INGREDIENTS

¼ cup light soy sauce
1 tbsp chopped spring onions
½ cup Angel Evaporada
BROTH
½ cup dilis/dried anchovies
4 cups water
¼ cup light soy sauce
2 pcs 6-minute eggs
2 packs ramen noodles

 

PROCEDURE

  1. Combine light soy sauce, spring onions, and Angel Evaporada. Set aside.
  2. Make the broth by combining dilis, water, and light soy sauce in a pot along with the seasoning from ramen noodles. Bring to a boil and simmer for 10 minutes. Strain and set aside.
  3. Cook the ramen noodles over boiling water for 3-5 minutes.
  4. To assemble, add half of the Angel Evaporada mixture in a bowl followed by 1-½ cups of broth and a serving of noodles. Top with spring onions and 6-minute egg.

      5. 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

          1 ½ kg jumbo shrimps (approx. 25 pieces)
          ½ cup Angel Kremdensada
          1 cup grated quickmelt cheese
          1 tbsp minced garlic
          2 tbsp chopped parsley
          1 ½ tbsp calamansi juice
          ¼ tsp ground black pepper
          ½ tsp salt
          ½ cup lightly toasted Japanese breadcrumbs

           

          PROCEDURE

          1. Using a pair of scissors, cut the shell starting from the head along the middle of the body all the way to the tail. Use a sharp knife, make an incision on the length of the shrimps but not cut through. Butterfly the shrimps making sure to leave the shell intact. Gently rinse in running water to remove the intestinal tract. Dry with a paper towel and set aside.
          2. In a bowl, combine Angel Kremdensada, cheese, garlic, parsley, calamansi juice, pepper and salt. Mix well.
          3. Top shrimps with the sauce and sprinkle with breadcrumbs. Bake shrimps in a preheated oven at 300F for 15 minutes.
          4. Arrange baked shrimps in a platter and serve immediately.

          INGREDIENTS

          1-370 ml Angel Kremqueso
          2 tbsp butter or margarine
          ¼ cup diced onion
          1 tsp garlic
          ¼ cup diced carrot
          ½ cup diced potato
          2 tbsp all-purpose flour
          1-180 grams Century Tuna Flakes in Vegetable Oil
          4 pieces Japanese crabsticks, sliced into 4
          ½ cup halved squid balls
          ¼ cup green bell pepper strips
          Salt and pepper according to taste

           

          PROCEDURE

          1. Heat butter in a saucepan over medium heat.
          2. Add onion, garlic, carrots and potatoes.
          3. Cover and cook for about 1 to 2 minutes or until aromatic.
          4. Stir in flour and cook until bubbly.
          5. Add tuna with its liquid, crabsticks, squid balls and bell pepper.
          6. Stir in Angel Kremqueso and cook further until sauce has thickened.
          7. Adjust taste with salt and pepper.
          8. Remove from heat and serve.

          INGREDIENTS

          1-370 ml Angel Kremqueso
          ¼ kilo medium-sized squid
          1 tbsp cooking oil
          1 tsp minced garlic
          2 tbsp chopped onion
          ½ tsp grated ginger
          2 cups cut-up kangkong steams and leaves
          2 tbsp soy sauce
          1 tbsp palm vinegar
          ½ tsp cracked peppercorns
          1 siling labuyo (optional)

           

          PROCEDURE

          1. Clean squid, removing ink and beak from the tentacles. Set aside.
          2. Heat cooking oil in a pan. Sauté garlic, onion and ginger.
          3. Add squid and stir-fry for a few seconds until it changes its color. Stir in soy sauce, vinegar and peppercorns cook for about 2 minutes.
          4. Add Angel Kremqueso, kangkong and siling labuyo.
          5. Cook further until boiling. Immediately remove from heat and serve.

              6. 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

                  1-410 ml Angel Evaporada
                  1 kilogram mussels, de-bearded and cleaned well
                  4 tbsp butter
                  2 tbsp chopped garlic
                  ½ cup sliced onion
                  2 cups cut kangkong leaves and stems
                  2 tbsp oyster sauce
                  ½ tsp salt
                  1 tsp toasted garlic bits

                   

                  PROCEDURE

                  1. Cook mussels in a covered pan or wok until shells open. Remove from pan and set aside.
                  2. In another pan, melt butter. Sauté garlic onion and kangkong. Add oyster sauce and Angel Evaporada. When milk starts to simmer, stir in cooked mussels.
                  3. Adjust taste with salt and pepper. Remove from heat and serve topped with toasted garlic.

                  INGREDIENTS

                  1-370ml Angel KremQueso
                  1 kg tahong
                  1 tbsp chopped garlic

                   

                  PROCEDURE

                  1. Boil tahong in a large pot full of water.
                  2. Allow to cool then remove the empty half shell.
                  3. Line tahong in half shell on a large baking pan.
                  4. Top with chopped garlic and drizzle with Angel KremQueso generously.
                  5. Bake in a 350℉-400℉ oven for 15 minutes or until golden.