It’s been months since Carmina last posted on her Google Maps. I started doing it just for fun, exploring new places to dine and travel, and sharing those spots with others. Back in 2017, I wasn’t even blogging yet. Over the years, I received numerous email updates about changes, but in September, the removal of followers on Google Maps felt particularly strange. There’s no point in complaining about it. I decided not to close my account, as it wasn’t an option, but I did delete all the photos I had contributed over the years. I have fond memories of seeing which photos were popular and had hoped to share them with you. It was surprising to see how many views my pictures had accumulated. While deleting them, I noticed that many restaurants and bakeries no longer exist, with some marked as unknown on the map. Most of my photos were from the pandemic period, a time when I could fully express myself and write about the food I enjoyed. Let's take a trip down memory lane with Carmina th...
My friend from California who is also a Filipina taught me this recipe she doesn't prefer to eat rice during her breakfast and when her children want to eat an Filipino breakfast instead of using rice for the request of her family she would make an American champorado oatmeal version served with dried tuyo (fish).
American Champorado Oatmeal Version Recipe
Ingredients:
- 1 Cup - Instant Oatmeal (any brand)
- 3 Cup - Milk
- 4 Tbsp. - Coco Powder (any brand)
- Sugar (optional)
- Dried Tuyo
Cooking Instructions:
- Cook the oatmeal the same procedure on the brand you plan to use instead of cooking with water you will cook it with milk when oatmeal is fully cooked add coco powder stir and transfer to a serving bowl.
- In a pan when hot add small amount of cooking oil add tuyo until cooked best with your champorado just like the Filipino way just the healthy version.
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