INGREDIENTS

1 can, 410ml Angel Kremdensada
1 cup white gulaman, cut into cubes
1 cup cooked mini sago
1 cup white nata de coco, drained
1 cup white kaong, drained
1 ½ cup grated fresh buko meat

 

PROCEDURE

  1. In a large bowl, combine all ingredients together.
  2. Pour in Angel Kremdensada and mix well.
  3. Cover with plastic wrap and chill for at least 6 hours before serving.
  4. For best results, chill overnight.

INGREDIENTS

1 can, 410ml Angel Kremdensada
1 cup red gulaman, cut into cubes
1 cup green gulaman
1 cup cooked big sago
1 cup white nata de coco, drained
1 ½ cup grated fresh buko meat

 

PROCEDURE

  1. In a large bowl, combine all ingredients together.
  2. Pour in Angel Kremdensada and mix well.
  3. Cover with plastic wrap and chill for at least 6 hours before serving.
  4. For best results, chill overnight.

      5. INGREDIENTS

      1 can, 410ml Angel Kremdensada
      1 cup fresh pineapple, cut into cubes
      1 cup fresh fuji apple, cut into cubes
      1 cup fresh Century pear, peeled, cut into cubes
      1 cup fresh ripe papaya, cut into cubes
      1piece green kiwi, cut into cubes
      1/2 cup green grapes, washed
      1/2 cup fresh strawberries, sliced

       

      PROCEDURE

      1. In a large bowl, combine all ingredients together.
      2. Pour in Angel Kremdensada and mix well.
      3. Cover with plastic wrap and chill for at least 3 hours before serving.

      INGREDIENTS

      1 can, 410ml Angel Kremdensada
      1 cup mayonnaise
      4 tsp lemon juice
      1 tbsp Dijon mustard
      1 cup minced white onion
      1 cup chopped celery
      2 tbsp pickle relish
      4 boiled egg, grated
      4 cups boiled diced potato
      4 cups boiled chicken breast, cut into cubes
      1 cup grated cheese
      1 tsp salt
      1/4 tsp ground black pepper

       

      PROCEDURE

      1. In a large bowl, combine Angel Kremdensada, mayonnaise, lemon juice, Dijon mustard, white onion, celery, pickle relish and egg. Mix well.
      2. Add potato and chicken breast. Mix well until combined and fully coated
      3. Cover with plastic wrap and chill for at least 6 hours before serving.
      4. For best results, chill overnight.

      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

      1 can Angel Kremdensada (Php 59)
      1 can Angel Evaporada (Php 32.15)
      2 cups dark brown sugar (Php 57.42)
      1/2 cup water
      1 cup cooked boba (Php 20)

       

      PROCEDURE

      1. In a pan, dissolve brown sugar in water and bring to a boil. Once slightly thickened. Add cooked boba. Set aside to cool.
      2. Combine tea, kremdensada, and evaporada.
      3. Fill one ice candy bag with a tablespoon of boba. Fill with milk tea mixture. Freeze overnight.

      INGREDIENTS

      – 2 bags/1/4 cup loose black tea steeped in 2 cups of hot water
      – 1 can Angel Kremdensada
      – 1 can Angel Evaporada
      – 2 cups dark brown sugar
      – 1/2 cup water
      – 1 cup cooked boba

       

      PROCEDURE

      1. In a pan, dissolve brown sugar in water and bring to a boil. Once slightly thickened. Add cooked boba. Set aside to cool.
      2. Combine tea, kremdensada, and evaporada.

      INGREDIENTS

      AVOCADO SHAKE
      – 2 pc avocado, peeled and seeded (Php 60)
      – 1 can Angel Kremdensada (Php 59)
      – 1 can Angel Evaporada (Php 32.15)
      – ¼ cup sugar (Php 4.21)
      – 1 cup ice (or 6-8 ice cubes)

      MANGO GRAHAM SHAKE
      – 4 pc mangoes, peeled, seeded, cut into chunks and frozen (Php 158.60)
      – 1 can Angel Kremdensada (Php 59)
      – 1 can Angel Evaporada (Php 32.15)
      – ¼ cup sugar (Php 4.21)
      – 1 cup ice (or 6-8 ice cubes)

      Toppings:
      – 1 cup mangoes, cut into chunks
      – ½ cup store-bought caramel sauce (Php 18.13)
      – 1 cup crushed graham crackers (Php 35.80)

       

      PROCEDURE

      1. Avocado Shake
      2. Chop avocados into chunks, place in a sealable bag and freeze.
      3. In a blender, add avocados, kremdensada, evaporada, sugar, and ice.
      4. Blend on low for 30 seconds and turn to high for another 30 seconds.
      5. Mango Graham Shake
      6. In a blender, add mangoes, kremdensada, evaporada, sugar, and ice.
      7. Blend on low for 30 seconds and turn to high for another 30 seconds.
      8. Assemble by adding a spoon of grahams in a glass followed by caramel sauce and mango shake halfway. Layer with another spoon of grahams, caramel sauce, and mango shake.
      9. Top with whipped cream, grahams, mangoes and caramel sauce.

      INGREDIENTS

      1 tbsp cooking oil
      ½ cup chopped onion
      1 tsp minced garlic
      2-180g Century Tuna Chunks in Vegetable Oil, drained
      ¾ cup canned button mushrooms, chopped
      2 tbsp butter
      2 tbsp all-purpose flour
      1-370 ml Angel Kremqueso
      30 pcs large lumpia wrapper
      1 pc egg, beaten
      cooking oil, for deep frying

       

      PROCEDURE

      1. Heat oil in a pan. Add onion and garlic, saute until soft and aromatic. Add tuna and button mushrooms. Cook for 3 minutes or until heated through. Set aside.
      2. Using the same pan, melt butter over medium heat and add all-purpose flour, cook until bubbly. Pour in Angel Kremqueso continue to stir the sauce until thick. Add back cooked tuna mixture, mix well until combined. Turn off heat and let cool until ready to use.
      3. Scoop around 2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Repeat the same step until all mixture are consumed.
      4. Heat oil in a cooking pot. Deep fry lumpia in medium heat until golden in color. Remove from the pot. Let excess oil drip. Serve hot.

      INGREDIENTS

      1-410ml Angel Kremdensada, chilled
      ½ cup cocoa powder, sifted
      1 cup Angel Evaporada
      ½ cup unsalted butter
      1 cup water
      ¼ tsp salt
      1 cup all-purpose flour

       

      PROCEDURE

      1. In a bowl, add Angel Kremdensada and cocoa powder. Whip until fluffy and stiff. Transfer cream in a piping bag. Refrigerate until ready to use.
      2. Preheat the oven to 425 degrees F.
      3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet, spacing them a couple of inches apart.
      4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
      5. When the shells are cool, either split or fill them with chocolate whipped cream.