INGREDIENTS

2-120 grams Spicy Korean Instant Ramen
4 pcs Vienna sausage or sliced luncheon meat
1 cup Angel Evaporated Filled Milk
2 hard boiled eggs
2 tbsp thinly sliced leeks or green onions
2 tbsp shredded nori / seaweed
2 tsp toasted sesame seeds

 

PROCEDURE

  1. Cook instant ramen according to packaging instructions. Add Vienna sausage or luncheon meat and bring to a boil for 2 minutes.
  2. When the noodles are done, lower the heat and stir in Angel Evaporated Filled Milk.
  3. Remove from heat and ladle ramen into serving bowls. Top with hard boiled eggs, leeks and shredded nori and sprinkle with toasted sesame seeds. Serve immediately.

INGREDIENTS

4 cups water
2 tsp ginger, sliced
10 pcs medium size shrimps, shelled and deveined
4 pcs crabs, cut in half
100 grams squid, skin and ink sacs removed sliced into rings
100 grams white fish fillet, sliced
100 grams mussels
1 tbsp cooking oil
2 tbsp butter
½ cup chopped onion
2 tsp minced garlic
1 cup carrots, sliced into coins
½ cup celery, sliced
3 tbsp all-purpose flour
1 pc shrimp bouillon
1-410 ml Angel Evaporated Filled Milk
½ cup red bell pepper, cut into cubes
½ cup green bell pepper, cut into cubes
salt and pepper to taste
chopped parsley (optional)

 

PROCEDURE

  1. Boil water and ginger in a large pot. Quickly blanch shrimp, crabs, squid, fish fillets and mussels. Remove seafood from the pot and set aside. Reserve stock.
  2. In another pot, heat oil and butter. Saute onion and garlic. Cook until soft and aromatic. Add carrots and celery. Continue cooking until the vegetables are half cooked.
  3. Add all-purpose flour. Mix until combined and heated through. Add in reserved stock, shrimp bouillon and bring to a quick boil.
  4. Add back seafood into the pot and Angel Evaporated Filled Milk. Slowly simmer for 10 to 15 minutes. Add bell peppers and season with salt and pepper.
  5. Ladle soup into bowls and garnish with chopped parsley.

      6. INGREDIENTS

      4 large eggs
      ¼ cup Angel Evaporated Filled Milk
      1 tsp salt
      ¼ tsp freshly cracked black pepper
      ¼ cup chopped onion
      ¼ cup chopped green bell pepper
      1 tbsp minced carrot
      2 tbsp vegetable oil

       

      PROCEDURE

      1. Crack the eggs into a bowl and add milk and salt. Beat with a whisk or a fork. Stir in green onion, ground black pepper. Add carrot and bell pepper. Mix it with a spoon.
      2. Put the vegetable oil in a small bowl and have a basting brush ready. Heat up a large non-stick skillet over medium heat. When the skillet is heated, lower the heat to medium low or low. Dip the brush into the oil and brush the skillet. Spoon about ⅓ of the egg mixture into the skillet. Spread the egg mixture evenly with the spoon into a thin, rectangular pancake. Cook for 1 to 2 minutes, until the bottom is set but the top is still a little run
      3. Lift-up the right edge of the rectangle with your spatula and roll it up from right to left. Brush some oil on the cleared part of the skillet and move the rolled egg back to the right side of the oiled part of the skillet.
      4. Spoon half of the remaining egg mixture into the skillet, just to the left of the omelet roll so that the eggs run into the bottom edge and extend the omelet you already cooked, shaping it into a rectangle. Let this new layer cook for 1 to 2 minutes, until set on the bottom but still a little bit runny on top.
      5. Using a spatula, turn the rolled omelet over onto the new egg pancake and roll up the omelet from right to left. You will now have a roll on the left side. Brush the skillet with the remaining oil and push the omelet roll back over to the far right side.
      6. Remove the skillet from the heat and transfer the omelet to a cutting board. If you need to shape it into a better rectangle, wrap in a sushi mat and press and shape it with your hands. Let it cool for 5 minutes, then cut crosswise into ½ or ¾ inch slices and serve it with rice.

          7. INGREDIENTS

          500 grams thinly sliced beef sirloin
          3 tsp cracked black pepper
          2 tbsp olive oil
          2 tbsp butter
          2 tsp garlic, minced
          ¼ cup onion, chopped
          ½ tsp dried thyme
          ½ cup button mushrooms, sliced
          ½ cup shiitake mushrooms, sliced
          2 tbsp all-purpose flour
          2 cups water
          1 pc beef broth cube
          1 tbsp soy sauce
          2 tsp liquid seasoning
          1 cup Angel Evaporated Filled Milk

           

          PROCEDURE

          1. Place a large deep pan over medium-high heat. Add olive oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don’t overcrowd the pan. Remove beef to a plate and cover to keep warm.
          2. Add butter, garlic, onion, dried thyme and sliced mushrooms. Saute until liquid has evaporated and onions and mushrooms are soft and lightly browned.
          3. Add flour and sautee another minute, stirring constantly. Pour in water and add beef cube, scraping any bits from the bottom of the pan then add back beef slices and simmer slowly over medium heat until beef is soft and tender.
          4. Stir in soy sauce, liquid seasoning, and Angel Evaporated Filled Milk. Continue simmering until the sauce is thick.
          5. Best served with hot rice or mashed potato.

              6. INGREDIENTS

              LECHE FLAN LAYER:
              – tbps white sugar
              – 7 egg yolks
              – 2 whole eggs
              – 1-410ml Angel Evaporated Filled Milk
              – 1-380g Angel Condensada
              – 1-410ml Angel Evaporada
              – 3 medium size llanera

              BANANA CAKE LAYER:
              – 1 ¼ cup All Purpose Flour
              – tsp baking soda
              – tsp baking powder
              – tsp iodized salt
              – 1 egg, separate yolk and white
              – ½ cup brown sugar
              – ½ cup vegetable oil
              – tsp vanilla extract
              – ½ cup Angel Evaporada
              – 2 pieces overripe banana (lakatan), mashed

               

              PROCEDURE

              1. Pour the sugar in three llaneras then heat over medium flame until it caramelized. Set aside.
              2. In a bowl, mix the rest of leche flan ingredients together. Strain twice. Pour into llaneras and set aside.
              3. In a bowl, combine all-purpose flour, baking powder, baking soda and salt. In a second bowl combine egg yolk, sugar, oil, vanilla and Angel Evaporada.
              4. Slowly add dry ingredients to your wet ingredients. Mix well until combined. Fold in mashed bananas to the batter.
              5. Beat egg white until stiff and fluffy. Gently fold into the batter.
              6. Divide banana cake batter into the 3 llaneras with leche flan mixture pouring it slowly and carefully on top.
              7. Pre-heat oven at 350 degrees F. Cook Leche Nana in *bain marie let it steam for 1 hour and 15 minutes until cake is done.
              8. Let the cake cool for 45 minutes to 1 hour before flipping and transferring to a serving plate.
              9. *baine marie also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove.

              INGREDIENTS

              Leche Flan
              – 1 egg yolk
              – 2 egg
              – half can (185ml) Angel Condensada
              – half can (205ml) Angel Evaporated Filled Milk
              – 3 Tabespoons sugar

              Leche Flan Cream Filling
              – 3 Tablespoon sugar
              – 1 cup Angel Evaporada
              – 1 egg
              – 1 egg yolk
              – ½ teaspoon vanilla extract
              – 2 ½ Tablespoons cornstarch
              – 1 Tablespoon butter
              – 6 pieces classic store-bought donut

              Milk Glaze
              – 2 cups powdered sugar
              – ¾ cup powdered milk
              – ¾ cup Angel Condensada
              – ¼ cup Angel Evaporada

               

              PROCEDURE

              LECHE FLAN:

              1. Divide sugar in small round llaneras, then heat over medium flame until it caramelized. Set aside.
              2. In a bowl, mix the rest of ingredients together. Strain twice.
              3. Pour into llaneras. Cover with aluminum foil.
              4. Cook in *bain marie and steam for 45 minutes or until firm.
              5. Let cool and set aside.

              LECHE FLAN CREAM:

              1. In a saucepan, heat 3 Tablespoons sugar until golden brown in color.
              2. Slowly add 1 cup Angel Evaporada. Simmer until bubbly.
              3. In a bowl, combine egg, egg yolk, vanilla extract and corn starch. Mix until combined.
              4. Carefully add half of the milk and sugar mixture while whisking vigorously. Transfer back mixture into the pot with the rest of the hot milk mixture. Continue mixing until thick.
              5. Add butter. Mix well.
              6. Transfer to a clean bowl. Cover with plastic wrap directly into the mixture. Let cool and chill until ready to use.
              7. MILK GLAZE
              8. Combine all ingredient in a bowl. Mix well until combined and no lumps. Set aside until ready to use.

              TIP: mixture should be thick but spreadable. If too thick, you may add more milk.:

              INGREDIENTS

              Leche Flan
              – 4 egg yolks
              – 2 whole egg
              – 205 ml or half can Angel Evaporated Filled Milk
              – 185 ml or half can Angel Condensada
              – 6 tbsp sugar (75g)
              – 1-410 ml Angel Kremdensada, chilled overnight
              – 1-200 grams pack graham crackers

               

              PROCEDURE

              Leche Flan (Make ahead):

              1. Pour the sugar in three regular size llaneras, then heat over medium flame until it caramelized. Set aside.
              2. In a bowl, mix the rest of ingredients together. Strain twice.
              3. Pour into llaneras. Cover with aluminum foil.
              4. Cook in *bain marie it steam for 1-1/2 hours or until firm.
              5. Let cool and set aside.

              *also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove.

              To assemble:

              1. Transfer Angel Kremdesada in a bowl. Using an electric mixer or wire whisk, whip Angel Kremdensada at medium to high speed for 3 minutes, scraping the bowl after each minute
              2. Lay graham crackers on the bottom of 750 ml plastic container. Add a layer of whipped cream. Repeat until you make 2 layers of whipped cream and graham finishing with whipped cream.
              3. Remove leche flan from the llanera and place it on top of the graham layer cake.
              4. Chill for 6 hours or overnight.

              INGREDIENTS

              1-410mL Angel Evaporated Filled Milk
              1-380mL Angel Condensada
              3/4 cup white sugar
              7 egg yolks
              2 whole eggs

               

              PROCEDURE

              1. Pour the sugar in three llaneras then heat over medium flame until it caramelized. Set aside.
              2. In a bowl, mix the rest of ingredients together. Strain twice.
              3. Pour into llaneras. Cover with aluminum foil.
              4. Cook in *bain marie it steam for 1-1/2 hours or until firm.

                *also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove.

                  5. INGREDIENTS

                  2 tbsp oil
                  1/4 cup chopped onion
                  1 clove garlic, chopped
                  1/4 cup chopped celery
                  2-184 gram Century Tuna Chunks in Water, drained
                  2 tbsp white wine (optional)
                  1-425 gram whole corn kernels
                  1/2 cup frozen green peas
                  1/2 cup Angel Evaporated Filled Milk
                  3/4 cup condensed chicken soup
                  1/8 tsp pepper
                  1 – 50 gram can shoestring potatoes
                  1/2 cup grated cheese
                  1 tbsp melted butter

                   

                  PROCEDURE

                  1. Heat cooking oil. Sauté onion, garlic and celery. Add tuna and white wine. Cook for 2-3 minutes.
                  2. Add corn kernels, green peas, evaporated milk and chicken soup. Season with pepper. Remove from heat. Place in a baking dish.
                  3. Combine shoestring potatoes and grated quickmelt cheese. Top on tuna mixture. Drizzle with melted butter. Bake at 350℉ for 10 minutes or until golden brown. Serve with bread toasts or crackers.

                      4. INGREDIENTS

                      1/2 cup Angel Evaporated Filled Milk
                      1/2 kilo beef strips
                      3 cups water
                      1 bay leaf
                      1/2 tbsp soy sauce
                      1/2 tbsp liquid seasoning
                      2 tbsp cooking oil
                      1 tbsp butter
                      2 tbsp chopped garlic
                      1/2 cup sliced button mushrooms
                      3 tbsp flour
                      1 ½ cups beef broth
                      1/2 cup carrot strips

                       

                      PROCEDURE

                      1. Boil beef strips in water with bay leaf, soy sauce and liquid seasoning until tender, for about 30 minutes.
                      2. Strain beef, setting aside 1 ½ cups broth for the sauce.
                      3. Heat oil and butter in a pan.
                      4. Sauté garlic and mushrooms then add flour and cook until bubbly.
                      5. Slowly stir in beef broth. Cook stirring constantly, about 3 minutes.
                      6. Add cooked beef and carrots in sauce and simmer for 5 minutes.
                      7. Pour in Angel Evaporated Filled Milk.
                      8. Remove from heat. Serve hot.