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

2 tbsp cooking oil
½ cup onion, chopped
2 tsp garlic, minced
1 tsp ginger, thinly sliced
700 grams chicken thigh fillet or chicken cut-up
2 tbsp curry powder
1-410 ml Angel Evaporada
1 cup potato, peeled and cut into chunks
1 cup carrots, peeled and cut into chunks
1 cup green and red bell pepper, sliced
2 tsp fish sauce
salt and pepper to taste

 

PROCEDURE

  1. In a deep pot, heat 2 tablespoons of cooking oil and add onion, garlic and ginger. Saute until aromatic. Add chicken and continue cooking for 3 minutes.
  2. Mix curry powder and water. Pour mixture into the chicken and add Angel Evaporada and coconut milk Add potato and carrots and cover the pot. Bring to a slow simmer for 20 to 25 minutes or until chicken is fully cooked and tender. Add sugar and fish sauce. Season with salt and pepper as needed.
  3. Add bell pepper and bring to a quick boil. Best served with hot rice.

INGREDIENTS

– ½ kilo chicken thighs and drumsticks
– salt to taste
– ½ tbsp black peppercorns
– 4 tbsp atsuete oil
– 6 pcs garlic cloves, smashed and minced
– 1 pc large red onion, minced
– 1 cup fried saba, cut into thick wedges
– ¾ cup banana blossoms
– 1½ cup cups chicken broth
– 2 pcs bay leaf
– ¼ cup vinegar
– 1/3 cup soy sauce
– 2/3 cup Angel Kremdensada

 

PROCEDURE

  1. Prepare chicken. Season chicken lightly with salt and leave for about 5 –10 minutes to draw out excess moisture.
  2. Render. In a non-stick pan over medium heat, fry the chicken pieces in the atsuete oil until lightly golden and the skin has rendered most of its fat.
  3. To the same pan, add the garlic and onions then sauté in the chicken fats for a few minutes until aromatic and tender.
  4. Add the chicken broth, bay leaf, peppercorns, and the vinegar and bring to a boil. Simmer until the acidic smell has disappeared. Continue simmering uncovered until the chicken is tender and the liquid has reduced by half.
  5. Add the soy sauce, banana blossoms, fried saba wedges, and Angel’s Kremdensadaand mix well. Continue simmering until the sauce slightly thickens but is still saucy and becomes creamy. Serve

INGREDIENTS

1 tbsp oil
1 tbsp butter
2 tsp minced garlic
¼ cup chopped onion
½ cup button mushrooms (fresh or canned), chopped
½ cup shiitake mushrooms (fresh or canned), chopped
1 tbsp all-purpose flour
2 cups chicken broth
½ tsp dried thyme
1-410 ml Angel Evaporada
½ tsp salt or according to taste
¼ tsp ground black pepper or according to taste
croutons (optional)

 

PROCEDURE

  1. Using a deep pot, heat oil and butter. Add garlic and onion, saute until soft and aromatic. Add mushrooms, continue cooking until mushrooms turn soft.
  2. Add all-purpose flour. Mix well until flour is combined with the mushrooms and heated through.
  3. Pour chicken broth and thyme. Simmer over medium heat for 10-15 minutes. Take 2 cups of mushroom soup mixture and blend/puree using an electric hand blender or blender.
  4. Pour back to the pot the blended mixture and add Angel Evaporada. Bring to a boil and season with salt and pepper.
  5. Ladle your soup into bowls and top with croutons before serving.

INGREDIENTS

1 tbsp cooking oil
¼ cup onion, chopped
2 tbsp garlic, minced
500 grams chicken fillet cut into chunks or chicken cut-up
1 ½ cup potato, peeled and cut into cubes
1 cup carrots, peeled and cut into cubes
½ cup pineapple juice
1 pc chicken broth cube
¾ cup Angel Evaporada
1 cup pineapple chunks
½ cup red bell pepper, sliced
2 tsp fish sauce
pepper to taste

 

PROCEDURE

  1. In a deep pot, heat cooking oil and add onion and garlic. Saute until aromatic. Add chicken and continue cooking for 3 minutes.
  2. Pour pineapple juice and Angel Evaporada. Cover pot and bring this to a simmer for 20 to 25 minutes or until chicken is tender.
  3. Add in potato and carrots. Continue cooking until vegetables are tender.
  4. Add sugar, pineapple chunks, bell pepper and fish sauce. Season with salt and pepper as needed. Bring to a quick boil for 2 minutes.
  5. Remove from heat. Best served with hot rice.

INGREDIENTS

500 grams thinly sliced beef sirloin
3 tsp cracked black pepper
2 tbsp olive oil
2 tbsp butter
2 tsp garlic, minced
¼ cup onion, chopped
½ tsp dried thyme
½ cup button mushrooms, sliced
½ cup shiitake mushrooms, sliced
2 tbsp all-purpose flour
2 cups water
1 pc beef broth cube
1 tbsp soy sauce
2 tsp liquid seasoning
1 cup Angel Evaporated Filled Milk

 

PROCEDURE

  1. Place a large deep pan over medium-high heat. Add olive oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don’t overcrowd the pan. Remove beef to a plate and cover to keep warm.
  2. Add butter, garlic, onion, dried thyme and sliced mushrooms. Saute until liquid has evaporated and onions and mushrooms are soft and lightly browned.
  3. Add flour and sautee another minute, stirring constantly. Pour in water and add beef cube, scraping any bits from the bottom of the pan then add back beef slices and simmer slowly over medium heat until beef is soft and tender.
  4. Stir in soy sauce, liquid seasoning, and Angel Evaporated Filled Milk. Continue simmering until the sauce is thick.
  5. Best served with hot rice or mashed potato.

      6. INGREDIENTS

      4 large eggs
      ¼ cup Angel Evaporated Filled Milk
      1 tsp salt
      ¼ tsp freshly cracked black pepper
      ¼ cup chopped onion
      ¼ cup chopped green bell pepper
      1 tbsp minced carrot
      2 tbsp vegetable oil

       

      PROCEDURE

      1. Crack the eggs into a bowl and add milk and salt. Beat with a whisk or a fork. Stir in green onion, ground black pepper. Add carrot and bell pepper. Mix it with a spoon.
      2. Put the vegetable oil in a small bowl and have a basting brush ready. Heat up a large non-stick skillet over medium heat. When the skillet is heated, lower the heat to medium low or low. Dip the brush into the oil and brush the skillet. Spoon about ⅓ of the egg mixture into the skillet. Spread the egg mixture evenly with the spoon into a thin, rectangular pancake. Cook for 1 to 2 minutes, until the bottom is set but the top is still a little run
      3. Lift-up the right edge of the rectangle with your spatula and roll it up from right to left. Brush some oil on the cleared part of the skillet and move the rolled egg back to the right side of the oiled part of the skillet.
      4. Spoon half of the remaining egg mixture into the skillet, just to the left of the omelet roll so that the eggs run into the bottom edge and extend the omelet you already cooked, shaping it into a rectangle. Let this new layer cook for 1 to 2 minutes, until set on the bottom but still a little bit runny on top.
      5. Using a spatula, turn the rolled omelet over onto the new egg pancake and roll up the omelet from right to left. You will now have a roll on the left side. Brush the skillet with the remaining oil and push the omelet roll back over to the far right side.
      6. Remove the skillet from the heat and transfer the omelet to a cutting board. If you need to shape it into a better rectangle, wrap in a sushi mat and press and shape it with your hands. Let it cool for 5 minutes, then cut crosswise into ½ or ¾ inch slices and serve it with rice.

          7. INGREDIENTS

          4 cups water
          2 tsp ginger, sliced
          10 pcs medium size shrimps, shelled and deveined
          4 pcs crabs, cut in half
          100 grams squid, skin and ink sacs removed sliced into rings
          100 grams white fish fillet, sliced
          100 grams mussels
          1 tbsp cooking oil
          2 tbsp butter
          ½ cup chopped onion
          2 tsp minced garlic
          1 cup carrots, sliced into coins
          ½ cup celery, sliced
          3 tbsp all-purpose flour
          1 pc shrimp bouillon
          1-410 ml Angel Evaporated Filled Milk
          ½ cup red bell pepper, cut into cubes
          ½ cup green bell pepper, cut into cubes
          salt and pepper to taste
          chopped parsley (optional)

           

          PROCEDURE

          1. Boil water and ginger in a large pot. Quickly blanch shrimp, crabs, squid, fish fillets and mussels. Remove seafood from the pot and set aside. Reserve stock.
          2. In another pot, heat oil and butter. Saute onion and garlic. Cook until soft and aromatic. Add carrots and celery. Continue cooking until the vegetables are half cooked.
          3. Add all-purpose flour. Mix until combined and heated through. Add in reserved stock, shrimp bouillon and bring to a quick boil.
          4. Add back seafood into the pot and Angel Evaporated Filled Milk. Slowly simmer for 10 to 15 minutes. Add bell peppers and season with salt and pepper.
          5. Ladle soup into bowls and garnish with chopped parsley.

              6. INGREDIENTS

              2-120 grams Spicy Korean Instant Ramen
              4 pcs Vienna sausage or sliced luncheon meat
              1 cup Angel Evaporated Filled Milk
              2 hard boiled eggs
              2 tbsp thinly sliced leeks or green onions
              2 tbsp shredded nori / seaweed
              2 tsp toasted sesame seeds

               

              PROCEDURE

              1. Cook instant ramen according to packaging instructions. Add Vienna sausage or luncheon meat and bring to a boil for 2 minutes.
              2. When the noodles are done, lower the heat and stir in Angel Evaporated Filled Milk.
              3. Remove from heat and ladle ramen into serving bowls. Top with hard boiled eggs, leeks and shredded nori and sprinkle with toasted sesame seeds. Serve immediately.

              INGREDIENTS

              600 grams pork adobo cut
              8 cloves garlic, smashed
              ⅓ cup vinegar
              ⅓ cup soy sauce
              1 tbsp liquid seasoning
              2 pcs bay leaf
              2 tsp black peppercorns
              ½ cup water
              1 jumbo potato, peeled and cut into chunks
              ¼ cup Angel Kremdensada

               

              PROCEDURE

              1. In a large pot, combine pork, garlic, water, vinegar, soy sauce, liquid seasoning, bay leaf and black pepper corns. Marinate for 30 minutes.
              2. Add water and bring pork mixture into a slow simmer over medium high heat until tender. Add potatoes and continue cooking until fully cooked.
              3. Pour Angel Kremdensada and bring to a quick boil. Mix well until combined.
              4. Turn off heat and serve hot with rice.