INGREDIENTS

2 cups elbow macaroni, uncooked
2 tbsp cooking oil
2 tsp minced garlic
½ cup chopped onion
½ cup chopped celery
½ cup carrots, cubed
1-150g can corned beef
3 cups beef broth
1-410ml Angel Evaporada
1 cup chopped cabbage
½ tsp salt, or according to taste
¼ tsp pepper

 

PROCEDURE

  1. Cook elbow macaroni according to packaging instructions. Set aside to cool.
  2. Using a deep pot, heat oil and saute garlic, onion and celery until soft and aromatic. Add carrots and corned beef until heated through.
  3. Add beef broth and bring to a boil until carrots are half cooked. Add in cooked elbow macaroni and Angel Evaporada. Add chopped cabbage and simmer over medium heat until cabbage is fully cooked. Season with salt and pepper.
  4. Ladle sopas into bowls and serve immediately.

INGREDIENTS

500 grams beef Mechado cut
2 tbsp calamansi juice
2 tbsp soy sauce
freshly cracked black pepper
2 tbsp cooking oil
1 cup carrot, cut into chunks
1 cup potato, cut into chunks
½ cup green bell pepper, cut into cubes
1 small onion, chopped
2 tsp minced garlic
3 cups water
1 beef broth cube
250 ml tomato sauce
1 piece bay leaf
4 tbsp Angel Kremdensada

 

PROCEDURE

  1. Marinate beef in calamansi juice, soy sauce and pepper. Cover and set aside to marinate for 30 minutes.
  2. In a medium size pot, heat oil and lightly fry or brown marinated beef. Set aside.
  3. Using the same oil, fry carrots, potatoes and bell peppers. Drain excess and oil in a paper towel and set aside.
  4. n the same pot, saute onion and garlic until soft and aromatic. Add beef, water, broth cube tomato sauce and bay leaf. Slowly simmer over medium heat for about 35 to 45 minutes or until beef is soft and tender.
  5. Add fried vegetables. Stir in Angel Kremdensada and bring to a quick boil for 2 minutes. Best served with hot rice.

      6. INGREDIENTS

      1 – 370 mL can Angel All-Purpose Creamer
      2 tbsp oil
      2 tbsp minced garlic
      ½ cup diced onion
      1 kilo beef cubes
      4 cups beef broth
      1 cup cubed potatoes
      1 cup cubed carrots
      ¼ cup sliced green bell pepper
      ½ tsp pepper
      1 ½ tsp salt

       

      PROCEDURE

      1. Heat the oil in a pan and sauté the garlic and onion until golden brown.
      2. Add the beef and stir-fry for a few minutes.
      3. Pour in beef broth. Simmer over low heat until the beef is tender.
      4. Add the potatoes, carrots and red bell pepper. Cook for 5 minutes.
      5. Season with salt and pepper.
      6. Add Angel All-Purpose Creamer.
      7. Remove from heat, serve hot.

          8. INGREDIENTS

          – 1 large ox tongue (about 1.5kg-2kg)
          – 1 tbsp salt
          – 1 tsp peppercorns
          – ½ cup garlic cloves
          For the sauce:
          – 1-370 ml Angel KremQueso
          – 2 tbsp butter
          – 2 tbsp all purpose flour
          – 2 cups beef broth
          – 1 cup sliced mushrooms

           

          PROCEDURE

          1. For the sauce: Heat butter in a pan until melted. Stir in flour and cook until bubbly. Gradually add beef broth and Angel KremQueso.
          2. Add in mushrooms and cooked lengua. Simmer for a few minutes for flavors to blend.
          3. Place in a platter and serve hot.

          INGREDIENTS

          1-370 grams Angel Kremqueso
          ¾ cup ground pork
          ¾ cup ground beef
          2 cups diced leftover white bread, soaked in, 1/3 cup Angel Evaporada
          2 tsp hamburger seasoning
          1 egg
          ¼ cup cooking oil, divided
          ¼ cup chopped onion
          1 tsp minced garlic
          ¼ cup sliced button mushrooms
          2 tbsp all-purpose flour
          1 tsp liquid seasoning
          1 tsp soy sauce
          pinch ground black pepper

           

          PROCEDURE

          1. In a bowl, combine ground pork, ground beef, soaked bread, hamburger seasoning and egg. Mix well.
          2. Divide mixture into 5 and form into a patties. Chill or freeze before use.
          3. In a small fry pan, heat half of cooking oil. Fry burger patties until done and nicely browned on both sides. Set aside.
          4. In another pan, heat remaining oil and sauté onion, garlic and mushrooms.
          5. Stir in flour and cook until bubbly.
          6. Add Angel Kremqueso, liquid seasoning, soy sauce and black pepper. Cook until sauce has thickened.
          7. Remove from heat and top over burgers or serve on the side.

          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.

              6. 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

              1/2 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

              1-370 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 – 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.