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Crispy Lumpia with Bean Sprouts and Carrots

INGREDIENTS:

1 lb togue mung bean sprouts
1 medium-sized carrot julienned
1 tsp garlic minced
1 tbsp onion minced
2 tbsp fish sauce
1 cup fried tofu chopped
1/8 teaspoon ground black pepper
Lumpia wrapper
3 to 4 cups cooking oil

PROCEDURE:

Heat your ONE-PICK-POT-PAN over medium heat and add 1 tablespoon of cooking oil.
Sauté minced garlic and onion until fragrant.
Add julienned carrot and cook for 2-3 minutes until slightly softened.
Incorporate chopped fried tofu into the pan and stir well with the spatula.
Pour in fish sauce and sprinkle with ground black pepper. Mix evenly.
Add mung bean sprouts (toge) and cook for another 2-3 minutes until tender yet crisp.
Remove from heat and let the mixture cool slightly.
Take a piece of lumpia wrapper and place a portion of the vegetable mixture onto one end.
Roll tightly, folding the sides in, and seal the edge with a little water.
Repeat the process with the remaining mixture and wrappers.
Clean your ONE-PICK-POT-PAN, dry, and fill half of the pan with vegetable oil.
Once the oil is ready, place your lumpiang toge in and fry until golden brown.
Serve it with a sauce of your choice! Enjoy your Lumpiang Toge made with Tefal products!

Fiesta Favorite Puto Cheese

INGREDIENTS:

1 cup all-purpose flour
1/2 cup granulated white sugar
3 tsp baking powder
1 cup fresh milk
1/4 tsp vanilla extract
Small slices of cheese
5 cups water for steaming

PROCEDURE:

In a mixing bowl, combine all-purpose flour, granulated white sugar, and baking powder.
Use the whisk to mix the dry ingredients until well combined.
Add fresh milk and vanilla extract to the dry mixture.
Use the spoon to mix until you have a smooth batter.
Grease the trays of the steamer with a little oil.
Slice the cheese into small pieces.
Pour the batter into the trays, filling them about halfway.
Place the small slices of cheese on top of each batter-filled tray.
Pour water into the base of the steam cooker, ensuring it doesn't touch the trays.
Put the trays into the steam cooker and cover it with the lid.
Get your ULTRA COMPACT 3-LAYERS Food Steamer and steam the batter for about 10-15 minutes or until a toothpick inserted into the center comes out clean.
Once cooked, carefully remove the trays from the steam cooker.
Allow the steamed cakes to cool slightly before serving.
Enjoy your delicious steamed Puto Cheese made with Tefal products!

Crispy Cheese Sticks

INGREDIENTS:

7 ounces cheddar cheese sliced into individual strips
30 pieces lumpia wrapper
1 cup cooking oil

PROCEDURE:

Lay out the lumpia wrappers on a flat surface.
Using a knife, slice the cheddar cheese into individual strips.
Place a strip of cheddar cheese onto each lumpia wrapper.
Roll the wrappers tightly, folding the sides in as you go.
Preheat COOK 'N CLEAN FRYPAN 20cm and add oil for frying.
Place the cheese lumpia rolls into the heated oil, and cook until golden brown and crispy. Using tongs, turn them halfway through for even cooking.
Once cooked, carefully remove the cheese lumpia rolls from the pan and place them on a plate.
Allow them to cool slightly before serving.
Enjoy your delicious cheesy lumpia rolls made with Tefal products!
Optional: Serve with your favorite dipping sauce.

Sweet Glutinous Rice with Latik

INGREDIENTS:

2 cups glutinous rice aka sticky rice or malagkit
1 1/2 cups water
2 cups brown sugar
4 cups coconut milk
1/2 tsp salt

PROCEDURE:

Rinse glutinous rice (malagkit) under cold water until the water runs clear.
Get your NOVEL HARD ANODIZED INDUCTION WOK and combine glutinous rice, water, and salt.
Cook over medium heat, stirring occasionally with the spatula, until the rice absorbs the water.
Combine brown sugar and coconut milk in a separate pot, stirring until the sugar dissolves.
Pour the coconut milk mixture into the wok with the cooked glutinous rice.
Stir well using the spatula to distribute the coconut milk mixture evenly.
Cook over low heat, stirring constantly with the spatula, until the mixture thickens and becomes sticky.
Once the desired consistency is reached, remove from heat.
Transfer the sweet sticky rice to the plate container (bilao) to keep it warm and prevent it from drying out.
Serve warm and enjoy your delicious homemade sweet made with Tefal products!

Fried Squash, Carrot, and Malunggay Leaves Fritters (Crispy Fried Veggie Okoy)

INGREDIENTS:

8 ounces kalabasa
1 piece carrot
1/2 piece onion
3/4 cup malunggay leaves
1 cup cooking oil

PROCEDURE:

Peel and grate squash (kalabasa) and carrot using a knife.
Finely chop the onion.
In a mixing bowl, combine the grated kalabasa, grated carrot, chopped onion, and malunggay leaves.
Mix all the ingredients together using the spoon until well combined.
Heat your NATURA FRYPAN 28cm over medium heat and add cooking oil.
Once the oil is hot, scoop spoonfuls of the mixture onto the pan, forming small patties.
Fry until golden brown and crispy on both sides, flip fritters using spatula.
Remove from heat, drain excess oil, and serve hot with your favorite dipping sauce.
Enjoy your delicious fritters cooked with Tefal products!

Green Papaya Relish

INGREDIENTS:

3 to 4 lbs. green papaya julienne
2 pieces carrots julienne
1 piece onion thinly sliced
10 cloves garlic thinly sliced
2 tbsp whole peppercorn
1 piece red bell pepper cut into strips
1 knob of ginger cut into thin strips
1/4 cup salt to dehydrate papaya
1 1/2 tsp salt for the brine or syrup
2 cups white vinegar
1 1/3 cups granulated sugar
1/2 cup raisins

PROCEDURE:

Bring our your MASTERCHEF EASYFORCE food processor to thinly slice the onion and garlic.
Peel the green papaya and carrots, and grate into wide strips.
Thinly slice the red bell pepper and ginger.
Place the grated green papaya in a bowl and sprinkle with 1/4 cup of salt. Let it sit for about 30 minutes to dehydrate.
Rinse the papaya thoroughly to remove excess salt and squeeze out excess water.
In the stockpot, combine white vinegar, granulated sugar, 1 1/2 tsp salt, whole peppercorn, red bell pepper strips, ginger strips, and raisins.
Bring to a boil.
Add the julienned green papaya, carrots, thinly sliced onion, and garlic to the pot and cook for about 3-5 minutes until slightly softened.
Turn off the heat and let the mixture cool to room temperature.
Transfer the atchara mixture into a plastic or glass container for storage.
Seal the container and refrigerate for at least 1 day before serving to allow the flavors to meld together.
Enjoy your homemade Atchara or Green Papaya Relish prepared with Tefal Products!

Crispy Party Lumpiang Shanghai

INGREDIENTS:

1 pound ground pork
1 pound ground beef
1 medium onion, finely chopped
1 carrot, chopped
1/4 cup soy sauce
2 tbsp salt
1 1/2 tbsp garlic powder
2 1/2 tsp black pepper
1 (16-ounce) package spring roll wrappers
1/4 cup water, or as needed
1 1/2 quarts oil for frying

PROCEDURE:

Finely chop carrots and onions and place them in a bowl. Combine with ground beef and ground pork. Mix well.
Add soy sauce, salt, garlic powder, and black pepper. Mix again.
Scoop around 1 to 1 1/2 tbsp 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 the beaten egg mixture on the top end of the wrapper. Roll up until completely wrapped.
Perform the same step until all mixtures are consumed.
Heat oil in your SO CHEF DEEP FRYPAN 28cm. Deep fry lumpia in medium heat until it floats.
Remove from the pot. Let excess oil drip.
Serve on your favorite party plate and enjoy your Party Lumpiang Shanghai made with the convenience of Tefal products!

Crunchy Homemade Chicharon Bulaklak

INGREDIENTS:

2 lbs. ruffle fat
1 tbsp whole peppercorn
5 dried bay leaves
2 1/2 tbsp sea salt
4 cups canola oil

PROCEDURE:

Arrange the ruffle fat, whole peppercorn, and add 2 tablespoons salt, and bay leaves in your CLIPSO MINUT PERFECT 6L. Pour in water and cover.
Activate your Minut Perfect temperature control and time countdown for 30 minutes. Wait for the alarm.
Once the alarm goes off, turn the heat off. Slowly remove the cover and remove the boiled ruffle fat from the cooker, let the water drip off.
Rub the remaining salt all over the ruffled fat and set aside.
Meanwhile, heat the cooking oil in a deep fryer or a deep cooking pot.
When the oil gets hot, slowly add in the ruffled fat. Deep fry in low to medium heat until the texture becomes crisp and the color turns medium brown.
Remove from the deep fryer or cooking pot. Arrange in a plate lined with paper towels to absorb the oil.
Serve with spiced vinegar and enjoy your Crunchy Homemade Chicharon Bulaklak made with your handy Tefal Product!

Ensaladang Mangga

INGREDIENTS:

3 green mangoes (peeled and julienned or thinly sliced)
2 medium tomatoes (diced)
1 small red onion (thinly sliced)
1 tablespoon calamansi juice or lime juice
Optional: Chopped fresh spring onion, cilantro or chili (for garnish)

PROCEDURE:

Prepare the ingredients. Using your FRESH KITCHEN KNIVES, peel and julienne the green mangoes into thin strips. Dice the tomatoes and thinly slice the red onion. The precision and sharpness of the Fresh Knives will ensure even, clean cuts for the perfect texture and presentation.
Mix the salad. In a mixing bowl, combine the mangoes, tomatoes, and onions. Toss gently to blend the ingredients evenly without mashing them.
Flavor with calamansi juice. Drizzle the calamansi juice over the salad and toss lightly.
Garnish (optional): Sprinkle with chopped cilantro or sliced chili for added flavor and a touch of color.
Serve: Transfer the salad to a serving platter or bowl. Best enjoyed as a side dish with grilled meats or seafood. Enjoy the vibrant, tangy, and savory flavors of Ensaladang Mangga, made easier with the precision of Tefal Fresh Knives!

Filipino Beef Empanadas

INGREDIENTS:

Filling Ingredients

1 lb. ground beef 85% lean
1/2 cup raisins
1/2 cup green peas
1 yellow onion minced
1/2 cup beef broth
1 tsp salt
1/2 tsp paprika
1/2 tsp ground black pepper
1 tsp granulated white sugar
2 tbsp cooking oil

Dough Ingredients

3 cups AP flour
1 cup unsalted butter cold, cut into 8 parts
1/2 tsp baking powder
1/2 tsp salt
3 tbsp granulated white sugar
6 tbsp ice cold water
3 cups cooking oil for frying

PROCEDURE:

Make the filling by heating 2 tbsp of cooking oil in your frypan. Sauté the onion and then add the ground black pepper.
Put in the beef and then cook for 5 minutes. Add the raisins, paprika, sugar, and salt. Stir and then pour in the beef broth. Cover and then simmer for 10 to 15 minutes.
Remove the cover and let the liquid evaporate. Add the green peas. Stir and then cook for 2 minutes. Turn off the heat. Set aside.
Prepare the dough by placing the salt, All-Purpose flour, baking powder, and sugar in a mixing bowl. Use a wire whisk to mix the ingredients.
Put the butter pieces in the mixing bowl and the cold water. Mix using a pastry blender. If you don’t have one, use 2 kitchen knives instead. You should mix like you are cutting the dough in several pieces.
Grab about 3 tbsp of the mixture and then shape it into a ball. do this until all the dough is consumed.
Refrigerate the dough balls for about 20 to 25 minutes. Flatten the dough ball by gently pressing the center with your hand against a clean flour-dusted flat surface. Use a rolling pin to spread the dough and make a flat circle about 4 to 5 inches in diameter.
Arrange about 4 to 5 tbsp of filling in the middle of the dough. Lock the edges by folding or by pressing the tip of a fork in both sides.
Whisk the egg whites with water and then brush the tops off before placing them in your EASY FRY DELUXE XXL 6.5L in a single layer, in batches as needed 350 F for 8 minutes, turning halfway or until golden.
Remove from heat and then transfer to a serving plate. Serve. Share and enjoy your Empanadas cooked with your handy Easy Fry Deluxe XXL Air Fryer!

Baked Tahong (Baked Mussels)

INGREDIENTS:

1 kg fresh tahong (mussels), cleaned and debearded
1 cup cheddar cheese (grated)
½ cup breadcrumbs
3 cloves garlic (minced)
2 tablespoons unsalted butter (melted)
1 tablespoon parsley (chopped, for garnish)
Pinch of salt and pepper (to taste)
Lemon wedges (for serving)

PROCEDURE:

Steam the tahong (mussels) in a pot until they open. Discard any unopened ones. Remove the top shell of each mussel, leaving the meat on the half-shell.
In a small bowl, mix grated cheese, breadcrumbs, minced garlic, melted butter, salt, and pepper. This creates a cheesy and crispy topping.
Spoon about ½ to 1 teaspoon of the cheese mixture onto each mussel. Ensure the mixture is spread evenly.
Preheat your EASY FRY DELUXE (LED DIGITAL) air fryer to 200°C (400°F) for 3 minutes using its LED digital controls.
Arrange the tahong with its shells in the air fryer basket in a single layer, ensuring there's enough space for even airflow.
Air-fry the tahong at 200°C (400°F) for 5-7 minutes or until the topping turns golden and crispy.
Remove the tahong from the air fryer and transfer them to a serving platter. Sprinkle with chopped parsley and serve with lemon wedges.
Enjoy these perfectly baked mussels, made effortlessly with the Tefal Easy Fry Deluxe Air Fryer!

Hearty Okra Curry

INGREDIENTS:

1 pound okra
1 tbsp canola oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
2 Roma tomatoes, chopped
1 tbsp curry powder
1/8 tsp chili powder
salt and pepper
1/2 cup water

PROCEDURE:

Rinse the okra and pat dry. Trim the ends of the pod and cut horizontally into about ½-inch lengths.
In your UNLIMITED SAUCEPAN over high heat, heat oil. Add onions and garlic and cook until softened.
Add tomatoes and okra and cook, stirring regularly, for 2 to 3 minutes.
Add curry powder, chili powder, and salt and pepper to taste. Stir to combine.
Add water and bring to a simmer. Lower heat, cover, and cook for about 10 to 15 minutes or until the vegetable is tender.
Serve and enjoy your Okra Curry made with Tefal products!

Traditional Chicken Adobo

INGREDIENTS:

2 1/2 lbs. chicken cut into serving pieces
1 piece Chicken cube
1 tsp oyster sauce
1/4 cup soy sauce
1/2 cup white vinegar
3 pieces dried bay leaves
1 head garlic
2 tsp whole peppercorn

PROCEDURE:

Peel and mince the garlic using a knife.
In the DAY BY DAY WOKPAN, combine the chicken pieces, minced garlic, Chicken cube, oyster sauce, soy sauce, white vinegar, dried bay leaves, and whole peppercorns.
Cover the wok with the lid and marinate the chicken in the refrigerator for at least 30 minutes.
After marinating, place the wok on the stove over medium heat.
Cook the chicken mixture until it simmers, then reduce the heat to low.
Simmer for about 30-40 minutes or until the chicken is tender and cooked thoroughly, stirring occasionally with a spoon.
Once the chicken is cooked, remove the lid and increase the heat to medium-high.
Cook the chicken uncovered for another 10-15 minutes or until the sauce thickens and reduces, stirring occasionally.
Taste by using a spoon and adjust the seasoning if necessary.
Serve hot with rice and enjoy your delicious Adobo cooked with Tefal products!

Classic Tinolang Manok

INGREDIENTS:

1 whole chicken cut into serving pieces
36 ounces rice washing
1/2 piece green papaya cut into wedges
1 tbsp garlic minced
1 piece onion chopped
1 thumb ginger cut into strips
2 tbsp fish sauce
1 cup Hot pepper leaves
3 tbsp fish sauce
1/4 tsp ground black pepper

PROCEDURE:

Use a knife to mince garlic, chop onion, and cut ginger into strips.
In the NATURAL FORCE STEWPOT, sauté minced garlic, chopped onion, and ginger strips over medium heat.
Add the chicken pieces to the stewpot and cook until lightly browned.
Pour in rice washing and bring to a boil.
Once boiling, add fish sauce and ground black pepper.
Stir the mixture with a ladle to ensure an even distribution of flavors.
Reduce heat to a simmer, cover the stewpot with the lid, and cook for about 20-25 minutes or until chicken is almost tender.
Add green papaya wedges to the stewpot and cook for another 5-10 minutes or until papaya is tender.
Stir in hot pepper leaves and cook for an additional 2 minutes.
Taste and adjust seasoning with fish sauce and ground black pepper if needed.
Serve hot and enjoy your delicious Tinola cooked with Tefal products!

Pinakbet Tagalog with Lechon Kawali

INGREDIENTS:

1 lb lechon kawali (pork) sliced
12 pieces sitaw cut into 2-inch length
1/2 piece kalabasa cubed
12 pieces of okra
1 piece eggplant sliced
1 piece ampalaya sliced
1 piece kamote cubed (optional)
2 pieces tomato cubed
2 thumbs ginger crushed (optional)
1 piece onion chopped
4 cloves garlic crushed
2 tsp bagoong alamang
2 1/2 cups water
3 tbsp cooking oil
1/4 tsp ground black pepper

PROCEDURE:

Use a knife to slice the lechon kawali (pork), chop onion, crush garlic, and crush ginger (if using).
Heat the UNLIMITED SAUTE PAN over medium heat and add cooking oil.
Once the oil is hot, sauté the crushed garlic and chopped onion until fragrant.
Add the sliced lechon kawali (pork) to the pan and cook until lightly browned.
Stir in the crushed ginger (if using) and cubed tomatoes. Cook until tomatoes are softened.
Add bagoong alamang and ground black pepper, stirring well to combine.
Pour in water and bring to a simmer.
Once simmering, add the cubed kalabasa (squash), sliced eggplant, sliced ampalaya (bitter gourd), sliced sitaw (string beans), and whole okra.
Cover the pan and let it simmer for about 10-15 minutes or until the vegetables are tender.
Stir occasionally with the spoon to ensure even cooking and to help distribute the flavors.
Taste and adjust seasoning if needed. Serve hot and enjoy your delicious Pinakbet cooked with Tefal products!

Filipino Vegetable Peanut Stew (Kare-Kare)

INGREDIENTS:

3 lbs oxtail cut in 2-inch slices you can also use tripe or beef slices
1 piece small banana flower bud sliced
1 bundle of pechay or bok choy
1 bundle of string beans cut into
2-inch slices
4 pieces eggplants sliced
1 cup ground peanuts
1/2 cup peanut butter
1/2 cup shrimp paste (bagoong)
34 ounces of water about 1 Liter
1/2 cup annatto seeds soaked in a cup of water
1/2 cup toasted ground rice
1 tbsp garlic minced
1 piece onion chopped
Salt and pepper

PROCEDURE:

Use a knife to slice the eggplants, cut the string beans into 2-inch pieces, and chop the onion.
Peel and slice the banana flower bud using a knife.
In the chopper, grind the peanuts until finely ground.
Heat the SECURE TRENDY 8L over medium heat and sauté minced garlic and chopped onion until fragrant.
Add the sliced oxtail to the pot and cook until lightly browned.
Pour in water and bring to a boil, then reduce heat and let it simmer until the oxtail is tender.
Add the sliced banana flower bud, sliced eggplants, and string beans to the pot. Cook until vegetables are tender.
Stir in the ground peanuts, peanut butter, shrimp paste (bagoong), annatto water (strained from soaked annatto seeds), and toasted ground rice. Mix well.
Let the kare-kare simmer for a few more minutes until the sauce thickens.
Use a spoon and ladle to stir the kare-kare and ensure all ingredients are well combined.
Taste and season with salt and pepper as needed. Serve hot with steamed rice and enjoy your delicious Kare-kare cooked with Tefal products!

Ultimate Sizzling Pork Sisig

INGREDIENTS:

1 lb. pig ears
1 lb. pig snout
1 lb. pork belly
2 pieces onions minced
2 tsp salt
4 thumbs ginger crushed
1 quarts water
1/2 cup mayonnaise
2 tbsp sukang iloko
1/2 tsp ground black pepper
1 tsp salt
1 tsp sugar
2 limes
1 tbsp Liquid Seasoning

PROCEDURE:

Use a knife to slice the pig ears, pig snout, and pork belly into small pieces.
In the chopper, finely chop the minced onions and crush the ginger.
In the LIGHT & CLEAN FRYPAN, combine the sliced pig ears, pig snout, pork belly, minced onions, crushed ginger, and salt.
Pour water into the pan and bring to a boil.
Reduce heat to a simmer and cook until the meat is tender, about 1-2 hours.
Once the meat is tender, remove from heat and drain excess liquid.
Heat the same pan over medium heat and add the cooked meat mixture.
Stir-fry until the meat is browned and crispy, using the spatula to ensure even cooking and flipping of the meat.
In a bowl, mix mayonnaise, sukang iloko, ground black pepper, salt, sugar, and Liquid Seasoning.
Add the crispy meat to the bowl and mix well to combine.
Squeeze lime juice over the sisig before serving.
Serve hot and enjoy your delicious Sisig cooked with Tefal products!

Classic Bistek Tagalog

INGREDIENTS:

1 1/2 lbs. beef sirloin thinly sliced
5 tbsp soy sauce
4 pieces calamansi or 1 piece lemon
1/2 tsp ground black pepper
3 cloves garlic minced
3 pieces yellow onion sliced into rings
4 tbsp cooking oil
1 cup water
1 pinch salt

PROCEDURE:

Thinly slice the beef sirloin.
Marinate the thinly sliced beef sirloin in a mixture of soy sauce, calamansi juice (or lemon juice), and ground black pepper. Let it marinate for at least 30 minutes.
Preheat TEFAL PLANCHA WITH LID over medium-high heat. Grill the marinated beef slices until cooked to the desired doneness, using the grill feature of the plancha. Set aside.
Use a knife to cut the onions into rings.
In the frying pan, heat cooking oil over medium heat. Use a spatula to sauté minced garlic until fragrant.
Add the sliced onions to the pan and cook until softened and translucent, stirring occasionally with the same spatula. Onions should be added last.
Transfer the grilled beef slices into the frypan with the sautéed onions and garlic.
Pour in water and let it simmer for a few minutes to allow flavors to meld, stirring occasionally with the spatula.
Season with a pinch of salt if needed, adjusting to taste.
Cook until the sauce thickens slightly and coat the beef evenly.
Transfer the Bistek Tagalog to a serving plate.
Serve hot with steamed rice and enjoy your delicious Bistek Tagalog prepared with Tefal products!

Easy Classic Beef Bulalo

INGREDIENTS:

2 1/2 lbs. beef shank bulalo
1 piece of beef cubes
6 to 8 leaves of Napa cabbage
1 sweet corn cut into 5 small pieces
15 to 18 pieces of green beans
1 medium yellow onion wedged
1 tbsp whole peppercorn
3 tbsp fish sauce patis
8 cups water

PROCEDURE:

Put water in your HOME CHEF SMART PRO MULTI COOKER, let it boil.
Add onions and whole peppercorn. Cook for 3 minutes.
Add beef shank. Let boil.
Add Beef cubes in and stir. Cover the pressure cooker and activate settings for boiling “Beef”.
Pressure cook for 40 to 45 minutes.
Remove the cover once the pressure is out. Add corn. Cook for 15 minutes.
Put the green beans into the cooker and pour fish sauce. Stir. Continue to cook for 5 minutes.
Arrange fresh Napa cabbage (pechay baguio) in a serving bowl. Transfer the contents of the pressure cooker to the same bowl.
Serve hot with patis, calamansi, and siling labuyo. Share and enjoy your Easy Classic Beef Bulalo cooked with your convenient Tefal Home Chef Smart Pro Multi Cooker

Easy and Tasty Crispy Pata

INGREDIENTS:

1 piece whole pork hock pata
3 pieces dried bay leaves
2 pieces of star anise
1 piece onion wedged
3 cloves garlic crushed
2 tbsp white vinegar
1 tbsp whole peppercorn
3 tbsp cooking oil
Salt and ground black pepper to taste

PROCEDURE:

Combine pork hock, garlic, bay leaves, star anise, whole peppercorn, onion, and salt in a wide cooking pot. Add water until the pork hocks are fully submerged. Cover and let it boil. Adjust heat to low and continue boiling for 60 to 90 minutes or until the pork gets tender.
Remove the pork hock from the pot and let it cool down. Rub vinegar all over followed by salt and ground black pepper. Let it air dry for at least 6 hours (note: you may also soak it under the sun or dehydrate it in the air fryer for 3 hours).
Rub cooking oil all over the pork hock. Place it in your EASY FRY DELUXE XXL 6.5L at 450F for 15 minutes.
Adjust the temperature to 350F and continue air frying for 10 minutes.
Remove from the air fryer and arrange in a serving plate. Serve with spicy vinegar dipping sauce. Share and enjoy!

Pork Sinigang

INGREDIENTS:

2 lbs. pork belly see notes
1 lb. young tamarind
1 bunch of water spinach (kangkong), chopped
8 pieces string beans cut into 2-inch pieces
2 pieces eggplants, sliced
1 piece daikon radish, sliced
8 pieces of okras
2 pieces of tomatoes sliced into wedges
2 pieces long green pepper
1 piece onion sliced into wedges
2 quarts water
Fish sauce and ground black pepper to taste

PROCEDURE:

Boil the young tamarind in 2 quarts of water for 40 minutes. Filter the tamarind broth using a kitchen sieve or a strainer. Squeeze the tamarind afterward to extract its remaining juices.
Pour the tamarind broth into your DAILY COOK STEWPOT. Let it boil and then add the onion, pork belly, and half the amount of the tomatoes.
Skim off the floating scum, pour 1 tablespoon fish sauce, cover and continue to simmer for 1 hour.
Add daikon radish and eggplants. Cook for 5 minutes.
Add the long green pepper, string beans, remaining tomatoes, and okra. Cook for 3 minutes.
Add the chopped water spinach stalks and season with fish sauce and ground black pepper. Mix with and then cook for 2 minutes.
Put the water spinach leaves on top. Cover and turn the heat off. Let the residual heat cook the leaves for 3 minutes before serving.

Easy Filipino Pochero

INGREDIENTS:

2 lbs. pork belly cubed
1 piece Pork Cube
15 ounces of pork and beans
1 piece potato cubed
2 pieces saba banana sliced
1/4 head cabbage sliced
1 bunch pechay
18 pieces long green beans
1 piece Chorizo de Bilbao sliced
1 piece tomato cubed
1 piece onion chopped
4 cloves garlic chopped
3 cups water
Patis and ground black pepper to taste
3 tbsp cooking oil

PROCEDURE:

Heat oil in your ONE-PICK-POT-PAN DEEP FRYPAN, and saute onion, garlic, and tomato.
Add pork once the onion softens. Saute until the color turns light brown.
Add Pork Cube. Stir and then add chorizo. Cook for 1 minute.
Pour water. Let boil. Cover the pot and adjust the heat between low to medium. Cook for 45 to 60 minutes or until pork gets tender. Note: add more water as needed.
Put potato and saba banana into the pot and then cover. Let it boil for 5 minutes.
Add in the pork and beans into the pot and then let it cook for 3 minutes.
Add long green beans, cabbage, and pechay. Cook for 2 to 3 minutes.
Season with patis and ground black pepper. Transfer to a serving bowl to enjoy.

Sinaing na Tulingan with Pandan Rice

INGREDIENTS:

4 pieces tulingan bullet tuna
8 to 10 pieces dried or fresh bilimbi kamias
4 to 6 cups water
4 to 5 tbsp coarse sea salt or rock salt
Banana leaves optional
Pandan Rice
4 cups Jasmine Rice
2 knots of Pandan Leaves

PROCEDURE:

To cook rice using your Tefal EASY RICE RICE COOKER, follow these steps. First, put the rice in the removable pot and rinse it several times until the water runs clear. Then, add pandan leaves and a pinch of salt to the rice, and add enough cold water to reach a fingertip depth above the surface of the rice. Place the pot in its cooker and set it to “White Rice”. Leave it until it turns off.
While the rice cooks clean the fish by removing the innards, gills, and tail. When removing the tail, twist it using your hand and gently pull the tail out. You will know that you did it correctly if some meat is attached to the tail.
Wash the fish in running water to get rid of all the blood.
Make about 4 slant incisions on one side of the fish and 1 long straight horizontal incision on the top part of the other side.
Soak the fish in water for 10 minutes and clean the blood that comes out.
Salt the fish by rubbing rock or sea salt. Make sure that you apply the salt even to the internal part. Press the fish so that it will be flat. Let it stand for 10 to 15 minutes.
Arrange the bilimbi (kamias) in a clay pot or a regular cooking pot.
Place each fish in pre-cut banana leaves and then arrange them over the bilimbi.
Pour in the water. The water level should be equal to the level of the fish.
Apply heat and then allow to boil. Simmer (reduce to a lower temperature) the fish for 4 to 5 hours. Add water as needed.
Transfer the fish in a serving plate. Transfer the remaining liquid (called patis) in a bowl.
Serve with your pandan rice and enjoy!

Easy Bicol Express

INGREDIENTS:

2 lbs. pork belly sliced into strips
2 cups coconut milk
2 cups coconut cream
1/2 cup shrimp paste bagoong alamang
4 cloves garlic crushed
6 pieces Thai chili pepper chopped
1 thumb ginger minced
1 piece onion chopped
1 pieces Serrano pepper sliced
1 cup water optional

PROCEDURE:

Combine ginger, garlic, onion, Thai chili pepper, pork, and coconut milk in your COOK EASY WOK.
Mix well and then cover the pan. Turn the heat on and wait until the mixture is boiling.
Remove the cover and stir. Add half of the bagoong and pour around 1 cup of coconut cream and a cup of water. Stir and adjust the heat to low. Cook until the sauce reduces to a quarter (around 50 minutes).
Add the remaining coconut cream and bagoong alamang (as needed). Also, add the Serrano peppers. Continue cooking in low heat until the sauce thickens.
Transfer to a serving plate and serve with warm rice.

Maja Blanca

INGREDIENTS:

4 cups coconut milk
3/4 cup cornstarch
14 ounces of condensed milk
3/4 cup fresh milk
3/4 cup granulated sugar
15 ounces whole sweet kernel corn
Grated cheese

PROCEDURE:

In the COOK HEALTHY FRYPAN, combine coconut milk, condensed milk, fresh milk, and granulated sugar.
Heat the mixture over medium heat, stirring constantly with the ladle, until sugar is dissolved, and the mixture is heated through.
In a separate bowl, dissolve cornstarch in a small amount of water to create a slurry.
Slowly pour the cornstarch slurry into the pan while continuously stirring with the ladle to prevent lumps from forming.
Cook the mixture over medium heat, stirring constantly, until it thickens and reaches a pudding-like consistency.
Once the mixture is thickened, add the whole sweet kernel corn and stir to combine evenly. Continue to cook for another 1-2 minutes.
Remove the pan from heat and transfer the Maja Blanca mixture into individual serving dishes or a large serving dish.
Smooth the surface with the spatula and let it cool for a few minutes.
Sprinkle grated cheese on top for garnish.
Allow the Maja Blanca to cool completely before slicing it into serving portions.
Serve and enjoy your delicious Maja Blanca cooked with Tefal products!

Fresh Buko Shake

INGREDIENTS:

1/2 cup water
1/2 cup sugar
2 cups young coconut meat
1 cup coconut juice
1/2 cup evaporated milk
Ice

PROCEDURE:

In the Tefal BLENDFORCE (RED), combine water and sugar. Blend until the sugar is completely dissolved.
Add young coconut meat, coconut juice, and evaporated milk to the blender.
Blend on high speed until the mixture is smooth and creamy.
Add ice to the blender and blend again until the desired consistency is reached.
Pour the Buko Shake into the glass cooling.
Serve immediately and enjoy your refreshing Buko Shake!

Ginataang Bilo-Bilo

INGREDIENTS:

1 1/2 cups sweet potatoes kamote, diced
1 cup taro roots gabi, diced
1 1/2 cups purple yam
1 1/4 cup plantains saging na saba, diced
1 cup ripe jackfruit langka, sliced
2 cups small tapioca pearls cooked
12 to 20 pieces glutinous rice balls bilo-bilo
1 cup granulated white sugar
3 1/2 cups coconut milk
2 cups water

PROCEDURE:

Use a knife to dice the sweet potatoes, taro roots, purple yam, and plantains.
In the DAY-BY-DAY STOCKPOT 22cm, combine the diced sweet potatoes, taro roots, purple yam, plantains, and sliced ripe jackfruit.
Add cooked small tapioca pearls and glutinous rice balls (bilo-bilo) to the pot.
Pour coconut milk and water into the pot.
Stir in granulated white sugar using a ladle.
Place the stewpot over medium heat and bring the mixture to a gentle simmer, stirring occasionally with the ladle.
Once the mixture is simmering, reduce the heat to low and cover the pot with the lid.
Allow the Ginataang Bilo-bilo to cook for about 15-20 minutes, or until the sweet potatoes and taro roots are tender.
Stir occasionally to prevent sticking and ensure even cooking.
Once the root vegetables are tender and the mixture has thickened, remove from heat.
Serve hot in bowls and enjoy your delicious Ginataang Bilo-bilo!

Banana Cue

INGREDIENTS:

6 pieces saging na saba Asian plantains
2 cups brown sugar
4 cups cooking oil

PROCEDURE:

Use kitchen shears to peel the saging na saba plantains and cut them into halves or thirds, depending on your preferred size.
In the frying pan, heat the cooking oil over medium heat.
Coat each piece of plantain with brown sugar.
Once the oil is hot, carefully place the sugar-coated plantains into your ONE-PICK-POT-PAN DEEP FRYPAN using tongs.
Fry the plantains until they are caramelized and golden brown, flipping them occasionally for even cooking.
Remove the banana cue from the oil once they are cooked.
Drain excess oil by placing the banana cue on a plate lined with paper towels.
Serve hot and enjoy your delicious Banana Cue!

Sweet Coconut Pichi-Pichi

INGREDIENTS:

2 cups cassava grated
1 cup sugar
2 cups water
1 cup coconut grated
1/2 tsp lye water
1/2 tsp buko-pandan essence
Food colors (optional)

PROCEDURE:

Use a knife to peel the cassava and cut it into smaller pieces.
Grate the cassava using the EASYFORCE FOOD PROCESSOR.
In a bowl, combine the grated cassava, sugar, water, grated coconut, lye water, and buko-pandan essence. Mix well.
Optionally, add food coloring to the mixture and stir until evenly distributed.
Pour the mixture into the compartments of the steamer.
Steam the pichi-pichi mixture for about 30-40 minutes or until set.
Once cooked, remove the pichi-pichi from the steamer and allow them to cool.
Cut the cooled pichi-pichi into bite-sized pieces.
Serve and enjoy your delicious Pichi-pichi!

All-Time Favorite Kutsinta

INGREDIENTS:

1 1/2 cup rice flour
1/2 cup all-purpose flour
1 cup brown sugar
3 cups water
1 1/2 tsp lye water
2 tsp anatto seeds

PROCEDURE:

In a bowl, combine rice flour, all-purpose flour, and brown sugar. Mix well.
In a separate bowl, dissolve lye water in water.
Gradually add the lye water mixture to the dry ingredients while stirring continuously until smooth using COMFORT TOUCH - WHISK.
In a small saucepan, boil 2 cups of water and add annatto seeds. Let it simmer for a few minutes until the water turns red.
Strain the colored water into the mixture to achieve the desired color. Mix well.
Pour the mixture into the compartments of the steamer.
Steam the kutsinta mixture for about 30-40 minutes or until set.
Once cooked, remove the kutsinta from the steamer and allow them to cool.
Unmold the kutsinta from the steamer and transfer it to a serving plate.
Serve and enjoy your delicious Kutsinta!

Banana-Langka Empanadas

INGREDIENTS:

12 empanada wrappers
1 cup Langka or Jackfruit, sliced vertically
1 cup Latundan bananas, sliced
2 tbsp raw honey
1 tsp vanilla extract
1 tsp cinnamon
1/8 tsp nutmeg
2 tsp cornstarch
1 tsp water
1 egg beaten
Cooking oil

PROCEDURE:

Place a saucepan on medium-high heat. Add the langka, bananas, cinnamon, nutmeg, honey, and vanilla. Stir and cook for 2-3 minutes until the apples are soft.
Mix the cornstarch and water in a small bowl. Add to the pan and stir. Cook for 30 seconds.
Allow the filling to cool for at least 5 minutes before loading it onto the empanada wrappers.
Lay the empanada wrappers on a flat surface. Dip a cooking brush in water. Glaze each of the empanada wrappers with a wet brush along the edges. This will soften the crust and make it easier to roll.
Put 1 tablespoon of the banana-langka mix per empanada. Do not overstuff. Flatten out the mixture with a spoon.
Close the empanadas. Use a fork to seal the empanadas along the edges by creating indents in the crust. Press the fork down into the crust along the edge of each.
Spritz the air fryer basket with cooking oil. Add the empanadas to the EASY FRY DELUXE (LED DIGITAL) air fryer basket. Do not stack the empanadas. Cook in batches if needed.
Use a cooking brush and brush the top of each empanada with the beaten egg (egg wash).
Place the air fryer on 400 degrees. Cook for 8-10 minutes or until crisp.
Cool before serving. You can also eat this with Vanilla Ice Cream!

Leche Flan

INGREDIENTS:

10 pieces of eggs
1 can condensed milk (14 oz)
1 cup fresh milk or evaporated milk
1 cup granulated sugar
1 tsp vanilla extract

PROCEDURE:

Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
Place the egg yolks in a big bowl then beat them using a fork or an egg beater
Add the condensed milk and mix thoroughly
Pour in the fresh milk and Vanilla. Mix well.
Put the mold (llanera) on top of the stove and heat using low-fire
Put the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on your location. I find it more convenient to use individual Round Pans in making leche flan.
Spread the caramel (liquid sugar) evenly on the flat side of the mold
Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
Cover the top of the mold using an Aluminum foil
Steam the mold with egg and milk mixture for 30 to 35 minutes in your ULTRA COMPACT 3-LAYERS FOOD STEAMER
After steaming, let the temperature cool down then refrigerate
Serve for dessert and enjoy!

Easy Homemade Ube Halaya

INGREDIENTS:

1 lb. grated purple yam
1 14 oz. can condensed milk
2 cups coconut milk
3 tbsp butter
1 tsp ube flavoring
1/2 cup shredded cheddar cheese

PROCEDURE:

Place the ube in your food steamer. Add about two inches of water to the steamer and set the heat to medium-low. Steam for 20–25 minutes, or until the ube becomes very soft. If it’s not tender after 25 minutes, continue steaming in 5-minute intervals until done.
Let the steamed ube cool enough to handle. Use a handheld grater or the grater attachment of a food processor to grate it.
Bring out your NOVEL HARD ANODIZED WOK, combine coconut cream, evaporated milk, condensed milk, and butter. Add the grated ube and mix thoroughly.
Turn the heat to low and stir continuously for 45 minutes to 1 hour, until the mixture becomes smooth and glossy. You’ll know it’s ready when coconut oil begins to separate, and the mixture reaches a jam-like consistency.
Transfer the cooked ube halaya into two llaneras (molds) and allow it to cool at room temperature for at least 4 hours or overnight.
To release the halaya, warm the bottom of the llanera in hot water for about 30 seconds. Run a knife around the edges, then invert the mold onto a serving platter. Gently tap and press the bottom until the halaya slides out.
Serve the ube halaya in small spoonfuls, sharing it as a post-dinner treat for everyone to savor.

Fiesta Favorite Buko Salad

INGREDIENTS:

4 cups young coconut buko, shredded
6 ounces sugar palm fruit kaong, drained
12 ounces coconut gel nata de coco, drained
2 cans 15 ounces each fruit cocktail, drained
8 ounces pineapple chunks drained
1 1/4 ounce can of sweetened condensed milk
7 ounces table cream

PROCEDURE:

In your INGENIO WITH LID, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit cocktail. Gently stir to distribute the ingredients.
Add sweetened condensed milk and table cream. Mix until all the ingredients are properly distributed.
Cover and refrigerate for at least 4 hours or place in the freezer for 1 hour.
Transfer to a serving bowl or keep it in the pan! Share and enjoy your next family celebration with your Fiesta Favorite Buko Salad made with Tefal!

Miryenda Turon

INGREDIENTS:

6 pieces bananas saba or plantains, cut in half (lengthwise)
1 cup jackfruit ripe, sliced
1 1/2 cup sugar
12 pieces lumpia wrapper
2 cups cooking oil

PROCEDURE:

Roll the banana on the sugar plate and ensure that the banana is coated with enough sugar
Place the banana with sugar coating in the spring roll wrapper and add some ripe jackfruit
Fold and lock the spring roll wrapper, use water to seal the edge
In your EVERYDAY COOKING DEEP FRYPAN, heat the oil and put in some sugar. Wait until the brown sugar floats
Put in the wrapped banana and fry until the wrapper turns golden brown and the extra sugar sticks on the wrapper
Serve hot as a dessert or snack.

Bibingka

INGREDIENTS:

1 kg grated cassava (fresh or frozen, thawed)
1 cup coconut milk
1 cup condensed milk
½ cup evaporated milk
2 eggs (beaten)
½ cup grated cheese (plus extra for topping)
½ cup sugar
Optional topping: ¼ cup condensed milk or ¼ cup grated cheese

PROCEDURE:

In a mixing bowl, combine grated cassava, coconut milk, condensed milk, evaporated milk, beaten eggs, sugar, and grated cheese. Mix well until all ingredients are evenly blended
Line a shallow, air fryer-safe baking pan or aluminum tray with parchment paper. Pour the cassava mixture into the pan, spreading it evenly.
Preheat your EASY FRY DELUXE (LED DIGITAL) air fryer to 160°C (320°F) for 3 minutes using its LED digital controls.
Place the tray in the air fryer basket and bake the cassava cake at 160°C (320°F) for 30-35 minutes, or until the cake is set and lightly golden on top.
Mix condensed milk with grated cheese. Spread this mixture over the baked cassava cake for added richness.
Return the cake to the air fryer and cook for another 5-10 minutes at 180°C (356°F) until the topping is golden and bubbling.
Let the cassava cake cool slightly before slicing into servings. Enjoy your creamy, delicious Cassava Cake, perfectly baked using the Tefal Easy Fry Deluxe Air Fryer!