INGREDIENTS

2 teaspoons coconut oil
2 cups glutinous rice
2 cups water
Pinch of salt
1 can, 410ml Angel Evaporada
1/2 cup Coco Mama Fresh Gata
1 cup brown sugar
2 teaspoons ube extract
½ cup prepared ube halaya

Yema Topping
1 cup Angel Condensada
2 egg yolks

 

PROCEDURE

  1. Line an 8×8 inch square baking pan or pyrex pan with banana leaves and grease with coconut oil. Set aside.
  2. Wash glutinous rice three times. Place washed rice in a medium size pot, add water and salt. Bring to a simmer over medium heat for 10 minutes then turn the heat to low and cover. Let it cook until the liquid is absorbed, and the rice is half done.
  3. Combine Angel Evaporada, gata, and brown sugar on a medium size pan. Cook over medium heat while stirring consistently until mixture is thick and syrupy. Stir in ube extract and ube halaya. 
  4. Add cooked rice. Gently mix and fold rice and syrup until fully coated. Cook while stirring from time to time until rice completely absorbed the syrup and rice is fully cooked. Transfer mixture into the prepared pan and spread out evenly. Let cool.
  5. Pre-heat oven at 350F.  In a bowl, add condensada and egg yolk. Whisk until combined. Pour mixture on top of the ube biko and bake for 20 minutes in the oven or until top is golden.  Let cool and serve. 

INGREDIENTS

½ cup green munggo
1 cup glutinous rice, washed
6 cups water
¾ cup brown sugar
1 pack, 200ml Coco Mama Fresh Gata
1 can, 410ml Angel Evaporada, plus more for topping

 

PROCEDURE

  1. In a small pan, add green munggo. Toast munggo over medium heat until toasted and aromatic. Using a mortar and pestle, slightly crush toasted munggo and set aside. 
  2. In a small saucepan, add 6 cups of water and bring to a boil. Add toasted munggo. Cook until tender. Add glutinous rice and cook slowly over medium heat while stirring constantly.  Add brown sugar, gata and Angel Evaporada.
  3. Continue cooking until rice is fully cooked and sauce is thick and syrupy. 
  4. Spoon mixture into serving bowls. Drizzle with more Angel Evaporada and serve.

INGREDIENTS

1 teaspoon coconut oil
2 cups glutinous rice
2 pieces fresh pandan leaves
2 cups water
pinch of salt
1 can, 410ml angel evaporada
1/2 cup coco mama fresh gata
1 cup coconut oil for greasing, fresh banana leaves, coconut latik for topping (optional )

 

PROCEDURE

  1. Line an 8×8 inch square baking pan or pyrex pan with banana leaves and grease with coconut oil. Set aside.
  2. Wash glutinous rice three times. Place washed rice in a medium size pot, add pandan leaves, water and salt. Bring to a simmer over medium heat for 10 minutes then turn the heat to low and cover. Let it cook until the liquid is absorbed, and the rice is half done.
  3. Combine Angel Evaporada, gata and brown sugar on a medium size pan. Cook over medium heat while stirring consistently until mixture is thick and syrupy.
  4. Add cooked rice. Gently mix and fold rice and syrup until fully coated. Cook while stirring from time to time until rice completely absorbed the syrup and rice is fully cooked.
  5. Transfer mixture into the prepare pan and spread out evenly. Let cool.
  6. Sprinkle with latik and slice into squares and serve.

INGREDIENTS

250 grams uncooked penne pasta
2 tbsp butter
¼ cup chopped onion
2 teaspoons minced garlic
½ cup chopped tomato
1 cup diced leftover Christmas ham
1 can, 370ml Angel KremQueso
1 egg yolk
To taste salt, and pepper
1 tbsp chopped parsley (optional)

 

PROCEDURE

  1. Cook penne pasta according to package directions; drain and set aside.
  2. In a pan, add butter, onion, garlic, and tomato, cook until soft and aromatic. Add diced ham and cook until heated through.
  3. In a small bowl, combine half can of Angel Kremqueso and egg yolk. Whisk until combined.
  4. Gradually add the remaining Angel KremQueso into the pan bring to a simmer. Stir in Angel Kremqueso and egg yolk mixture mix well until heated through.
  5. Season with salt and pepper. Toss cooked penne pasta with sauce and sprinkle with parsley.

      6. INGREDIENTS

      1 kg beef mechado cut
      2 tbsp calamansi juice
      3 tbsp soy sauce
      1/4 cup cooking oil
      2 cups carrot, cut into chunks
      2 cups potato, cut into chunks
      1 cup green bell pepper, cut into cubes
      1/2 cup onion, chopped
      1 tbsp minced garlic
      4 cups water
      1 piece beef broth cube
      1/2 cup tomato paste
      1 piece bay leaf
      1 can, 370ml Angel KremQueso

       

      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. In the same pot, saute onion and garlic until soft and aromatic. Add beef, water, broth cube tomato paste and bay leaf. Slowly simmer over medium heat for about 35 to 45 minutes or until beef is soft and tender.
      5. Stir in Angel Kremqueso and bring to a quick boil for 2 minutes. Add in vegetables and simmer for another 10 minutes. Best served with hot rice.

      INGREDIENTS

      500 grams chicken thigh fillets skin-on
      1 tsp salt
      ¼ tsp ground black pepper
      1 tsp Italian seasoning
      2 tbsp butter
      2 tbsp olive oil
      ½ cup sliced button mushroom
      ½ cup sliced shiitake mushroom
      1 tbsp minced garlic
      ¼ cup chopped onion
      1 tbsp all-purpose flour
      1 can, 370ml Angel Kremqueso
      2 tsp Worcestershire sauce
      ¼ cup chopped fresh parsley

       

      PROCEDURE

      1. Wash and pat dry chicken pieces using a pepper towel. Arrange nicely on a baking sheet pan. Season with salt, pepper, and Italian seasoning. Cover with plastic wrap. Set aside to marinate for 30 minutes.
      2. Heat butter and olive oil in a large skillet. Brown chicken pieces on both sides. Remove from the pan and set aside.
      3. On the same pan, saute mushrooms, garlic, and onion until soft and aromatic. Add all-purpose flour and cook until flour is cooked through.
      4. Pour in Angel Kremqueso, and Worcestershire sauce, simmer for 3 minutes.
      5. Add back chicken pieces into the sauce and continue cooking over medium heat for 10 minutes or until chicken is fully cooked.
      6. Turn off heat and sprinkle with parsley. Best served with hot rice or mashed potatoes.

      INGREDIENTS

      8 thick slices white bread preferably brioche 6 large eggs
      4 tsp Angel Evaporated Filled Milk
      pinch of salt
      4 slices sweet ham
      4 tbsp butter, divided
      parsley flakes for garnish
      Sweet-Cheesy Sauce
      2 tbsp butter
      2 tsp all-purpose flour
      1 ½ cup Angel Evaporated Filled Milk
      ½ cup grated cheddar cheese

       

      PROCEDURE

      To make the sauce: melt 2 Tablespoons butter in a saucepan over medium heat, add flour. Cook until bubbly. Pour in Angel Evaporated Filled Milk and cheese. Stir continuously until thick. Let cool before folding in Angel Condensada. Chill until ready to use.:

      \n

      1. To make the sauce: melt 2 Tablespoons butter in a saucepan over medium heat, add flour. Cook until bubbly. Pour in Angel Evaporated Filled Milk and cheese. Stir continuously until thick. Let cool before folding in Angel Condensada. Chill until ready to use.
      2. Lightly butter a skillet on medium-low heat, and toast both sides of the bread.
      3. Cook ham until the edges are crispy and heated through. Set aside.
      4. In a small bowl, mix eggs, 4 teaspoons Angel Evaporada, and salt until blended thoroughly. In a skillet on medium-low heat, add butter to coat the surface. Add the egg mixture, stirring continuously to cook until it just starts to set. Remove from heat and keep warm.

          5. INGREDIENTS

          500 grams beef sirloin, cut into thin slices
          2 teaspoons minced garlic
          ¼ cup light soy sauce
          ½ Tablespoon liquid seasoning
          1 Tablespoon calamansi juice
          ½ Tablespoon sugar
          ½ Tablespoon freshly cracked black peppercorns
          2 Tablespoons cooking oil
          Creamy Pepper Sauce
          2 Tablespoons butter
          2 teaspoons minced garlic
          2 Tablespoons all-purpose flour
          ½ cup water
          ½ cube beef bouillon
          1-410 ml Angel Evaporated Filled Milk
          1 teaspoon freshly cracked black pepper corns
          ½ Tablespoon store bought toasted garlic

           

          PROCEDURE

          1. In a bowl, marinate beef in light soy sauce, liquid seasoning, calamansi juice, sugar, and pepper. Cover and let it sit in the chiller for 30 minutes or overnight.
          2. Pan fry beef pieces in hot oil until cooked and sides are brown and a bit toasted. Set aside until ready to use. Reserve remaining marinade.
          3. Heat butter in a saucepan. Add garlic and cook until soft and lightly toasted. Stir in all-purpose flour let it cook until bubbly. Pour in water and add beef bouillon and reserved marinade. Let it boil quickly.
          4. Lower heat and let mixture to simmer. Slowly pour in Angel Evaporated Filled Milk. Mix well. Continue cooking sauce until thick. Sprinkle cracked pepper and stir.

              5. INGREDIENTS

              2 tbsp cooking oil
              ½ cup chopped onion
              2 tsp minced garlic
              1.5 kg chicken pieces
              ½ cup Hunt’s Tomato Paste
              2 pcs dried bay leaf
              1 ½ cup chicken stock
              2 tsp cracked black peppercorn
              ½ tbsp fish sauce
              1-140ml Angel Kremdensada
              3 pcs large potatoes, quartered
              salt to taste
              cooking oil for frying

               

              PROCEDURE

              1. Heat oil in a large pot over medium high heat. Add onion and garlic, cook until soft and aromatic. Add in chicken pieces, continue cooking until golden brown in color.
              2. Add tomato paste, chicken stock and bay leaf. Cover the pot and slowly simmer for 20 minutes or until chicken pieces are fully cooked. Season with pepper and fish sauce.
              3. In a small pan, heat oil and fry potatoes until golden and crispy. Drain excess oil on paper towel and set aside.
              4. Stir in Angel Kremdensada on the pot with chicken and mix until combined. Add fried potatoes and serve.

                  5. INGREDIENTS

                  ½ kg ground beef
                  1 clove grated garlic
                  ¼ cup all-purpose flour
                  1 pc egg
                  ½ tsp salt
                  ¼ tsp pepper
                  MUSHROOM GRAVY
                  ¼ cup margarine
                  1 clove garlic, minced
                  ½ cup chopped button mushrooms
                  3 tbsp all-purpose flour
                  1 can Angel Evaporated Filled Milk

                   

                  PROCEDURE

                  1. In a bowl, combine ground beef, garlic, flour, egg, salt, and pepper. Form into 1 inch balls and set aside.
                  2. In a hot pan, melt some margarine. Brown the meatballs and set aside. Add garlic and cook for 1 minute followed by the mushrooms.
                  3. Add flour and coat mushrooms well. Slowly stir in filled milk. Add meatballs and simmer over low heat for 2-3 minutes.