Tokneneng is a tempura-like Filipino street food made by deep-frying orange batter covered hard-boiled eggs. A popular variation of tokneneng is kwek kwek. The main difference between the two lies in the egg that is used. Kwek kwek is traditionally made with quail eggs, while Tokneneng is made with chicken eggs.
Kwek kwek Recipe
- 1 Dozen eggs
- 1 Cup flour
- 1 Cup flour
- 3/4 Cup of water
- 1 Tablespoon annatto powder
- 1/4 Cup rice vinegar
- 4 Tablespoon brown sugar
- 1/4 Cup ketchup
- 2 Teaspoon soy sauce
- Put quail eggs in boiling water for about 10 minutes.
- Remove and let cool then peel the shells.
- Dilute the annatto powder in warm water to get a deep orange colour.
- Prepare the batter by mixing salt and pepper to the flour.
- Pour in the annatto water into the bowl and mix well until there are no lumps.
- Heat oil in a deep pan until hot.
- Poke the peeled eggs with skewer and dredge into the flour.
- Drop into the batter and coat the eggs evenly.
- Drop them into the hot oil for few second, then release the skewer.
- Deep fry until the batter is crispy, drain on paper towels or metal strainer.
- Mix all the ingredients into a saucepan and heat until the sugar has dissolved.
- Stir and let cool.
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