INGREDIENTS

1 370ml Angel Kremqueso
1 tbsp cooking oil
6 pcs eggs

 

PROCEDURE

  1. Heat oil in a non-stick pan.
  2. In a bowl whisk together eggs and Angel KremQueso, then pour mixture in the pan.
  3. Mix slowly until egg comes together

      4. INGREDIENTS

      1 370mL can Angel Kremqueso
      2 tbsp chopped garlic
      1/2 tsp cracked peppercorns
      2 pcs dried laurel leaves
      1/2 cup soy sauce
      2 tbsp vinegar
      2 tbsp sugar
      1/2 kilo chicken thigh fillets, cut into cubes
      2 tbsp cooking oil
      1 cup diced potatoes
      1 tbsp cornstarch, dissolved in,
      1 tbsp water

       

      PROCEDURE

      1. In a mixing bowl, combine garlic, peppercorns, laurel leaves, soy sauce, vinegar and sugar.
      2. Add chicken and marinade for 15 minutes.
      3. Heat cooking oil in a deep pan or wok.
      4. Add marinated chicken and sauté until browned on all sides.
      5. Add marinade and cook for about 5 minutes.
      6. Stir in potatoes and Angel Kremqueso. Simmer for 10 to 15 minutes or until chicken and potatoes are tender.
      7. Add cornstarch slurry to the sauce and cook further until sauce has thickened.
      8. Remove from heat and serve.

          9. INGREDIENTS

          1-410 ml can Angel Kremdensada, chilled overnight
          1-370 ml can Angel KremQueso, chilled overnight
          1-250 grams cream cheese, softened
          2 cups strong coffee, sweetened with,
          ¼ cup white sugar
          2 packs broas (lady fingers)

           

          PROCEDURE

          1. Whip cream cheese for 1 minute or until smooth and no big chunks cream cheese are seen.
          2. Add Angel Kremdensada and Angel KremQueso. Continue beating for about 2 minutes or until smooth and double in volume.
          3. Prepare one 4-quart rectangular dish or container (or two 10×10-inch). Spread with a layer of cream mixture then with lady fingers, dipped in coffee.
          4. Repeat with remaining ingredients ending with a layer of cream on top.