INGREDIENTS

2 tbsp cooking oil
½ cup onion, chopped
2 tsp garlic, minced
1 tsp ginger, thinly sliced
700 grams chicken thigh fillet or chicken cut-up
2 tbsp curry powder
1-410 ml Angel Evaporada
1 cup potato, peeled and cut into chunks
1 cup carrots, peeled and cut into chunks
1 cup green and red bell pepper, sliced
2 tsp fish sauce
salt and pepper to taste

 

PROCEDURE

  1. In a deep pot, heat 2 tablespoons of cooking oil and add onion, garlic and ginger. Saute until aromatic. Add chicken and continue cooking for 3 minutes.
  2. Mix curry powder and water. Pour mixture into the chicken and add Angel Evaporada and coconut milk Add potato and carrots and cover the pot. Bring to a slow simmer for 20 to 25 minutes or until chicken is fully cooked and tender. Add sugar and fish sauce. Season with salt and pepper as needed.
  3. Add bell pepper and bring to a quick boil. Best served with hot rice.

INGREDIENTS

2 cups elbow macaroni, uncooked
2 tbsp cooking oil
2 tsp minced garlic
½ cup chopped onion
½ cup chopped celery
½ cup carrots, cubed
1-150g can corned beef
3 cups beef broth
1-410ml Angel Evaporada
1 cup chopped cabbage
½ tsp salt, or according to taste
¼ tsp pepper

 

PROCEDURE

  1. Cook elbow macaroni according to packaging instructions. Set aside to cool.
  2. Using a deep pot, heat oil and saute garlic, onion and celery until soft and aromatic. Add carrots and corned beef until heated through.
  3. Add beef broth and bring to a boil until carrots are half cooked. Add in cooked elbow macaroni and Angel Evaporada. Add chopped cabbage and simmer over medium heat until cabbage is fully cooked. Season with salt and pepper.
  4. Ladle sopas into bowls and serve immediately.

INGREDIENTS

454 grams lasagna noodles
2 tbsp cooking oil
½ cup chopped onion
2 tbsp minced garlic
½ cup chopped red bell pepper
250 grams ground pork
500 grams Filipino Style Spaghetti Sauce
salt and pepper to taste
2 tbsp butter
1 ½ tbsp all-purpose flour
1-370 ml Angel Kremqueso
2 tbsp chopped parsley

 

PROCEDURE

  1. Cook lasagna according to packaging instructions. Set aside.
  2. Using a large skillet, heat oil and add onion, garlic and bell pepper. Cook until soft and aromatic. Add in ground pork and continue to cook until brown. Add spaghetti sauce. Simmer over medium low heat for 15 minutes.
  3. In a small pot, melt butter and add all-purpose flour. Stir in Angel Kremqueso and continue cooking over low heat until thick.
  4. To assemble, layer meat sauce, lasagna sheets in a serving dish. Top it of with cheese sauce and sprinkle with parsley.

      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

          2-120 grams Spicy Korean Instant Ramen
          4 pcs Vienna sausage or sliced luncheon meat
          1 cup Angel Evaporated Filled Milk
          2 hard boiled eggs
          2 tbsp thinly sliced leeks or green onions
          2 tbsp shredded nori / seaweed
          2 tsp toasted sesame seeds

           

          PROCEDURE

          1. Cook instant ramen according to packaging instructions. Add Vienna sausage or luncheon meat and bring to a boil for 2 minutes.
          2. When the noodles are done, lower the heat and stir in Angel Evaporated Filled Milk.
          3. Remove from heat and ladle ramen into serving bowls. Top with hard boiled eggs, leeks and shredded nori and sprinkle with toasted sesame seeds. Serve immediately.

          INGREDIENTS

          600 grams pork adobo cut
          8 cloves garlic, smashed
          ⅓ cup vinegar
          ⅓ cup soy sauce
          1 tbsp liquid seasoning
          2 pcs bay leaf
          2 tsp black peppercorns
          ½ cup water
          1 jumbo potato, peeled and cut into chunks
          ¼ cup Angel Kremdensada

           

          PROCEDURE

          1. In a large pot, combine pork, garlic, water, vinegar, soy sauce, liquid seasoning, bay leaf and black pepper corns. Marinate for 30 minutes.
          2. Add water and bring pork mixture into a slow simmer over medium high heat until tender. Add potatoes and continue cooking until fully cooked.
          3. Pour Angel Kremdensada and bring to a quick boil. Mix well until combined.
          4. Turn off heat and serve hot with rice.

              5. INGREDIENTS

              600 grams chicken, cut into serving pieces
              8 cloves garlic, smashed
              ⅓ cup vinegar
              ⅓ cup soy sauce
              1 tbsp liquid seasoning
              2 pcs bay leaf
              2 tsp black peppercorns
              ½ cup water
              ¼ cup Angel Kremdensada

               

              PROCEDURE

              1. In a large pot, combine chicken, garlic, water, vinegar, soy sauce, liquid seasoning, bay leaf and black pepper corns. Marinate for 30 minutes.
              2. Add water and bring pork mixture into a slow simmer over medium high heat until tender. Pour Angel Kremdensada and bring to a quick boil. Mix well until combined.
              3. Add hard boiled eggs and turn off heat and serve hot with rice.

                  4. INGREDIENTS

                  1 tbsp olive oil
                  1 tbsp butter
                  1 tbsp finely chopped garlic
                  1 tbsp soy sauce
                  ½ tbsp liquid seasoning
                  ½ tbsp vinegar
                  ¼ cup water
                  2 tali kangkong, cut-up stems and leaves
                  2 tbsp Angel Kremdensada
                  2 tsp store bought fried garlic chips

                   

                  PROCEDURE

                  1. Heat olive oil and butter in a medium size wok. Saute garlic until soft and aromatic.
                  2. Add soy sauce, liquid seasoning, vinegar and water. Bring to a quick boil.
                  3. Add kangkong. Cover and let it simmer for 3-4 minutes or until kangkong is half done.
                  4. Stir in Angel Kremdensada. Cook further until it simmers.
                  5. Immediately remove from heat and serve.

                      6. INGREDIENTS

                      500 grams pork liempo, cut into large chunks
                      1 tbsp vinegar
                      1 tbsp minced garlic
                      ½ cup chopped onion
                      3 tbsp soy sauce
                      2 pcs dried bay leaf
                      2 tsp black peppercorns
                      ½ cup pineapple juice
                      ½ cup water
                      ¼ cup salted black beans, rinsed in running water
                      ¼ cup Angel Kremdensada

                       

                      PROCEDURE

                      1. In a large pot, add in pork. Slowly render the fat in high heat. Add in vinegar and continue mixing until pork turns golden brown in color. Remove from the pot and set aside.
                      2. Using the same pot, saute garlic and onion until soft and aromatic. Add back rendered pork, soy sauce, bay leaf, peppercorns, pineapple juice and water. Bring to a slow simmer for 30-45 minutes or until the pork is tender.
                      3. Toss in salted black beans. Mix well. Stir in Angel Kremdensada and bring to a quick boil.
                      4. Remove from heat and serve. Best served with hot rice.

                      INGREDIENTS

                      – ½ kilo chicken thighs and drumsticks
                      – salt to taste
                      – ½ tbsp black peppercorns
                      – 4 tbsp atsuete oil
                      – 6 pcs garlic cloves, smashed and minced
                      – 1 pc large red onion, minced
                      – 1 cup fried saba, cut into thick wedges
                      – ¾ cup banana blossoms
                      – 1½ cup cups chicken broth
                      – 2 pcs bay leaf
                      – ¼ cup vinegar
                      – 1/3 cup soy sauce
                      – 2/3 cup Angel Kremdensada

                       

                      PROCEDURE

                      1. Prepare chicken. Season chicken lightly with salt and leave for about 5 –10 minutes to draw out excess moisture.
                      2. Render. In a non-stick pan over medium heat, fry the chicken pieces in the atsuete oil until lightly golden and the skin has rendered most of its fat.
                      3. To the same pan, add the garlic and onions then sauté in the chicken fats for a few minutes until aromatic and tender.
                      4. Add the chicken broth, bay leaf, peppercorns, and the vinegar and bring to a boil. Simmer until the acidic smell has disappeared. Continue simmering uncovered until the chicken is tender and the liquid has reduced by half.
                      5. Add the soy sauce, banana blossoms, fried saba wedges, and Angel’s Kremdensadaand mix well. Continue simmering until the sauce slightly thickens but is still saucy and becomes creamy. Serve