INGREDIENTS

250 grams uncooked penne pasta
2 tbsp butter
¼ cup chopped onion
2 teaspoons minced garlic
½ cup chopped tomato
1 cup diced leftover Christmas ham
1 can, 370ml Angel KremQueso
1 egg yolk
To taste salt, and pepper
1 tbsp chopped parsley (optional)

 

PROCEDURE

  1. Cook penne pasta according to package directions; drain and set aside.
  2. In a pan, add butter, onion, garlic, and tomato, cook until soft and aromatic. Add diced ham and cook until heated through.
  3. In a small bowl, combine half can of Angel Kremqueso and egg yolk. Whisk until combined.
  4. Gradually add the remaining Angel KremQueso into the pan bring to a simmer. Stir in Angel Kremqueso and egg yolk mixture mix well until heated through.
  5. Season with salt and pepper. Toss cooked penne pasta with sauce and sprinkle with parsley.
    1. INGREDIENTS

      3 tbsp oil
      3 cloves garlic
      1 cup sliced ham, diced
      5 slices bacon, cut into chunks
      1/2 cup diced carrots
      1 cup diced potatoes
      1/2 tsp salt
      1/4 tsp pepper
      1/2 tsp paprika
      3 cups water
      1 can Angel Kremqueso
      1/4 cup chopped spring onions

       

      PROCEDURE

      1. In a pot with hot oil, saute garlic for 1 minute then add ham and bacon. Cook until browned and add water. 
      2. Bring to a boil then add carrots and potatoes. Simmer for 5 minutes or until the veggies are tender and cooked. Season with salt, pepper, and paprika.
      3. Stir in Kremqueso and simmer for 2-3 minutes. Stir in chopped spring onions.
        1. INGREDIENTS

          8 pieces large boneless pork chop slices, 1⁄2 – 1-inch thick
          Salt, to taste
          Ground black pepper, to taste
          1 tsp paprika
          3 tbsp butter
          2 tbsp oil
          1 cup button mushrooms, sliced
          6 pieces garlic cloves, minced
          1 piece medium white onion, minced
          2 tbsp flour
          2 tbsp fresh parsley, chopped plus more for garnish
          3⁄4 cup chicken broth
          1 can ANGEL EVAPORATED FILLED MILK can, 410ml
          *Add more seasoning & salt

           

          PROCEDURE

          1. Season the pork chop slices with salt, pepper, and paprika. Leave to marinate for 10 – 15 minutes.
          2. In a large, wide, and deep pan, sear the pork chop slices in butter and oil for about 4 minutes on each side, until golden brown. Remove from pan and set aside.
          3. To the same pan, add the mushrooms and cook for a few minutes until browned. Add the onions and garlic and continue sauteing until the onions are tender.
          4. Add the flour and mix well, making sure everything is evenly coated. Cook for a few minutes to toast the flour. Add thechicken broth and immediately mix well into a smooth sauce.
          5. Add ANGEL’S EVAPORATED FILLED MILK and parsley then bring to a boil.
          6. Return the pork chops into the sauce and simmer until the sauce is reduced by half and thickened.
            1. INGREDIENTS

              2-120 grams Spicy Korean Instant Ramen
              4 pcs Vienna sausage or sliced luncheon meat
              1 cup Angel Evaporated Filled Milk
              2 hard boiled eggs
              2 tbsp thinly sliced leeks or green onions
              2 tbsp shredded nori / seaweed
              2 tsp toasted sesame seeds

               

              PROCEDURE

              1. Cook instant ramen according to packaging instructions. Add Vienna sausage or luncheon meat and bring to a boil for 2 minutes.
              2. When the noodles are done, lower the heat and stir in Angel Evaporated Filled Milk.
              3. Remove from heat and ladle ramen into serving bowls. Top with hard boiled eggs, leeks and shredded nori and sprinkle with toasted sesame seeds. Serve immediately.

              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.
                1. 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

                  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.
                    1. 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.
                        1. INGREDIENTS

                          1 200gram pack Swift Delicious Bacon, pan-fried and roughly chopped
                          4 cups Garlic fried rice
                          4 egg, and fried sunny side-up
                          Special Sauce
                          4 tbsp Unsalted butter
                          8 tbsp Quick melt cheese
                          1 cup Angel Evaporada
                          few drops of liquid seasoning

                           

                          PROCEDURE

                          TO SERVE::

                          \n

                          1. TO SERVE:
                          2. Scoop cooked rice into bowls. Top with fried Swift Delicious Bacon and fried egg.
                          3. To finish drizzle with special sauce.