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

  1. Cook spaghetti as directed in the package. Fry danggit strips in hot oil until crispy. Set aside.
  2. In a large pan, heat olive oil. Sauté garlic, onion and dried basil until aromatic. Add stewed tomatoes and tomato paste.
  3. Pour in Angel Evaporada and simmer until slightly thickened. Season taste with salt and pepper.
  4. Toss in cooked pasta and parsley. Remove from heat and transfer to a large platter. Serve hot topped with crispy danggit.

INGREDIENTS

1-410 ml Angel Evaporada
250 grams fettuccine noodles
1/2 cup dried bisugo flakes*
1 tbsp cooking oil
¼ cup butter
¼ cup sliced garlic
½ cup sliced mushrooms
2 tbsp all-purpose flour
2 tbsp tomato paste
1 tsp salt
½ tsp ground black pepper
1 tbsp muscovado sugar
2 tbsp chopped parsley

 

PROCEDURE

  1. Cook pasta as directed in the package. Set aside.
  2. In a small pan, fry bisugo flakes in 1 tablespoon oil until slightly crispy. Remove from pan and set aside. *To make bisugo flakes, soak whole dried bisugo in water for a few minutes. When meat turns soft, remove manually from its bones.
  3. In a large pan or skillet, heat butter then sauté garlic until aromatic but not browned. Add mushrooms, flour and tomato paste. Cook until bubbly. Stir in Angel Evaporada then allow to simmer.
  4. Season with salt, pepper and muscovado. Add parsley and cooked pasta. Toss well.
  5. Remove from heat then transfer to a platter topped with bisugo flakes. Serve immediately.

INGREDIENTS

1/2 cup Angel Evaporated Filled Milk
1/2 kilo spaghetti noodles
1/4 kilo ground beef
1 tbsp chopped garlic
1/4 cup chopped onion
1/2 cup sliced hotdogs
1 1/2 cups tomato sauce
1 cup banana catsup
2 tbsp sugar
1 tsp salt
1 tbsp ground black pepper

 

PROCEDURE

  1. Cook spaghetti as directed in the package. Drain, rinse and set aside.
  2. In a hot pan or skillet, cook beef until brown and its juice and oil come out. Stir in garlic, onion and hotdogs. Cook for about 2 to 3 minutes or until aromatic.
  3. Pour tomato sauce and catsup. Add sugar, salt and pepper. Cover and cook for about 10 minutes with occasional stirring.
  4. Stir in Angel Evaporated Filled Milk and immediately remove from heat.
  5. Pour sauce over cooked spaghetti and serve.

      6. INGREDIENTS

      1-370mL Angel Kremqueso
      400 grams chicken breast fillet, cut into chunks
      1/2 tsp salt
      Pinch of black pepper
      2 tbsp cooking oil
      2 tbsp butter
      2 tbsp chopped onion
      1 cup mixed frozen vegetables
      2 tbsp diced red bell pepper
      2 tbsp all-purpose flour
      salt and pepper according to taste

       

      PROCEDURE

      1. Season chicken with salt and pepper.
      2. In a frying pan, heat 2 Tablespoons cooking oil. Fry chicken pieces until light brown on all sides. Remove from the pan, set aside.
      3. In the same pan, add butter then saute onions and mixed vegetables. Add flour and cook until bubbly. Add chicken, bell pepper, and Angel Kremqueso. Cover and cook until chicken is tender.
      4. Season with salt and pepper according to taste. Remove from heat and serve.

          5. INGREDIENTS

          1 – 370 mL can Angel All-Purpose Creamer
          1/4 cup butter
          1/2 cup onion, diced
          2 tbsp minced garlic
          1/2 cup chopped celery
          500 grams diced chicken
          1 cup sliced button mushrooms
          2 tbsp green peas
          1/3 cup diced red bell pepper
          3 tbsp all-purpose flour
          ½ cup chicken broth
          ¼ cup grated cheese
          1 tsp salt
          ¼ tsp pepper
          chopped parsley for garnish

           

          PROCEDURE

          1. In a saucepan, melt butter and sauté onions, garlic and celery. Add the chicken and fry for a minute. Stir in mushrooms, green peas and bell pepper then cook for another minute.
          2. Sprinkle flour over the vegetables and mix until flour cannot be seen. Gradually add the chicken broth and Angel All Purpose-Creamer then simmer until thickened. Mix well to avoid lumps. Add cheese, then season with salt and pepper.
          3. Serve on toast cups, pastry shells or with rice. Garnish with chopped parsley

              4. INGREDIENTS

              1-370 ml Angel KremQueso
              ¼ kg ground beef
              ½ cup chopped onions
              ¼ cup chopped celery
              ½ cup red kidney beans
              2 tsp chili powder
              2 tsp cumin
              2 tsp dried oregano, crumbled
              2 tsp paprika
              1 tsp red pepper flakes
              1 tsp salt
              ½ cup tomato paste

               

              PROCEDURE

              1. Heat ground beef in a small pot and cook until the oil comes out.
              2. Add onions and celery then sauté until soft. Add red kidney beans, chili powder, cumin, dried oregano, paprika, red pepper flakes and salt. Mix well so beef is seasoned.
              3. Add tomato paste and Angel KremQueso, stir until well combined.
              4. Once it is simmering, turn off heat. Allow to cool and serve.

              INGREDIENTS

              1 cup Angel Evaporated Filled Milk
              1/2 cup chopped onion
              1 tbsp minced garlic
              2 tsp salt
              1 kilo or 12 pcs chicken
              2 cups Japanese breadcrumbs
              1 1/2 cups Cooking oil for frying

               

              PROCEDURE

              1. In a bowl, mix together Angel Evaporated Filled Milk, onion, garlic and salt.
              2. Add drumsticks.
              3. Cover and marinate in the refrigerator for at least 4 hours.
              4. Lift drumsticks from milk, shaking off excess liquid.
              5. Dredge in breadcrumbs then fry in hot oil for 6-7 minutes or until golden.
              6. Serve hot with rice and ketchup.

              INGREDIENTS

              1 – 410mL can Angel Evaporated Liquid Creamer
              1/2 kilo beef brisket cubes (may be substituted with pork casim)
              1/2 tsp salt
              1/4 tsp ground black pepper
              1 tbsp cooking oil
              1/2 cup diced onion
              1 tbsp chopped garlic
              1 pc laurel leaf
              2 tbsp tomato paste
              4 cups beef broth or water
              1 medium sized camote, peeled and cubed
              1 cob corn, cut into four
              1 pc saba banana, cut into four
              1/4 cup garbanzos
              1 tbsp patis
              1 tsp salt
              1/2 tsp pepper
              1 small head cabbage, steamed

               

              PROCEDURE

              1. Season beef with salt and pepper.
              2. Heat cooking oil in a saucepot.
              3. Fry beef until nicely browned, but not necessarily fully cooked.
              4. Add onion, garlic, laurel and tomato paste. Sauté until aromatic.
              5. Pour in broth and allow to boil.
              6. Turn heat to low, place cover and simmer until beef is almost tender, about 30 to 45 minutes, depending on beef quality.
              7. Add camote, corn and saba. Cook further until vegetables and beef are completely tender.
              8. Stir in Angel Evaporada
              9. Season according to taste with patis, salt and pepper.
              10. Remove from heat and serve with steamed cabbage on the side.

              INGREDIENTS

              1-410 ml Angel Evaporada
              1 pack Century Bangus Belly marinated, cut each into four
              ¼ cup cornstarch
              cooking oil for frying
              1 tbsp cooking oil
              ¼ cup chopped onion
              1 tbsp garlic
              2 tbsp sliced ginger
              1 tbsp dinailan (Bicolano shrimp paste), or according to taste
              ½ cup plain roasted pili nuts
              2 cups cubed upo
              1 siling labuyo, chopped
              2 tbsp pili nuts for topping

               

              PROCEDURE

              1. Dredge bangus pieces in corn starch, coating them evenly.
              2. Fry in hot oil until nicely browned.
              3. Remove from oil and set aside.
              4. Heat 1 tablespoon oil in a pan and sauté onion, garlic, ginger, dinailan and pili.
              5. Add Angel Evaporada and simmer until flavours blend.
              6. Adjust taste with more dinailan according to taste.
              7. Add fried bangus and upo.
              8. Cover and cook for another minute or until upo is done.
              9. Remove from heat then transfer to a platter and serve topped with more pili nuts.

                  10. INGREDIENTS

                  Chocolate sauce:
                  – 1-410 ml Angel Evaporada
                  – ¼ cup butter
                  – 2 tbsp flour
                  – ¼ cup cocoa powder
                  – ¼ cup sugar
                  – ¼ tsp vanilla extract
                  – pinch salt

                  Turon:
                  – 6 pcs Saba, cut into strips lengthwise
                  – 1 cup diced peaches
                  – ½ cup brown sugar, or as needed
                  – Lumpia wrappers
                  – Cooking oil for frying

                   

                  PROCEDURE

                  1. Prepare sauce by combining all ingredients in a saucepan.
                  2. Cook over low to medium heat, stirring occasionally until smooth and thickened. Cool before serving.
                  3. For the turon, roll bananas and peaches in wrapper with a sprinkle of brown sugar.
                  4. Deep fry until golden.
                  5. Serve with prepared chocolate sauce.