INGREDIENTS

COOKIE LAYER
– 1⁄2 cup salted butter
– 1⁄2 cup brown sugar
– 3⁄4 cup graham crackers, roughly chopped
– 1⁄2 cup all-purpose flour
– 2 cups rolled oatmeal
– 1 cup mini marshmallows

CHOCOLATE LAYER
– 1 can Angel Kremdensada 410ml
– 1 1⁄2 cup dark chocolate, chopped
– 1⁄4 cup salted butter
– 1 cup mini marshmallows

 

PROCEDURE

  1. Make the cookie layer. In a non-stick pan, toast the flour over medium heat for about 5 minutes, until the color turns a light brown. Remove from the pan.
  2. To the same pan, melt the butter and brown sugar together. Add half of the marshmallows and mix until the marshmallows are almost melted through.
  3. Mix in the graham crackers, toasted flour, and oatmeal until everything is well combined. Remove from heat and quickly fold in remaining marshmallows.
  4. Place half of the cookie mixture into the bottom of a dish lined with baking paper. Set aside the remaining half.
  5. Make a chocolate layer. In a pan over medium heat, heat up ANGEL KREMDENSADA over medium heat until reduced by half and thickened. Mix in the chocolate and butter then mix until everything is well combined and fully dissolved. Add marshmallows and mix just until the marshmallows melt and create a marbled effect through the chocolate. Pour over the cookie layer.
  6. Take irregular pieces of the cookie mixture and spread it out on top of the chocolate. Chill until set, about 1 -2 hours. Slice and serve.

INGREDIENTS

– ¾ kilo chicken thigh fillet, skinless
– Salt to taste
– Ground black pepper to taste
– ¼ cup rice wine
– ¼ cup cornstarch, plus more for coating
– 2 pcs egg whites
– oil for frying

SAUCE
– 1 tbsp oil
– 1 pc large green bell pepper, cut into medium dice
– 1 pc large carrot, cut into flower disks
– 1 pc large red onion, cut into medium dice
– 6 pc garlic cloves, minced
– 1 cup pineapple tidbits
– ¾ cup pineapple juice
– 1 cup chicken broth
– ¾ cup Angel Kremdensda
– 3 tbsp cornstarch
– 3 tbsp water

 

PROCEDURE

  1. Prepare chicken. Season chicken with salt, pepper, egg whites, 1⁄4 cup cornstarch, and rice wine. Massage well and leave for about 5 – 10 minutes.
  2. Coat the chicken pieces in more starch.
  3. Fry the chicken pieces in oil until golden and crispy. Set aside and drain excess oil.
  4. Make sauce. In a wide deep pan, fry the bell peppers, and carrots in oil for a few minutes and season with salt and pepper. Remove from the pan.
  5. Saute the garlic and onion oil until fragrant. Add the pineapple juice, chicken broth, and ANGELS KREMDENSADA. Bring to a boil and simmer until the sauce is thick and creamy.
  6. Finish the sauce with pineapple tidbits, and the cornstarch slurry. Return the bell peppers, and carrots then drizzle the sauce over the chicken and serve.

INGREDIENTS

500 grams pork liempo, cut into large chunks
1 tbsp vinegar
1 tbsp minced garlic
½ cup chopped onion
3 tbsp soy sauce
2 pcs dried bay leaf
2 tsp black peppercorns
½ cup pineapple juice
½ cup water
¼ cup salted black beans, rinsed in running water
¼ cup Angel Kremdensada

 

PROCEDURE

  1. In a large pot, add in pork. Slowly render the fat in high heat. Add in vinegar and continue mixing until pork turns golden brown in color. Remove from the pot and set aside.
  2. Using the same pot, saute garlic and onion until soft and aromatic. Add back rendered pork, soy sauce, bay leaf, peppercorns, pineapple juice and water. Bring to a slow simmer for 30-45 minutes or until the pork is tender.
  3. Toss in salted black beans. Mix well. Stir in Angel Kremdensada and bring to a quick boil.
  4. Remove from heat and serve. Best served with hot rice.

INGREDIENTS

500 grams beef caldereta cut
2 tbsp cooking oil
1 cup potato, cut into chunks
1 cup carrots, cut into chunks
1 medium size green bell pepper, cut into cubes
1 small onion, chopped
1 tbsp minced garlic
1-250 gram pack Hunt’s Tomato Sauce
2 cups beef broth*
2 tbsp liver spread
1 pc red chili (siling labuyo)
¼ cup Angel Kremdensada
salt and pepper to taste

 

PROCEDURE

TIP: *beef broth: measure 2 cups of broth used to boil the meat.:

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  1. TIP: *beef broth: measure 2 cups of broth used to boil the meat.

      2. INGREDIENTS

      1 tbsp olive oil
      1 tbsp butter
      1 tbsp finely chopped garlic
      1 tbsp soy sauce
      ½ tbsp liquid seasoning
      ½ tbsp vinegar
      ¼ cup water
      2 tali kangkong, cut-up stems and leaves
      2 tbsp Angel Kremdensada
      2 tsp store bought fried garlic chips

       

      PROCEDURE

      1. Heat olive oil and butter in a medium size wok. Saute garlic until soft and aromatic.
      2. Add soy sauce, liquid seasoning, vinegar and water. Bring to a quick boil.
      3. Add kangkong. Cover and let it simmer for 3-4 minutes or until kangkong is half done.
      4. Stir in Angel Kremdensada. Cook further until it simmers.
      5. Immediately remove from heat and serve.

          6. INGREDIENTS

          600 grams chicken, cut into serving pieces
          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
          ¼ cup Angel Kremdensada

           

          PROCEDURE

          1. In a large pot, combine chicken, 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. Pour Angel Kremdensada and bring to a quick boil. Mix well until combined.
          3. Add hard boiled eggs and turn off heat and serve hot with rice.

              4. 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.

                  5. INGREDIENTS

                  1-1/2 cup uncooked salad macaroni pasta
                  ½ cup minced red onion
                  ½ cup minced carrots
                  ¼ cup pickle relish
                  1/3 cup raisins
                  1/3 cup pineapple tidbits
                  ½ cup diced cooked ham
                  ¾ cup mayonnaise
                  1/3 tbsp Angel Kremdensada
                  1 tsp salt
                  ½ tsp ground black pepper

                   

                  PROCEDURE

                  1. Cook pasta according to packaging instructions. Set aside to cool.
                  2. In a large bowl, combine onion, carrots, pickle relish, raisins, pineapple tidbits, chicken, mayonnaise and Angel Kremdensada. Mix well to combine.
                  3. Toss in cooked pasta and season with salt and pepper. Mix well. Cover and chill for 1 hour before serving. Best served cold.

                  INGREDIENTS

                  ½ cup sugar
                  2 tbsp butter
                  1-410 ml Angel Kremdensada, room temperature
                  ¼ tsp salt
                  2-380ml Angel All Purpose Creamer, chilled overnight
                  1-200g pack graham cracker crumbs
                  1 tbsp sugar
                  1 cup softened butter
                  3 to 4 large bananas sliced
                  1 9-inch pie pan
                  shaved dark chocolate

                   

                  PROCEDURE

                  1. Melt sugar in a saucepan over low heat until it turns into a golden brown color.
                  2. Turn off heat and add butter. Quickly stir using a non-stick spatula or wooden spoon. Add Angel Kremdensada. Turn on heat at medium low and simmer until thick. Add a pinch of salt. Continue cooking until thick. You can tell if done when the sauce covers the back of your spoon. Let cool and set aside. Transfer to a squeeze bottle if you like.
                  3. Place chilled Angel All Purpose Creamer into a bowl. Beat with a hand mixer or a wire whisk until peaks form. Set aside, keeping it chilled in the refrigerator until use.
                  4. Mix graham cracker crumbs with softened butter, sugar and divide and press mixture into mini pie pans. Spread toffee on the crust. Add bananas and layer on top of toffee.
                  5. Drizzle remaining toffee over bananas, spreading evenly. Spread whipped cream on top of toffee and bananas or pipe using a pastry bag with a decorative tip.
                  6. Garnish with shaved chocolate and more toffee on top.

                      7. 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