INGREDIENTS

1 tbsp olive oil
1 tbsp butter
1 tbsp finely chopped garlic
1 tbsp soy sauce
½ tbsp liquid seasoning
½ tbsp vinegar
¼ cup water
2 tali kangkong, cut-up stems and leaves
2 tbsp Angel Kremdensada
2 tsp store bought fried garlic chips

 

PROCEDURE

  1. Heat olive oil and butter in a medium size wok. Saute garlic until soft and aromatic.
  2. Add soy sauce, liquid seasoning, vinegar and water. Bring to a quick boil.
  3. Add kangkong. Cover and let it simmer for 3-4 minutes or until kangkong is half done.
  4. Stir in Angel Kremdensada. Cook further until it simmers.
  5. Immediately remove from heat and serve.

      6. INGREDIENTS

      500 grams beef caldereta cut
      2 tbsp cooking oil
      1 cup potato, cut into chunks
      1 cup carrots, cut into chunks
      1 medium size green bell pepper, cut into cubes
      1 small onion, chopped
      1 tbsp minced garlic
      1-250 gram pack Hunt’s Tomato Sauce
      2 cups beef broth*
      2 tbsp liver spread
      1 pc red chili (siling labuyo)
      ¼ cup Angel Kremdensada
      salt and pepper to taste

       

      PROCEDURE

      TIP: *beef broth: measure 2 cups of broth used to boil the meat.:

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      1. TIP: *beef broth: measure 2 cups of broth used to boil the meat.

          2. 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 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.

              6. INGREDIENTS

              500 grams beef Mechado cut
              2 tbsp calamansi juice
              2 tbsp soy sauce
              freshly cracked black pepper
              2 tbsp cooking oil
              1 cup carrot, cut into chunks
              1 cup potato, cut into chunks
              ½ cup green bell pepper, cut into cubes
              1 small onion, chopped
              2 tsp minced garlic
              3 cups water
              1 beef broth cube
              250 ml tomato sauce
              1 piece bay leaf
              4 tbsp Angel Kremdensada

               

              PROCEDURE

              1. Marinate beef in calamansi juice, soy sauce and pepper. Cover and set aside to marinate for 30 minutes.
              2. In a medium size pot, heat oil and lightly fry or brown marinated beef. Set aside.
              3. Using the same oil, fry carrots, potatoes and bell peppers. Drain excess and oil in a paper towel and set aside.
              4. n the same pot, saute onion and garlic until soft and aromatic. Add beef, water, broth cube tomato sauce and bay leaf. Slowly simmer over medium heat for about 35 to 45 minutes or until beef is soft and tender.
              5. Add fried vegetables. Stir in Angel Kremdensada and bring to a quick boil for 2 minutes. Best served with hot rice.

                  6. 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.

                      7. 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 ½ kg jumbo shrimps (approx. 25 pieces)
                      ½ cup Angel Kremdensada
                      1 cup grated quickmelt cheese
                      1 tbsp minced garlic
                      2 tbsp chopped parsley
                      1 ½ tbsp calamansi juice
                      ¼ tsp ground black pepper
                      ½ tsp salt
                      ½ cup lightly toasted Japanese breadcrumbs

                       

                      PROCEDURE

                      1. Using a pair of scissors, cut the shell starting from the head along the middle of the body all the way to the tail. Use a sharp knife, make an incision on the length of the shrimps but not cut through. Butterfly the shrimps making sure to leave the shell intact. Gently rinse in running water to remove the intestinal tract. Dry with a paper towel and set aside.
                      2. In a bowl, combine Angel Kremdensada, cheese, garlic, parsley, calamansi juice, pepper and salt. Mix well.
                      3. Top shrimps with the sauce and sprinkle with breadcrumbs. Bake shrimps in a preheated oven at 300F for 15 minutes.
                      4. Arrange baked shrimps in a platter and serve immediately.

                      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::

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                      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.

                          4. INGREDIENTS

                          400 grams elbow macaroni, uncooked
                          2 tbsp cooking oil
                          ½ cup chopped onion
                          2 tbsp minced garlic
                          250 grams ground pork
                          3 pieces hotdog, sliced
                          500 grams sweet style spaghetti sauce
                          1-370ml Angel Kremqueso
                          salt and pepper to taste
                          1 tbsp butter
                          1 tbsp all-purpose flour
                          2 tbsp chopped fresh parsley, optional

                           

                          PROCEDURE

                          1. Cook elbow macaroni according to packaging instructions. Set aside.
                          2. Using a large skillet, heat oil and add onion and garlic. Cook until soft and aromatic. Add in ground pork and continue to cook until brown. Add hotdog and spaghetti sauce. Simmer over medium low heat for 15 minutes.
                          3. Pour in ¼ cup of Angel Kremqueso and bring to a quick boil. Set aside.
                          4. In a small pot, melt butter and add all-purpose flour. Stir in the remaining Angel Kremqueso and continue cooking over low heat until thick.
                          5. To assemble , combine cooked macaroni and meat sauce. Mix well. Transfer to a serving dish and drizzle with cheese sauce and sprinkle with parsley. Serve immediately.