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

1 – 410mL can Angel Evaporated Liquid Creamer
1 cup glutinous rice, washed
6 cups water
1/2 cup unsweetened cocoa powder
1 cup sugar
1/2 tsp salt
1/8 tsp vanilla extract

 

PROCEDURE

  1. Cook rice in a medium pot with water on low heat, stirring constantly to avoid scorching.
  2. When rice is transparent, add cocoa powder, sugar, salt and vanilla extract and cook for several minutes more, until rice is soft.
  3. Serve in bowls with swirls of Angel Evaporada.

      4. 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.

      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.

      INGREDIENTS

      1 370mL can Angel Kremqueso
      2 tbsp chopped garlic
      1/2 tsp cracked peppercorns
      2 pcs dried laurel leaves
      1/2 cup soy sauce
      2 tbsp vinegar
      2 tbsp sugar
      1/2 kilo chicken thigh fillets, cut into cubes
      2 tbsp cooking oil
      1 cup diced potatoes
      1 tbsp cornstarch, dissolved in,
      1 tbsp water

       

      PROCEDURE

      1. In a mixing bowl, combine garlic, peppercorns, laurel leaves, soy sauce, vinegar and sugar.
      2. Add chicken and marinade for 15 minutes.
      3. Heat cooking oil in a deep pan or wok.
      4. Add marinated chicken and sauté until browned on all sides.
      5. Add marinade and cook for about 5 minutes.
      6. Stir in potatoes and Angel Kremqueso. Simmer for 10 to 15 minutes or until chicken and potatoes are tender.
      7. Add cornstarch slurry to the sauce and cook further until sauce has thickened.
      8. Remove from heat and serve.

          9. INGREDIENTS

          1 – 370mL Angel All-Purpose Creamer
          2 tbsp cooking oil
          1/4 cup chopped onion
          2 tsp chopped garlic
          1/4 cup chopped celery stalks
          1 kilo kalabasa – peelsed, deseeded and sliced thinly
          2 tbsp all-purpose flour
          3 cups chicken broth
          1 tsp salt
          1/8 tsp white pepper
          2 tbsp chopped parsley for garnish

           

          PROCEDURE

          1. Heat cooking oil in a large pot.
          2. Sauté onion, garlic and celery until soft and aromatic.
          3. Stir in kalabasa and flour, then cover and cook over low heat for about 3 to 5 minutes.
          4. Pour in chicken broth then cook for another 10 minutes until kalabasa is tender.
          5. Remove from heat then cool for about 5 minutes.
          6. Pour soup in a blender or food processor and puree until smooth.

              7. INGREDIENTS

              1 370ml Angel Kremqueso
              1 tbsp cooking oil
              6 pcs eggs

               

              PROCEDURE

              1. Heat oil in a non-stick pan.
              2. In a bowl whisk together eggs and Angel KremQueso, then pour mixture in the pan.
              3. Mix slowly until egg comes together

                  4. 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 – 370mL Angel All-Purpose Creamer
                  1/4 cup butter
                  1 cup sliced leeks
                  1/2 cup green bell pepper, cut into squares
                  250 grams chicken fillet, diced
                  1 tsp salt
                  1/4 tsp pepper
                  2 tbsp all-purpose flour
                  2 cups chicken broth
                  1 1/2 cups cream style corn

                   

                  PROCEDURE

                  1. Melt butter in a pot, sauté leeks, green bell pepper and chicken.
                  2. Season with salt and pepper.
                  3. Add flour and let foam.
                  4. Pour broth gradually while stirring constantly.
                  5. Add cream style corn.
                  6. Let boil for 5-minutes in medium heat.
                  7. Blend in Angel All-Purpose Creamer and turn-off heat.