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I bought it at a discount!! I'm so excited lol

Compact and very nice

It's OK. It tastes good. There is fruit pulp in it.

It's really a bit small. It looks big in the photo, but it's actually a bit small.

My friend said it was good, so I bought it.

Bought it at a special price, the dough tastes pretty good after cooking! I'll buy it again if there's a good price!

She loved it

Have not try yet but seem good

My favorite brand! Good for breakfast

Not great at all

Pretty good, definitely spicy! More sauce would be nice. If you use the air fryer, prepare that your entire kitchen will smell like as.s

always buy them when I see it on sale. So good.

I love this 9/10 these are so good taste like a pound cake with a hint of salt so good must try

This is my first time buying the sea salt flavor. I have never tasted this flavor before, but it should be good. I personally like the sea salt flavor.

Good enough flavor. Something nice to try for a change, though nothing too exciting. Has a bit of tang too it

Came in one piece

This sesame oil that we have been using at home can be used for cooking noodles or making cold dishes.

so good, our favorite longganisa brand! already ordered multiple times from Weee!

Instant Pot Fresh Methi Dal with Tadk Ingredients For the Dal Toor dal (split pigeon peas) – ¾ cup (rinsed, soaked 15–20 min) Fresh methi leaves – 1½ cups (washed, chopped) Tomato – 1 medium, chopped Onion – 1 small, chopped Garlic – 3 cloves, minced Green chili – 1, slit or chopped (optional) Turmeric powder – ¼ tsp Red chili powder – ½ tsp (adjust to taste) Coriander powder – 1 tsp Salt – to taste Water – 2½ cups For the Tadka (Tempering) Oil or ghee – 1 tsp Mustard seeds – 1 tsp Cumin seeds (jeera) – ½ tsp Garlic – 2 cloves, crushed Dried red chili – 1, broken (optional) Curry leaves – 1 sprig (optional) Hing (asafoetida) – a pinch (optional) Optional Lemon juice – 1 tsp (for brightness) Fresh coriander leaves – for garnish Instructions Step 1: Sauté the Base in Instant Pot Press Sauté on the Instant Pot and heat 1½ tbsp oil or ghee. Add chopped garlic, green chili, and onion. Sauté 2–3 minutes until soft. Add chopped tomato and cook till soft and pulpy. Add turmeric, red chili powder, coriander powder, and salt. Stir well. Add chopped methi leaves and sauté 2–3 minutes until wilted and aromatic. Step 2: Pressure Cook the Dal Add soaked toor dal and 2½ cups of water. Stir everything together. Cancel Sauté mode. Lock lid. Select Pressure Cook (Manual) for 8 minutes on High Pressure. Allow 10 minutes Natural Pressure Release, then manually release remaining pressure. Open lid, stir, and lightly mash dal with a spoon for a creamy texture. Add more water if needed. Step 3: Prepare the Tadka (Tempering) In a small pan, heat 1 tsp oil or ghee. Add mustard seeds and let them splutter. Add cumin seeds, crushed garlic, broken red chili, curry leaves, and hing. Sauté until garlic turns golden and fragrant (30–45 sec). Pour the hot tadka over the cooked dal and stir gently. Step 4: Final Touch Add lemon juice to taste, and garnish with chopped cilantro. Serve hot with steamed rice, jeera rice, or roti. Notes You can substitute moong dal or masoor dal for toor dal. For a Jain or no-onion-garlic version, omit both and increase spices slightly. Tadka can be doubled for extra flavor!

I ordered tofu not bean curt ,