Kwek Kwek (Filipino Street Food)
Kwek Kwek is a popular Filipino street food snack made from quail eggs that are usually boiled, shelled, and then deep-fried. The eggs are usually coated with bright orange batter before they’re fried, and may be served alongside a variety of condiments like vinegar or a spicy sauce.
How to Make Kwek Kwek (Filipino Street Food)
Filipino cuisine is a vibrant and exciting blend of flavors and cultural influences. Among the bustling street food scene, there is a dish that truly captures the heart of Filipino comfort food. Kwek Kwek – a popular street snack that’s as fun to eat as it is to say. From the sizzling streets of the Philippines right into your kitchen, here’s how you can recreate this street food staple at home.
Ingredients for Kwek Kwek
Before you can begin frying up this Filipino favorite, it’s crucial to gather the necessary ingredients. For a batch that will yield about 20 pieces, you’ll need:
- 20 quail eggs, boiled and peeled
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon of salt
- ½ teaspoon of ground black pepper
- 1 cup of water
- Cooking oil for frying
- Yellow and red food coloring
The trick to perfect Kwek Kwek lies not just in the use of fresh, high-quality ingredients, but also in the preparation and cooking technique, which we’ll guide you through.
Step-by-Step Instructions
Boiling and Peeling the Quail Eggs
Carefully place the quail eggs in a pot and cover them with water. Bring the water to a rolling boil, and then reduce the heat to a simmer. Cook the eggs for about 8 minutes before transferring them to a bowl of cold water to cool. Once cooled, gently crack and peel the eggs to reveal the tender, creamy centers.
Preparing the Batter
In a medium-sized mixing bowl, combine all-purpose flour, cornstarch, salt, pepper, and water. This will form the base of your batter. Traditionally, Kwek Kwek has a bright orange hue, so don’t forget to add a good amount of yellow and red food coloring to achieve this iconic color. Whisk the ingredients together until the batter is smooth, bright, and ready to coat your eggs.
Coating and Frying
With your batter ready, take each peeled quail’s egg and dredge it in cornstarch before dipping it into the vibrant orange batter. The cornstarch layer will help the batter stick to the egg and create a crispier finish. Make sure your cooking oil is at the right temperature — around 350°F — before adding your coated eggs. Fry them until they are golden brown and crispy, which should take around 4 minutes per egg.
Serving When It’s Still Sizzling
The mark of a good Kwek Kwek is in the eating. Once they’re cooked, drain them on paper towels to soak up any excess oil. Plate them up immediately while they’re still hot and crispy. Dip them in vinegar or soy sauce to add a tart and savory contrast that perfectly complements the dish.
Tips and Variations
If you’re looking to make your Kwek Kwek stand out, here are some extra tips and variations to consider:
- Texture is Key: When frying, ensure that the oil is hot enough, and avoid overcrowding the pan. This will help the batter turn out light and crispy, not oily or soggy.
- Flavor Experimentation: you can definitely use regular chicken eggs for a larger, richer flavor. You can also add minced garlic or onions to your batter for a subtle flavor boost.
- Sauce Selection: Vinegar is the classic choice for dipping Kwek Kwek, but you could also serve it with a sweet and spicy vinegar, banana ketchup, or a chili garlic sauce for extra kick.
- Color Consistency: Achieving the right shade of orange takes practice. Add the food color gradually, and adjust as needed. Remember, the color will intensify slightly when frying.
By tailoring these suggestions to your preferences, you can create your own signature version.
Conclusion
There’s something special about being able to recreate the tastes of a faraway place within the comfort of your kitchen. Kwek Kwek is not just a snack; it’s an experience that carries the heart and soul of Filipino street food culture. Throughout the entire process — boiling, battering, frying, and dipping — you’ll feel connected to the rich culinary heritage of the Philippines.
We encourage you to take our guide as a starting point and run with it. Maybe you’ll perfect a step, uncover a unique flavor pairing, or just enjoy the wonderful aroma filling your home. No matter the outcome, the passion you bring to your cooking is the secret ingredient that makes each dish a delight.
Grab a bowl, prepare your ingredients, and immerse yourself in this flavorful recipe. You’re just a few steps away from savoring the taste of the Philippines – right in the comfort of your own home. The sizzle of the oil, the aroma of the batter, and the crunch of the cooked eggs await.
Kwek Kwek Frequently Asked Questions
What is kwek-kwek made from?
Kwek-kwek is a popular Filipino street food made from hard-boiled quail or chicken eggs that are dipped in orange batter and then deep-fried until crispy. It is usually served with a spicy vinegar dipping sauce.
What does kwek-kwek mean in Filipino?
In Filipino, “kwek-kwek” means “quail egg,” referring to the main ingredient of this dish.
Is eating kwek-kwek healthy?
Eating kwek-kwek may not be considered healthy as it is a fried food. However, some variations use healthier ingredients such as using whole wheat flour for the batter and baking instead of deep-frying.
What is the difference between tokneneng and kwek-kwek?
The main difference between tokneneng and kwek-kwek lies in the type of egg used. Tokneneng uses chicken eggs while kewek-kewek uses quail eggs. The latter is also smaller in size compared to tokneneng.
What is the famous Filipino egg dish?
One famous Filipino egg dish is called “balut.” It is a fertilized duck embryo boiled and eaten in its shell. Another well-known egg dish in the Philippines is “torta,” which is basically an omelette filled with various ingredients like vegetables, meat, or seafood.
What is the famous egg dish in the Philippines?
Overall, there are many famous egg dishes in the Philippines as eggs play a significant role in traditional Philippine cuisine. They can be prepared as appetizers (like kwekwek), side dishes (like torta), or even enjoyed on their own (like balut).
Kwek Kwek (Filipino Street Food)
Ingredients
- 20 pieces quail eggs
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp salt
- ½ tsp ground black pepper
- 1 cup water
- cooking oil for frying
- yellow and red food coloring
Instructions
- Start by boiling the quail eggs in a pot of water until they are fully cooked through (around 8 minutes).
- Once cooked, remove them from the boiling water and let it cool down for about 5 minutes before peeling off their shells gently by hand. Set aside.
- In a medium mixing bowl, add all-purpose flour, cornstarch, salt, pepper and water. Mix them together until they are combined.
- Add yellow and red food coloring. Whisk until the mixture becomes bright orange in color and thick yet runny batter forms.
- Take each boiled egg individually, dredge in the cornstarch and dip it into the batter. Carefully place them into the frying pan filled with hot oil (350°F).
- Cook each egg for around 4 minutes or until fully cooked. Once done, take out each egg from frying pan using tongs or a slotted spoon onto plate.
- Serve your freshly made Kwek Kwek with condiments like vinegar or soy sauce on the side. Enjoy!
Nutrition
More Traditional Filipino Food
Here are some popular recipes served along with Kwek Kwek during special occasions like fiestas, birthdays and wedding celebrations:
- Pancit Canton
- Pancit Bihon Guisado
- Spaghetti Carbonara
- Pork Barbecue
- Chicken Barbecue
- Sweet & Spicy Dilis
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