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

      250 grams Spaghetti
      2 tbsp Butter
      1 small Onion, chopped
      1-370 ml Angel KremQueso
      ½ cup Diced cooked ham
      ½ teaspoon Salt
      ¼ teaspoon Pepper

       

      PROCEDURE

      1. Cook spaghetti according to package directions; drain and set aside.

        In a pan, melt butter over medium heat. Add onion and cook until translucent

      2. Gradually add Angel KremQueso and ham until heated through
      3. Season with salt and pepper.
      4. Toss cooked spaghetti with sauce

          5. INGREDIENTS

          1-370 ml Angel Kremqueso
          ¼ kilo medium-sized squid
          1 tbsp cooking oil
          1 tsp minced garlic
          2 tbsp chopped onion
          ½ tsp grated ginger
          2 cups cut-up kangkong steams and leaves
          2 tbsp soy sauce
          1 tbsp palm vinegar
          ½ tsp cracked peppercorns
          1 siling labuyo (optional)

           

          PROCEDURE

          1. Clean squid, removing ink and beak from the tentacles. Set aside.
          2. Heat cooking oil in a pan. Sauté garlic, onion and ginger.
          3. Add squid and stir-fry for a few seconds until it changes its color. Stir in soy sauce, vinegar and peppercorns cook for about 2 minutes.
          4. Add Angel Kremqueso, kangkong and siling labuyo.
          5. Cook further until boiling. Immediately remove from heat and serve.

              6. 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 grams Angel KremQueso
              – ¼ kilo chicken breast or thigh fillets, cut into chunks
              – ¼ tsp salt
              – 2 tsp minced garlic
              – ½ cup halved button mushrooms
              – ¼ cup chopped onion
              – ¼ tsp dried thyme, rubbed
              – 1 cup short-grained rice
              – 1 tsp paella seasoning
              – 2 tbsp white wine
              – 1 cup chicken broth
              – Salt and pepper to taste
              – ¼ cup green peas
              – 1 hard cooked egg, cut into wedges
              – Pinch of ground black pepper

               

              PROCEDURE

              1. Heat half of olive oil in a large paellera or fry pan. Add chicken chunks and cook until it lightly browned. Season with salt and pepper. Add garlic and mushrooms. Cook for another minute or until aromatic. Remove from pan and set aside.
              2. In the same pan, add remaining olive oil. Sauté onion then add thyme, rice and paella seasoning. Add wine and stir well to deglaze pan. Gradually pour Angel Krem Queso and broth alternately with occasional stirring. More broth may be added until desired doneness of rice is achieved.
              3. Adjust taste with salt and pepper. Stir in green peas and remove from heat. Decorate with sliced eggs.

              INGREDIENTS

              1 – 370 grams Angel Krem Queso
              ½ kilo beef sirloin, sliced thinly
              2 tbsp calamansi juice, divided
              3 tbsp soy sauce, divided
              ¼ cup cooking oil
              ½ kilo potatoes, peeled, sliced into wedges
              1 cup onion rings
              ½ cup water
              ¼ tsp ground black pepper
              Salt to taste
              Chopped parsley for garnish

               

              PROCEDURE

              1. Marinate beef in half of calamansi juice and half of soy sauce. Set aside. Heat cooking oil in a pan. Fry potatoes until golden and crisp on all sides. Remove from pan and set aside.
              2. Add onion and quickly stir-fry until aromatic. Remove from pan and set aside.
              3. In the same pan, leave about 2 tablespoons cooking oil. Drain beef from marinade, reserving marinade and juices.
              4. Place beef in hot pan and stir fry until lightly browned. Add reserved marinade, remaining calamansi and soy sauce, water and pepper. Cover and cook for about 10 minutes, or until beef is tender and sauce has slightly reduced. Stir in Angel Krem Queso. Cook further until flavours are blended.
              5. Adjust taste with salt if necessary. Add fried potatoes and onion. Cook for 2 more minutes then remove from heat. Garnish with parsley.

                  6. INGREDIENTS

                  1-370mL Angel Kremqueso
                  2 tbsp cooking oil
                  2 tsp minced garlic
                  1/4 cup sliced onion
                  1/2 cup carrot strips
                  1 cup sliced baguio beans
                  3 cups sliced cabbage
                  1/2 cups sayote strips
                  1/4 cups sliced mushrooms
                  1/2 cups canned young corn
                  1 tsp sugar
                  1/4 tsp salt
                  Pinch ground black pepper
                  2 tbsp cornstarch
                  2 tbsp water
                  1 tbsp oyster sauce
                  2 tsp soy sauce

                   

                  PROCEDURE

                  1. In a wok or stir-fry pan, heat cooking oil.
                  2. Add garlic, onion, carrots, and Baguio beans. Stir fry for about 1 minute.
                  3. Add cabbage, sayote, mushrooms, and young corn. Season with sugar, salt, and pepper.
                  4. Continue cooking for about 2 minutes or until vegetables are crisp-tender.
                  5. Quickly remove vegetables from pan and set aside.
                  6. In the same pan, pour Angel Kremqueso and allow to boil.
                  7. In a small bowl, mix cornstarch, water, oyster sauce, and soy sauce.
                  8. Pour into a pan then stir until sauce has thickened.
                  9. Add vegetables and cook for another minute. Remove from heat then serve.

                  INGREDIENTS

                  1-370 grams Angel Kremqueso
                  ¾ cup ground pork
                  ¾ cup ground beef
                  2 cups diced leftover white bread, soaked in, 1/3 cup Angel Evaporada
                  2 tsp hamburger seasoning
                  1 egg
                  ¼ cup cooking oil, divided
                  ¼ cup chopped onion
                  1 tsp minced garlic
                  ¼ cup sliced button mushrooms
                  2 tbsp all-purpose flour
                  1 tsp liquid seasoning
                  1 tsp soy sauce
                  pinch ground black pepper

                   

                  PROCEDURE

                  1. In a bowl, combine ground pork, ground beef, soaked bread, hamburger seasoning and egg. Mix well.
                  2. Divide mixture into 5 and form into a patties. Chill or freeze before use.
                  3. In a small fry pan, heat half of cooking oil. Fry burger patties until done and nicely browned on both sides. Set aside.
                  4. In another pan, heat remaining oil and sauté onion, garlic and mushrooms.
                  5. Stir in flour and cook until bubbly.
                  6. Add Angel Kremqueso, liquid seasoning, soy sauce and black pepper. Cook until sauce has thickened.
                  7. Remove from heat and top over burgers or serve on the side.

                  INGREDIENTS

                  2 tbsp butter
                  ¼ cup onions, sliced
                  ½ kilo chicken cubes
                  ½ cup carrots, cubed
                  ½ cup mushrooms, quartered
                  1 cup potatoes, cubed
                  1 tsp chicken powder
                  1-370 ml Angel KremQueso
                  1 tbsp pickle relish
                  ½ cup red bell peppers, sliced
                  ½ tsp salt
                  ½ tsp pepper

                   

                  PROCEDURE

                  1. Heat butter in a pan. Sauté onions, chicken cubes, carrots, mushrooms, potatoes and chicken powder.
                  2. Add prototype, pickle relish and red bell pepper.
                  3. Simmer for 5 minutes until potato and carrots are tender.
                  4. Season with salt and pepper.

                  INGREDIENTS

                  1-370 ml Angel Kremqueso
                  2 tbsp cooking oil
                  ¼ cup chopped onion
                  1 tbsp chopped garlic
                  ½ kilo ground pork
                  ½ cup diced potato
                  ½ cup diced carrots
                  2 tbsp green peas
                  2 tbsp raisins
                  1 cup tomato sauce
                  1 tbsp sugar
                  ½ tsp salt, or according to taste
                  pinch ground black pepper

                   

                  PROCEDURE

                  1. Heat cooking oil in a pan. Sauté onion, garlic and ground pork.
                  2. Continue to cook until pork is lightly browned.
                  3. Add potatoes, carrots, green peas, raisins and tomato sauce.
                  4. Simmer for 5 minutes or until potatoes and carrots are tender.
                  5. Add Angel Kremqueso, simmer until sauce is thick.
                  6. Season with sugar, salt and pepper according to taste.