INGREDIENTS

1/4 cup Angel Evaporada
3 pcs large eggs
1 tbsp butter
2 tbsp diced green bell pepper
2 tbsp diced onion
2 tbsp diced tomato
2 tbsp sliced button mushrooms
1/4 cup diced ham
pinch salt and pepper to taste

 

PROCEDURE

  1. In a large bowl, beat together Angel Evaporada and eggs until frothy. Set aside.
  2. Heat butter in a skillet over medium heat.
  3. Add bell pepper, onion, tomato, mushroom and ham.
  4. Sauté until aromatic.
  5. Pour milk and eggs into skillet and cook until set but still moist.
  6. Fold up or roll as desired.
  7. Slide omelet onto a plate and serve.

INGREDIENTS

1 410mL Angel Evaporated Liquid Creamer
1/3 cup red curry paste
1 tbsp grated palm sugar
1/4 cup kaffir lime leaves
3 medium sized or 1/4 kilo tilapia, gutted and scaled
1/2 cup sliced eggplant
1/2 cup sitaw niblets
1 tbsp lime juice
1 to 2 pcs labuyo pepper (optional)
Thai basil
Coriander leaves

 

PROCEDURE

  1. In a large pan or wok, combine Angel Evaporada, red curry paste, palm sugar and kaffir lime leaves.
  2. Simmer over medium heat until slightly reduced.
  3. Add tilapia, eggplant and sitaw.
  4. Cook for about 10 minutes or until vegetables are tender.
  5. Stir in lime juice, basil and coriander.
  6. Cook further until the herbs are wilted.
  7. Remove from heat and serve.

INGREDIENTS

For the green gelatin:
– 1-25 gram pack green gelatin powder
– 2 cups water
– 2 cups pineapple juice

For the red gelatin:
– 1-25 gram pack red gelatin powder
– 2 cups water
– 2 cups pineapple juice

For the yellow gelatin:
– 1-25 gram pack yellow gelatin
– 2 cups water
– 2 cups pineapple juice

For the Milky Gelatin:
– 2 tbsp + 1 tsp clear gelatin powder
– 5 cups water
– 1-410ml can Angel Evaporada

 

PROCEDURE

FOR THE COLORED GELATIN:

  1. Cook according to package directions.
  2. Pour into square molds. Chill for 3 hours or until firm. Slice into small cubes.

FOR THE MILKY GELATIN:

  1. Combine clear gelatin, water and Angel Evaporada in a saucepan. Cook while stirring over low heat until gelatin dissolves. Simmer slowly until small bubbles appear. Turn off heat. Let cool for 3 minutes.

TO ASSEMBLE:

  1. In a 9×13 inch glass pan or serving dish, arrange colored gelatin. Slowly pour milky gelatin mixture over the colored gelatin cubes.
  2. Refrigerate gelatin for 6 hours best overnight until firm.