INGREDIENTS

1-410 ml Angel Evaporada
1 kilo chicken, cut to serving pieces
1 tsp salt
1/8 tsp ground black pepper
1 tbsp calamansi juice
2 tbsp butter
1/4 cup diced onion
1 tsp minced garlic
1 laurel leaf
1/4 cup diced celery stalk
1 cup cubed potato
1/2 cup carrot coins
1/4 cup green peas
1/2 tsp salt, or according to taste
pinch ground black pepper

 

PROCEDURE

  1. Marinate chicken pieces in salt and pepper and calamansi juice, for about 30 minutes.
  2. Heat butter in a large saucepot over medium heat.
  3. Add chicken and sear until skin is browned all over. Remove chicken from pot.
  4. In the same pot add onion, garlic, laurel, celery, potato, carrots and green peas. Sauté until the vegetables are aromatic.
  5. Put back in pot the chicken pieces then pour Angel Evaporada.
  6. Cover and cook until sauce is reduced to desired consistency and the chicken and vegetables are tender.
  7. Adjust taste with salt. Remove from heat and serve.

INGREDIENTS

1-25 grams strawberry flavored gulaman powder
1-1/2 cup water
1-140mL Angel Evaporada
1-380 grams Angel Condensada
1 cup All-Purpose Creamer chilled overnight (12 hours)
optional Chocolate Syrup

 

PROCEDURE

  1. Combine gulaman powder water and Angel Evaporada in a saucepan. Mix well until gulaman is completely dissolved.
  2. Brig to a boil. Stir in Angel Condensada. Mix well.
  3. Remove from heat and slowly stir in Angel All Purpose Creamer.
  4. Pour into molds. Refrigerate for at least 6 hours. For best result refrigerate overnight.
  5. Remove from mold and drizzle with chocolate syrup. Serve immediately.

INGREDIENTS

– 1/4 cup Angel Evaporada
– 1 cup crushed ice
– 1 tsp sweetened langka
– 2 – 3 slices sweetened saba banana
– 1 teaspoon kaong
– 1 teaspoon nata de coco
– 1 teaspoon red mongo beans
– 1 teaspoon ube halaya
– 1-1 inch square leche flan
– 1 tablespoon sugar (optional)

 

PROCEDURE

  1. Place crushed ice in a tall halo-halo glass or bowl.
  2. Top with assorted halo-halo toppings.
  3. Pour Angel Evaporada on top.
  4. Sweeten with sugar according to taste.
  5. Serve immediately.

INGREDIENTS

4 pcs. Buko (meat shredded)
2 cups Condensed Milk
4 cups Evaporated Milk
2 tsp. Vanilla Extract
40 pcs. Ice candy bags (1 ¾”x10″)
4 cans (432g) Fruit cocktail, drained
(reserve 12 Tbsp. syrup)

 

PROCEDURE

  1. Combine condensed milk, vanilla, buko, evaporated milk and fruit cocktail syrup.
  2. Fill each ice candy bag with fruit cocktail, then fill with milk mixture.
  3. Twist plastic and tie a knot, and freeze overnight. Serve.

      4. INGREDIENTS

      1 cup Angel Evaporada
      2 ripe mangoes, chopped
      1 cup sugar
      2 ½ cups cooked small sago
      5 cups crushed ice

       

      PROCEDURE

      1. In a glass, place mangoes, sugar, sago and crushed ice. Pour Angel Evaporada on top.
      2. Mix before eating.
      3. Repeat with the rest of the ingredients.

      INGREDIENTS

      1-410 ml can Angel Evaporada
      2 cups water
      1/3 cup sugar
      2 cups watermelon balls

       

      PROCEDURE

      1. Combine all ingredients in a bowl.
      2. Pour into a large, shallow pan or plastic container. This shape makes freezing faster!
      3. Freeze for about 4 hours.
      4. When ready to serve, remove from freezer.
      5. Scoop with a spoon and transfer to bowls.
      6. Top with watermelon balls and serve immediately

      INGREDIENTS

      1-410ml Angel Evaporada
      1-380g Angel Condensada
      3 cups White sugar
      2 liters Water
      5 kilo Tube ice
      4 cups Cooked colored sago, washed thoroughly
      1 pack Mr. Gulaman strawberry flavor – cook according to package directions, then cut into small pieces
      ¼ tsp Red food color

       

      PROCEDURE

      1. Combine all ingredients in the plastic container.

      INGREDIENTS

      1-410ml Angel Evaporada
      1-380g Angel Condensada
      4 cups Buko juice
      4 cups Buko strips
      3 cups White sugar
      2 liters Water
      5 kilo Tube ice

       

      PROCEDURE

      1. Combine all ingredients in the plastic container.

      INGREDIENTS

      1-410 ml Angel Evaporada
      1/2 kilo pork liempo strips
      1/2 tsp salt
      2 tbsp cooking oil
      1 tbsp chopped garlic
      1/4 cup chopped onion
      2 tbsp shrimp bagoong
      1 cup sliced finger pepper
      1 cup sliced Baguio beans
      2 tbsp patis, according to taste

       

      PROCEDURE

      1. Season pork strips with salt. Set aside.
      2. In a frypan or wok, heat cooking oil and stir-fry pork strips until nicely browned.
      3. Add onion, garlic and bagoong.
      4. When aromatic, add finger pepper and Baguio beans.
      5. Pour Angel Evaporada. Simmer until pork is tender.
      6. Adjust taste with patis.

          7. INGREDIENTS

          – 1-410 ml Angel Evaporada

          Bola-Bola:
          – 1 pack Century Bangus marinated
          – ¼ cup chopped onion
          – 1 tsp minced garlic
          – ¼ cup chopped carrot
          – ½ cup breadcrumbs
          – 2 eggs, lightly beaten
          – ¼ cup all-purpose flour
          – 1 tsp salt
          – ¼ tsp ground black pepper
          – Cooking oil for frying

          Sauce:
          – 1 tbsp cooking oil
          – ¼ cup chopped onion
          – 2 tsp garlic
          – 1/2 tsp salt, or according to taste
          – ¼ tsp ground black pepper
          – 2 tbsp chopped spring onion

           

          PROCEDURE

          1. Scoop out meat from bangus.
          2. Mix with onion, garlic, carrots, breadcrumbs, eggs, flour, salt and pepper. Form into balls.
          3. Fry in hot oil until evenly browned.
          4. In a saucepot, heat 1 tablespoon cooking oil.
          5. Sauté remaining onion and garlic.
          6. Pour in Angel Evaporada and allow to simmer.
          7. Add bola-bola and cook further until flavours blend and sauce, slightly thickened.
          8. Adjust taste with salt and pepper.
          9. Remove from heat and serve hot topped with spring onion.