Ella's Delicacies

02/07/2023

Sinigang na Baka sa Bayabas

Ingredient's
2 pound boneless beef shanks
8 cups water
1 onion
1 tbsp Paris
3 chopped tomatoes
12 pcs large ripe guavas
Salt and pepper to taste
Kankong

Procedures
1. In a pot over medium heat, combine beef shanks and water. Bring to boil, skimming scum that floats on top.
2.when the broth has cleared, add onions and patis.
3. Lower heat, cover and cook for about 1/2 to 2 hrs or until tender.
4. Meanwhile, peel the guavas and cut in half., Scoop up the seeds and combine with one cup water in abowl. Masg with the back of spoon to extract pulp and strain in a fine mesh sieve. Discard seeds and set aside the juice.
5. Add tomatoes, guavas and guava pulp.conyinue to cook for another 7-10minutes or until softened and has imparted flavor to the broth.
6. Trim about 2inch from the kangkong stalks and discard. Cut kangkong into 3 inch length.
7. Season with salt and pepper to taste.Seeve hot.

23/06/2023

22/06/2023

Made to Order
For any Occasions

Biko w/ latik

DM for inquiries

22/06/2023

Made to Order for any Occasions

*lumpiang shanghai
*Vegetable lumpia
*Putilo cheese
*Biko

DM for orders

19/06/2023

VANILLA FLAN

Ingredients:

For the flan
250ml milk
sugar 50 gr
Eggs 2 pcs
Vanilla
sugar 50 gr
Water

Preparation:

1. We start by tempering the milk and pouring it into a bowl. Add the sugar and mix until dissolved. Add the eggs and the essence or vanilla sugar. Mix until you get a homogeneous mixture.

2. It's time to make the caramel. To do this, we add the 50 gr. of sugar in a saucepan and add three tablespoons of water. Put on the heat and stir from time to time. When the mixture acquires a golden color, we pour the caramel into the flan mold.

3. Pour the flan mixture into the mold and place everything in an express pot with a little water. Cover the flanera with a plate and put the lid on the pot. We light the fire. When the pot indicators have risen, lower the heat and leave it for three minutes. After this, we remove from the heat and open the pot when possible.

4. When you can open the pot, we take out the flan and let it cool in the air. When it has cooled down a bit, cover it with aluminum foil and put it in the fridge for at least 5 hours.

5. After that time, we take the flan out of the fridge, unmold... and enjoy!

29/05/2023

Fudgee Bar Cake

3 ingredients – ☑️all-purpose cream, ☑️condensed milk, and ☑️Fudgee Barrs!

Equipment
☑️1 Mixer or Immersion Blender
☑️Ingredients
☑️250 ml All-Purpose Cream Chilled
☑️100 ml Condensed Milk
☑️4 pcs Fudgee Barr
☑️Cocoa Powder Optional

Instructions
☑️Using a mixer or immersion blender, whip the all-purpose cream until it becomes thick and airy.
☑️Add the condensed milk and whip again until the mixture doubles in size. Then set aside.
☑️Slice the Fudgee Barrs in half from the side (as shown in the video below) so that the chocolate filling is exposed.
☑️Place the slices at the bottom of the container. As much as possible, don’t leave gaps in between the cakes. You can fill this with more Fudgee Bar crumbs if needed.
☑️Put a layer of the cream mixture on top of the Fudgee Barrs.
Repeat the process of adding Fudgee Barrs and cream layers until you fill the container. The last layer must be cream.
This is optional but you can sprinkle cocoa powder on top of the cream for a cleaner finish.
☑️Refrigerate overnight. ☑️Serve chilled.

29/05/2023

Bibingkang Malagkit Recipe

INGREDIENTS:
3 cups of glutinous rice
3 cups of water
1/2 tsp salt
1 tsp of oil
1 can of coconut milk, 410ml
1 cup of sugar
1 cup of ube condensed milk

FOR TOPPINGS:

1 can of coconut milk
2 stick of dark brown sugar (approximately 1 cup)

PROCEDURE:

Rinse the glutinous rice several times.
Cook in the rice cooker, add the glutinous rice, salt and butter.

In a pan, add coconut milk and granulated sugar.
Stir to dissolve the sugar and bring to a simmer until becomes thick.
Add the cooked glutinous rice.
Stir occasionally until all the sweet cream is absorbed by the glutinous rice. Mixture will be very sticky to stir.
Transfer the cooked glutinous rice to a square pan with parchment paper and flatten the top. Set aside.

FOR TOPPINGS:
In a small pan, add coconut milk and 2 stick dark brown sugar.
Bring to a simmer until the stick dark brown sugar is dissolve.
Reduce the heat to low and continue simmering until mixture becomes thick and caramelized.
Pour the mixture on top of the cooked glutinous rice and spread the toppings equally using spatula
Bake for 20 minutes or until the top starts to bubbling and turn golden in preheated oven at 375*F.
Let it cool down and serve!

Share, like and comments. Thank you

29/05/2023

VALENCIANA
Ingredients:

☑️3 cups glutinous rice (malagkit)
☑️3 pcs Chinese sausage
☑️300g pork liver
☑️300g chicken breast strips
☑️1 can green peas
☑️1/2 cup raisins
☑️2 medium sized bell peppers (red and green)
☑️1 tbsp. turmeric powder
☑️1 medium sized white onions
☑️1 egg (hard boiled)
☑️3 cloves garlic
☑️salt
☑️pepper
☑️oil
☑️3 cups chicken stock

Process:
1. Wash and drain glutinous rice.
2. In a large pot. Pour in 3 cups of chicken stock. Add in the turmeric powder.
3. Pour in the glutinous rice and cook. Set aside after cooking.
4. In a large pan, heat some oil. Saute white onions and garlic.
5. Add in the chicken. Then the pork liver. Let cook for 3 minutes.
6. Then add in the Chinese sausage. Then the green peas.
7. Season with salt and pepper.
8. Cover for simmer for 3 minutes.
9. Add in the bell peppers and raisins.
10. Put back in the cooked glutinous rice.
11. Mix everything. Top with some hard boiled eggs.

Ready and Serve!

29/05/2023

CREPE

Ingredients :
Crepe Batter
6 large eggs
1 tsp salt
1 Tbsp sugar
1 1/2 cups all purpose flour
4 cups milk
1/4 cup melted butter or oil

Directions :
1. To make with a blender or a mixer: To a blender or a mixer add eggs, sugar, salt and flour. Turn on high and let it blend until combined. Through the top opening in the lid slowly add the milk until the batter is of homogenous consistency, stopping the blender and scraping the flour off the sides of the blender cup as needed. Lastly add the oil and whiz for about 30 seconds. At this point the batter can be used right away, or put in the fridge and used next day. If using right away, skim off the foam from the top and discard. If using next day, stir thoroughly for about 30 seconds before using.
To make with a whisk and a bowl: add the eggs, sugar, salt and flour to a large bowl and whisk until a thick batter forms. Slowly add the milk about 1/2 cup at a time, whisking each time to form a smooth, clump free batter before adding more milk. Once all milk has been added, pour in the melted butter or oil and whisk for about 1 minute for the oil to be fully incorporated.
2. How to Cook the Crepes
Using a non stick skillet – Thoroughly heat a non stick skillet over medium heat. Once the pan is hot, tilt the skillet at a 45 degree angle and ladle the batter over the raised side trying to cover the top, while allowing it drizzle down as you pour. Swirl the pan around until the bottom is covered with batter, adding more to cover any gaps. Do not pour too much at a time or the crepes will be too thick. You wan to just barely coat the bottom of the pan. It might take a couple ladles to figure out how much you will need per your size of the pan, but once you have just continue pouring about the same amount. When the sides of the crepe have started to lift away from the pan, go around the pan with a rubber spatula releasing the side of the crepe. Then gently slide the spatula under the middle of the crepe and flip it over. Cook for about 20-30 seconds and invert onto a dish. Cook the rest of the crepes in the above manner.
Using a regular skillet – If you do not have a non stick skillet, heat your regular skillet thoroughly on medium high heat. Using a pastry brush, brush the bottom with oil. Add the batter in the above described manner and continue cooking the same way as you would with a non stick skillet (see instructions above). After the first crepe, reduce heat to medium and cook the rest of the crepes over medium heat.
Note:
– if you want the crepes to have a lacey appearance with lots of tiny holes, brush the hot skillet with an oiled brush right before pouring the batter.

13/04/2023

BEEF CALDERETA

Ingredients
1/2 cup oil
1 tsp salt
1 tsp ground black pepper
2 pounds beef meat, cut into bite sized
2 tbsp butter
2 large onion, chopped (about 3/4 cup)
1 teaspoon garlic, minced
2 large potato (cut into cube)
2 large carrots (cut into cube)
5pcs hotdog (optional)
1/2 cup tomato paste
320g tomato sauce
2 large bell peppers (1 green and 1 red), coarsely chopped (about 2 cups)
1 3/4 cups beef stock
3/4 cup smooth peanut butter
2 ounces grated cheese
1/2 cup frozen green peas, thawed
6 cups cooked white rice, for serving

Directions
1.In a large bowl, combine oil, salt, and pepper. Add meat, and stir to coat. Let marinade at room temperature for 2 hours, turning meat occasionally.

2.Add butter to a large pot and melt over medium heat. When butter has just melted, add onion, and garlic and sauté until light brown. Add meat to pan and continue cooking over medium heat until the meat is seared on all sides.

3..Add potatoes and carrots

4.Add tomato paste to pot and incorporate with meat and onion mixture. Add green peppers, chicken stock, and peanut butter. Cover and let simmer on low heat for 45 minutes, stirring occasionally.

5.Add cheese and peas. Simmer on low heat, stirring regularly. When sauce has thickened (approximately 5 minutes), remove from heat. Serve over white rice.

13/04/2023

SIZZLING CRISPY SISIG

Ingredients
▢2 lbs pork belly
▢4 ounces chicken liver
▢1 1/2 tablespoons Knorr Liquid Seasoning
▢1/4 cup Lady's Choice Mayonnaise
▢3 medium onions
▢1 piece lemon
▢4 cups water
▢4 to 5 pieces Thai chili pepper optional, chopped
▢1/2 teaspoon garlic powder optional
▢1/4 teaspoon ground black pepper
▢3 tablespoons cooking oil
▢1 tablespoon margarine or butter
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Instructions
1.Pour water into a cooking pot. Let boil.
2.Add pork belly. Cover and continue to boil in medium heat for 25 minutes.
3.Discard water and let the liempo cool down.
4.Grill the pork for 4 to 5 minutes per side. Remove from the grill and slice into cubes.
5.Mince the onions using a food processor. Set aside.
6.Place the grilled pork belly on the same food processor. Mince.
7.Heat oil on a cooking pot.
8.Pan-fry the chicken liver for 3 to 5 minutes per side.
9.Remove chicken liver from the pot. Place in the food processor and mince.
10.Saute onion using the remaining oil in the pot until it becomes soft.
11.Add minced pork. Saute for 3 minutes.
12.Put the chicken liver. Mix until well blended. Continue to cook for 5 to 7 minutes.
13.Pour Knorr Liquid Seasoning. Stir.
14.Add ground black pepper, garlic powder, and chili pepper. Mix until all ingredients are well blended. Cook for 2 to 3 minutes.
15.Add Lady's Choice Mayonnaise. Mix until all ingredients are well blended. Continue to cook in high heat for 3 minutes.
16.Set aside.
Heat a metal plate (also known as sizzling plate)
Run the butter over the plate until it melts.
17.Transfer the cooked liempo sisig on the sizzling plate.
18.Serve with lemon or calamansi. Share and enjoy!

15/03/2023

Chicken Bikol Express

Ingredients:
1kl. chicken (leg and thigh part)
1 ½ cup coconut milk (pangalawang piga)
1 cup kakang gata
1 med sibuyas (chopped)
4 butil bawang (chopped)
2 – 3 tbsp shrimp paste
1 luya(chopped)
paminta to taste
1 cup sliced green beans (optional)
siling green / siling p**a
salt to taste

PROCEDURE:
1. Igisa ang bawag at sibuyas, luya at ilagay ang manok. sangkutsahin muna.

2 ibuhos ang ikalawang gata ng niyog. pakuluin at ihalo na ang shrimp paste.

3. hayaang kumulo at lumambot ang manok..kapag kaunti na lang ang sabaw na ikalawang gata, saka ilagay ang kakang gata o unang piga ng niyog.

4. ilagay ang siling green.
at dagdagan ng salt if needed at paminta..timplahin ahon sainyong panlasa.

5. Iserve...happy eating

14/03/2023

Creamy Ube haleya

ingredients:
*500g -ube extract
*1pack -all purpose cream
*3tbsp -butter
*1cup coconut cream
*1can -evap
*1tsp -vanilla
*butter
*grated cheese for toppings

PROCEDURE:
1. pakuluan ang ube yam hanggang maging tender..then mash.

2. mag add ng all purpose cream, evap, coconut milk..lutuin sa medium heat habag hinahalo ng tuloy tuloy haggag maging thick and chewy..

3. mag brush ng butter sa llanera upang hindi dumikit. transfer ang nalutong haleya sa llanera at hintaying lumamig.

4. ilaga sa ref over night.

5. transfer ang haleya sa napiling lalagyan at budburan ng grated cheese sa ibabaw.

08/11/2022

accepting orders

10/08/2022

Accepting orders for any occasions..

03/08/2022

White puto...yummy

10/09/2021

08/09/2021

Tikoy with fillings

24/08/2021

KUTCHINTA

24/08/2021

PUTONG BIGAS

24/08/2021

SAPIN SAPIN

24/08/2021

SPECIAL ESPASOL

22/08/2021

24/07/2021

Creamy lecheflan
Ube haleya

24/07/2021

Kare kare
Calderetang baboy
Afritadang manok
Pininyahanag manok