INGREDIENTS

¾ cup Angel Evaporada
1 ripe lacatan banana
1 tbsp creamy peanut butter
½ tsp vanilla
1 cup ice cubes

 

PROCEDURE

  1. Place Angel Evaporada, banana, peanut butter and vanilla in the blender container.
  2. Process on high speed until the banana is mashed and the ingredients are well blended.
  3. Add the ice cubes and process on high speed until the ice is completely crushed and the drink is very smooth and creamy.

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.

      INGREDIENTS

      1-500 gram bibingka mix
      6 pcs eggs
      1-370ml Angel Evaporada
      1 cup sugar
      ½ cup margarine
      salted egg
      grated coconut

       

      PROCEDURE

      1. Heat oven at 400℉.
      2. Line ensaymada molds with banana leaf.
      3. Beat eggs until frothy.
      4. Combine bibingka mix, Angel Evaporada, sugar and melted margarine in medium bowl until well blended.
      5. Pour in molds about ¾ full.
      6. Top with salted egg.
      7. Bake for 20 minutes or until done.
      8. Brush with additional margarine, top with grated coconut and sugar.
      9. Serve hot.

          10. INGREDIENTS

          1-7 gram envelope unflavored gelatin
          1/4 cup cold water
          1 tbsp sugar
          1 1/2 cups Angel Evaporada
          2 cups semi-sweet chocolate morsels
          1 tbsp vanilla extract
          whipped cream and cherries for topping

           

          PROCEDURE

          1. Combine gelatin and water in a saucepan.
          2. Stir over low heat until gelatin is dissolved.
          3. Add sugar and evaporated milk.
          4. Continue stirring until milk is steaming hot. Do not boil.
          5. Place morsels and vanilla in a large bowl. Add steaming milk. Blend using a hand mixer.
          6. Transfer to a large liquid measuring cup. Pour into molds.
          7. Refrigerate for at least 3 hours or until set.
          8. Top with whipped cream and cherries. Serve chilled.

          INGREDIENTS

          1-410 ml Angel Evaporada
          4 cups water
          1 cup uncooked sago
          ¼ cup cocoa powder
          1 tsp coffee powder
          1 cup sugar
          whipped cream for topping, optional

           

          PROCEDURE

          1. Boil 4 cups water in a saucepan. Add sago and cook for about 20 to 25 minutes with occasional stirring.
          2. Meanwhile in a bowl, whisk together Angel Evaporada, cocoa powder, coffee and sugar until cocoa powder and sugar are completely dissolved.
          3. Pour mixture into saucepan with the sago and stir well.
          4. Remove from heat and allow to cool until thickened.
          5. Pour into small bowls or cups and serve with whipped cream on top, if desired.

              6. INGREDIENTS

              1-410 ml can Angel Evaporada
              1 cup sugar
              3 cups water
              flavor of your choice

               

              PROCEDURE

              1. Combine all ingredients in a bowl and mix well.
              2. Pour into ice trays. Cover the whole tray with foil.
              3. Poke popsicle sticks through the foil so that there will be one stick in every compartment.
              4. Freeze overnight then enjoy!
              5. Make Angel Ice Pops in different flavors.
                Angel Mango Ice Pops – 1 ripe mango, chopped
                Angel Avocado Ice Pops – 1 avocado, chopped
                Angel Buko Ice Pops – 1 buko, grated and chopped
                Angel Melon Ice Pops – ½ small melon, grated and chopped

                  6. INGREDIENTS

                  6 bananas – peeled and sliced into four
                  ½ cup white sugar
                  ½ cup brown sugar
                  ½ cup water
                  ½ tbsp corn syrup
                  ¼ tsp vanilla extract
                  shaved ice
                  1-145 ml can Angel Evaporada

                   

                  PROCEDURE

                  1. In saucepan, combine bananas, white sugar, brown sugar, corn syrup and water. Boil over medium heat without stirring and allow to simmer over low heat for about 15 minutes or until syrup turns thick.
                  2. Remove from heat and stir in vanilla extract. Cool completely.
                  3. To assemble dessert, place about 1 cup of shaved ice in a bowl. Top with 4 to 6 pieces of sliced bananas with some syrup.
                  4. Add 3 tablespoons to 1/4 cup of Angel Evaporada. Serve immediately.

                      5. INGREDIENTS

                      1 – 410mL can Angel Evaporated Liquid Creamer
                      1 cup glutinous rice, washed
                      6 cups water
                      1/2 cup unsweetened cocoa powder
                      1 cup sugar
                      1/2 tsp salt
                      1/8 tsp vanilla extract

                       

                      PROCEDURE

                      1. Cook rice in a medium pot with water on low heat, stirring constantly to avoid scorching.
                      2. When rice is transparent, add cocoa powder, sugar, salt and vanilla extract and cook for several minutes more, until rice is soft.
                      3. Serve in bowls with swirls of Angel Evaporada.