“Back in the Philippines I designed my own clothing line called Northern Crew. My brother and I had stores across the Metro and in the South. I also had a catering business and I managed stores of aIn her big family, Filipino spaghetti and fried chicken — aside from traditional Ibanag food — are mainstays of every gathering. But oftentimes, especially when the kids were growing up, their food became a source of some “embarrassment.
Malou relates that she “accidentally” launched her culinary career by teaching classes in culinary schools in St. Louis, Missouri and nearby cities when their family moved there in 2011. Her cooking class has around 30 students. Lomo-lomo is pork sautéed in ginger and seasoned with bagoong monamon and vinegar. The dish is typically served for breakfast with a steaming platter of white rice.“The bus left Manila after dark, and just as the sun started to rise, I would arrive in Tuguegarao. And there was Papa in the kitchen, cooking lomo-lomo. This was his official welcome home banner! It was his language of love. It was his tight embrace,” Malou reminisces.
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