Vanellope Takoyakisquid
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takoyakisquid.bsky.social
Vanellope Takoyakisquid
@takoyakisquid.bsky.social
1.2K followers 460 following 1.8K posts
I love drawing chibis and telling you how my day went ⚠️ SFW ONLY ⚠️(๑•̀ㅁ•́๑)✧

Commission : Vgen.co/takoyakisquid
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takoyakisquid.bsky.social
I’ve been putting off some to-do list. Ep 8.

My fishie bag had a broken zipper and chain. I finally brought him to a bag tailor, it only took one day to get it fixed, yet I’d delayed it for two whole years.
November 8, 2025 at 11:34 AM
takoyakisquid.bsky.social
Goofy couple

#oc #ocsky #chibi #art
November 8, 2025 at 1:59 AM
takoyakisquid.bsky.social
I’m craving chocolate soooo much but I don’t have cocoa powder. So I made this instead! It’s vanilla muffin with chocochunks + roughly chop cashew nuts on top.

I’m so proud of this one. Ate 1 and I’m full!! Recipes in alt text
Vanilla Chocochunk Muffins Dry Ingredients: • 2¼ cups all-purpose flour (280 g) • 3 tbsp milk powder (about 1 oz / 27 g) • 1 tbsp baking powder • 1 tsp baking soda • ½ tsp fine salt • 1½ cups dark or semi-sweet chocochunks (about 9 oz / 250 g) Wet Ingredients: • 1 cup milk + 3 tbsp lemon juice (let sit 10 minutes to form buttermilk) • ¼ cup vegetable oil (60 g) • 4 tbsp melted butter (60 g) • ¾ cup granulated sugar (180 g) • 2 large eggs • 1 tbsp vanilla extract Topping: • 1 tsp chopped cashews per muffin ⸻ Instructions 1. Preheat oven to 180–190°C (355–375°F). 2. In a large bowl, whisk together flour, milk powder, baking powder, baking soda, salt, and chocochunks. 3. In another bowl, whisk eggs, sugar, buttermilk, oil, melted butter, and vanilla until smooth. 4. Gently combine wet and dry ingredients — mix just until combined. 5. Spoon batter into muffin cups, filling each about ¾ full. 6. Sprinkle 1 tsp chopped cashews on top of each muffin. 7. Bake on the middle rack for 25 minutes, or until golden and a toothpick comes out clean (melted chocolate is fine). 8. Let cool on a rack. ⸻ They’ll stay good for 2 days at room temp, 5 days refrigerated, or up to 1 month frozen. With chocochunks, expect about 280 calories per muffin, depending on the chocolate type.
November 5, 2025 at 8:01 AM
takoyakisquid.bsky.social
Your heart is mine 🤍

#VGenComm #skeb #artmoots
November 4, 2025 at 2:03 AM
takoyakisquid.bsky.social
21:23 big project got cancelled, ain’t getting bed frame this month. But that’s okay! I’m this closeeee 🤏🤏 to get it, it almost happening!!

10k steps for today. And I made sate ayam! It’s chicken with peanut sauce, I ate 2 bowl of this and would make this every month istg
Chicken Satay with Peanut Sauce (prep:25minutes cook: 20minutes) Ingredients For the Chicken: • 1.1 lb (500 g) chicken fillet (I use thighs) • Bamboo skewers as needed For the Peanut Sauce: • 3.5 oz (about ¾ cup) roasted peanuts • 5 cloves garlic • 7 shallots • 3 candlenuts (or substitute 6 macadamia nuts) • ⅓ cup (80 ml) cooking oil • 2.8 oz (⅓ cup, packed) palm sugar or brown sugar • 1 ½ tbsp granulated sugar • 3 tbsp tamarind water (made from tamarind paste + warm water) • 3 kaffir lime leaves • 2 ⅓ cups (550 ml) water • 1 tbsp rice flour mixed with 3 tbsp water • ½ tsp salt • ½ tsp beef bouillon powder (optional — if omitted, increase salt slightly) ⸻ Instructions 1. Sauté the Aromatics: Roughly chop the shallots, garlic, and candlenuts. Heat the oil in a pan and sauté until softened and fragrant. 2. Blend the Base: Blend the sautéed ingredients with roasted peanuts and 1 cup (250 ml) water until smooth. Pour the mixture into a pan, add kaffir lime leaves, tamarind water, palm sugar, granulated sugar, salt, and bouillon powder. Cook over medium heat until it starts to boil, stirring occasionally. 3. Thicken the Sauce: Stir in the rice flour mixture while continuously stirring to prevent lumps. Cook until thickened and bubbling. Turn off the heat and let it cool to room temperature. 4. Storage: Transfer to an airtight container once cooled. Keep refrigerated for up to 5–7 days. Or freeze for 1 month For the chicken, you can grill it, but that’s too much hassle for me, I just toss it to hot pan, once it turns white, I pour some of the sauce. Wait till it thickens, I pour some of it again and let it simmer for a bit. And done! The remaining sauce I keep in the freezer
November 3, 2025 at 2:35 PM
takoyakisquid.bsky.social
Way harder to coat with bubble crumbs😭😭
November 2, 2025 at 4:08 AM
takoyakisquid.bsky.social
Height

#oc #ocsky #artmoots
November 2, 2025 at 3:27 AM
takoyakisquid.bsky.social
Lil piggy

#VGenComm #art #pig #chibi
November 1, 2025 at 3:58 AM
takoyakisquid.bsky.social
01:11 I made Jasuke! It is a creamy corn soup. Milk, butter, bit of condensed milk and 1 spoon of cornstarch! I ate 3 small bowl today and gave the rest to my neighbor🤍🤍

Recipes in alt text
🌽 Creamy Corn with Milk & Cheese Yield: 3–4 servings Prep time: 10 min Cook time: 10–15 min 🧈 Ingredients • 500 g (about 3½ cups) sweet corn kernels • 1 cup (270 ml) milk • 3½ Tbsp (50 g) butter or margarine • ½ can (about 100 g) sweetened condensed milk, or to taste • ½ block (about 90–100 g) grated cheddar cheese • 1 Tbsp cornstarch • Extra grated cheese for topping 🍳 Directions 1. Cook the corn — Boil or steam the corn until tender, then drain. 2. Make the creamy sauce — In a saucepan, combine milk, butter, condensed milk, and grated cheese (except cornstarch). Cook over medium heat while stirring until cheese melts and the mixture thickens slightly. 3. Thicken it up — Dissolve cornstarch in a little water, pour into the pan, and stir until creamy and bubbling. 4. Serve — Mix in the corn, stir well, and serve warm with extra grated cheese on top.
October 31, 2025 at 6:17 PM
takoyakisquid.bsky.social
Skeb

#skeb #VGenComm #art #chibi
October 29, 2025 at 4:08 AM
takoyakisquid.bsky.social
05:30 I made my own chicken nuggets! They taste meatier than the store-bought ones. Though, I think I need to buy those crispy bubble crumbs for coating, I like that texture better.
This one took me maybe half an hour. I don’t think many people want to make their own chicken nuggets? store-bought ones have their own special taste for everyone, so I ain’t dropping recipes. I just made these because they’re healthier, I can count the calories, and I tossed some carrots in too.
October 27, 2025 at 10:30 PM
takoyakisquid.bsky.social
No touching!!!

#VGenComm #YCH #chibi #artmoots
October 27, 2025 at 2:54 AM
takoyakisquid.bsky.social
Glad I prep some meal in my freezer. This is butter chicken crispy. Recipes in alt text
Butter Chicken Bites (Indonesian Style) Yield: 5 servings Ingredients Chicken: • 1.1 lb boneless chicken thighs (with skin), cut into bite-size pieces • 1 tsp salt • 1 tsp ground black pepper • 1 tbsp garlic powder • 1 large egg • 5 tbsp all-purpose flour • 5 tbsp tapioca starch (or cornstarch) For sautéing: • 3 cloves garlic, minced • ½ medium onion, sliced • 2 tbsp margarine or butter Sauce: • 4 tbsp oyster sauce • 4 tbsp sweet soy sauce • 2 tbsp Worcestershire sauce (or 1 tbsp Indonesian “Raja Rasa” sauce) • 2 tbsp tomato ketchup ⸻ Instructions 1. Marinate chicken with salt, pepper, and garlic powder. Rest 10 minutes. 2. Add egg, all-purpose flour, and tapioca starch; coat evenly. 3. Deep fry until golden brown; drain. 4. In a pan, melt margarine/butter. Sauté garlic and onion until fragrant. 5. Add all sauce ingredients and a splash of water. Stir until slightly thickened. 6. Add fried chicken; toss well until coated. 132gr/serving. This recipe makes 5 servings. 420kcal
October 26, 2025 at 1:03 PM
takoyakisquid.bsky.social
Want to make baked Alaska, but my torch broke. Sadge
October 25, 2025 at 7:54 AM
takoyakisquid.bsky.social
Adopted

#oc #ocsky #artmoots
October 24, 2025 at 3:12 AM
takoyakisquid.bsky.social
Smug

#VGenComm #art #chibi #artmoots
October 23, 2025 at 2:34 AM
takoyakisquid.bsky.social
Chicken teriyaki. Another go-to recipe for when I don’t feel like cooking but I’m too lazy to order takeout.

I really like this one! It does take a bit more prep time (around 15 minutes if you use room-temperature chicken) since I need to slice it first.

Recipe in alt text.
Sweet & Savory Chicken Thigh Stir-Fry (prep 15 mins, cook 15 mins) Ingredients (makes about 5 servings): • 1.1 lb chicken thigh, boneless with skin (slice it lengthwise) • 3 cloves garlic, minced • 1 medium onion, sliced • 1 tbsp soy sauce • 2 tbsp sweet soy sauce (Kecap Manis) • 1 tbsp oyster sauce • 2 tbsp teriyaki sauce • 1 tbsp oil or butter • Salt, pepper, sugar to taste Instructions: 1. Heat oil or butter in a pan. 2. Sauté garlic and onion until fragrant. 3. Add chicken and cook until it appears a bit white. 4. Add all sauces, mix well, and let it simmer until thick and glossy. 5. Taste and adjust seasoning if needed. Estimated calories 132gr/serving = ~216 calories
October 21, 2025 at 10:23 AM
takoyakisquid.bsky.social
Hi I love you! Please know that if I ever send you a package, it means I really care about you. My love language is giving gifts, it’s just how I express affection. You don’t need to send anything back, but please don’t think I’m weird for it, even if you feel we’re not that close yet.
October 21, 2025 at 8:51 AM
takoyakisquid.bsky.social
Cheers!

#VGenComm #art #YCH #artmoots
October 21, 2025 at 2:50 AM
takoyakisquid.bsky.social
Hug

#VGenComm #art #chibi #YCH
October 20, 2025 at 2:48 AM
takoyakisquid.bsky.social
Scramble eggs and sausages. With sweet soy sauce,oyster sauce, ketchup, garlic + shallots and pepper! Simple, fast and tasty
October 18, 2025 at 4:57 AM
takoyakisquid.bsky.social
Oh! It’s supposed to look like this I hadn’t flipped it in the picture. I love bao, especially with mung bean filling!
October 17, 2025 at 3:50 AM
takoyakisquid.bsky.social
Spooky Skeb

#VGenComm #art #chibi #spooky
October 17, 2025 at 3:48 AM
takoyakisquid.bsky.social
I tried making soufflé pancakes. Failed miserably, but they were tasty! The recipe makes 6 pancakes, and each one is about 80 kcal. Recipe in the alt text!

Oh and use a bigger pan. don’t be dumb like me.
Ingredients (for 6 pancakes): Part A: • 2 egg yolks • 1/3 cup all-purpose flour (40 g) • 1/4 cup milk (3–4 tbsp, about 60 ml) • 1/2 tsp vanilla extract • 1/4 tsp baking powder • A pinch of salt Part B: • 2 egg whites • 3 tbsp sugar (35 g) • 1/2 tsp vinegar or lemon juice (or a pinch of cream of tartar) ⸻ Instructions: 1. Make the yolk batter: In a bowl, whisk together egg yolks, milk, vanilla, and salt. Sift in the flour and baking powder. Mix until smooth and thick but still pourable. 2. Make the meringue: In another bowl, beat egg whites until foamy. Add sugar in three additions, beating until stiff peaks form. Add vinegar or lemon juice to stabilize. 3. Combine: Gently fold 1/3 of the meringue into the yolk mixture to lighten it, then fold in the rest carefully until just combined. 4. Cook: Heat a nonstick pan over low heat, lightly greased. Scoop the batter into rounds. Cover and cook for about 3 minutes per side, until golden and fluffy.
October 16, 2025 at 9:02 AM
takoyakisquid.bsky.social
Cooking a lost soul

#VGenComm #art #skeb #chibi #commission
October 15, 2025 at 3:37 AM