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
- Cook spaghetti as directed in the package. Fry danggit strips in hot oil until crispy. Set aside.
- In a large pan, heat olive oil. Sauté garlic, onion and dried basil until aromatic. Add stewed tomatoes and tomato paste.
- Pour in Angel Evaporada and simmer until slightly thickened. Season taste with salt and pepper.
- Toss in cooked pasta and parsley. Remove from heat and transfer to a large platter. Serve hot topped with crispy danggit.
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
- In a saucepan, sauté onion, carrots, celery and garlic in butter.
- Pour broth and allow to boil.
- Add macaroni and cook for 10 minutes or until macaroni is tender.
- Add hotdog, shredded chicken and corn kernel.
- Bring to a boil.
- Season with salt and pepper.
- Turn heat to low then stir in Angel Evaporated Filled Milk.
- Remove from heat and serve immediately.
