ULAM NI CHEL

30/12/2025

Ulam ni Chel

Food orders for Media Noche:
2 Small Trays of Baked Maki
* Imus and Las Piñas bound

New Year Lalamove Food delivery:
1 Small Tray Fully Loaded Nachos
1 Small Tray Tuna Linguini
1 Small Tray Baked Maki
* Imus bound

Happy New Year, everyone! 🎉🎊❤️

24/12/2025

The dishes of Ulam ni Chel

23/12/2025

23/12/2025

✈️ 2026 na! , PASSPORT na! ✈️

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01/12/2025

AVAILABLE ON THESE DATES:
DECEMBER 30, & 31

FULLY LOADED NACHOS
(Only 10 orders per day will be available)
FIRST COME, FIRST SERVE BASIS
RESERVE YOUR ORDERS NOW!

Send us a private message for your orders with these details:

Name:
Contact Number:
Address:
Landmark:
Date and Time of Delivery:
Terms of Payment: (Pls. check)
GCash [ ]
Maya [ ]

Place order/s at least three (3) days before actual day of delivery.
(Lalamove, DF c/o Client)

50% downpayment is required upon confirmation through GCash or Maya

****FULLY LOADED NACHOS****

- One large party pack of Nacho chips
****Served on the side:****
- Mexican- flavored ground beef
- cheese sauce with red pimientos
- sour cream
- Pico de Gallo sauce (chopped red ripe tomatoes, chopped red onions, chopped coriander leaves, lime juice)
- sliced jalapeňos
- sliced black olives
- corn kernels

16/11/2025

Classic Lemonade

Ingredients
• 4 cups water
• 1 cup lemon juice
• 1/2 cup sugar
• Optional: lemon slices

Instructions
1. In a pitcher, combine 1 cup of fresh lemon juice and 1/2 cup sugar.
2. Stir until the sugar begins to dissolve.
3. Add 4 cups of water and mix well.
4. Taste and adjust sweetness by adding more sugar if needed.
5. Serve over ice and garnish with lemon slices.

🍓 2. Strawberry Lemonade

Ingredients
• 4 cups water
• 1 cup chopped strawberries
• 3/4 cup lemon juice
• 1/2 cup sugar

Instructions
1. Blend the chopped strawberries into a smooth purée.
2. In a pitcher, combine the strawberry purée, lemon juice, and sugar.
3. Stir until sugar dissolves.
4. Add 4 cups of chilled water and mix well.
5. Refrigerate for at least 30 minutes.
6. Serve with ice and fresh strawberry slices.

🍑 3. Peach Lemonade

Ingredients
• 4 cups water
• 1 1/2 cups chopped peaches
• 3/4 cup lemon juice
• 1/2 cup sugar

Instructions
1. Blend the chopped peaches until smooth (strain if you prefer no pulp).
2. In a pitcher, add the peach purée, lemon juice, and sugar.
3. Mix until the sugar dissolves.
4. Add 4 cups of cold water and stir well.
5. Chill for 30–60 minutes for best flavor.
6. Serve with peach slices and ice.

🥒 4. Cucumber Mint Lemonade

Ingredients
• 4 cups water
• 1 cup sliced cucumber
• 3/4 cup lemon juice
• 1/2 cup sugar
• Optional: mint leaves

Instructions
1. Blend the sliced cucumber until smooth.
2. Strain through a fine mesh sieve to remove pulp (optional).
3. Combine cucumber juice, lemon juice, and sugar in a pitcher.
4. Stir until the sugar dissolves completely.
5. Add 4 cups of cold water and mix well.
6. Add mint leaves for extra freshness.
7. Serve chilled over ice.

Credits apply.

15/11/2025

Sprite Chicken

Ingredients:

1 whole chicken
1 can (330 ml) Sprite or 7Up
1/3 cup soy sauce
2 tbsp oyster sauce (optional but adds richness)
1 whole garlic, minced
1 large onion, chopped
2 tbsp calamansi or lemon juice
1 ½ tsp ground black pepper
1 tsp salt (adjust to taste)
2 tbsp cooking oil
1–2 tsp chili flakes or chopped siling labuyo (for the “killer” spicy kick)
1 tbsp sugar (optional – for a sweet caramelized glaze)

Instructions:

1. Prep the Chicken

Cut the whole chicken into serving pieces (legs, wings, thighs, breast).

Wash and pat dry.

2. Marinate

In a large bowl, mix Sprite, soy sauce, oyster sauce, calamansi juice, garlic, onion, pepper, and salt.

Add the chicken pieces, making sure they’re well coated.

Cover and marinate for at least 2 hours (best overnight in the fridge).

3. Brown the Chicken

In a large pan or wok, heat cooking oil over medium heat.

Remove the chicken from the marinade (reserve the liquid).

Fry the chicken pieces until lightly browned on both sides. This adds flavor.

4. Simmer with the Marinade

Pour the reserved marinade into the pan with the browned chicken.

Bring to a boil, then lower the heat.

Simmer uncovered for 35–45 minutes, or until chicken is tender and the sauce is reduced to a sticky glaze.

Stir occasionally to avoid burning.

5. Add the “Killer” Kick

Mix in chili flakes or siling labuyo and sugar (optional).

Continue cooking until the sauce becomes thick and glossy, coating the chicken beautifully.

6. Serve Hot

Transfer to a serving plate and drizzle the thick sauce over the chicken. Best eaten with steamed white rice or garlic fried rice.

Note:

You can roast the chicken pieces in the oven after simmering (about 10 mins at 200°C) for a sticky, charred finish.

Add extra Sprite if you want more sauce — just simmer longer until it thickens again.

Want a strong kick? Mix siling labuyo with a bit of vinegar and drizzle before serving.

Credits apply.

15/11/2025

Chocolate Chip Slice-and-Bake Cookies

Ingredients:

• 1 cup (225g) soft butter
• ¾ cup sugar
• 1 egg
• 1 tsp vanilla
• 2 ¼ cups flour
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup chocolate chips

Procedure :

Beat butter + sugar until creamy. Add egg + vanilla.

Add flour, baking powder, salt. Mix into a soft dough.

Fold in chocolate chips.

Shape dough into 2 logs. Wrap and chill 1–2 hours until firm.

Slice into ½-inch thick cookies.

Place on tray and bake at 175°C (350°F) for 10–12 minutes or until edges lightly golden.

Credits apply

15/11/2025

🍝 𝐂𝐑𝐄𝐀𝐌𝐘 𝐇𝐄𝐀𝐋𝐓𝐇𝐘 𝐌𝐔𝐒𝐇𝐑𝐎𝐎𝐌 𝐏𝐀𝐒𝐓𝐀 𝐑𝐄𝐂𝐈𝐏𝐄
🧂𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔:
250g whole wheat pasta or regular pasta
1 tbsp olive oil
1 onion (finely chopped)
3 cloves garlic (minced)
300g mushrooms (button, shiitake, or mixed) – sliced
1 cup low-fat milk or evaporated milk
½ cup vegetable broth or pasta water
2 tbsp cream cheese or ¼ cup yogurt (for healthy creaminess)
¼ cup grated parmesan (optional but adds flavor)
1 tsp dried oregano or thyme
Salt & pepper to taste
Fresh parsley for garnish

👩‍🍳𝑪𝒐𝒐𝒌𝒊𝒏𝒈 𝑷𝒓𝒐𝒄𝒆𝒔𝒔:
1. Cook the pasta:
Boil in salted water until al dente. Save ½ cup pasta water. Drain and set aside.
2. Sauté the mushrooms:
Heat olive oil in a pan.
Add mushrooms and cook until golden and reduced.
Add chopped onion and garlic; sauté until fragrant.
3. Make it creamy & healthy:
Pour in low-fat milk + vegetable broth (or pasta water).
Add cream cheese or yogurt and stir until smooth.
Season with salt, pepper, and oregano/thyme.
Simmer for 2–3 minutes until slightly thick.
4. Combine:
Add the cooked pasta to the pan. Toss until fully coated.
If sauce becomes too thick, add a splash of pasta water.
5. Finish & serve:
Top with parmesan (optional), extra black pepper, and fresh parsley.
Serve warm and creamy! 🍄💛

Credits apply

07/11/2025

BURONG LABANOS AT MUSTASA


Ingredients:

- 10 pcs. White radish, stem in, peeled, then washed thoroughly
- 30 pcs. separated mustard leaves, washed thoroughly, tough stems cut
- rock salt for fermenting
- 2 cups uncooked rice, boiled in
12 cups cooled rice water (you can add more to make sure the mustard leaves and radish are immersed completely)

Procedure:

1. Place mustard leaves in a small basin and sprinkle with rock salt. Once wilted, squeeze them enough to drain the liquid. Do not wash the leaves after doing this.

2. Do the same with the radishes as you did with the mustard leaves. Make sure the radish is whole with the leaves intact.

3. Once the mustard leaves have gone soft, roll and tie one by one in a knot. Make sure the radishes also have gone soft, then set the vegetables aside as you prepare the fermenting liquid.

4. Cook the rice in water until it boils and keep stirring until the water becomes cloudy and white. Make sure to add more water as you cook, if you think that the mustard leaves and radish will not be immersed completely.

5. Using a strainer, collect the rice water from the boiled rice. Allow to cool.

6. Arrange the radishes and mustard leaves inside a vacuum- sealed glass jar and add 1/4 cup rock salt. Add the rice water making sure all the vegetables are completely immersed in the liquid.

7. Seal the jar completely and allow the vegetables to ferment for about a week. Take note that the longer they ferment, the saltier they become, but this makes them all the more tastier.

NOTE: Make sure while doing this, all your tools are sanitized well and your hands are very clean. You may use vinyl gloves, if you want, during preparation.

Best accompaniment for fried fish. Just chop the fermented veggies, then add chopped tomatoes and onions.

You can also cook the fermented mustard leaves, just chop garlic onions, and tomatoes then saute. You can add beaten fresh eggs as you saute. Best with hot Steamed Pandan rice.

07/11/2025

TAHURE (FERMENTED TOFU)


Ingredients:

10 pcs tofu cubes
1 can of Black beans
2 cups dark soy sauce
2 cups Cane vinegar
1 Tbsp Knorr seasoning
6 pcs whole Bay leaves
1 tsp white sugar

Procedure:

Prepare a large jar, cleaned, sanitized, then wiped dry.

Arrange the tofu cubes inside the jar.

Add the laurel leaves.

In a bowl, combine soy sauce, vinegar, seasoning, and white sugar. Stir until sugar melts.

Add the liquid mix into the jar. Make sure that all the tofu are immersed in the marinade. You can add cooled boiled water to make sure the tofu is immersed through.

Add the beans by spreading them evenly inside the jar.

Seal the jar and let sit until all the tofu have turned brown. The longer the fermentation period, the better.

NOTE:

Saute in garlic, onions, and tomato, plus Calamansi and spicy labuyo, this the perfect "sawsawan" for Nilaga and Tinola.

This is what is used also to cook Tochong Bangus.

06/11/2025