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

      250 g ground pork
      250 g ground beef
      1 tbsp oil
      1 medium onion, diced
      4-5 cloves garlic, minced
      4 tbsp tomato paste
      1 large potato, peeled and diced
      1 medium carrot, peeled and diced
      ¼ cup raisins
      ½ cup water
      ½ cup Angel Kremdensada
      1 tbsp soy sauce
      salt and black pepper, to taste
      20 pcs quail eggs, boiled and peeled

       

      PROCEDURE

      1. In a hot pan, add oil and saute onions and garlic. Add a bit of salt and black pepper. Saute for 2-4 minutes.
      2. Add the tomato paste and saute until tomato paste has changed from deep red to rusty orange.
      3. Add the ground pork and ground beef and saute until pork and beef have cooked completely.
      4. Add the potato, carrots, raisins and water. Simmer for 5-8 minutes until the potatoes and carrots have cooked.
      5. Add the Angel Kremdensada and soy sauce. Simmer for 5 minutes on low heat. Add salt and black pepper to taste.
      6. Serve with quail eggs on top.

          7. INGREDIENTS

          1 cup soy sauce
          1 kilo pork, cut into cubes
          ½ kilo pork liver, cut into cubes
          2 cups water
          ¼ cup cooking oil
          ½ cup chopped onion
          ¼ cup minced garlic
          3 cups diced potato
          1 ½ cup diced carrot
          1-70gram pack tomato paste
          600 ml water
          2 pieces pork bouillon cubes
          6 pieces hotdog, sliced
          1 cup red bell pepper, sliced
          ½ cup raisins
          ½ cup Angel Kremdensada
          salt and pepper to taste

           

          PROCEDURE

          1. In a bowl, marinate pork and liver for 30 minutes to an hour. Transfer into a large pot, add water and slowly simmer over medium high heat for 45 minutes or until pork and liver are fork tender. Remove from the pot, set aside.
          2. Using the same pot, add oil. Saute onion and garlic until soft and aromatic. Add potato and carrots. Add in the pot cooked pork and liver. Stir in tomato paste. Add water and pork bouillon. Gently simmer for another 20 minutes.
          3. Add in hotdog, bell pepper and raisins. Mix well and continue cooking for another 10 minutes or up until vegetables are cooked.
          4. Stir in Angel Kremdensada. Bring to a quick boil. Season with salt and pepper.
          5. Remove for heat. Transfer to a serving platter. Best served hot with steamed rice.

              6. INGREDIENTS

              1 kg pork chops
              2 cups pineapple juice
              ½ tsp salt
              ¼ tsp ground black pepper
              ½ cup Angel Kremdensada
              3 tsp fish sauce/patis
              1 cup pineapple chunks

               

              PROCEDURE

              1. Wash pork chops in running water. Drain water. Rub pork with salt and pepper.
              2. In a medium size pot, add pork and pineapple juice. Marinate for 2 hours.
              3. Slowly simmer pork over medium high heat for 45 minutes to an hour or until pork is tender.
              4. Pour Angel Kremdensada and continue cooking for another 15 minutes until the sauce is thick. Add in pineapple chunks, bring to a quick boil.
              5. Turn off heat and serve hot with steamed rice.

              INGREDIENTS

              8 large eggs, yolks and white separated
              6 tbsp Angel Evaporada
              4 tbsp sugar
              1 cup pancake mix
              canola oil, for greasing your pan

               

              PROCEDURE

              1. In a bowl, mix the yolks, Angel Evaporada together. Whisk until the mixture is smooth and the color has turned light yellow. Fold the pancake mix into the yolk mixture.
              2. In another clean bowl, beat the egg whites until frothy. Add the sugar and continue beating with a whisk or electric beater (on medium-high) until the eggs form stiff peaks.
              3. When it has form stiff peaks, put half of the egg whites into the milk mixture and fold until well mixed. The batter should have a lighter consistency already.
              4. Add in the last half of the egg white mixture. Fold until completely mixed. Cook this batter immediately. It will loose its airiness if it sits out for too long. The airiness of the batter is what gives it it’s lift.
              5. Grease the pan that you will use with canola oil, brush it lightly. Heat the pan over low heat for 3-4 minutes.
              6. When hot enough, spoon about 1 tbsp of batter onto the hot pan. Let it set for a moment before adding more batter (2-3 tbsp) on top of it. Spray the cover of the pan with water (help it steam) and cook covered for 3-4 minutes. Flip and cook for another 2-3 minutes.
              7. Serve and eat immediately as it tends to loose its height. Serve with fruits, butter and pancake syrup.

                  8. INGREDIENTS

                  2-410 ml Angel Evaporada
                  ½ cup sugar
                  ½ cup all-purpose flour
                  ½ cup cornstarch
                  1 tsp vanilla
                  ¼ cup butter
                  1 ½ cups toasted desiccated coconut
                  2 tsp butter
                  1-410 ml Angel Kremdensada
                  1 ½ tbsp all-purpose flour
                  1 ½ tbsp cornstarch
                  1 tsp ube flavoring
                  ½ cup bottled ube halaya

                   

                  PROCEDURE

                  1. Combine Angel Evaporada, sugar, all-purpose flour, cornstarch and vanilla in a pot. Cook over medium low heat. Cook stirring with a whisk vigorously until the mixture gets very thick. Add butter and mix very well until smooth.
                  2. Line a sheet pan with parchment paper and grease with butter. Sprinkle with desiccated coconut to cover completely.
                  3. Pour milk base into prepared pan and spread forming an even layer. Let it set in the refrigerator completely.
                  4. Combine Angel Kremdensada, 1 ½ Tablespoon flour, cornstarch and ube flavoring. Stir until completely dissolved.
                  5. Pour into a saucepan and boil over medium heat until thick. Gently fold in ube halaya and let cool slightly and pour over the coconut layer. Let set in the refrigerator.
                  6. Slice into squares and roll each one and serve.

                  INGREDIENTS

                  1 can, 410 ml Angel Evaporada
                  1 can, 380g Angel Condensada
                  1 pack, 400ml Coco Mama Fresh Gata
                  1 can, 425g canned cream style corn
                  1 cup cornstarch
                  1 cup grated cheddar cheese

                   

                  PROCEDURE

                  1. In a medium size pot, combine Angel Evaporada, Angel Condensada, Coco Mama Fresh Gata and cornstarch. Mix well until cornstarch is dissolved completely.
                  2. Stir in cream corn. Boil over medium heat until thick while stirring continuously.
                  3. Quickly divide into 4-500 ml rectangular microwavable containers. Cool completely.
                  4. Place in the refrigerator for 4 hours or best overnight. Top with grated cheddar cheese before serving.

                  INGREDIENTS

                  1-370 ml Angel Kremqueso
                  ¼ kilo fish fillets (Mahi-Mahi or Dory), cut into bite-size pieces
                  2 tbsp flour
                  2 tbsp cornstarch
                  ¼ tsp baking powder
                  ¾ tsp salt
                  ¼ cup water
                  Cooking oil for frying
                  2 tbsp cooking oil
                  ½ cup sliced onion leeks
                  1 cup unsweetened cream-style corn
                  1 tbsp cornstarch dissolved in, 1 tablespoon water
                  ½ tsp salt, or according to taste
                  pinch ground black pepper
                  ½ tsp sesame oil

                   

                  PROCEDURE

                  1. Pat dry fish fillets with paper towel. Set aside.
                  2. In a bowl, mix together flour, cornstarch, baking powder, salt and water. Add fish fillets, coating them well.
                  3. Drop in hot oil, one at a time and fry until golden in color. Drain from oil then transfer to a serving dish.
                  4. In another pan, heat 2 tablespoons cooking oil. Add leeks and quickly stir-fry until aromatic.
                  5. Stir in cream-style corn and Angel Kremqueso. Cook until boiling.
                  6. Add cornstarch slurry and cook until thickened.
                  7. Season with salt and pepper then finish off with sesame oil.
                  8. Remove from heat then pour over fish fillets or serve on the side.

                      9. INGREDIENTS

                      1-370 ml Angel Kremqueso
                      2 tbsp butter or margarine
                      ¼ cup diced onion
                      1 tsp garlic
                      ¼ cup diced carrot
                      ½ cup diced potato
                      2 tbsp all-purpose flour
                      1-180 grams Century Tuna Flakes in Vegetable Oil
                      4 pieces Japanese crabsticks, sliced into 4
                      ½ cup halved squid balls
                      ¼ cup green bell pepper strips
                      Salt and pepper according to taste

                       

                      PROCEDURE

                      1. Heat butter in a saucepan over medium heat.
                      2. Add onion, garlic, carrots and potatoes.
                      3. Cover and cook for about 1 to 2 minutes or until aromatic.
                      4. Stir in flour and cook until bubbly.
                      5. Add tuna with its liquid, crabsticks, squid balls and bell pepper.
                      6. Stir in Angel Kremqueso and cook further until sauce has thickened.
                      7. Adjust taste with salt and pepper.
                      8. Remove from heat and serve.

                      INGREDIENTS

                      1 – 370 mL can Angel All-Purpose Creamer
                      1 kilo cream dory fillet
                      ¼ cup cornstarch
                      2 tbsp all-purpose flour
                      ¼ tsp salt
                      1/8 tsp ground pepper
                      1 lemon, grated lemon rind and thinly sliced
                      2 tbsp butter
                      1 cup mixed vegetables

                       

                      PROCEDURE

                      1. Slice cream dory and remove excess oil by patting with paper towel. Coat with cornstarch then pan fry. Set aside.
                      2. Combine Angel All-Purpose Creamer, flour, salt, pepper and lemon rind in a small sauce pan, then simmer until slightly thickened.
                      3. Heat butter in another pan and cook mixed vegetables until heated through, season with salt and pepper. Place in a platter.
                      4. Arrange fish on the side, top with sauce and a slice of lemon.