At the recent launch of Judy Ann Santos as the new celebrity endorser of the Alaska milk brand, the actress helped demonstrate how to make dishes taste creamier and more delicious. She was with culinary experts, such as online food content creator Hazel Cheffy. The dishes they whipped up — pumpkin soup, fried chicken with special gravy, halo-halo

— were served to the media representatives and other guests at the event.

Santos later on shared this tip to DAILY TRIBUNE when asked what makes her halo-halo extra special: use frozen evaporated milk. “Kasi na-realize ko, ‘Oo nga, no, bakit hindi ’yung mismong Alaska evap ang i-freeze ko instead of using ice? Para mas malasahan ko ang gatas. Di ba pag natunaw na ang yelo, nagiging matabang? E, ayoko kasi na tumatabang ang halo-halo ko.”

The chef and owner of Angrydobo restaurant also pointed out, “Gusto ko,

dire-diretso ang kain ko. Ayoko nang nabibitin.” She then added, laughing, “Masyadong matakaw.”

Here are two recipes from Alaska to try.

 

Creamy Garlic Chicken Stew

500 g chicken thigh fillet, cut into large chunks

Salt and pepper to taste

2 tbsp olive oil

2 pcs garlic, pounded to a paste

2 tbsp ginger, minced

2 c evaporated milk

1/2 c water

1 c carrots, cut into chunks

3/4 c button mushrooms, halved

1/2 c red bell pepper, diced

1/2 c all-purpose cream

3 tbsp parsley, chopped

Season chicken thigh pieces with salt and pepper, and sear in a sautè pan with olive oil until brown on both sides. Set aside. In the same pan, melt butter and sauté garlic paste until fragrant. Add in ginger and sauté until softened.

Add back chicken thighs then pour in evaporated milk and water. Simmer chicken until cooked through for about 20 minutes. Season to taste with salt and pepper. Add in carrot chunks and mushrooms, and cook until carrots are

fork-tender. Add in bell peppers, all-purpose cream and parsley. Simmer for five minutes, then serve.

Top with fried garlic bits, if desired.

 

No-Bake Creamy Tres Leches Cake

Difficulty: Easy

1/2 c condensed milk

1 can evaporated milk

1/2 tsp vanilla extract

8 pcs mamon cake

Toppings:

1 1/2 packs all-purpose cream, chilled

1/3 to 1/2 cup condensed milk

Your choice of sliced fruit

In a large bowl, whip the chilled all-purpose cream until peaks form. Fold in 1/2 cup condensed milk into the whipped cream. Refrigerate until ready to use. In a medium bowl, combine 1/2 cup of condensed milk, evaporated milk and 1/2 teaspoon of vanilla extract. Cut one piece of mamon in quarters and the other pieces of mamon in halves. Arrange the mamon to fill up and eight-inch pan. Pour the milk mixture over the mamon layer and let it absorb the milk. Spread the cream mixture from earlier and pour to cover the cake. Chill overnight to let the cake set.

Once ready to serve, top the cake with your choice of fruit. Enjoy fresh from the chiller.