INGREDIENTS

250 grams uncooked spaghetti
2 tbsp butter
¼ cup chopped onion
2 tsp minced garlic
2-180 grams Century Tuna Flakes in Vegetable Oil, drained
1-370 ml Angel KremQueso
1 pc egg yolk
To taste salt and pepper
1 tbsp chopped parsley (optional)

 

PROCEDURE

  1. Cook spaghetti according to package directions; drain and set aside.
  2. In a pan, add butter, onion and garlic cook until soft and aromatic. Add tuna and continue cooking for 2 minutes.
  3. In a small bowl, combine half can of Angel Kremqueso and egg yolk. Whisk until combined.
  4. Gradually add the remaining Angel KremQueso into the pan. Bring to a simmer. Stir in Angel Kremqueso and egg yolk mixture mix well until heated through.
  5. Season with salt and pepper. Toss cooked spaghetti with sauce and sprinkle with parsley.

INGREDIENTS

1 tbsp cooking oil
½ cup chopped onion
1 tsp minced garlic
2-180g Century Tuna Chunks in Vegetable Oil, drained
¾ cup canned button mushrooms, chopped
2 tbsp butter
2 tbsp all-purpose flour
1-370 ml Angel Kremqueso
30 pcs large lumpia wrapper
1 pc egg, beaten
cooking oil, for deep frying

 

PROCEDURE

  1. Heat oil in a pan. Add onion and garlic, saute until soft and aromatic. Add tuna and button mushrooms. Cook for 3 minutes or until heated through. Set aside.
  2. Using the same pan, melt butter over medium heat and add all-purpose flour, cook until bubbly. Pour in Angel Kremqueso continue to stir the sauce until thick. Add back cooked tuna mixture, mix well until combined. Turn off heat and let cool until ready to use.
  3. Scoop around 2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Repeat the same step until all mixture are consumed.
  4. Heat oil in a cooking pot. Deep fry lumpia in medium heat until golden in color. Remove from the pot. Let excess oil drip. Serve hot.
    1. INGREDIENTS

      1 – 370 mL can Angel All-Purpose Creamer
      1 kilo cream dory fillet
      ¼ cup cornstarch
      2 tbsp all-purpose flour
      ¼ tsp salt
      1/8 tsp ground pepper
      1 lemon, grated lemon rind and thinly sliced
      2 tbsp butter
      1 cup mixed vegetables

       

      PROCEDURE

      1. Slice cream dory and remove excess oil by patting with paper towel. Coat with cornstarch then pan fry. Set aside.
      2. Combine Angel All-Purpose Creamer, flour, salt, pepper and lemon rind in a small sauce pan, then simmer until slightly thickened.
      3. Heat butter in another pan and cook mixed vegetables until heated through, season with salt and pepper. Place in a platter.
      4. Arrange fish on the side, top with sauce and a slice of lemon.
        1. INGREDIENTS

          1-370 ml Angel Kremqueso
          ¼ kilo fish fillets (Mahi-Mahi or Dory), cut into bite-size pieces
          2 tbsp flour
          2 tbsp cornstarch
          ¼ tsp baking powder
          ¾ tsp salt
          ¼ cup water
          Cooking oil for frying
          2 tbsp cooking oil
          ½ cup sliced onion leeks
          1 cup unsweetened cream-style corn
          1 tbsp cornstarch dissolved in, 1 tablespoon water
          ½ tsp salt, or according to taste
          pinch ground black pepper
          ½ tsp sesame oil

           

          PROCEDURE

          1. Pat dry fish fillets with paper towel. Set aside.
          2. In a bowl, mix together flour, cornstarch, baking powder, salt and water. Add fish fillets, coating them well.
          3. Drop in hot oil, one at a time and fry until golden in color. Drain from oil then transfer to a serving dish.
          4. In another pan, heat 2 tablespoons cooking oil. Add leeks and quickly stir-fry until aromatic.
          5. Stir in cream-style corn and Angel Kremqueso. Cook until boiling.
          6. Add cornstarch slurry and cook until thickened.
          7. Season with salt and pepper then finish off with sesame oil.
          8. Remove from heat then pour over fish fillets or serve on the side.
            1. 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.
                1. 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.
                    1. INGREDIENTS

                      1-370 mL can Angel All-Purpose Creamer
                      250 grams spaghetti, cooked according to package direction
                      ¼ cup butter
                      ¼ cup chopped onions
                      2 tbsp chopped red bell pepper
                      ¼ cup sliced mushrooms
                      2 tbsp all-purpose flour
                      1 cup chicken broth
                      1 cup Century Tuna Chunks in Water, drained
                      ½ tsp salt
                      Pinch of pepper
                      ½ cup grated quick melt cheese

                       

                      PROCEDURE

                      1. Place cooked spaghetti in a well-buttered ovenproof dish. Set aside.
                      2. In a saucepan melt butter and sauté onions, red bell peppers and mushrooms. Add flour and let it cook for a minute.
                      3. Gradually pour in chicken broth and Angel All-Purpose Creamer. Add tuna chunks, then season with salt and pepper.
                      4. Pour sauce over spaghetti. Top with cheese. Bake for 10 minutes. Serve hot.
                        1. INGREDIENTS

                          1-410 ml Angel Evaporada
                          1 pack Century Bangus Belly marinated, cut each into four
                          ¼ cup cornstarch
                          cooking oil for frying
                          1 tbsp cooking oil
                          ¼ cup chopped onion
                          1 tbsp garlic
                          2 tbsp sliced ginger
                          1 tbsp dinailan (Bicolano shrimp paste), or according to taste
                          ½ cup plain roasted pili nuts
                          2 cups cubed upo
                          1 siling labuyo, chopped
                          2 tbsp pili nuts for topping

                           

                          PROCEDURE

                          1. Dredge bangus pieces in corn starch, coating them evenly.
                          2. Fry in hot oil until nicely browned.
                          3. Remove from oil and set aside.
                          4. Heat 1 tablespoon oil in a pan and sauté onion, garlic, ginger, dinailan and pili.
                          5. Add Angel Evaporada and simmer until flavours blend.
                          6. Adjust taste with more dinailan according to taste.
                          7. Add fried bangus and upo.
                          8. Cover and cook for another minute or until upo is done.
                          9. Remove from heat then transfer to a platter and serve topped with more pili nuts.
                            1. 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.