- Following 980
- Followers 15.4K
- Engagement 1.45%
- Avg likes 158
- Avg comments 76
About YagaV
YagaV (@yaga_home_deli) is an Entrepreneur creator on Instagram, also filed under Fitness & Health and Food & beverage. The account has 15,370 followers and 269 published posts. Recent posts average 158 likes and 76 comments, an engagement rate of 1.45%.
With 15.4K followers, YagaV is a micro creator by the common 10,000 to 100,000 definition. YagaV follows 980 accounts, so the audience is roughly 16 times the size of the list followed. YagaV uses an Instagram professional account. Flinque files YagaV under 5 categories, led by Entrepreneur and followed by Fitness & Health, Food & beverage, Food & Drink and Cuisine.
The Instagram bio for YagaV runs to 21 words across 3 lines. Emoji sit alongside the words. The latest activity Flinque has on record for YagaV dates from July 2025.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
269 Posts
All 10 recent posts Flinque holds for YagaV are videos. 269 published posts give YagaV a moderate archive on Instagram. Against the audience, that is roughly 57 followers for each post published. YagaV also keeps 30 story highlights on the profile. All 10 carry captions, averaging 316 words each. Words that recur across them include voila, hours, it’s, ingredients and ingredientes. The captions tag #tacos, #foodies, #paella, #paellalovers and #paellas.
What can I say, this is always a WINNER at home!
Marinated Iberian ribs with the same spices used for my “BLACK SHEEP BURGER” lamb patty mix. Check the mix recipe on my other post.
Then the special salsa INSPIRED by Mexican salsa taquera but not exactly the same as the authetic one. This is a quick version with red tomato, onion, garlic and african piri piri pepper (you can adjust the spice level as you like)
The ribs are cooked in slow 150°C/248F for about 4 hours.
Rest of the ingredients as you can see on the video - corn tacos, melted cheddar cheese, cooked black beans, pickled red onions (70% sweet, 30% sour - just like I prefer) & fresh coriander.
Voila, there you go, try it and let me know 👍🏽
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TACOS DE COSTILLA IBÉRICA PARTE III
¡Qué puedo decir! ¡Esto siempre TRIUNFA en casa!
Costillas ibéricas marinadas con las mismas especias que usé para mi hamburguesa de cordero “BLACK SHEEP BURGER”. Mira mi post anterior si quieres la receta.
Luego, la salsa especial está inspirada en la salsa taquera mexicana, pero no es exactamente igual a la original. Esta es una versión rápida con tomate rojo, cebolla, ajo y chile piri piri africano (puedes ajustar el nivel de picante a tu gusto).
Las costillas se cocinan a fuego lento a 150 °C/248 °F durante unas 4 horas.
Resto de ingredientes como podéis ver en el vídeo - tacos de maiz, queso cheddar derretido, judias negras cocidas, cebollas rojas encurtidas (70% dulce, 30% agria - tal como me gusta) y cilantro fresco.
Voila, ahí lo tienes, pruébalo y me dices👍🏽
#tacos 🌮 #ribsribsribs #costillabbq #foodies #porkribs
(HOME OVEN 250°C/482°F!)
No AI, no chatgpt, just pure KNOWLEDGE - homemade pizza with home oven using €1 supermarket flour!
I just wanted to post a story but after seeing the earlier story with so many hits decided to post it.
Just like all my pizzas, i alsays make mine on normal 250°C/492°F conventional oven 😎
✅ Poolish: 65%
✅ 24 hours cold Poolish preparation: 200g Strong Flour + 200ml water + 3-4g fresh yeast
✅ 24 hours later: Add rest of 120g Flour + 8ml olive oil and 6g salt. Back to fridge for another 12 hours.
✅ 12 hours later: In summer just leave it room temp for 10-15 mins. Make the balls and leave it in room again temp for 1-2 hours before stretching the pizza dough.
✅ 528g total weight (2 pizzas)
✅ Dough Size: 264g
✅ Rest of the ingredients: Yellow tomato cheery paste (home made), mozarella (previously heated in microvave for 30 secs to remove excess water) & basils
Voila, there you go & enjoy!
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MARGARITA AMARILLA
(¡HORNO CASERO A 250 °C/482 °F!)
Sin IA, sin chatgpt, solo puro CONOCIMIENTO: ¡pizza casera con horno doméstico y harina de supermercado de 1 €!
Solo quería publicar en mi story, pero después de ver la anterior con tantas visitas, decidí publicarlo.
Como todas mis pizzas, siemre las hago en un horno convencional a 250 °C/492 °F. 😎
✅ Poolish: 65 %
✅ Preparación de Poolish fría durante 24 horas: 200 g de harina de fuerza + 200 ml de agua + 3-4 g de levadura fresca
✅ 24 horas después: Añadir el resto de 120 g de harina de fuerza Aldi + 6 g de sal y 8 ml de aceite de oliva. Volver a refrigerar durante 12 horas más.
✅ 12 horas después: En verano, dejar a temperatura ambiente de 10 a 15 minutos. Forme las bolas y déjelas a temperatura ambiente durante 1 o 2 horas antes de estirar la masa de pizza.
✅ Peso total: 528 g (2 pizzas)
✅ Tamaño de la masa: 264 g
✅ Resto de ingredientes: Pasta de tomate amarillo (casera), mozzarella (previamente calentado en el microondas durante 30 segundos para eliminar el exceso de agua) y albahacas.
¡Voila, listo y a disfrutar!
#foodreel #pizza #pizzatime #pizzalover #pizzalovers
He estado ocupado con el trabajo y finalmente tengo tiempo para hacer un reel, ¡Sin embargo en casa siempre he estado cocinando!
Por cierto, esto es una continuación de ARROZ EL BICHO Parte I y II…
El fumet es el protagonista. Debo decir que es uno de los pescados más feos y monstruosos, pero con un sabor fabuloso. A esto le añadimos la cigala, que tiene un sabor más complejo y delicado que el de la langosta, y es DULCE Y ELEGANTE, lo que hace que el caldo sea aún mejor.
Ahora, “EL KRAKEN”, pulpo morado que también le da un toque especial a este arroz TIERNO Y SABROSO. Se cocina a baja temperatura (80 °C) durante unas 5-6 horas, marinado con sake, extracto de remolacha, salsa de soja, kombu y katsuobushi.
¡Arroz, gracias a está vez!
La receta está en los comentarios.
¡Voila, listo y a disfrutar!
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THE KRAKEN - “El BICHO” RICE PART III
Been busy with work and finally have some time to making a new reel, however cooking was always on at home!
By the way, this is a continuation from the EL BICHO Part I & II…..
The stock is the main character here, I must say it’s one of the ugliest and monstrous looking fish but fabulous in taste. Then adding the Norway Lobster “Langoustine” which has more complex and delicate taste than lobster, which is SWEET & ELEGANT,
which makes the stock even better.
Now “THE KRAKEN”, purple coloured octopus which also give a wow effect on this rice. TENDER
& FLAVOURFUL. It’s cooked in low temperature 80ºc for about 5-6 hours, marinated with sake, beetroot extract, soy sauce, kombu & katsuobushi.
Spanish rice thanks to this time!
The recipe is on the comments below.
Voila, there you go & enjoy!
#paella 🥘 #paellalovers #paellas #spanishrice #spanishdishes
Yeah, it’s about time - the black burger is back! These eye-catching black burger buns are
one of my favourites.
This time the new combos just made this burger even special.
The LAMB PATTY - inspired by “Kofta”. Flavorful, juice meat slightly nutty & aromatic - which comes in many ways in the middle east region.
The SHALLOTS SAUCE – Inspired by “Salsa de Cebolla Frita Yucateca” I didn’t have the traditional Yucatec bitter orange, I’ve substituted with orange and lime
mix and also used locally available dried chilli, Guajillo type and not the “Chili de arbol”.
The toppings are with crunchy “cecina” slice, which is smoked dried meat, salad leaves, cheddar cheese, pickled cucumber & a slight touch of classic
mustard sauce.
The ingredients are on the comments below, don’t forget to LIKE, COMMENT & SHARE!
Voila, there you go & enjoy!
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HAMBURGUESA LA OVEJA NEGRA
¡Sí, ya era hora! ¡La hamburguesa negra ha vuelto! Estos llamativos panecillos negros son uno de mis
favoritos.
Esta vez, las nueva combinaciones la hacen aún más especial.
LA HAMBURGUESA DE CORDERO: inspirada en la “Kofta”. Carne jugosa y sabrosa, con un ligero sabor
a nuez y aroma, que se come de muchas maneras en Oriente Medio.
LA SALSA DE CEBOLLA: inspirada
en la “Salsa de Cebolla Frita Yucateca” No tenía la tradicional naranja agria yucateca; la sustituí por una mezcla de naranja y lima, y también usé chile seco local, tipo guajillo, en lugar de chile de árbol.
Los toppings son una crujiente cecina (ahumada), hojas de ensalada, queso cheddar, pepinillos encurtidos y un toque de la clásica salsa de mostaza.
Los ingredientes están en los comentarios de abajo, ¡no olvides darle ME GUSTA, COMENTAR Y COMPARTIR!
¡Voila, listo y a disfrutar!
#burger #blackburger #blackbun #foodies #foodporn 🍔
Sweet, savory ribs over freshly steamed bao and spicy salad toppings.
Always a WINNER!
Bao is always welcome here at home even it’s been for over 40 years eating it and you cannot get tired of it. Also, I only post what I cook and have been cooking for
years, strangely you will always learn something new.
Now, Iberian ribs fusion bao is done very close to how you make Lu Rou Fan (Taiwanese Braised Pork Rice. If you haven’t tried it, I would totally recommend it.
Then to give the final fusion touch, I made my Korean bapsang inspired by “Oi Muchim a spicy cucumber salad” as the toppings. I always love this, and I feel this add that perfect balance to my bao.
The ingredients are on the comments below, don’t forget to LIKE, COMMENT & SHARE!
Voila, there you go & enjoy!
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[ES]BAO FUSIÓN DE COSTILLAS IBÉRICAS
Costillas dulces y sabrosas sobre bao recién hecho al vapor y toppings de ensalada picante.
¡Siempre un GANADOR!
El bao siempre es bienvenido en casa, aunque llevo más de 40 años comiéndolo y es imposible cansarse. Además, solo publico lo que cocino y llevo años cocinando, así que, curiosamente, siempre se aprende algo nuevo.
El bao fusión de costillas ibéricas se prepara de forma muy parecida al Lu Rou Fan (arroz con cerdo
braseado taiwanés). Si no lo has probado, te lo recomiendo totalmente.
Para darle el toque final de fusión, preparé mi bapsang coreano inspirado en la “Oi Muchim, una ensalada de pepino picante”. Siempre me encanta, y creo que le da el equilibrio perfecto a mi bao.
Los ingredientes están en los comentarios de abajo, ¡no olvides darle ME GUSTA, COMENTAR Y COMPARTIR!
¡Voila, listo y a disfrutar!
#bao #costillas #ribs #guabao #fusionfood
A rich coconut milk-based green curry, part of its crowd-pleasing nature is its balance of the spiciness & sweetness. The aroma is out of the world especially combining with my lemongrass crispy chicken topped with the mouthwatering lemon sauce.
This is an absolutely cracking dish!
Still maintaining the authentic taste and for milder and less spicy, I’ve mixed it with Spanish padron peppers, long green chilies and the original Thai green
chili. So, if you are not spicy friendly you got to try this version! If you love spicy and you just use the Thai green chilies or the bird’s eye chilies.
I always make my own chicken stock and have this in the freezer. Also I never used chicken breast for any curries because it’s doesn’t actually contribute flavour to the curries.
Making Asian dish abroad is all about improvising and using locally available product as substitute.
The ingredients are on the comments - full video/recipe is on my bio link above 🔗👆🏼
Voila, there you go & enjoy!
———————-
CURRY VERDE CON UDON
Un rico curry verde a base de leche de coco. Parte de su atractivo reside en su equilibrio entre picante y dulce. El aroma es espectacular, especialmente al combinarlo con mi pollo crujiente con citronela y la deliciosa salsa de limón.
¡Un plato absolutamente exquisito!
Conservando el sabor auténtico y para un toque más suave y menos picante, lo he mezclado con pimientos de Padrón, chiles verdes largos y el chile verde tailandés original. Así que, si no te gusta el picante, ¡tienes que probar esta versión! Si te gusta el picante, usa chiles verdes tailandeses o chiles ojo de pájaro.
Siempre preparo mi propio caldo de pollo y lo tengo congelado. Además, nunca uso pechuga de pollo para ningún curry porque no le aporta sabor.
Preparar un plato asiático en el extranjero se trata de improvisar y usar productos locales como sustituto.
Los ingredientes están en los comentarios - el video/receta completa está en el link de mi bio arriba 🔗👆🏼
¡Voila, listo y a disfrutar!
#greencurry #udonnoodles #bbcgoodfood #asianfoodchannel #noodles🍜
[ES] Empecemos el mes de fallas con un plato más emblemático de la gastronomía valenciana “Paella Valenciana”, también hace mucho que no la hago. Sin duda este es uno de mis arroces favoritos.
La receta es parecida a la de “La Valenciana” de su libro de cocina Vol 1 “Arroces Secos”. A mí me gusta que la carne esté un poco más tierna, así que le pongo más agua y la dejo cocinar más tiempo.
✅Paella 55cm
✅300g de arroz J. Sendra (3-4 pax)
✅Caldo de total 4200ml
✅Caldo de cocción arroz 2100ml (infusionado con azafrán 4-6h)
✅Caldo de cocción carnes 2100ml
✅150ml de AOVE
✅150g de tomate natural rallado
✅600-700g (pollo y conejo)
✅200g Judía ferraría
✅3 alcachofas medianas
✅150g garrofón
✅8g pimentón dulce De la Vera
¡Voila, listo y a disfrutar! 👍🏽
A ver que dice 😁
——————————————-
Let’s start the Fallas month with an emblematic dish of Valencian gastronomy, “Paella Valenciana”, which I haven’t made for a long time now. This is definitely one of my favorite rice dishes.
The recipe is similar to “La Valenciana” from his cookbook Vol 1 “Arroces Secos”. I like the meat to be super tender, so I add more water and let it cook longer.
✅Paella 55cm
✅300g of J. Sendra rice (3-4 pax)
✅Total broth 4200ml
✅Rice cooking water 2100ml (infused with saffron for 4-6 hours)
✅Meat cooking water 2100ml
✅150ml of extra olive oil
✅150g of grated natural tomato
✅600-700g (chicken and rabbit)
✅200g Flat green beans
✅3 medium artichokes
✅150g garrofón
✅8g sweet paprika De la Vera
Voila, there you go and enjoy! 👍🏽
Let’s see what got to say 😁
#paella 🥘 #paellalovers #paellas #spanishrice #spanishdishes
This mouth watering Mortedella Panuozzo is always a winner at home. It’s Italian sandwich with pizza dough, something I make at home pretty often. After too many request people commenting on my story, I decided to make a reel ✌🏽
What makes it special is the SPECTACULAR combo with pistachio mortadella (bought it locally from ), the stracciatella cheese, pistachio in olive oil extra, parmigiano reggiano, arugula then a special mix with sun-dried tomatoes, Kalamata olives, Sicilian caper with my aromatic olive oil.
The Panuozzo dough is the same as my pizzas:
✅ Poolish: 60%
✅ 24 hours cold Poolish preparation: 160g 00 flour + 185ml water + 3-4g fresh yeast
✅ 24 hours later: Mix with 170g 00 Flour + 6g salt and 15ml olive oil. Back to fridge for another 12-24 hours.
✅ 12-24 hours later. Panuozzo day.
✅ 530g total weight (2 pizzas)
✅ Dough Size: 265g
Voila, there you go & enjoy!
————————
PANUOZZO DE MORTADELLA CON PISTACHIO
Esta deliciosa Mortedella Panuozzo siempre triunfa en casa. Es un sándwich italiano con masa de pizza, algo que preparo en casa muy a menudo. Después de muchas solicitudes de personas comentando mi story, decidí hacer un reel.
Lo que la hace especial es la combinación ESPECTACULAR con mortadela de pistacho (comprada localmente en ), el queso stracciatella, pistacho en AOVE, parmigiano reggiano, rúcula, luego una mezcla especial con tomates secados al sol, aceitunas Kalamata, alcaparras sicilianas con mi aceite de oliva aromático.
La masa de Panuozzo es la misma que la de mis pizzas:
✅ Poolish: 60%
✅ Preparación de Poolish frío durante 24 horas: 160 g de harina 00 + 185 ml de agua + 3-4 g de levadura fresca
✅ 24 horas después: mezclar con 170 g de harina 00 + 6 g de sal y 15 ml de aceite de oliva. De nuevo en el frigorífico durante otras 12-24 horas.
✅ 12-24 horas después: El día de Panuozzo
✅ 530 g de peso total (2 pizzas)
✅ Tamaño de la masa: 265 g
¡Voila, listo y a disfrutar!
#panuozzo #pizzacasera #mortadella #pizzagram
Rendang is clearly top favourite among Southeast Asians - originated from Minangkabau and many variations throughout Malaysia, Indonesia, Singapore & Brunei.
Now, this is called “Rendang Tok”, originally from Malaysia Perak region. It’s one of my mom’s speciality and we grew up eating so many different dishes and this one is one of my TOP CHOICE of my mom’s dish. I am fusioning it another typical Asian bun called “bao”. I used to have steamed bao almost “religiously” every Friday while living with my parents. Red bao is with beetroot extract and black bao is with squid ink. All my bao are pre-fermented 24 hours before proofing and steaming.
Then for toppings we are adding sliced kaffir leaves, coriander leaves, crunchy curry leaves, marinated colourful chilies in mirin and finishing with roasted peanuts😋😋😋
The ingredients are on the comments below 👇🏼👇🏼👇🏼
Voila, there you go, try it and let me know 👍🏽
——————————-
BAO COSTILLAS DE RENDANG
Rendang es claramente el favorito entre los asiáticos del sudeste: se originó en Minangkabau y tiene muchas variaciones en Malasia, Indonesia, Singapur y Brunei.
Este plato se llama “Rendang Tok” y es originario de la región de Perak, Malasia. Es una de las especialidades de mi madre y crecimos comiendo muchos platos diferentes, y este es uno de mis platos favoritos de mi madre. Lo estoy fusionando con otro bollo asiático típico llamado “bao”. Solía cocinarlo al vapor casi “religiosamente” todos los viernes cuando vivía con mis padres. El bao rojo lleva extracto de remolacha y el bao negro lleva tinta de calamar. Todos mis baos se fermentan previamente 24 horas antes de fermentarlos de nuevo y cocinarlos al vapor.
Luego, como “toppings”, le ponenos hojas de kaffir en rodajas, hojas de cilantro, hojas de curry crujientes, chiles coloridos marinados en mirin y terminamos con cacahuete tostado😋😋😋
Los ingredientes están en los comentarios a continuación 👇🏼👇🏼👇🏼
Voila, ahí lo tienes, pruébalo y me cuentas 👍🏽
#bao #paukacangmerah #rendang #rendangdaging #rendangtok
[EN] I do make this now and then and post it on my story. However, this time I decided to share it.
Actually small ingredients changes from my old post “IBERIAN TACOS”. This one is JUICY, SUPER TENDER & SMOKY marinated Iberian pork ribs with fresh clementine, lime and spices. The ribs are cooked in slow 120°C/248F for about 5 hours, prior to that it’s been marinated 24h. This is a must-try for #tacoslover!
By the way, when I feel to make this I always get Iberian ribs and no negotiation here. Not because it’s the best but the taste is simply DIVINE.
The ingredients are on the comments below 👇🏼👇🏼👇🏼
Voila, there you go, try it and let me know 👍🏽
—————
[ES] De vez en cuando hago este taco y lo publico en mi historia. Sin embargo, esta vez decidí compartirlo.
En realidad, hay pequeños cambios en los ingredientes con respecto a mi post antigua “TACOS IBÉRICOS”. Este taco es costilla ibérica JUGOSAS, SÚPER TIERNAS Y AHUMADAS, marinadas con zumo de clementina fresca, lima y especias. Las costillas se cocinan a fuego lento a 120 °C/248 °F durante aproximadamente 5 horas, antes está marinada 24 horas. ¡Es algo que deben probar los amantes de los tacos!
Por cierto, cuando tengo ganas de hacer este taco, siempre pillo las costillas ibéricas y no hay negociación. No porque sean las mejores, sino porque el sabor es simplemente DIVINO.
Los ingredientes están en los comentarios a abajo 👇🏼👇🏼👇🏼
Voila, ahí lo tienes, pruébalo y me dices👍🏽
#tacos #tacostacostacos #ibericopork #costillas 🌮
YagaV's engagement
YagaV's engagement rate on Instagram is 1.45%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 69 followers. Comments stay close to likes on YagaV's posts, at 158 likes and 76 comments on average, about 2.1 likes per comment.
Engagement rate
1.45%
- Avg likes
- 158
- Avg comments
- 76
- Interactions : followers
- 1 : 69
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Who is YagaV?
YagaV (@yaga_home_deli) is an Entrepreneur creator on Instagram, also filed under Fitness & Health and Food & beverage. YagaV uses an Instagram professional account. The Instagram bio for YagaV runs to 21 words across 3 lines.
How many followers does YagaV have?
YagaV has 15,370 followers on Instagram (15.4K). YagaV follows 980 accounts, so the audience is roughly 16 times the size of the list followed. 269 published posts give YagaV a moderate archive on Instagram.
What is YagaV's engagement rate?
YagaV's engagement rate on Instagram is 1.45%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 69 followers. Comments stay close to likes on YagaV's posts, at 158 likes and 76 comments on average, about 2.1 likes per comment.
What does YagaV post about on Instagram?
Flinque files YagaV under 5 categories, led by Entrepreneur and followed by Fitness & Health, Food & beverage, Food & Drink and Cuisine. All 10 recent posts Flinque holds for YagaV are videos. The 10 recent Instagram captions Flinque holds for YagaV repeatedly use the words voila, hours, it’s, ingredients and ingredientes. YagaV's captions carry hashtags such as #tacos, #foodies and #paella. YagaV keeps 30 story highlights, which open with a free Flinque account.
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