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 can, 410ml Angel Kremdensada, chilled
      1 can, 836g fruit cocktail, drained with syrup set aside
      8 pieces store bought mamon, each sliced horizontally to create 2 layers

       

      PROCEDURE

      1. Pour the chilled Angel kremdensada in a bowl and use a fork to beat it, incorporating enough air until it fluffs up. Add in the drained Seasons Fruit Cocktail in the bowl and fold it in with the Angel Kremdensada until well incorporated. Set aside the fruit salad mixture until needed. Take 6 slices of mamon and layer it flat on a deep- set container.
      2. Pour half of the fruit cocktail syrup evenly on the layer of mamon.
      3. Spoon and layer half of the fruit salad mixture on top of the mamon. Take the remaining 6 slices of mamon and layer it flat on top of the fruit salad layer. Pour the remaining fruit cocktail syrup on the second mamon layer and then top it off with the rest of the fruit salad.

      INGREDIENTS

      1 – 410 grams can Seasons Tropical Fruit Cocktail Mix with syrup
      1 – 410 ml can of Angel Kremdensada
      24 pcs (2 packs) of Jelly Ace, each piece sliced to 4 pcs

       

      PROCEDURE

      1. Pour the Angel Kremdensada and Seasons Tropical Fruit Cocktail with syrup in the blender. Turn the blender on to its lowest setting for 5 minutes. There should still be chopped up solid fruits in the Kremdensada.
      2. Pour everything in a large pitcher or serving container.
      3. Divide the sliced jelly, the fruit and kremdensada mixture, and crushed ice to 4 serving glasses. Serve immediately.

      INGREDIENTS

      1 ½ kg jumbo shrimps (approx. 25 pieces)
      ½ cup Angel Kremdensada
      1 cup grated quickmelt cheese
      1 tbsp minced garlic
      2 tbsp chopped parsley
      1 ½ tbsp calamansi juice
      ¼ tsp ground black pepper
      ½ tsp salt
      ½ cup lightly toasted Japanese breadcrumbs

       

      PROCEDURE

      1. Using a pair of scissors, cut the shell starting from the head along the middle of the body all the way to the tail. Use a sharp knife, make an incision on the length of the shrimps but not cut through. Butterfly the shrimps making sure to leave the shell intact. Gently rinse in running water to remove the intestinal tract. Dry with a paper towel and set aside.
      2. In a bowl, combine Angel Kremdensada, cheese, garlic, parsley, calamansi juice, pepper and salt. Mix well.
      3. Top shrimps with the sauce and sprinkle with breadcrumbs. Bake shrimps in a preheated oven at 300F for 15 minutes.
      4. Arrange baked shrimps in a platter and serve immediately.

      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

      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

          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

              1-410 ml can Angel Kremdensada, chilled
              1-200 gram pack graham crackers
              2 cups sliced or diced mangoes

               

              PROCEDURE

              1. Transfer chilled Angel Kremdensada in a bowl and whip until mixture is light and airy.
              2. Lay graham crackers on the bottom of an 8×8 square pan.
              3. Pour whipped cream and top with sliced mangoes.
              4. Repeat process to make 3 layers, ending with whipped cream, sliced mangoes.
              5. Chill in refrigerator overnight.

                  6. INGREDIENTS

                  1-140ml Angel Kremdensada
                  2-25 grams pack pandan flavored gulaman powder
                  8 cups water (you can use buko juice)
                  1 cup cooked sago
                  2 cups grated buko meat

                   

                  PROCEDURE

                  1. Cook two packs of gulaman in 8 cups of water or buko juice.
                  2. Pour in 2-8×8 pan. Let cool and chill for at least 6 hours. Chill Overnight for best results.
                  3. Cut gulaman into 1/2 inch squares. Set aside.
                  4. Combine Angel Kremdensada, gulaman, sago, buko meat in a bowl. Chill in the refrigerator overnight.

                      5. INGREDIENTS

                      1-410 ml can Angel Kremdensada
                      1-836 grams Mixed Fruit Cocktail, drained
                      1 pc red apple, cut into half inch cubes
                      1/2 cup cheddar cheese, cut into half inch cubes

                       

                      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.