WHO AM I?
#proudluxiana"09
Image may contain: Nick Angelo Champlon, standing and shoesMy real name is Mia Angela Pillado Champlon .My birthday is on October 11 2002, my astrological sign is libra, i was born in Molino doctors hospital at 4:00 p.m. .My father's real name is Nick Tipac Tipac Champlon,he's working in La Union as a mechanical engineering while my mother's name is Remia Pillado Champlon, she's a licensed company nurse.I have an older brother name Nick Angelo Pillado Champlon,we have only a one year gap, he currently enrolled in Fiat Lux Academe Senior high Department. I am a proud Luxian since 2009 up until i get my diploma in senior high.                                                                                                         
What i see myself in the future??

Image result for chef hatWhen i was still in elementary i wanted to become a scientist and nurse,but when i hit a puberty i finally realized that im really inspired by the world famous chef named gordon ramsay and the famous pastry chef anna olson, as soon as i watched their channel,im really hooked and and completely absorbed to their masterpiece.They are truly amazing and creative so i promised to myself that i'm going to pursue and chase my dream as a CULINARY CHEF no matter what happens....SOMEDAY im going to be as FAMOUS... as SKILLED.... as MILLIONAIRE beyond to them...

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Fish fillet🐟🐟

Imahe
   KILLER LEMON BUTTER  SAUCE FISH FILLET  A Lemon Butter Sauce with Crispy Pan Fried Fish that would be perfectly at home in a posh restaurant, yet is so quick to make at home! Browning the butter gives the sauce a rich, nutty aroma which pairs beautifully with fresh lemon, as well as thickening the sauce and giving it a gorgeous golden color. FOR THE LEMON BUTTER SAUCE: 60 g / 4 tbsp unsalted butter , cut into pieces 1 tbsp fresh lemon juice Salt and finely ground pepper FOR THE CRISPY FISH FILLET: 2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1) Salt and pepper 2 tbsp white flour 2 tbsp oil                                                                                       FOR GARNISHING:                                                                        Lemon wedges                                  Finely chopped parsley, optional       Melt half of  butter  in a large frying p
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food expo and tiangge

Imahe
                                                       FOOD EXPO AN EVENT WHERE GRADE 9 AND GRADE 10 STUDENTS WERE PARTICIPATED TO SELL THEIR FOOD PRODUCTS, IT WAS A GREAT EXPERIENCE AND TREASURED MEMORIES TO ALL LUXIANOS. A FOOD EXPO IS A HIGHLIGHT ACTIVITY THAT ALWAYS PREPARE DURING FIATLETICS. IT ALSO A FOOD STALLS AND A SMALL BUSINESS OF EACH SECTION, IT IS  CONSIDERED AS THE MOST CHALLENGING TASK TO COMPLY IN SENIOR LEVELS. PRODUCTS OF TITANIUM:   GRAHAM BALLS IS OUR WELL MADE PRODUCTS. A CRASHED GRAHAM CRACKER WITH ADDITIONAL SWEETNESS OF CONDENSED MILK AND STUFFED WITH MARSHMALLOW AND ROLLED IN ASSORTED SPRINKLES AND MELTED CHOCOLATE. WE SELL IT FOR 10 PESOS EACH. OFFICIAL LOGO OF TITANIUM: OUR OFFICIAL LOGO IS DERIVED FROM OUR BELOVED ADVISER. AND ALSO OUR CATCHPHRASE "IT IS NOT JUST A BALL, IT'S LANDER'S GRAHAMBALLS" IT MEANS IT IS NOT JUST SIMPLE BALL BUT A GRAHAMBALLS WITH AN INGREDIENTS OF LOVE FROM TITANIUM THAT MAKES "LANDERLICIOUS"
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FILIPINO'S ALL TIME FAVORITE: KAKANIN

Imahe
                       WHY FILIPINO'S LOVES " KAKANIN?"                                   FILIPINOS LITERALLY HAVE SWEET TOOTH AND THEY REALLY ENJOY EATING "KAKANIN" IN ANY IN ANY SORT OF OCCASIONS OR JUST PART OF THEIR SNACK BECAUSE OF ITS SWEETNESS,DISTINCT TASTE AND FLAVOR.IT IS HEALTHY AND CAN SATISFY ANYONE'S CRAVING FOR FOOD SINCE IT CAN MAKE YOUR STOMACH FULL. MAJA BLANCA- MADE PRIMARILY FROM COCONUT MILK.ALSO KNOWN AS COCONUT PUDDING.IT IS USUALLY SERVED DURING FIESTAS AND DURING HOLIDAYS ESPECIALLY CHRISTMAS.                                                            INGREDIENTS: * CORN * FRESH AND CONDENSED MILK * SUGAR * GRATED COCONUT  * CHEESE * CORNSTARCH                                                                                                        PROCEDURE:           1. MIX ALL INGREDIENTS INTO DEEP PAN EXCEPT CORNSTARCH. 2.DISSOLVE CORNSTARCH WITH WATER THEN POUR IN MAJA BLANCA MIXTURE 3.STIR UNTIL IT THICKENS
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