup)</span><br />
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<span style="font-family: inherit;">May the spirit of the Holidays be yours...</span></div>
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<span style="font-family: inherit;">xo,</span><br />
<span style="font-family: inherit;">Malou</span><br />
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<b><span style="font-family: inherit;">Molo Soup (Wonton Soup)</span></b></div>
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<i>For this recipe, Skip to Malou brings the familiar flavors of the classic soup but infused some creative flare into it.</i></div>
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<span style="font-family: inherit;">I made it as simple as possible so we need:</span></div>
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<span style="font-family: inherit;">Nasoya Wonton wrappers</span></div>
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<span style="font-family: inherit;">1/2 lb. ground pork</span></div>
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<span style="font-family: inherit;">1//4 lb shrimp, chopped</span></div>
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<span style="font-family: inherit;">1 tbsp oyster sauce</span></div>
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<span style="font-family: inherit;">1 fresh egg</span></div>
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<span style="font-family: inherit;">1/4 c water chestnut, chopped</span></div>
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<span style="font-family: inherit;">2 medium carrots, chopped</span></div>
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<span style="font-family: inherit;">green onions thinly sliced</span></div>
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<span style="font-family: inherit;">1 tsp sesame oil</span><br />
<span style="font-family: inherit;">1 pack Nasoya firm Tofu, sliced into cubes</span></div>
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<span style="font-family: inherit;">1 clove garlic, chopped</span></div>
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<span style="font-family: inherit;">salt and pepper to taste</span><br />
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<span style="font-family: inherit;">For the soup stock:</span><br />
<span style="font-family: inherit;">annato oil</span><br />
<span style="font-family: inherit;">4 cups of chicken (beef or shrimp) stock</span><br />
<span style="font-family: inherit;">1 small carrots, diced</span><br />
<span style="font-family: inherit;">1 stalk celery, chopped</span><br />
<span style="font-family: inherit;">onion leeks, chopped</span><br />
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<span style="font-family: inherit;">Mix all ingredients in a bowl. Crack one fresh egg and stir briefly. </span></div>
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<span style="font-family: inherit;">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.</span><br />
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<span style="font-family: inherit;">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.</span><br />
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<span style="font-family: inherit;">Now for the most important part:</span><br />
<span style="font-family: inherit;">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.</span><br />
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You could also watch it on my You Tube Channel:<br />
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SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com8tag:blogger.com,1999:blog-218878095118853328.post-54336863057392262782014-12-10T17:16:00.000-06:002014-12-10T19:38:41.835-06:00Celebrating 5 years...<span style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit;">I can't believe it's been five years!</span></div>
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<span style="font-family: inherit;">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 <i>Skip to Malou</i>... 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? </span></div>
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<span style="font-family: inherit;">And oh yeah it's been five years... and I can't be happier where I am at now. </span><span style="font-family: inherit;">My culinary journey has taken me to places I never would have imagined. </span></div>
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<span style="font-family: inherit;">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!</span></div>
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<span style="font-family: inherit;">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!</span></div>
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<span style="font-family: inherit;">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.</span></div>
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<span style="font-family: inherit;">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!</span></div>
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<span style="background-color: white; font-family: inherit;"><br /></span>
<span style="background-color: white; font-family: inherit;">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.</span></div>
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<span style="font-family: inherit;">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 <a href="https://www.facebook.com/nbmidesign" target="_blank">NBMI Design</a> for </span>executing <span style="font-family: inherit;"> the idea. And thank you Maxene and Oliver for all the help.
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<span style="font-family: inherit;"><a href="http://3.bp.blogspot.com/-Da7kbS7JmWQ/VIdrPCB-JZI/AAAAAAAAGeI/9KqVjbeXWcs/s1600/IMG_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" src="http://3.bp.blogspot.com/-Da7kbS7JmWQ/VIdrPCB-JZI/AAAAAAAAGeI/9KqVjbeXWcs/s1600/IMG_0005.JPG" height="245" width="400" /></span></a></span></div>
<span style="font-family: inherit;"><span style="font-family: inherit;"><br />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.</span><br />
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<span style="font-family: inherit;">Click on the photo below and I hope you enjoy another episode on HOW TO MAKE KARE KARE! Enjoy!</span><br />
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SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com9tag:blogger.com,1999:blog-218878095118853328.post-63715629772416146352014-11-18T14:04:00.000-06:002014-11-19T13:08:16.208-06:00The Salo Project: An Epic Event<span style="font-family: inherit;"><span style="background-color: white; color: #141823; line-height: 18px;">The Salo (a gathering) Project- </span></span><span style="background-color: white; color: #141823; font-family: inherit; line-height: 18px;">moveable</span><wbr style="background-color: white; color: #141823; font-family: inherit; line-height: 18px;"></wbr><span class="word_break" style="background-color: white; color: #141823; display: inline-block; font-family: inherit; line-height: 18px;"></span><span style="background-color: white; color: #141823; font-family: inherit; line-height: 18px;"> pop up dinners by </span><a data-hovercard="/ajax/hovercard/user.php?id=673563854" href="https://www.facebook.com/yanagilbuena" style="background-color: white; color: #3b5998; cursor: pointer; font-family: inherit; line-height: 18px; text-decoration: none;">Yana Gilbuena</a><span style="background-color: white; color: #141823; font-family: inherit; line-height: 18px;"> is a series of epic events.</span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #141823; line-height: 18px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #141823; line-height: 18px;">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.</span></span><br />
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<a href="http://2.bp.blogspot.com/-vxemevl4ioo/VGufjIJTXcI/AAAAAAAAGa0/Qo6vybZn-Fk/photo%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-vxemevl4ioo/VGufjIJTXcI/AAAAAAAAGa0/Qo6vybZn-Fk/photo%2B2.jpg" height="500" width="375" /></a></div>
<span style="font-family: inherit;"><br style="background-color: white; color: #141823; line-height: 18px;" /><span style="background-color: white; color: #141823; line-height: 18px;">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 of</span><a data-hovercard="/ajax/hovercard/page.php?id=193745257307347" href="https://www.facebook.com/pages/Winslows-Home/193745257307347" style="background-color: white; color: #3b5998; cursor: pointer; line-height: 18px; text-decoration: none;">Winslow's Home</a><span style="background-color: white; color: #141823; line-height: 18px;"> headed by the owners, executive Chef Wil, Angela and Nowell. I've also always wanted to collaborate with </span><a data-hovercard="/ajax/hovercard/user.php?id=519237633" href="https://www.facebook.com/crespo.joel" style="background-color: white; color: #3b5998; cursor: pointer; line-height: 18px; text-decoration: none;">Joel Crespo</a><span style="background-color: white; color: #141823; line-height: 18px;"> of the </span><a data-hovercard="/ajax/hovercard/page.php?id=183471088337567" href="https://www.facebook.com/guerrillastreetfood" style="background-color: white; color: #3b5998; cursor: pointer; line-height: 18px; text-decoration: none;">Guerrilla Street Food</a><span style="background-color: white; color: #141823; line-height: 18px;"> fame, and having said that, Salo is a dream... a sweet dream. </span></span><br />
<span style="font-family: inherit;"><span style="color: #141823;"><span style="background-color: white; line-height: 18px;"><br /></span></span><span style="background-color: white; color: #141823; line-height: 18px;">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.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #141823; font-size: xx-small; line-height: 18px; text-align: start;">The fierce and the force behind Salo: YANA GUILBUENA</span></td></tr>
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<span style="font-family: inherit;"><span style="color: #141823;"><span style="background-color: white; line-height: 18px;"><br /></span></span><span style="background-color: white; color: #141823; line-height: 18px;">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!</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Prepping up my dish of </span><a href="http://www.skiptomalou.net/2012/05/grass-is-always-greener.html" style="font-size: medium;" target="_blank">DINAKDAKAN</a><span style="font-size: small;">. I call it the SISIG of the North</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Met another Filipio Chef, Nowell Gata, who was a powerful force at the back of the house.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chef Nowel executing Yana's Squah Flan.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small; text-align: start;">Joel Crespoo co-owner of the Guerrilla Street Food truck;winner of the best food truck in the US. They served DINUGUAN for SALO.</span></td></tr>
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<span style="font-family: inherit;">The executive chef of Winslow's Home(the venue) Chef Wil Fernandez-Crus, together with Sauce editor in chief Ligaya Figueras</span></div>
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<tr><td class="tr-caption" style="text-align: center;">The adventurous diners</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">My KapaMEALYA (my ever loyal family and friends)</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">SALO rockstar Yana Gilbuena pouring her ginataan concoction over fried hito</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small; text-align: start;">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</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Serving my Dinakadakan and a short spiel.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">My daughter Izzy and foodie friend Maxene... in the foreground are beers from Urban Chestnut who sponsored the beer pairing for the event.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">My friend Gerome with the "special" in the menu: BALUT</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Balut-brave eaters</span></td></tr>
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<br />SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com1tag:blogger.com,1999:blog-218878095118853328.post-19888376194645736062014-11-11T19:47:00.000-06:002014-11-12T20:51:56.736-06:00Let's MEAT-UP 2<span style="font-family: Times, Times New Roman, serif;">Let's Meat Up is an </span><span style="font-family: Times, 'Times New Roman', serif;">initiative</span><span style="font-family: Times, 'Times New Roman', serif;"> of </span><span style="font-family: Times, Times New Roman, serif;">Meat Livestock Australia's (MLA) Philippine Office to promote awareness of premium quality Australian beef and lamb. </span><span style="font-family: Times, 'Times New Roman', serif;">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.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">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).</span><br />
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<a href="https://1.bp.blogspot.com/-Wcsk632RvXY/VGKDRlHjkbI/AAAAAAAAGWY/lyK9qTVMsHs/10393692_10204542647273755_8763914222736124763_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" height="400" src="https://1.bp.blogspot.com/-Wcsk632RvXY/VGKDRlHjkbI/AAAAAAAAGWY/lyK9qTVMsHs/10393692_10204542647273755_8763914222736124763_n.jpg" width="533" /></span></a></div>
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<span style="font-family: Times, Times New Roman, serif;">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 <i>mise en place</i> came in handy. I couldn't have done it without them.</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #141823; line-height: 18px;">An overview of Let's Meat Up was presented by </span><a data-hovercard="/ajax/hovercard/user.php?id=1003315074" href="https://www.facebook.com/perezpost" style="background-color: white; color: #3b5998; cursor: pointer; line-height: 18px; text-decoration: none;">Paul P. Perez</a><span style="background-color: white; color: #141823; line-height: 18px;">; country manager for Meat Livestock Austrailia for the Philippines, Cambodia and Vietnam.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;">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!</span></div>
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<span style="font-family: Times, Times New Roman, serif;">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.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">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.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">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 </span><span style="font-family: Times, 'Times New Roman', serif;"> host/commentator who made the event even more livelier.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">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.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">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.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">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. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">I look forward to doing more gigs with MLA Manila in 2015!</span><br />
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<span style="letter-spacing: 0.0px;"><b>Mango Tango Beef Tenderloin</b></span></div>
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<span style="letter-spacing: 0.0px;">2-3 lbs beef tenderloin</span></div>
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<span style="letter-spacing: 0.0px;">1/2 tsp cayenne powder</span></div>
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<span style="letter-spacing: 0.0px;">salt and pepper </span></div>
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<span style="letter-spacing: 0.0px;">2 tbsp olive oil</span></div>
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<span style="letter-spacing: 0.0px;">Pre-heat grill to medium high.</span></div>
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<span style="letter-spacing: 0.0px;">Season the meat generously with salt and pepper. Lather with olive oil.</span></div>
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<span style="letter-spacing: 0.0px;">Then sear the sides of the beef until it’s nice and brown.</span></div>
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<span style="letter-spacing: 0.0px;">Lower the heat and cook for another 20-30 minutes depending on the thickness of the beef.</span></div>
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<span style="letter-spacing: 0.0px;">Remove the beef from the grill and brush with butter.</span></div>
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<span style="letter-spacing: 0.0px;">Mango Tango</span></div>
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<span style="letter-spacing: 0.0px;">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. </span></div>
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<span style="letter-spacing: 0.0px;">Toss the mango tango together with the sliced beef tenderloin. Mmmm good! Enjoy!</span></div>
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SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com2tag:blogger.com,1999:blog-218878095118853328.post-15856623086872846822014-11-03T19:22:00.000-06:002014-11-04T03:54:30.947-06:00My Purple Yam Stint<div class="separator" style="clear: both; text-align: center;">
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5 weeks.<br />
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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.<br />
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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.<br />
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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!<br />
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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.<br />
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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.<br />
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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.<br />
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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. <br />
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To feature Ibanag Cuisine, I named the dining experience <i>Pabirillayan </i>or <i>s</i>haring (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.<br />
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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".<br />
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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.<br />
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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.<br />
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I'm so grateful, I'm so happy that I am close to tears. <br />
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Here are the photos I'd like to share with all of you... Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;">Briefing the team with what Ibanag Cuisine is all about</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">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</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">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</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">So grateful to see old friends from childhood and college </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Celebrities in the house!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">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... </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My nephew Enzo with his girlfriend Eenah and my pretty niece Ayi, and again my lovely daughter Izzy</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chef Cocoy enjoying the food.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My brother Paul and wife Sigrid cuing up to get Amy sign her cookbook.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Sinanta</i>: a combination of flat noodles and glass noodles with Cagayan river clams, chicken and shrimp with crustacean broth</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fried Fillet of Catfish with <i>Dinengdeng</i> Puree</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Amy's dedication on her book Memories of Philippine Kitchens, which reads: <i>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>. I'm stoked. I am truly your biggest fan.</td></tr>
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SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com3tag:blogger.com,1999:blog-218878095118853328.post-69823846225177315212014-08-29T16:15:00.002-05:002015-03-29T20:14:39.264-05:00My 4 Minute Thrill on TV<blockquote type="cite">
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<span style="font-size: large;">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. </span></div>
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<span style="font-size: large;"><br /></span><span style="font-size: large;">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. </span></div>
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<span style="font-size: large;"><br /></span><span style="font-size: large;">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!</span></div>
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<span style="font-size: large;"><br /></span><span style="font-size: large;">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.</span></div>
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<script src="http://www.kmov.com/templates/belo_embedWrapper.js?storyid=273066211&pos=top&swfw=470"></script><object data="http://swfs.bimvid.com/player-3.2.15.swf" height="264" id="_fp_0.7994682737626135" name="player" type="application/x-shockwave-flash" width="470"> <param value="true" name="allowfullscreen"/> <param value="always" name="allowscriptaccess"/> <param value="transparent" name="wmode"/> <param value="high" name="quality"/> <param name="movie" value="http://swfs.bimvid.com/player-3.2.15.swf" /> <param value="config=http://www.kmov.com/?j=embed_273066211&ref=http://www.kmov.com/great-day-st-louis/Throw-the-Ultimate-Labor-Day-Bash--273066211.html" name="flashvars"/></object><script src="http://www.kmov.com/templates/belo_embedWrapper.js?storyid=273066211&pos=bottom&ref=http://www.kmov.com/great-day-st-louis/Throw-the-Ultimate-Labor-Day-Bash--273066211.html"></script>SKIP TO MALOUhttp://www.blogger.com/profile/07463265025947861620noreply@blogger.com2