PANCIT LUGLOG
INGREDIENTS:
1 kg thick rice noodles or luglog
water for soaking noodels
500 grams shrimps
2 cups water
½ cup atsuette/annatto oil
6 cloves garlic, minced
1/2 cup all purpose flour
8 cups chicken stock
2 tbsp. patis (fish sauce)
salt to taste
pepper to taste
(FOR TOPPINGS)
4 pcs hard cooked eggs
1 cup squid rings (saute’d in garlic)
400 grams pork strips (saute’d in garlic)
200 grams chicharon
a bunch spring onions
½ cup toasted garlic
kamias
calamansi
PROCEDURE:
1) Soak the noodles in water for 4 hours.
2) Cook the shrimp in 2 cups of boiling water with a little salt. Take shrimps out as soon as they turn pink.
3) Peel and devein the shrimps and set aside in the chiller for use later as topping. Make sure to put the heads and shells back in the broth and let simmer for another 10 minutes.
4) Cool the broth (with the shells) and pour into a blender. Blend and strain. This will be your shrimp stock.
5) In a saucepan, sauté the garlic in the annatto oil for 1 minute, add the flour mixing continuously until you get a smooth paste let cook for a minute. Then add the shrimp and chicken stocks gradually stirring continuously. Wait for it to boil and lower heat to simmer for 5 minutes.
6) Season with patis and pepper to taste.
7) In a big pot of boiling water boil the noodles for 2 to 3 minutes and drain.
8) Spread the cooked noodles in a nice platter and pour the sauce over it and then arrange the shrimp and toppings on the sauce.

ANGEL KREMDENSADA HOLIDAY FRUIT SALAD

Ingredients:

1-410ml Angel Kremdensada, chilled overnight, whipped lightly
1-850 grams fruit cocktail, drained well
1 cup red and green grapes
1 red delicious apple, cored and cubed
1 kiwi fruit, peeled and sliced into half rounds
1 ripe mango, peeled and cubed
5 to 6 pieces strawberries, hulled and quartered

Procedure:

In a large bowl, toss together Angel Kremdensada, fruit cocktail and fresh fruits. Chill well before serving. Makes 10 to 12 servings.

ANGEL KREMDENSADA LECHE FLAN

Ingredients:

2 tablespoons sugar
1-410ml Angel Kremdensada
2 egg yolks
1 whole egg

Procedure:

Preheat oven to 350F. Pour the sugar into a llanera then heat oven medium flame until it caramelizes. Set aside. In a bowl, mix together Angel Kremdensada, egg yolks and whole egg. Strain twice. Pour into the llanera. Cover with aluminum foil. Cook in a bain-marie* or steam for 1 1/2 hours or until firm.
Makes 1 llanera of leche flan.

ANGEL KREMDENSADA PASTA CARBONARA

ANGEL KREMDENSADA PASTA CARBONARA
Ingredients:

1/4 cup Angel Kremdensada
1 1/4 cups Angel Evaporada
3 egg yolks
1 cup cheddar cheese

400 grams spaghetti noodles

1 cup diced bacon
1/4 cup chopped onions
1/2 cup sliced button mushrooms
1 1/2 teaspoons salt
1/8 teaspoon white pepper
2 tablespoons chopped parsley


Procedure:

In a large bowl, whisk together Angel Kremdensada, Angel Evaporada, egg yolks, and cheese. Set aside.

Cook spaghetti as directed in its package. Drain and set aside.

In a large pan, cook bacon until almost crisp. Add onions and mushrooms to sauté. Toss in cooked spaghetti. Stir in milk mixture and toss until thick and creamy. Season with salt and pepper before removing from heat. Top with chopped parsley. Serve with garlic toast.

Makes 6 to 8 servings.