Kwek Kwek
Ingredients
- 36 quail eggs (hard-boiled and peeled)
- 1 ¼ cup all-purpose flour
- 1 packet Magic Sarap seasoning powder (8 grams or about 1 ½ teaspoons)
- 1 teaspoon orange food coloring powder (or annatto powder)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup cold water
- Canola oil (enough for deep frying)
Ingredients for the Vinegar Sauce:
- ½ cup vinegar
- ½ cup ketchup
- ¼ cup brown sugar
- 1 tablespoon soy sauce
- 4 Thai chili peppers (stemmed and chopped)
Instructions
- Heat about 2 inches of canola oil in a deep pan over medium heat until it reaches 350°F (175°C).
- In a large bowl, mix 1 cup of flour with Magic Sarap seasoning, orange food coloring, baking powder, salt, and pepper until well combined.
- Gradually add cold water to the flour mixture, stirring until you achieve a thick, smooth batter with an even orange color.
- Place the remaining ¼ cup of flour in a shallow dish. Individually coat each quail egg in flour, then dip it into the orange batter using a fork until fully coated.
- Carefully drop the battered eggs into the hot oil using a fork. Fry for 2 to 4 minutes, or until they turn golden brown and crispy, flipping them occasionally for even frying.
- Use a slotted spoon to remove the fried eggs from the oil and let them drain on a wire rack set over a baking sheet.
- Serve your quirky quail eggs immediately with your choice of dipping sauce!
Instructions for the Vinegar Sauce:
- In a saucepan, combine vinegar, ketchup, brown sugar, soy sauce, and chopped chili peppers.
- Bring the mixture to a simmer over medium heat, stirring occasionally, and cook for 3 to 5 minutes until the sugar dissolves.
Details Behind My Kwek kwek Recipe
Kwek kwek Recipe – Kwek kwek stands out among classic Filipino street foods. It’s a variation of tokneneng (or tukneneng). The dish resembles tempura, with hard-boiled chicken or duck eggs coated in orange batter and deep-fried. Kwek kwek, on the other hand, uses quail eggs and a batter incorporating annatto powder or soaked annatto seeds.
While similar, they differ in egg type and batter. They get sold alongside snacks like fish balls and squid balls. Aside from this, the two are commonly served with vinegar-based dip or a sweetened sauce of flour, soy sauce, garlic, onions, and sugar.
Additional Notes for My Kwek kwek Recipe
To serve Kwek-kwek, skewer the orange-battered quail eggs on bamboo sticks, facilitating easy dipping into sauce. For optimal enjoyment, it’s recommended to consume Kwek-kwek freshly cooked, as the breading may lose its crispiness and become greasy when cold. To store, keep the hard-boiled eggs unpeeled in the refrigerator for up to 7 days and store the batter separately for up to 5 hours. When ready to serve, fry the eggs in batches, ensuring they’re fresh and crispy.
Other Dishes Featuring Egg
If you love egg dishes, then you should try poqui poqui. Poqui Poqui is a straightforward vegetable dish featuring sautéed eggplants with onions, garlic, and tomatoes, topped with beaten eggs. Commonly served as a breakfast option in Filipino cuisine, it pairs well with steamed rice or serves as a complementary side dish to grilled fish or fried meat during lunchtime.
Another option is tortang carne norte. Tortang carne norte, also known as corned beef omelette, provides a unique way to savor corned beef. To prepare the dish, fry eggs with shredded canned corned beef, and customize with onions, scallions, garlic, and/or sugar for extra flavor. It is ideal for breakfast and pairs deliciously with bread.
Other Street Food Options
Do you want to try another crispy street food dish? Then you should check out proben. Proben is a Filipino snack composed of fried chicken skin and gizzards. These parts are coated in cornstarch or flour and deep-fried, often served on bamboo skewers. Best enjoyed with vinegar, it offers a simple yet flavorful option among Filipino street foods.
For something not deep-fried, there is isaw. Isaw is a popular Filipino street food, consisting of barbecued chicken innards, often using pig or chicken intestines. The preparation involves cleaning the intestines, turning them inside out, and either boiling or grilling them.
Other Fried Dish Options
Are you looking for other fried dishes to try? Check out crispy pata. Crispy pata is a pork delicacy showcasing deep-fried pig trotters or knuckles, often served with a savory soy-vinegar dip. Typically, it’s deep-fried to achieve a crispy exterior, though oven cooking is also possible. Its elaborate preparation makes it a staple for special occasions or holidays. For added convenience, some eateries offer boneless versions of this flavorful dish.
Overall, there are plenty of delicious fried dishes and street food you can enjoy in Filipino cuisine.
