INGREDIENTS

2 Tablespoons cooking oil
3 pieces Swift Mighty Meaty Burger Patty
1/2 cup Swift Delicious Bacon, chopped
2 Tablespoons butter
2 teaspoons minced garlic
½ cup chopped onion
2 Tablespoons all-purpose flour
1 ½ cup water
1/2 cube beef bouillon
1-410 ml Angel Evaporated Filled Milk
½ cup grated cheddar cheese
To taste salt
To taste pepper
To taste 1 piece hamburger bun, sliced into small cubes

 

PROCEDURE

  1. Fry burger patties in hot oil. Drain excess oil on a paper towel and roughly chop. Set aside until ready to use.
  2. Using a clean pan, fry bacon until brown and crispy. Drain excess oil and set aside. Using the same pan, add hamburger bun pieces and cook until toasted. Set aside.
  3. In a deep pot, add butter, garlic, and onion. Cook until soft and aromatic. Add flour and stir until bubbly. Pour in water, beef bouillon and Angel Evaporada. Add in burger pieces and bring to a boil and gently lower down the heat and slowly simmer until soup is thick.
  4. Ladle soup in bowls, top with crispy bacon, toasted hamburger buns, and some tomato, iceberg lettuce and grater cheese if desired.

      5. INGREDIENTS

      3 pcs chicken breast fillet, butterfly cut
      ½ tsp salt
      ¼ tsp pepper
      3 tbsp oil
      2 cloves garlic, minced
      ½ tbsp sugar
      1 can Angel Kremqueso
      ½ kg spaghetti, cooked according to package directions
      ¼ tsp pepper
      chopped parsley for garnish

       

      PROCEDURE

      1. Season chicken with salt and pepper. Set aside.
      2. In a pan with hot oil, saute garlic over medium heat. Slowly pour in Angel Kremqueso.
      3. Simmer for 1 minute and add cooked pasta.
      4. In a hot cast iron pan or regular pan, cook each chicken piece for 1 minute per side. Rest for 2-3 minutes and cut into strips. Serve on top of pasta and garnish with parsley.

          5. INGREDIENTS

          – ½ kg ground beef
          – 1 clove grated garlic
          – ¼ cup all-purpose flour
          – 1 pc egg
          – ½ tsp salt
          – ¼ tsp pepper

          MUSHROOM GRAVY
          – ¼ cup margarine
          – 1 clove garlic, minced
          – ½ cup chopped button mushrooms
          – 3 tbsp all-purpose flour
          – 1 can Angel Evaporated Filled Milk

           

          PROCEDURE

          1. In a bowl, combine ground beef, garlic, flour, egg, salt, and pepper. Form into 1 inch balls and set aside.
          2. In a hot pan, melt some margarine. Brown the meatballs and set aside. Add garlic and cook for 1 minute followed by the mushrooms.
          3. Add flour and coat mushrooms well. Slowly stir in filled milk. Add meatballs and simmer over low heat for 2-3 minutes.

          INGREDIENTS

          ¼ cup light soy sauce
          1 tbsp chopped spring onions
          ½ cup Angel Evaporada
          BROTH
          ½ cup dilis/dried anchovies
          4 cups water
          ¼ cup light soy sauce
          2 pcs 6-minute eggs
          2 packs ramen noodles

           

          PROCEDURE

          1. Combine light soy sauce, spring onions, and Angel Evaporada. Set aside.
          2. Make the broth by combining dilis, water, and light soy sauce in a pot along with the seasoning from ramen noodles. Bring to a boil and simmer for 10 minutes. Strain and set aside.
          3. Cook the ramen noodles over boiling water for 3-5 minutes.
          4. To assemble, add half of the Angel Evaporada mixture in a bowl followed by 1-½ cups of broth and a serving of noodles. Top with spring onions and 6-minute egg.

              5. INGREDIENTS

              2 tbsp cooking oil
              ½ cup chopped onion
              2 tsp minced garlic
              1.5 kg chicken pieces
              ½ cup Hunt’s Tomato Paste
              2 pcs dried bay leaf
              1 ½ cup chicken stock
              2 tsp cracked black peppercorn
              ½ tbsp fish sauce
              1-140ml Angel Kremdensada
              3 pcs large potatoes, quartered
              salt to taste
              cooking oil for frying

               

              PROCEDURE

              1. Heat oil in a large pot over medium high heat. Add onion and garlic, cook until soft and aromatic. Add in chicken pieces, continue cooking until golden brown in color.
              2. Add tomato paste, chicken stock and bay leaf. Cover the pot and slowly simmer for 20 minutes or until chicken pieces are fully cooked. Season with pepper and fish sauce.
              3. In a small pan, heat oil and fry potatoes until golden and crispy. Drain excess oil on paper towel and set aside.
              4. Stir in Angel Kremdensada on the pot with chicken and mix until combined. Add fried potatoes and serve.

                  5. INGREDIENTS

                  1 kilo beef mechado cut
                  ½ tsp salt
                  ½ tsp cracked black pepper
                  2 tsp lemon juice
                  2 tbsp cooking oil
                  ½ cup chopped onion
                  2 tsp minced garlic
                  1 tsp cinnamon powder
                  1 tsp paprika powder
                  1 tbsp curry powder
                  1 pc dried bay leaf
                  ½ cup chopped lemongrass
                  1 pc chopped bird’s eye chili
                  2 tbsp creamy peanut butter
                  2 tbsp Hunt’s Tomato Paste
                  1 cup beef stock
                  ½ cup Coco Mama Fresh Gata
                  1 cup Angel Evaporated Filled Milk
                  ½ tsp salt, or as needed
                  fresh coriander

                   

                  PROCEDURE

                  1. Season beef with salt and pepper and lemon juice. Let it marinate for 30 minutes.
                  2. Heat oil in a large pot, brown seasoned beef on all sides. Set aside.
                  3. Using the same pot over medium low, saute onion and garili until soft and aromatic. Add cinnamon, paprika, curry powder and bay leaf. Add chili, peanut butter, and tomato paste. Add back beef into the pot and add beef stock and gata. Bring to a slow simmer until beef is soft and tender.
                  4. Turn heat into low and add Angel Evaporated Filled Milk and adjust seasoning with salt. Bring to a quick boil and turn off heat. And top with fresh cilantro before serving. Best served with rice.

                      5. INGREDIENTS

                      1 tbsp cooking oil
                      ½ cup chopped onion
                      2 tsp minced garlic
                      ½ cup diced carrots
                      ½ cup diced singkamas
                      ½ cup shrimp broth
                      250 grams shrimps, peeled and deveined
                      ½ cup frozen green peas, thawed
                      ½ cup Angel All Purpose Creamer
                      ¼ tsp fish sauce
                      ⅛ tsp ground black pepper
                      12 pcs cooked quail eggs, peeled

                       

                      PROCEDURE

                      1. In a medium size pot, heat oil and add onion and garlic. Saute until soft and aromatic. Add in carrots and singakamas, add shrimp broth simmer for 3 minutes of until vegetables are fully cooked.
                      2. Add shrimps and simmer until it turns orange in color. Add green peas and slowly pour Angel All Purpose Creamer. Mix well until combined and heated through. Season with fish sauce and pepper.
                      3. Drop in quail eggs and bring to a quick boil. Turn off heat and serve with rice.

                          4. INGREDIENTS

                          MASHED POTATO LAYER
                          – 2 pcs jumbo size potato, peeled
                          – 3 cups water
                          – ½ tsp salt
                          – ¼ cup butter
                          – 1 cup Angel Evaporated Filled Milk

                          MEAT LAYER
                          – 250 grams lean ground beef
                          – 250 grams lean ground pork
                          – 1 tbsp cooking oil
                          – ½ cup chopped onion
                          – 2 tsp minced garlic
                          – 1 pc dried bay leaf
                          – 1 cup frozen corn and carrots, thawed
                          – 2 tbsp Hunt’s tomato paste
                          – ½ cup beef broth
                          – ¼ cup Angel Evaporated Filled Milk
                          – ¼ tsp salt
                          – ¼ tsp cracked black pepper

                          CREAM SAUCE LAYER
                          – 2 tbsp butter
                          – 2 tbsp all-purpose flour
                          – ½ cup chicken broth
                          – 1-370ml Angel All Purpose Creamer
                          – ½ cup grated quick melting cheese
                          – ⅛ tsp salt
                          – ¼ tsp freshly cracked black pepper
                          – 2 tbsp chopped parsley

                           

                          PROCEDURE

                          1. To make the mashed potato layer, add water on a pot, add salt and potato. Cook until potatoes are soft. Transfer potatoes in a bowl and mashed it using a fork. Add butter and Angel Evaporated Filled Milk. Mix until smooth. Cover mashed potatoes directly with plastic wrap, set aside until ready to use.
                          2. For the meat layer, in a large skillet, cook ground beef and ground pork over medium high heat. Add onion, garlic, and bay leaf. Continue cooking until vegetables are soft and aromatic. Add corn and carrots, tomato paste, Angel Evaporated Filled Milk and beef broth. Simmer for 10 minutes. Turn off heat and set aside.
                          3. To make the cream sauce, in a saucepan, melt butter and add all-purpose flour. Cook until bubbly. Pour in chicken broth and Angel All Purpose Creamer and cheese. Continue stirring until thick. Season with salt and pepper. Turn off heat and set aside.
                          4. To assemble, in a baking dish place meat layer on the bottom. For the second layer evenly spread mashed potato on top. For the third and final layer, cover the entire layer with cream sauce. Bake for 20 minutes in a 350 degrees C pre-heated oven covered with aluminum foil. Remove cover and brown the top for another 10 minutes before serving.

                          INGREDIENTS

                          250g uncooked fettuccini
                          1 tbsp olive oil
                          2 tbsp butter
                          3 tsp minced garlic
                          1-370ml Angel All Purpose Creamer
                          ½ cup pasta water
                          ¾ cup grated queso de bola, plus extra for topping
                          1 cup cooked grilled chicken breast, cut into chunks
                          ¼ tsp salt or as needed
                          ¼ tsp freshly cracked black pepper
                          1 tbsp chopped parsley

                           

                          PROCEDURE

                          1. Cook pasta according to packaging instructions. Set aside.
                          2. In a large skillet. Heat olive oil and butter. Add garlic and cook until soft and aromatic. Make sure not to burn your garlic.
                          3. Pour in Angel All Purpose Creamer, pasta water and simmer for 3 minutes. Add in queso de bola. Stir sauce until cheese has completely melted. Add chicken and bring to a simmer until heated through. Season with salt and pepper.
                          4. Toss in cooked fettuccini and parsley. Cook until heated through.
                          5. Grate more queso de bola on top and serve.

                          INGREDIENTS

                          1 tbsp butter
                          1 tbsp all-purpose flour
                          1-370ml Angel Kremqueso
                          2 cups leftover roast chicken, shredded
                          1 cup frozen mixed vegetables
                          2 cups cooked rice

                           

                          PROCEDURE

                          1. TOPPING ||
                          2. ¼ cup || panko breadcrumbs
                          3. 1 tbsp || melted butter
                          4. ½ tsp || lemon zest
                          5. ½ tbsp || chopped parsley