INGREDIENTS

1-370ml Angel All-Purpose Creamer
8 slices (about 1 kilo) pork chops
½ tsp salt
¼ tsp ground black pepper
2 tbsp cooking oil
2 tbsp chopped garlic

 

PROCEDURE

  1. Sprinkle pork chops with salt and pepper, then set aside for a few minutes.
  2. Heat cooking oil in a pan and fry pork chops until brown on both sides.
  3. Place cooked pork chops on a plate and set aside.
  4. Using the same pan, sauté the garlic.
  5. Add Angel All-Purpose Creamer and place the fried porkchops back in the pan and cook until heated through.
  6. Remove from heat and serve.

INGREDIENTS

2 tbsp butter
¼ cup onions, sliced
½ kilo chicken cubes
½ cup carrots, cubed
½ cup mushrooms, quartered
1 cup potatoes, cubed
1 tsp chicken powder
1-370 ml Angel All-Purpose Creamer
1 tbsp pickle relish
½ cup red bell peppers, sliced
½ tsp salt
½ tsp pepper

PROCEDURE

  1. Heat butter in a pan. Sauté onions, chicken cube, carrots, mushrooms, potatoes and chicken powder.
  2. Add Angel All-Purpose Creamer, pickle relish and red bell pepper.
  3. Simmer for 5 minutes until potato and carrots are tender.
  4. Season with salt and pepper.

INGREDIENTS

1 – 410 ml Angel Evaporada
2 tbsp cooking oil
1 tbsp minced garlic
½ cup sliced onion
¼ cup shrimps, shelled, and de-veined
½ cup chicharo (snow peas), deveined
½ cup carrots, sliced into coins
½ cup cauliflower, cut into florets
½ cup broccoli, cut into florets
2 cups cabbage, cut into thick strips
½ cup red bell pepper, cut into thick strips
2 tbsp soy sauce
2 tsp sesame oil
2 tbsp cornstarch
¼ tsp salt, or to taste
¼ tsp ground black pepper

 

PROCEDURE

  1. Sauté garlic and onions in oil. Stir in shrimps and cook for a few seconds until it turns pink.
  2. Add chicharo, carrots, cauliflower, broccoli, cabbage and bell pepper. Stir-fry then cover for about 30 seconds. Meanwhile, soy sauce, sesame oil, cornstarch and Angel Evaporada. Pour into vegetables and cook until sauce has slightly thickened.
  3. Season to taste with salt and pepper. Remove from heat.

      4. INGREDIENTS

      1/2 cup Angel Evaporated Filled Milk
      1/2 kilo beef strips
      3 cups water
      1 bay leaf
      1/2 tbsp soy sauce
      1/2 tbsp liquid seasoning
      2 tbsp cooking oil
      1 tbsp butter
      2 tbsp chopped garlic
      1/2 cup sliced button mushrooms
      3 tbsp flour
      1 ½ cups beef broth
      1/2 cup carrot strips

       

      PROCEDURE

      1. Boil beef strips in water with bay leaf, soy sauce and liquid seasoning until tender, for about 30 minutes.
      2. Strain beef, setting aside 1 ½ cups broth for the sauce.
      3. Heat oil and butter in a pan.
      4. Sauté garlic and mushrooms then add flour and cook until bubbly.
      5. Slowly stir in beef broth. Cook stirring constantly, about 3 minutes.
      6. Add cooked beef and carrots in sauce and simmer for 5 minutes.
      7. Pour in Angel Evaporated Filled Milk.
      8. Remove from heat. Serve hot.

      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.

      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.

          5. 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 tbsp cooking oil
              ½ cup sliced onion
              1 tsp minced garlic
              2 tbsp sliced ginger
              ½ kilo beef brisket cubes
              2 tbsp soy sauce
              1 tbsp oyster sauce
              4 cups water
              1 stalk tanglad (lemon grass), tied in a knot
              1 cup cubed potato
              1 cup cut Baguio beans
              1 tomato, quartered
              1 finger chili
              1 tsp salt
              ¼ cup cut spring onion

               

              PROCEDURE

              1. Heat cooking oil in a large saucepot. Sauté onion, garlic, ginger and beef. Add soy sauce, oyster sauce, water and lemon grass. Cover and cook for about 30 to 45 minutes or until beef is fork-tender.
              2. Add potato, beans, tomato and chili. Cook further until vegetables are done.
              3. Stir in Angel Evaporada then season with salt according to taste. Serve hot topped with spring onion.

              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 – 370 grams Angel Krem Queso
              ½ kilo beef sirloin, sliced thinly
              2 tbsp calamansi juice, divided
              3 tbsp soy sauce, divided
              ¼ cup cooking oil
              ½ kilo potatoes, peeled, sliced into wedges
              1 cup onion rings
              ½ cup water
              ¼ tsp ground black pepper
              Salt to taste
              Chopped parsley for garnish

               

              PROCEDURE

              1. Marinate beef in half of calamansi juice and half of soy sauce. Set aside. Heat cooking oil in a pan. Fry potatoes until golden and crisp on all sides. Remove from pan and set aside.
              2. Add onion and quickly stir-fry until aromatic. Remove from pan and set aside.
              3. In the same pan, leave about 2 tablespoons cooking oil. Drain beef from marinade, reserving marinade and juices.
              4. Place beef in hot pan and stir fry until lightly browned. Add reserved marinade, remaining calamansi and soy sauce, water and pepper. Cover and cook for about 10 minutes, or until beef is tender and sauce has slightly reduced. Stir in Angel Krem Queso. Cook further until flavours are blended.
              5. Adjust taste with salt if necessary. Add fried potatoes and onion. Cook for 2 more minutes then remove from heat. Garnish with parsley.