theechal

Disclaimer: These meals/snacks are meant to be simple and easy to prepare. Also, I usually use the eyeball technique when making these dish.

French Toast goes to Laguna ๑༄ ‧₊˚

French toast is a tasty and convenient snack that you can easily prepare. You can personalize your french toast by adding a variety of toppings and flavors to it. Some popular toppings include fresh fruits, whipped cream, and maple syrup. French toast can be a sweet or hearty snack, depending on your preference. However, it's important to consume it in moderation as it can be high in calories and carbohydrates. Enjoy your french toast and bon appétit!

Champorado Weather? ๑༄ ‧₊˚

If you're reading this and expecting a detailed "how to make a yummylicious champurrado," I am telling you, friends, that you are in the wrong place because I have no idea what I am doing in this champurrado series. Though I might have listed the ingredients and the chaotic procedure I encountered. Champorado is one of my go-to meals, whatever the weather is. It is a creamy, soft, °˖✧THICC✧˖°, and sweet porridge that will teleport you into the weaves of rainbows and sunshine. But I have to admit that my first time cooking this chocolate porridge was a total disaster. Because hunny, we like it thick, and the outcome was a waterfall. But I know this girl right here is a fighter and must not lose to a freaking chocolate rice porridge. So, I continued making it until I could make it even if my eyes were closed (but I will be opening them every 5 seconds, hehe). The good news is that I have mastered it; the bad news is that I don't measure things, so the list of measurements is in outer space.

There are a lot of tutorials on social media on how to make champurrado. I swear this will tickle every sweet tooth you have and comfort your body. This can be served as hot, chilled, or even at room temperature. The bonus point is that you can mix and match every side that suits your preference (a little tip for you is to pair the champurrado with something salty ≧◡≦).

The Evolution of Churro ๑༄ ‧₊˚

"Well, maybe we got lost in translation, maybe I asked for too much, but maybe this thing was a masterpiece 'til you tore it all up. Running scared, I was there. I remember it all too well." Making these fancy ʚpoopieɞ sticks took ✧US✧ to a 4-hour drive to insanity. I knew this would be a struggle when I started incorporating all the ingredients into the pan. The mixture was supposed to form like clay, but mine looked like a pancake batter. Thankfully, as I added more flour, I got the "almost" right consistency that I wanted until there was no more flour left, so I was left with a soft clay dough consistency. Speaking of "us," it came to the point that I needed a helping hand because I was losing every patience and optimism I had left for today.

Please be advised that the following content may not be suitable for all viewers, as it may be considered unappetizing by some ///o_o///

Color Pink, ang tomorrow ๑༄ ‧₊˚

On Wednesday, we wear pink, but on Wednesday, we drink pink. During childhood, I used to force myself to hate pink because everybody thought pink was too feminine. As I look back on my childhood days, I realize how big the audacity of the childhood version of me was because, as far as I can remember, most of my things are pink in color. Bright pinks are way too harsh on my eyes, though. That’s why I prefer the pastel one. And I know some of you will say that pastel? Beige? They’re boring, but who cares. I don’t want to trigger another migraine episode. I don’t know where the rough road leads me, so I might as well share why I made this oh-so-fancy pink drink. Wait, is this usually called a pink drink?

I remember my last brain cells hanging on for their dear life while typing this caption. I hope you generated it again because midterms are coming, and I can’t defy my brain. Whose an orange cat, to do everything. Do you remember the Starbucks pink drink trend made by a particular vlogger? No? Edi don’t. Since I have been so busy for the past few days, I can’t make something from scratch or complex food. I recently found my strawberry syrup deep down in the den of our pantry, and it will soon expire next month. Note that the bottle is still almost complete, and we can’t let it go to waste like my brain cells. I got myself milk and drizzled the strawberry syrup around it. Done. Pink drink. Bow. Oh, and by the way, you can crush and add bananas or strawberries to your pink drink to make it less sad like my brain..cells.

Procedure: ｡ ﾟ☾ ﾟ｡⋆ˎˊ˗

Get a pretty glass just because, yeah just because. Next is to drizzle the inside with strawberry syrup then pour the milk ~ if the strawberry taste is bland, just keep adding syrup or if you're feeling extra fancy, add crushed bananas or strawberries.

KAPENG GULAMAN SERYE ๑༄ ‧₊˚

Have you ever been so addicted to something and crave it every single day? Lately, my D'cream addiction has been dominating my need to save money. They offer this specific drink which is rich in creaminess and flavor, and it's called the Golden Sun. I prefer adding coffee cubes (a coffee jelly) along with the drink, giving it a coffee-jelly-like drink. I then realized that instead of giving away my money, why not make coffee jelly since it tastes almost identical?

I then ran to the nearest store to buy gelatin ⊹˚₊ only ₊˚⊹ since the ingredients here are easy and surely inside your pantry. Though I may have come to think that is gelatin common inside every household? After my questioned myself with random ginger cat thoughts, I prep every ingredient and kitchen equipment on the counter and contemplate why I am doing it in the first place. Everything I've been making lately is not measurement friendly, and I always make these goodies out of my gut feeling. That's why the initial problem here is how I am supposed to replicate this in the succeeding days. Nevertheless, I do believe in the power of my taste buds and will surely make measurements next time ฅ^•ﻌ•^ฅ

Procedures:

The Coffee Cubes ｡ ﾟ☾ ﾟ｡⋆ˎˊ˗

- Get yourself a gigantic pot to avoid unnecessary overflowing bubbles that will soon splash and send a hundred ants biting your skin harmoniously. Next is to pour your instant coffee and sugar and mix until dissolved and incorporated. After that, heat the pot and stir it continuously.

The Milk Soup ｡ ﾟ☾ ﾟ｡⋆ˎˊ˗

- In a large bowl or container, combine the evaporated milk, condensed milk, and powdered milk (trust me on this). But, if you like it thick 😏 you can add whipped cream/nestle cream.

The Matrimony of the cubes and the soup:

- Slice your coffee cubes into cubes *crickets* and make sure that they are small chunks. After that, pour it into the soup mixture, and viola, the matrimony has ended. Put it into the fridge because it tastes much better when cold. Serve, and enjoy your palpitation *doob * *doob* ✧˖°.♡

THE ODYSSEY OF

MANGO CRÊPE ๑༄ ‧₊˚

"Third time is a charm," they said, but this wasn't the case in this project. I'm curious about what kind of dessert I should make today, but one thing's for sure is that mango should be present since it's its season. As an indecisive person, I was torn between mango sticky rice and mango crepe, but the crepe won, obviously. I didn't make any fuss about it cause I believed that it was easy. I've made tons of crepe before, and I have this confidence and familiarity inside me. But who am I kidding? The last time I made this was 2 years ago.

I gathered up all the equipment and ingredients and started pouring the first candidate of mother of crepes. I scattered the butter all over the pan and ran the mixture in, and boy, I knew I had already messed up. I put way too much on the pan, and the consistency of the batter itself was too thick. The moment I was about to flip the ⋆⁺₊ crepe ₊⁺⋆ it kept sticking on the pan and in the spatula. Take note that I am using a nonstick pan in this.

Nevertheless, I always believed that "the first crepe is always the ugliest" to cheer myself up. I then switched pans; I replaced them with a pan with four circles divider. I said, "Maybe I should make mini crepes instead; it would be easier to flip." There again, my intuition failed me because the crepe that I was making had turned into some kind of horrible-looking pale omelet. My hopes were slowly crashing because after how many times I tried, it always resulted in the same until the doors of heaven sent me mercy. I JUST DID MY FIRST SUCCESSFUL PIECE OF CREPE ʚ(｡˃ ᵕ ˂ )ɞBelow are the ingredients and the procedures:

It wasn't an easy journey; there were many trials, errors, and frustrations. I have realized these mistakes and learned lessons during the process.

1. On my first crepe, I put too much butter on the pan, considering that it is a nonstick pan, so the crepe suddenly learned to skate because the pan's surface was too slippery.

So, I got myself a paper towel to remove the excess butter from the pan. This is also helpful in applying the butter evenly without burning it.

2. The batter I made was too thick and dense to glide smoothly through the pan's surface.

So, I adjusted some measurements and ingredients to have a runny consistency. This resulted in a light mixture, leaving a smooth, thin crepe.

3. I am too excited to pour the mixture without realizing the pan needs to be hot enough.

So, I waited for the pan to be hot and left the crepe alone. Yes, the crepe has social anxiety and needs to have its own space for a while. Once I saw that the top surface had dried out, that was my queue to flip it.

4. I was so impatient that I wanted to flip the crepe too quickly, so it kept sticking in the spatula and turning into a hideous omelet.

So, I realized that the spatula was only the sidekick here because my fingers were the real heroes on this journey. It burns my pointer and thumb a little (A LOT), but it's the only way to flip it without ripping the crepe.

5. I poured too much of the mixture into the pan, which resulted a pancake, and I was already rethinking my life choices here.

So, I got a small ladle to scoop the batter, similar to half a cup. This made the perfect decent-looking and uniform crepe.

Crepe ｡ ﾟ☾ ﾟ｡⋆ˎˊ˗

Mix together the instant pancake mix (flour, egg, salt, and oil/butter) and the water (milk). Make sure that your batter is runny before pouring it into the pan. The pan should be on low heat to avoid having a burnt lumpiang shanghai wrapper. Filling ｡ ﾟ☾ ﾟ｡⋆ˎˊ˗ Whisk or whip together the cream and sweetener for the filling, and then you're done.

THE BACKILOG CHRONICLES ๑༄ ‧₊˚

As a college student 55km away from home, living in a small dormitory without a refrigerator and a stove, fast food, karinderya, and food park are my best friends. I am currently in my third term as a second-year college, and this is by far the most draining schedule I've encountered. School days are five times a day in one week, and I still find holes to go home. If I'm being honest here, it is exhausting to go home and sleep, wake up, then go back again. But I prefer doing that because school is already stressing me out, and so does being alone without anyone to talk to brings me back to the emo state. Being at home gives me comfort, peace, and a sense of joy. The bonus points here are free real food access and indulging in every snack inside the pantry.

After having a walkthrough with what Im feeling when I'm away from home, you must assume that me, being at home is all fun and exciting. That's not always the case cause I get bored as well. Also, the Kdrama I'm looking forward to every weekend has ended, and I'm so sad about it. So as I was having my 3rd lap walking all around the house and having a mind like an orange retarded cat. Some days, just like today, I'll have to check the refrigerator every minute and get absolutely nothing. On my ✧ I-don't-know-how-many-times-already ✧ attempt to open and close the fridge, I came across this shining shimmering kimchi saying, "Stop, the electric bill is already on a spike."

Below are the ingredients and the procedures:

Kimchi Fried Rice ｡ ﾟ☾ ﾟ｡⋆ˎˊ˗

Prepare at least 6 cloves of garlic and then 1 onion. Minced down the garlic and slice the onion in the shape of "(" and then set aside. Grab the kimchi, and if you prefer small chunks, you're free to cut them into bits. Afterward, get a big pan for an easy mix, then saute the garlic, onion, and kimchi. Add the cold rice and season it with salt and 1 tablespoon of oyster sauce, then Mix them accordingly. ONLY stop mixing when your arm feels a bit jiggly like gelatin and sore like you just fought with Manny Pacquiao.

Cheese Sauce ｡ ﾟ☾ ﾟ｡⋆ˎˊ˗

This is the easiest recipe of every recipe, I assure you. Get yourself cheese and milk, then mix them in a small pan on low heat. Do not stop mixing it, or it will stick in the pan. The cheese will melt together with the milk if you're about to cry due to a lack of patience.

Note: I also prepare a bacon and sunny side up egg along with the kimchi fried rice and the cheese sauce. Now, I came to realized that we may have made a "backilog" a bacon with cheese x kimchi fried rice x fried itlog ❀˖°