Kwek Kwek

Kwek Kwek

Day two of the street food week and for today we will be sharing a food with a funny name, Kwek Kwek.

Kwek-Kwek is another famous Filipino street food which is made out of deep fried battered hard boiled quail eggs served with dips like spiced vinegar or sweet gravy sauce. Another food similar to this is called Tokneneng where it is made out of chicken or duck eggs instead. I guess this one is a fairly new culinary invention as my early recollection of this dish was during the late years of my intermediate school. During that that I was always wondering what was that orange round food people on the streets are eating in bowls full of vinegar. I was afraid to try them so I first asked my Auntie, she then told me it was deep fried hard-boiled egg that is nearly expiring, since then I lost my interest until I was in college and dared to try one and I glad I did as I loved them and it does not taste like eggs that are expiring soon. The taste was great thanks to the vinegar that pairs well with the crunchy coating as well as the creamy egg yolks. Now did my Auntie told me it was an expiring eggs? Well first it is not true and its one of the many ways mom’s, aunties and grandma’s scare kids into buying these street food, parents prevent their kids to buy them due to its unsanitary nature (exposure to outside pollution and not properly cleaned utensil). They just don’t want you to get sick by eating them, which is why stories like this is popular in the Philippines, popular ones includes:

But anyways even I was told about those nothing stopped me from trying them out, especially with siopao which is in the top 10 of my favourite food. How about you do you have food stories like this? I want to hear about them.

Kwek Kwek
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Kwek-kwek
  • 20 pieces hard boiled quail eggs
  • 1 cup flour
  • ¼ cup cornstarch
  • ¼ tsp baking powder
  • ¾ cup water
  • 1 tbsp annatto powder
  • salt
  • freshly ground black pepper
  • oil
Vinegar dip
  • ⅓ cup white vinegar
  • ⅓ cup water
  • 3 tbsp sugar
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 1 red chilli, finely chopped with seeds
  • ½ tsp salt
  • freshly ground black pepper
Instructions
  1. In a bowl mix together flour, cornstarch, baking powder, water, annatto powder, salt and freshly ground black pepper. Set it aside for at least 30 minutes.
  2. Mix all vinegar dip ingredients in a bowl then set aside
  3. Place quail eggs in the bowl and coat with the batter evenly.
  4. Add oil in a wok and once hot add quail eggs one at a time, make sure eggs are coated with the batter.
  5. Remove from wok, drain then serve with vinegar dip.

 

No Responses

  1. Another delicious homage to street food. It’s the best part of Asian cuisine and definitely not to be missed. Love the vibrant colour of these delicious eggs. Such a superb reminder of why it’s great to try new things abroad!

  2. Karen says:

    It is funny about quail eggs being street food. Here, they are hard to find and very expensive.

  3. Love that little vinegar dip, I am sure it is lovely against the rich deep fried egg.

  4. What a tasty sounding appetizer!

  5. I actually love quail eggs but never tried it in this form before. Funny name indeed.

  6. Kristy says:

    I would take some of these with the spiced vinegar dip! That sounds fantastic.

  7. Michelle says:

    I’m loving Street Food Week!

  8. PolaM says:

    They look delicious! And perfect for carnival too!

  9. Ok… you’re having a street food fair here.. I can’t help but missing Asian food! I LOVE quail eggs, and when it’s deep fried like this… I probably end up with eating way too many!

  10. Carolyn Chan says:

    Iew those scary stories would have put me off eating street food when I was young too ! But street food now has really been recognised and elevated as “true” food which is great. I like to watch the vendors just to ensure they are relatively clean – and also go to the most popular ones because at least you know there is high turnover :)

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