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Purefoods Tender Juicy Hot Dog Regular, Frozen 12 oz

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Weekly sold 1k+


Made In:United StatesUnit Qty:12 ozBrand:Purefoods


The wait is finally over…the Philippine's most famous Purefoods Tender Juicy Hotdog is finally in the US! Known for its bright red color and its tender juiciness, it will surely take you back to the taste of your childhood. You can never forget its jingle “kids can tell!”

Say goodbye to overpriced Purefoods Tender Juicy hotdogs, dahil mas mura dito sa Weee!

One of the signature features of Purefoods Tender Juicy Hotdogs is their distinct bright red color, making them easily recognizable on grocery shelves. 

Purefoods Tender Juicy Hotdogs have played a significant role in shaping the hotdog culture in the Philippines, influencing how hotdogs are perceived and enjoyed. Even among Filipinos living abroad, this particular brand is often sought after, providing a taste of home for overseas Filipino communities.

Purefoods Tender Juicy Hotdogs have played a significant role in shaping the hotdog culture in the Philippines, influencing how hotdogs are perceived and enjoyed.

Apart from being enjoyed on its own, Purefoods Tender Juicy Hotdogs are often used in various Filipino recipes, such as Hotsilog, Hotdog Sandwich, and even toppings for your ulam like Menudo, Sopas, Filipino Spaghetti and more. and even in fried rice.

Try out these recipes at home: 

Pork Menudo

What You Need 

- 1 lb pork shoulder, cut into small cubes

- 1/4 lb pork liver, cut into small cubes

- 1 medium onion, chopped

- 3 cloves garlic, minced

- 1 can (14 ounces) tomato sauce

- 1 medium carrot, diced

- 1 medium potato, diced

- 1 red bell pepper, diced

- 1 green bell pepper, diced

- 1/2 cup green peas (frozen or canned)

- 2 hotdogs, sliced (optional)

- 2 tablespoons cooking oil

- 1 cup water

- Salt and pepper to taste

- 1/2 cup raisins (optional, for sweetness)

- 1/4 cup grated cheddar cheese (optional)


1.) In a large, deep skillet or pot, heat the cooking oil over medium heat. Sauté the onions and garlic until they become translucent.

2.) Add the cubed pork and cook until it starts to brown, about 5-7 minutes.

3.) Add the pork liver and cook for another 2-3 minutes or until the liver changes color.

4.) Pour in the tomato sauce and water. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes or until the pork becomes tender. Add more water if needed to maintain a stew-like consistency.

5.) Add the diced carrots and potatoes, and continue to simmer until they are tender, about 10-15 minutes.

6.) Stir in the hotdog slices, if using, and cook for a few more minutes.

7.) Add the bell peppers and green peas. Simmer for an additional 5-7 minutes or until the vegetables are tender.

8.) Season the menudo with salt and pepper to taste. If you prefer a slightly sweet menudo, you can also add the raisins at this point.

9.) If desired, sprinkle grated cheddar cheese over the top of the menudo just before serving. The cheese will melt and add a creamy element to the dish


Tender Juicy Corndog

What You Need 

For the Corn Dog Batter

- Tender Juicy Jumbo Hot Dogs

- 1 cup yellow cornmeal

- 1 cup all-purpose flour

- 1/4 cup granulated sugar

- 1 tablespoon baking powder

- 1/2 teaspoon salt

- 1 cup buttermilk

- 1 large egg

- 1 tablespoon vegetable oil

- Wooden skewers 

- Cooking oil for deep-frying


1.) In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well.

2.) In a separate bowl, whisk together the buttermilk, egg, and vegetable oil until well combined.

3.) Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. If it's too thick, you can add a little more buttermilk.

4.) Preheat your deep fryer or a large, deep saucepan with oil to 350-375°F (175-190°C).

5.) While the oil is heating, skewer the hot dogs with wooden sticks or popsicle sticks. Leave enough of the stick exposed to hold onto.

6.) Dip each hot dog into the cornmeal batter, ensuring it's evenly coated. You can tilt the bowl or use a spoon to help coat the hot dog completely.

7.) Carefully place the coated hot dog into the hot oil. You may want to do this in batches, depending on the size of your frying vessel.

8.) Fry the corn dogs for about 3-4 minutes, turning them occasionally, until they're golden brown.

9.) Use a slotted spoon or tongs to remove the corn dogs from the oil, allowing excess oil to drain.

10.) Place the cooked corn dogs on a plate lined with paper towels to absorb any remaining oil.

11.) Serve the corn dogs with your favorite condiments, such as ketchup, mustard, or mayonnaise.


Filipino Sweet Spaghetti

What You Need 

- 1 pack UFC Sweet Filipino Style Spaghetti Sauce

- Tender Juicy Hot Dog

- 1/4 cup grated Edelicious Cheese

- 1 cup Jufran Banana Ketchup

- 1 pack Spaghetti Pasta (cooked)

- 1 pc White Onion (finely chopped)

- 4 cloves Garlic (minced)

- 1 lb Ground Beef

- 1/2 cup Tomato Sauce

- Salt and pepper to taste

- Grated Edelicious Cheese, for topping

- Chopped fresh parsley, for garnish


1. Cook the spaghetti noodles according to package instructions until al dente. Drain and set aside.

2. In a large pan, heat the cooking oil over medium heat. Sauté the onions and garlic until fragrant and translucent.

3. Add the ground beef and cook until browned. Break it up into smaller pieces as it cooks.

4. Stir in the tomato sauce, banana ketchup, water, sweet-style spaghetti sauce, grated Edelicious Cheese, and sliced hotdogs (if using). Simmer the sauce for about 10 minutes to allow the flavors to meld together. Season with salt and pepper to taste.

5. Add the cooked spaghetti noodles to the sauce and toss until they are well-coated. Cook for an additional 2-3 minutes to allow the noodles to absorb the flavors of the sauce.

6. Serve the Filipino-Style Spaghetti hot, topped with grated Edelicious Cheese and chopped fresh parsley. Enjoy the delightful taste of this reminiscent dish, similar to the beloved Jollibee's Spaghetti!

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