INGREDIENTS

1-410 ml Angel Evaporada
1 pack Century Bangus Homestyle marinated, cut into serving pieces
¼ cup cornstarch
Cooking oil for frying
2 tbsp cooking oil
1 tsp garlic
¼ cup cubed onion
¼ cup cubed green bell pepper
2 Tbsp carrot strips
¼ cup pineapple tidbits
½ cup tomato sauce
2 tbsp banana ketchup
1 tbsp vinegar
1 tsp salt, or according to taste
¼ tsp ground black pepper

 

PROCEDURE

  1. Dredge bangus pieces in cornstarch, coating them evenly. Fry in hot oil until nicely browned.
  2. In another pan, heat 2 tbsp cooking oil and sauté garlic, onion, green bell pepper, carrot and pineapple. Add tomato sauce, banana ketchup and vinegar. Allow to simmer.
  3. Remove from oil and set aside. Add fried bangus and Angel Evaporada. Cook further until sauce has thickened slightly.
  4. Season with salt and pepper according to taste. Remove from heat and serve.

      5. INGREDIENTS

      1-410 ml Angel Evaporada
      1 tbsp cooking oil
      ½ cup sliced onion
      1 tsp minced garlic
      2 tbsp sliced ginger
      ½ kilo beef brisket cubes
      2 tbsp soy sauce
      1 tbsp oyster sauce
      4 cups water
      1 stalk tanglad (lemon grass), tied in a knot
      1 cup cubed potato
      1 cup cut Baguio beans
      1 tomato, quartered
      1 finger chili
      1 tsp salt
      ¼ cup cut spring onion

       

      PROCEDURE

      1. Heat cooking oil in a large saucepot. Sauté onion, garlic, ginger and beef. Add soy sauce, oyster sauce, water and lemon grass. Cover and cook for about 30 to 45 minutes or until beef is fork-tender.
      2. Add potato, beans, tomato and chili. Cook further until vegetables are done.
      3. Stir in Angel Evaporada then season with salt according to taste. Serve hot topped with spring onion.

      INGREDIENTS

      1 – 410 ml Angel Evaporada
      2 tbsp cooking oil
      1 tbsp minced garlic
      ½ cup sliced onion
      ¼ cup shrimps, shelled, and de-veined
      ½ cup chicharo (snow peas), deveined
      ½ cup carrots, sliced into coins
      ½ cup cauliflower, cut into florets
      ½ cup broccoli, cut into florets
      2 cups cabbage, cut into thick strips
      ½ cup red bell pepper, cut into thick strips
      2 tbsp soy sauce
      2 tsp sesame oil
      2 tbsp cornstarch
      ¼ tsp salt, or to taste
      ¼ tsp ground black pepper

       

      PROCEDURE

      1. Sauté garlic and onions in oil. Stir in shrimps and cook for a few seconds until it turns pink.
      2. Add chicharo, carrots, cauliflower, broccoli, cabbage and bell pepper. Stir-fry then cover for about 30 seconds. Meanwhile, soy sauce, sesame oil, cornstarch and Angel Evaporada. Pour into vegetables and cook until sauce has slightly thickened.
      3. Season to taste with salt and pepper. Remove from heat.

          4. INGREDIENTS

          1-410 ml Angel Evaporada
          1 kilogram mussels, de-bearded and cleaned well
          4 tbsp butter
          2 tbsp chopped garlic
          ½ cup sliced onion
          2 cups cut kangkong leaves and stems
          2 tbsp oyster sauce
          ½ tsp salt
          1 tsp toasted garlic bits

           

          PROCEDURE

          1. Cook mussels in a covered pan or wok until shells open. Remove from pan and set aside.
          2. In another pan, melt butter. Sauté garlic onion and kangkong. Add oyster sauce and Angel Evaporada. When milk starts to simmer, stir in cooked mussels.
          3. Adjust taste with salt and pepper. Remove from heat and serve topped with toasted garlic.

          INGREDIENTS

          1-370 grams Angel Kremqueso
          ¾ cup ground pork
          ¾ cup ground beef
          2 cups diced leftover white bread, soaked in, 1/3 cup Angel Evaporada
          2 tsp hamburger seasoning
          1 egg
          ¼ cup cooking oil, divided
          ¼ cup chopped onion
          1 tsp minced garlic
          ¼ cup sliced button mushrooms
          2 tbsp all-purpose flour
          1 tsp liquid seasoning
          1 tsp soy sauce
          pinch ground black pepper

           

          PROCEDURE

          1. In a bowl, combine ground pork, ground beef, soaked bread, hamburger seasoning and egg. Mix well.
          2. Divide mixture into 5 and form into a patties. Chill or freeze before use.
          3. In a small fry pan, heat half of cooking oil. Fry burger patties until done and nicely browned on both sides. Set aside.
          4. In another pan, heat remaining oil and sauté onion, garlic and mushrooms.
          5. Stir in flour and cook until bubbly.
          6. Add Angel Kremqueso, liquid seasoning, soy sauce and black pepper. Cook until sauce has thickened.
          7. Remove from heat and top over burgers or serve on the side.

          INGREDIENTS

          1-410 ml Angel Evaporada
          ¼ kilo spaghetti noodles
          ½ cup boneless danggit strips
          ¼ cup cooking oil
          2 tbsp olive oil
          ¼ cup peeled garlic
          ¼ cup chopped onion
          ½ tsp dried basil leaves
          1 can whole stewed tomatoes
          2 tbsp tomato paste
          1 ¼ tsp salt
          1/8 tsp ground black pepper
          2 tbsp chopped parsley

           

          PROCEDURE

          1. Cook spaghetti as directed in the package. Fry danggit strips in hot oil until crispy. Set aside.
          2. In a large pan, heat olive oil. Sauté garlic, onion and dried basil until aromatic. Add stewed tomatoes and tomato paste.
          3. Pour in Angel Evaporada and simmer until slightly thickened. Season taste with salt and pepper.
          4. Toss in cooked pasta and parsley. Remove from heat and transfer to a large platter. Serve hot topped with crispy danggit.

          INGREDIENTS

          1-410 ml Angel Evaporada
          250 grams fettuccine noodles
          1/2 cup dried bisugo flakes*
          1 tbsp cooking oil
          ¼ cup butter
          ¼ cup sliced garlic
          ½ cup sliced mushrooms
          2 tbsp all-purpose flour
          2 tbsp tomato paste
          1 tsp salt
          ½ tsp ground black pepper
          1 tbsp muscovado sugar
          2 tbsp chopped parsley

           

          PROCEDURE

          1. Cook pasta as directed in the package. Set aside.
          2. In a small pan, fry bisugo flakes in 1 tablespoon oil until slightly crispy. Remove from pan and set aside. *To make bisugo flakes, soak whole dried bisugo in water for a few minutes. When meat turns soft, remove manually from its bones.
          3. In a large pan or skillet, heat butter then sauté garlic until aromatic but not browned. Add mushrooms, flour and tomato paste. Cook until bubbly. Stir in Angel Evaporada then allow to simmer.
          4. Season with salt, pepper and muscovado. Add parsley and cooked pasta. Toss well.
          5. Remove from heat then transfer to a platter topped with bisugo flakes. Serve immediately.

          INGREDIENTS

          1-410 ml Angel Evaporada
          1 cup cubed ripe mango
          1 cup sliced lacatan bananas
          1/3 cup sugar, or according to taste
          1 tsp calamansi juice

           

          PROCEDURE

          1. Combine Angel Evaporada with the rest of the ingredients in a blender.
          2. Blend for a few seconds until smooth. Pour into glasses and serve.

              3. INGREDIENTS

              1-410 ml Angel Evaporada
              ½ cup Angel Condensada
              2 ripe mangoes, peeled, diced
              2 cups cooked sago pearls
              1/4 cup toasted cashew

               

              PROCEDURE

              1. Combine Angel Evaporada and Angel Condensada. Mix well. Stir in mangoes, sago and cashew. Chill well before serving.

              INGREDIENTS

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

               

              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.