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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!

Crispy Garlic Corn Fritters

INGREDIENTS:

1 cup sweet corn kernels
½ cup all-purpose flour
1 egg
2 tbsp chopped spring onions
2 cloves garlic, minced
½ tsp salt
½ tsp ground pepper
½ cup water
3 cups cooking oil

PROCEDURE:

Heat the Tefal Cook’ Easy Wok over medium heat and add cooking oil.
In a bowl, combine corn, flour, egg, garlic, spring onions, salt, and pepper.
Add water gradually to form a thick batter.
Scoop small portions of the batter and carefully drop into the hot oil in the Tefal Cook’ Easy Wok.
Fry in the Tefal Cook’ Easy Wok until golden brown and crispy.
Remove from the Tefal Cook’ Easy Wok and drain excess oil.
Serve with sweet chili dip.

Pork Siomai

INGREDIENTS:

250g ground pork
1/4 cup minced carrots
1/4 cup minced onion
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 egg
1 tbsp cornstarch
1/2 tsp salt
1/2 tsp black pepper
Siomai wrappers
1/2 cup water
1 tbsp cooking oil

PROCEDURE:

In a bowl, combine ground pork, carrots, onion, soy sauce, oyster sauce, sesame oil, egg, cornstarch, salt, and pepper. Mix well.
Scoop 1 tablespoon of the mixture into a siomai wrapper and fold into shape.
Heat the Tefal Day by Day Frypan over medium heat and lightly add cooking oil.
Arrange the siomai in the Tefal Day by Day Frypan in a single layer.
Pour in water, then cover the Tefal Day by Day Frypan and cook for 10–12 minutes or until fully cooked.
Once the water evaporates, let the siomai cook for another 1–2 minutes in the Tefal Day by Day Frypan to lightly crisp the bottom.

Chicken Wings Inasal

INGREDIENTS:

500g chicken wings
1/4 cup calamansi juice
2 tbsp soy sauce
3 cloves garlic, minced
1 tbsp grated ginger
1 tbsp brown sugar
1 tbsp cooking oil
1/2 tsp salt
1/2 tsp black pepper
1 tbsp annatto oil (optional)

PROCEDURE:

In a bowl, combine calamansi juice, soy sauce, garlic, ginger, brown sugar, oil, salt, and pepper. Mix well.
Add the chicken wings and marinate for at least 1 hour.
Preheat the Air Fry – Easy Fry Mega to 180°C.
Arrange the chicken wings in the Air Fry – Easy Fry Mega basket in a single layer.
Cook in the Air Fry – Easy Fry Mega for 15–18 minutes, turning halfway through.
Cook for another 3–5 minutes in the Air Fry – Easy Fry Mega until slightly charred and fully cooked.
Remove from the Air Fry – Easy Fry Mega and serve hot.

Crispy Garlic Tofu Bites

INGREDIENTS:

2 blocks firm tofu, cubed
4 cloves garlic, minced
2 tbsp soy sauce
1 tbsp cornstarch
½ tsp pepper
3 cups cooking oil

PROCEDURE:

Coat the tofu cubes with cornstarch and pepper.
Heat the One-Pick-Pat-Pan - Yellow over medium heat and add cooking oil.
Fry the tofu in the One-Pick-Pat-Pan - Yellow until golden and crispy.
Remove the tofu from the One-Pick-Pat-Pan - Yellow and set aside.
In the same One-Pick-Pat-Pan - Yellow, sauté the garlic until lightly golden.
Return the tofu to the One-Pick-Pat-Pan - Yellow, add soy sauce, and toss well.
Serve immediately.

Savory Tuna Patties

INGREDIENTS:

1 can tuna, drained
1 egg
½ cup breadcrumbs
¼ cup onion, minced
1 tbsp parsley
Salt and pepper

PROCEDURE:

In a bowl, combine tuna, egg, breadcrumbs, onion, and parsley. Mix well.
Season with salt and pepper.
Shape the mixture into small patties.
Heat the Tefal Natural Force Frypan over medium heat and add cooking oil.
Fry the patties in the Tefal Natural Force Frypan until golden brown on both sides.
Remove from the Tefal Natural Force Frypan and serve with garlic mayo.

Crispy Eggplant Chips

INGREDIENTS:

2 eggplants, thinly sliced
½ cup flour
1 egg
1 cup breadcrumbs
Salt and pepper
Cooking oil

PROCEDURE:

Season the eggplant slices with salt and pepper.
Dip each slice in flour, then egg, then breadcrumbs.
Preheat the AIR FRY – easy fry max to 180°C.
Lightly brush or spray the eggplant slices with oil.
Arrange the slices in the AIR FRY – easy fry max basket in a single layer.
Cook in the AIR FRY – easy fry max for 10–12 minutes, turning halfway through, until crispy.
Remove from the AIR FRY – easy fry max and serve with garlic dip.

Garlic Butter Shrimp Bites

INGREDIENTS:

300 g shrimp, peeled
3 tbsp butter
4 cloves garlic, minced
½ tsp chili flakes
Salt and pepper

PROCEDURE:

Heat the Tefal Ultimated Frypan over medium heat and melt the butter.
Add garlic and sauté in the Tefal Ultimated Frypan until fragrant.
Add the shrimp to the Tefal Ultimated Frypan and cook until pink.
Sprinkle chili flakes, salt, and pepper, then toss well in the Tefal Ultimated Frypan.
Remove from the Tefal Ultimated Frypan and serve hot.

Classic Hummus

INGREDIENTS:

1 can chickpeas, drained
2 tbsp tahini
2 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic
1/2 tsp salt
1/4 cup water

PROCEDURE:

Add chickpeas, tahini, olive oil, lemon juice, garlic, and salt into the Perfectmix +.
Blend in the Perfectmix + until smooth.
Add water gradually while blending in the Perfectmix + until desired consistency is reached.
Stop the Perfectmix + and scrape down the sides if needed.
Blend again in the Perfectmix + until creamy.
Transfer to a serving bowl and drizzle with olive oil.

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!

Mini Beef Quesadilla Bites

INGREDIENTS:

1 cup ground beef
½ cup shredded cheese
1 tbsp taco seasoning
Small tortillas

PROCEDURE:

Cook the ground beef with taco seasoning in a pan until fully cooked. Set aside.
Preheat the Ultracompact Griller.
Place beef and cheese inside the tortillas and fold.
Arrange the tortillas in the Ultracompact Griller.
Cook in the Ultracompact Griller until the tortillas are toasted and the cheese melts.
Remove from the Ultracompact Griller, cut into small triangles, and serve.

Creamy Kalabasa Soup

INGREDIENTS:

2 cups kalabasa, cubed
1/2 cup onion, chopped
2 cups chicken broth
1/2 cup evaporated milk
1 tbsp butter
Salt and pepper

PROCEDURE:

In a pot, cook kalabasa, onion, and chicken broth until tender.
Transfer the mixture into the Dynamix blender.
Blend in the Dynamix blender until smooth.
Return to the pot and add evaporated milk and butter.
Simmer for 2–3 minutes and season with salt and pepper.
Serve hot.

Beef Caldereta

INGREDIENTS:

1 kg beef, cut into chunks
2 tbsp cooking oil
4 cloves garlic, minced
1 onion, chopped
2 cups tomato sauce
1 cup beef broth or water
2 medium potatoes, cubed
1 medium carrot, sliced
1 red bell pepper, sliced
1/2 cup liver spread
1/4 cup grated cheese
2 tbsp soy sauce
2 bay leaves
1 tsp ground black pepper
Salt to taste

PROCEDURE:

Heat oil in the Tefal Secure Trendy 8L and sauté the garlic and onion until fragrant.
Add the beef and cook until lightly browned.
Add soy sauce, tomato sauce, broth, bay leaves, and black pepper.
Cover and pressure cook until the beef becomes tender.
Release the pressure carefully and open the lid.
Add the potatoes and carrots, then cook until almost tender.
Add the bell pepper, liver spread, and grated cheese.
Stir well until the sauce becomes rich and thick.
Taste and adjust the seasoning if needed.
Serve hot with rice.

Arroz Caldo

INGREDIENTS:

1 cup glutinous rice or regular rice
500 g chicken, cut into pieces
1 onion, chopped
4 cloves garlic, minced
1 thumb-sized ginger, sliced thinly
6 cups chicken broth or water
2 tbsp fish sauce
1 tbsp cooking oil
Salt and pepper to taste
Boiled eggs, sliced
Chopped spring onions
Fried garlic
Calamansi, optional

PROCEDURE:

Wash the rice and drain well.
Set the Tefal Home Chef Smart Pro Electric Pressure Cooker to sauté mode and heat the oil.
Sauté the garlic, onion, and ginger until fragrant.
Add the chicken and cook for a few minutes.
Add the fish sauce and stir well.
Add the rice and mix gently.
Pour in the broth or water.
Close the lid and cook using the rice, congee, or soup setting.
Once done, open the lid and stir until the texture becomes thick and smooth.
Season with salt and pepper if needed.
Transfer to a bowl and top with boiled egg, fried garlic, and spring onions.
Serve hot.

Ginisang Monggo

INGREDIENTS:

1 cup mung beans
200 g pork belly or shrimp
1 onion, chopped
4 cloves garlic, minced
2 tomatoes, chopped
1 tbsp fish sauce
5 cups water
1 bunch spinach or malunggay leaves
2 tbsp cooking oil
Salt and pepper to taste

PROCEDURE:

Wash the mung beans well.
In the Tefal Starter 6-Piece Set stewpot, boil the mung beans in water until soft.
In another pan, heat oil and sauté the garlic, onion, and tomatoes.
Add the pork belly or shrimp and cook for a few minutes.
Add fish sauce and stir.
Pour the sautéed mixture into the cooked mung beans.
Simmer for a few minutes until the flavors combine.
Add the spinach or malunggay leaves.
Season with salt and pepper if needed.
Cook for 1 to 2 minutes more.
Serve hot with rice.

Laing

INGREDIENTS:

100 g dried taro leaves
300 g pork belly, sliced thinly
1 onion, chopped
4 cloves garlic, minced
1 thumb-sized ginger, sliced
2 cups coconut milk
1 cup coconut cream
2 to 3 pieces chili
1 tbsp shrimp paste, optional
1 tbsp cooking oil
Salt to taste

PROCEDURE:

Heat oil in the Tefal One Pick Pot Pan.
Sauté the garlic, onion, and ginger until fragrant.
Add the pork and cook until lightly browned.
Add the shrimp paste if using, then stir well.
Pour in the coconut milk and let it simmer gently.
Add the dried taro leaves without stirring too much at first.
Cover and simmer on low heat until the leaves soften.
Add the chili and coconut cream.
Stir gently and continue cooking until the sauce becomes thick.
Taste and adjust the seasoning if needed.
Serve hot with rice.

Dinuguan

INGREDIENTS:

500 g pork, cut into small pieces
1 cup pork blood
1 onion, chopped
4 cloves garlic, minced
1 thumb-sized ginger, sliced
2 cups water
2 tbsp vinegar
2 tbsp fish sauce
2 tbsp cooking oil
2 green chili peppers
Salt and pepper to taste

PROCEDURE:

Heat oil in the Tefal Unlimited Extra-Deep Pan with Glass Lid.
Sauté the garlic, onion, and ginger until fragrant.
Add the pork and cook until lightly browned.
Add fish sauce and cook for a minute.
Pour in the water and simmer until the pork becomes tender.
Add the vinegar and let it boil without stirring for a few minutes.
Lower the heat and slowly add the pork blood while stirring gently.
Continue cooking until the sauce thickens.
Add the chili peppers.
Season with salt and pepper if needed.
Serve hot with puto or rice.

Lumpiang Shanghai

INGREDIENTS:

500 g ground pork
1 small carrot, minced
1 small onion, minced
3 cloves garlic, minced
1 egg
2 tbsp soy sauce
1 tsp ground black pepper
1 tsp salt
Lumpia wrappers
Cooking oil spray or light oil brushing

PROCEDURE:

In a bowl, combine the ground pork, carrot, onion, garlic, egg, soy sauce, salt, and pepper.
Mix well until fully combined.
Place a small amount of filling on each lumpia wrapper.
Roll tightly and seal the edge with a little water.
Lightly brush or spray the lumpia with oil.
Arrange them in the Tefal Easy Fry Max basket in a single layer.
Air fry until golden brown and fully cooked, turning if needed.
Remove carefully once crisp.
Serve hot with sweet chili sauce or ketchup.

Tortang Talong

INGREDIENTS:

4 eggplants
3 eggs
2 cloves garlic, minced
1 small onion, chopped
Salt and pepper to taste
2 tbsp cooking oil

PROCEDURE:

Grill or roast the eggplants until the skin is charred and the flesh is soft.
Peel the skin carefully while keeping the stem intact.
Flatten each eggplant gently using a fork.
Beat the eggs in a bowl and add the garlic, onion, salt, and pepper.
Dip each eggplant into the egg mixture.
Heat oil in the Tefal Ruby Frypan & Wokpan frypan.
Place the coated eggplant in the pan and pour extra egg mixture on top.
Cook until golden brown on one side, then flip carefully.
Cook the other side until fully done.
Serve hot with rice and ketchup or vinegar dip.

Pancit Bihon Guisado

INGREDIENTS:

250 g bihon noodles
200 g chicken breast, sliced thinly
1 cup cabbage, chopped
1 carrot, sliced thinly
1/2 cup green beans, sliced
1 onion, chopped
4 cloves garlic, minced
3 tbsp soy sauce
2 cups chicken broth
2 tbsp cooking oil
Salt and pepper to taste
Calamansi, optional

PROCEDURE:

Soak the bihon noodles in water until slightly soft, then drain.
Heat oil in the Tefal Asian Wok.
Sauté the garlic and onion until fragrant.
Add the chicken and cook until lightly browned.
Add the carrots and green beans, then stir-fry for a few minutes.
Pour in the soy sauce and broth.
Add the cabbage and let it simmer briefly.
Add the bihon noodles and toss gently until the noodles absorb the liquid.
Continue mixing until everything is evenly combined.
Season with salt and pepper if needed.
Serve hot with calamansi.

Paksiw na Bangus

INGREDIENTS:

1 whole bangus, sliced into serving pieces
1/2 cup vinegar
1 cup water
1 onion, sliced
1 thumb-sized ginger, sliced
4 cloves garlic
2 pieces eggplant, sliced
2 green chili peppers
1 tsp whole peppercorn
Salt to taste

PROCEDURE:

Arrange the bangus pieces in the Tefal Novel Hard Anodized Induction Wok.
Add the onion, ginger, garlic, eggplant, and chili peppers.
Pour in the vinegar and water.
Add the peppercorn and a little salt.
Cover and bring to a boil.
Lower the heat and simmer gently until the fish is cooked and the vegetables are tender.
Do not stir too much to keep the fish from breaking apart.
Taste and adjust the seasoning if needed.
Serve hot with rice.

Chicken Afritada

INGREDIENTS:

1 kg chicken, cut into serving pieces
2 tbsp cooking oil
4 cloves garlic, minced
1 onion, chopped
2 medium potatoes, cubed
1 medium carrot, sliced
1 red bell pepper, sliced
1 cup tomato sauce
1 cup water
1 tbsp fish sauce
1 tsp ground black pepper
2 bay leaves
Salt to taste
Green peas, optional

PROCEDURE:

Heat oil in the Tefal Starter 6-Piece Set (24 cm Stewpot).
Sauté the garlic and onion until fragrant.
Add the chicken pieces and cook until lightly browned.
Add fish sauce and cook for 1 to 2 minutes.
Pour in the tomato sauce and water.
Add the bay leaves and black pepper.
Cover and simmer for about 20 minutes.
Add the potatoes and carrots, then cook until tender.
Add the bell pepper and green peas.
Season with salt if needed.
Simmer for another 5 minutes.
Serve hot with rice.

Ginataang Kalabasa at Sitaw

INGREDIENTS:

500 g squash, peeled and cubed
200 g string beans, cut into 2-inch pieces
250 g pork belly or shrimp
1 tbsp cooking oil
4 cloves garlic, minced
1 onion, chopped
2 cups coconut milk
1 cup coconut cream, optional
1 tbsp fish sauce
1/2 tsp ground black pepper
Salt to taste

PROCEDURE:

Heat oil in the Tefal Primary Stainless Steel pan.
Sauté the garlic and onion until soft.
Add the pork belly or shrimp and cook for a few minutes.
Pour in the coconut milk and bring to a gentle boil.
Add the squash and cook until slightly tender.
Add the string beans.
Season with fish sauce and black pepper.
Stir gently and cook until the vegetables are fully tender.
Add coconut cream if you want it richer.
Simmer for another 3 to 5 minutes.
Adjust the seasoning if needed.
Serve hot with rice.

Pork Menudo

INGREDIENTS:

1 kg pork, cut into small cubes
1/4 kg pork liver, cubed
2 tbsp cooking oil
4 cloves garlic, minced
1 onion, chopped
2 medium potatoes, cubed
2 medium carrots, cubed
1 cup tomato sauce
1 cup water
1 tbsp soy sauce
2 tbsp fish sauce
1/2 cup raisins
1 red bell pepper, sliced
2 bay leaves
1/2 tsp ground black pepper
Salt to taste

PROCEDURE:

Heat oil in the Tefal Daily Cook Stainless Steel pan.
Sauté the garlic and onion until fragrant.
Add the pork and cook until lightly browned.
Add soy sauce and fish sauce, then stir well.
Pour in the tomato sauce and water.
Add the bay leaves and black pepper.
Cover and simmer for about 25 to 30 minutes or until the pork becomes tender.
Add the potatoes and carrots, then cook until soft.
Add the liver and cook for 5 minutes.
Add the raisins and bell pepper.
Stir gently and simmer for another 3 to 5 minutes.
Adjust the seasoning if needed.
Serve hot with 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!