INGREDIENTS

1 tbsp cooking oil
½ cup chopped onion
1 tsp minced garlic
2-180g Century Tuna Chunks in Vegetable Oil, drained
¾ cup canned button mushrooms, chopped
2 tbsp butter
2 tbsp all-purpose flour
1-370 ml Angel Kremqueso
30 pcs large lumpia wrapper
1 pc egg, beaten
cooking oil, for deep frying

 

PROCEDURE

  1. Heat oil in a pan. Add onion and garlic, saute until soft and aromatic. Add tuna and button mushrooms. Cook for 3 minutes or until heated through. Set aside.
  2. Using the same pan, melt butter over medium heat and add all-purpose flour, cook until bubbly. Pour in Angel Kremqueso continue to stir the sauce until thick. Add back cooked tuna mixture, mix well until combined. Turn off heat and let cool until ready to use.
  3. Scoop around 2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Repeat the same step until all mixture are consumed.
  4. Heat oil in a cooking pot. Deep fry lumpia in medium heat until golden in color. Remove from the pot. Let excess oil drip. Serve hot.

      5. INGREDIENTS

      FOR THE CRUST
      – 4 cups all-purpose flour, extra for dusting
      – 2 tbsp sugar
      – 1-⅓ cup butter
      – 1 cup cold water
      – cooking oil, for deep frying

      FOR THE FILLING
      – 1 tbsp cooking oil
      – ½ cup chopped onion
      – 2 tsp minced garlic
      – ½ cup diced potato
      – ½ cup diced carrot
      – ½ cup frozen green peas
      – 2 tbsp Hunt’s Tomato Paste
      – 1 tbsp Argentina Liver Spread
      – 1 pc siling labuyo, chopped
      – 1-380g Swift Premium Corned Beef
      – 1 tbsp butter
      – 1 tbsp all-purpose flour
      – 1-370ml Angel Kremqueso

       

      PROCEDURE

      1. Heat oil in a large skillet, add onion and garlic. Cook until soft and aromatic. Add potato, carrot, and green peas cook until heated through. Add tomato paste, liver spread, labuyo and corned beef. Slowly simmer for 2 minutes or until vegetables are soft.
      2. Transfer corned beef mixture in a bowl. Using the same pan, melt butter and add all-purpose flour. Cook until bubbly. Slowly pour Angel Kremqueso and simmer until thick.
      3. Return corned beef mixture into the pan with milk mixture. Continue cooking until sauce is thick. Set aside to cool.
      4. Mix all ingredients in an electric mixer at low speed. When particles are fine toss in ½ cup of cold water.
      5. Mix again until dough holds together and can be formed into a ball. Dust flour onto wax paper.
      6. Place dough on top and sprinkle with flour. Place another sheet of wax paper on top. With small rolling strokes, roll out dough starting from the center towards the edges until dough is about ¼ inch thick.
      7. Cut 4.75-inch rounds using a cookie cutter. Fill dough rounds with 2 tablespoons of filling. Fold over and flute edges to seal. Cut 4.75-inch rounds using a cookie cutter. Fill dough rounds with 2 tablespoons of filling. Fold over and flute edges to seal.
      8. Deep fry empanada pieces in oil until golden brown. Drain excess oil on paper towel.

      INGREDIENTS

      250 grams uncooked spaghetti
      2 tbsp butter
      ¼ cup chopped onion
      2 tsp minced garlic
      2-180 grams Century Tuna Flakes in Vegetable Oil, drained
      1-370 ml Angel KremQueso
      1 pc egg yolk
      To taste salt and pepper
      1 tbsp chopped parsley (optional)

       

      PROCEDURE

      1. Cook spaghetti according to package directions; drain and set aside.
      2. In a pan, add butter, onion and garlic cook until soft and aromatic. Add tuna and continue cooking for 2 minutes.
      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 spaghetti with sauce and sprinkle with parsley.

      INGREDIENTS

      3 tbsp oil
      ½ cup chopped bell peppers
      ½ cup cup chopped onions
      2 tsp cumin
      1 tbsp curry powder
      1 kg chicken nuggets
      1 can Angel Evaporated Filled Milk

       

      PROCEDURE

      1. In a pan with hot oil, saute bell peppers for 1 minute and set aside.
      2. In the same pan, add onions, garlic, cumin, and curry powder.
      3. Add chicken and cook until browned on all sides.
      4. Add evaporated liquid creamer and simmer gently for 3-5 minutes or until thickened and chicken is fully-cooked. Add back bell peppers and simmer for 1 minute. Serve.

      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 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.

      INGREDIENTS

      – ¾ kilo chicken thigh fillet, skinless
      – Salt to taste
      – Ground black pepper to taste
      – ¼ cup rice wine
      – ¼ cup cornstarch, plus more for coating
      – 2 pcs egg whites
      – oil for frying

      SAUCE
      – 1 tbsp oil
      – 1 pc large green bell pepper, cut into medium dice
      – 1 pc large carrot, cut into flower disks
      – 1 pc large red onion, cut into medium dice
      – 6 pc garlic cloves, minced
      – 1 cup pineapple tidbits
      – ¾ cup pineapple juice
      – 1 cup chicken broth
      – ¾ cup Angel Kremdensda
      – 3 tbsp cornstarch
      – 3 tbsp water

       

      PROCEDURE

      1. Prepare chicken. Season chicken with salt, pepper, egg whites, 1⁄4 cup cornstarch, and rice wine. Massage well and leave for about 5 – 10 minutes.
      2. Coat the chicken pieces in more starch.
      3. Fry the chicken pieces in oil until golden and crispy. Set aside and drain excess oil.
      4. Make sauce. In a wide deep pan, fry the bell peppers, and carrots in oil for a few minutes and season with salt and pepper. Remove from the pan.
      5. Saute the garlic and onion oil until fragrant. Add the pineapple juice, chicken broth, and ANGELS KREMDENSADA. Bring to a boil and simmer until the sauce is thick and creamy.
      6. Finish the sauce with pineapple tidbits, and the cornstarch slurry. Return the bell peppers, and carrots then drizzle the sauce over the chicken and serve.

      INGREDIENTS

      – 3 tbsp butter
      – 1 tbsp oil
      – 1 pc small red onion, chopped
      – 1 tbsp garlic, minced
      – salt to taste
      – ground black pepper to taste
      – 2 cups macaroni pasta
      – 1 cup chicken broth, plus more as needed
      – 1 can Angel Kremqueso can 370ml
      – seasoned salt
      – 2 pcs large eggs, beaten and seasoned
      – breadcrumbs
      – 1 pack bacon slices
      – oil for frying

       

      PROCEDURE

      1. In a pan over medium heat, melt the butter and oil together. Saute the onion and garlic for about 5 minutes and season with salt and pepper.
      2. Add the macaroni pasta and mix for about 2 minutes until everything is coated in the flavored oil. Add the chicken broth and bring to a boil.
      3. Boil with occasional stirring until pasta is half-cooked, about 5 – 6 minutes and most of the broth has been absorbed.. Add the Angel Kremqueso and continue to cook for another 5 -6 minutes until the pasta is al dente. Let cool.
      4. With an ice cream scoop or spoons, portion the cooled mac and cheese into rounded mounds and freeze until firm.
      5. Once firm, dredge the mac and cheese balls in flour, egg, and breadcrumbs.
      6. Wrap the dredged balls in bacon slices and secure into place with toothpicks.
      7. Deep fry in oil over medium-high heat until balls are golden brown and bacon is crispy. (Optional finish by baking in oven/oven toaster at 180 degrees Celsius to brown and crisp bacon more)

      INGREDIENTS

      – 500g uncooked fettuccine pasta
      – 3 cups water
      – 2 tbsp salt
      – 1 cup chopped bacon
      – 2 tbsp salted butter
      – 1 pc medium white onion, minced
      – 1 cup sliced button mushrooms
      – 1 – 370mL can Angel KremQueso
      – 4 tbsp chopped parsley
      – salt to taste
      – ground black pepper to taste

       

      PROCEDURE

      1. In a pot over high heat, bring water to a boil and season heavily with salt. Return water to a boil and add the fettuccine pasta. Cook pasta until al dente as instructed in packaging. Drain and set aside.
      2. In a pan over medium heat, fry the chopped bacon until crispy. Remove the crispy bacon bits from the pan and set aside.
      3. Remove most of the bacon fat from the pan, leaving about two tablespoons worth of bacon fat in the pan. Add butter and sliced mushrooms. Cook the mushrooms in bacon fat until the mushrooms are lightly toasted.
      4. Add the minced onions and cook until the onions become transparent and tender.
      5. Add Angel KremQueso and mix well. Bring to a gentle simmer and add the bacon bits and the chopped parsley, reserving a tablespoon of each for garnish.
      6. Mix in the fettuccine pasta and toss everything together until the pasta is evenly coated in the carbonara sauce. Plate and sprinkle with the remaining bacon bits and parsley, for garnish.
      7. While the Carbonara is still hot add an egg yolk per serving to add some richness. Serve immediately.

      INGREDIENTS

      600 grams chicken, cut into serving pieces
      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
      ¼ cup Angel Kremdensada

       

      PROCEDURE

      1. In a large pot, combine chicken, 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. Pour Angel Kremdensada and bring to a quick boil. Mix well until combined.
      3. Add hard boiled eggs and turn off heat and serve hot with rice.

          4. INGREDIENTS

          454 grams lasagna noodles
          2 tbsp cooking oil
          ½ cup chopped onion
          2 tbsp minced garlic
          ½ cup chopped red bell pepper
          250 grams ground pork
          500 grams Filipino Style Spaghetti Sauce
          salt and pepper to taste
          2 tbsp butter
          1 ½ tbsp all-purpose flour
          1-370 ml Angel Kremqueso
          2 tbsp chopped parsley

           

          PROCEDURE

          1. Cook lasagna according to packaging instructions. Set aside.
          2. Using a large skillet, heat oil and add onion, garlic and bell pepper. Cook until soft and aromatic. Add in ground pork and continue to cook until brown. Add spaghetti sauce. Simmer over medium low heat for 15 minutes.
          3. In a small pot, melt butter and add all-purpose flour. Stir in Angel Kremqueso and continue cooking over low heat until thick.
          4. To assemble, layer meat sauce, lasagna sheets in a serving dish. Top it of with cheese sauce and sprinkle with parsley.