INGREDIENTS

1 cup Angel Evaporated Filled Milk
1/2 cup chopped onion
1 tbsp minced garlic
2 tsp salt
1 kilo or 12 pcs chicken
2 cups Japanese breadcrumbs
1 1/2 cups Cooking oil for frying

 

PROCEDURE

  1. In a bowl, mix together Angel Evaporated Filled Milk, onion, garlic and salt.
  2. Add drumsticks.
  3. Cover and marinate in the refrigerator for at least 4 hours.
  4. Lift drumsticks from milk, shaking off excess liquid.
  5. Dredge in breadcrumbs then fry in hot oil for 6-7 minutes or until golden.
  6. Serve hot with rice and ketchup.

INGREDIENTS

1/2 cup Angel Evaporated Filled Milk
1/2 kilo spaghetti noodles
1/4 kilo ground beef
1 tbsp chopped garlic
1/4 cup chopped onion
1/2 cup sliced hotdogs
1 1/2 cups tomato sauce
1 cup banana catsup
2 tbsp sugar
1 tsp salt
1 tbsp ground black pepper

 

PROCEDURE

  1. Cook spaghetti as directed in the package. Drain, rinse and set aside.
  2. In a hot pan or skillet, cook beef until brown and its juice and oil come out. Stir in garlic, onion and hotdogs. Cook for about 2 to 3 minutes or until aromatic.
  3. Pour tomato sauce and catsup. Add sugar, salt and pepper. Cover and cook for about 10 minutes with occasional stirring.
  4. Stir in Angel Evaporated Filled Milk and immediately remove from heat.
  5. Pour sauce over cooked spaghetti and serve.

      6. INGREDIENTS

      1 cup Angel Evaporated Filled Milk
      ¾ tbsp unflavored gelatin
      ½ cup water
      ¼ cup sugar
      ½ cup all purpose cream
      strawberry pie filling (optional)

       

      PROCEDURE

      1. Combine Angel Evaporated Filled Milk, gelatin, water and sugar in a saucepan and simmer for 5 minutes.
      2. Remove from heat then add all-purpose cream.
      3. Pour into ramekins and chill for at least 3 hours.
      4. Top with strawberry pie filling before serving.

      INGREDIENTS

      For the batter:
      – 2 large eggs
      – 3/4 cup Angel Evaporated Filled Milk
      – 1/2 cup water
      – 1 cup flour
      – 3 tbsp melted butter
      – 2 1/2 tbsp sugar
      – 1 tsp vanilla extract
      – 2 ripe mangoes
      – Angel Condensada

       

      PROCEDURE

      1. For the batter: Combine all ingredients in a bowl. Mix very well.
      2. Place the crepe batter in the refrigerator for 1 hour.
      3. Heat a small non-stick pan. Add butter to coat.
      4. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
      5. Cook for 30 seconds and flip. Cook for another 10 seconds.
      6. Lay them out flat to cool.
      7. Arrange mangoes on the crepe. Fold as desired.
      8. Top with Angel Condensada.

      INGREDIENTS

      2-140mL Angel Evaporated Filled Milk
      1 cup corn starch
      1/3 cup muscovado sugar
      1 can cream style corn
      2 cups cooked sago

       

      PROCEDURE

      1. In a large saucepan, combine Angel Evaporated Filled Milk, corn starch, sugar, and cream style corn.
      2. Cook over medium heat with constant stirring until slightly thickened.
      3. Stir in cooked sago and cook further until very thick and sticky.
      4. Remove from heat then transfer mixture to a large buttered rectangular or square dish.
      5. Cool completely then cut into squares before serving.

      INGREDIENTS

      Cream Filling:
      – 1 cup Angel Evaporated Filled Milk
      – 3/4 cup water
      – 2 eggs
      – 1/3 cup cornstarch
      – 1/2 tsp vanilla essence
      – 1/2 cup sugar
      – 1 tsp grated lemon zest
      Crust:
      – 2 cups graham cracker crumbs
      – 2 tbsp sugar
      – 1/4 tsp ground cinnamon
      – 1 cup softened butter
      Fruit Toppings:
      – kiwi slices
      – halved strawberries
      – red grapes
      – sliced mangoes
      – peaches

       

      PROCEDURE

      Cream filling:

      1. Cream filling: Combine milk, water, eggs, cornstarch, vanilla and sugar in a heavy bottom saucepan.
      2. Cook until thick while stirring continuously.
      3. Stir in lemon zest before removing from heat.
      4. Set aside to cool.

      Crust:

      1. Mix together graham crumbs, sugar, cinnamon and melted butter. Divide into 6 individual tart molds. Press bottom and sides using a spoon. Chill in the refrigerator.
      2. Pour cream filling into prepared crust.
      3. Top with fresh fruit slices.
      4. Chill completely before serving.

      INGREDIENTS

      – 1-410mL Angel Evaporated Filled Milk
      – 2 tbsp butter
      – 1/4 cup chopped onion
      – 1/2 cup diced carrots
      – 1/4 cup chopped celery
      – 2 tbsp minced garlic
      – 6 cups chicken broth
      – 2 cups uncooked elbow macaroni
      – 2 pieces hotdog, sliced
      – 1 cup cooked shredded chicken meat
      – 1/2 cup canned corn kernel drained
      – 1/2 tbsp salt
      – 1/4 tablespoon pepper

       

      PROCEDURE

      1. In a saucepan, sauté onion, carrots, celery and garlic in butter.
      2. Pour broth and allow to boil.
      3. Add macaroni and cook for 10 minutes or until macaroni is tender.
      4. Add hotdog, shredded chicken and corn kernel.
      5. Bring to a boil.
      6. Season with salt and pepper.
      7. Turn heat to low then stir in Angel Evaporated Filled Milk.
      8. Remove from heat and serve immediately.

      INGREDIENTS

      1 410mL Angel Evaporated Filled Milk
      1/2 kilo chicken breast or thigh fillets, cut into cubes
      1/2 tsp salt
      1 pinch pepper
      2 tbsp sliced ginger
      2 tbsp curry powder
      1/4 cup cubed red bell pepper
      1/2 cup pineapple chunks
      1 tbsp patis, according to taste
      1 cup cubed camote, fried
      1 tbsp toasted garlic bits

       

      PROCEDURE

      1. Season chicken with salt and pepper.
      2. Heat butter in a saucepot. Add chicken and cook until nicely browned.
      3. Stir in onion, ginger, curry powder and bell pepper. Sauté until aromatic.
      4. Pour Angel Evaporada and add pineapple chunks.
      5. Cover and simmer until flavors blend and sauce, slightly thickened. Season to taste with patis.
      6. Remove from heat and serve with fried camote on the side and toasted garlic on top.