Filipino Street Food: Tokneneng and Kwek-kwek

TOKNENENG


Tokneneng are boiled chicken eggs that are dipped in a reddish batter and deep-fried until the batter becomes crispy. Generally, this is considered as a Filipino Street food and sold on the streets along with kwek-kwek, squidballs, fish balls, and kikiam. Speaking of kwek-kwek, tokneneng is simply the bigger version. The cooking method and majority of the ingredients are similar; the only difference is the kind of egg used.

6 pieces chicken eggs, boiled
3 tbsp cornstarch
1 cup water
1/4 cup annatto seeds (atsuete)
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
2 cups cooking oil

Cooking procedure:
1. Put the cornstarch in a container and dredge the boiled chicken eggs. Set aside.
2. Combine all-purpose flour, salt, and pepper then mix thoroughly.
3. Dilute the annatto seeds in water until the reddish color comes out. Combine the liquid with the flour-salt-pepper mixture and mix thoroughly.
4. Put the boiled chicken eggs in the mixing bowl and coat with the batter.
5. Heat the pan and pour the cooking oil.
6. When the oil is hot enough, deep-fry the eggs until the coating is crispy. Use a serving spoon to scoop the eggs from the mixing bowl.
7. Remove the fried eggs from the pan and place in a serving plate.
8. Serve with vinegar or special sauce.
9. Share and Enjoy!

KWEK-KWEK


Kwek-Kwek or Orange eggs are boiled quailed eggs coated with an orange batter and deep-fried until the batter is crispy. This is categorized as a street food and are sold along with fish balls, squid balls, and chicken balls.

Ingredients:
12 to 18 pieces boiled quail eggs
1 cup flour
3 tbsp cornstarch
1/2 cup water
1 tbsp anatto powder (pinulbos na atsuete)
1/2 tsp salt
1/2 tsp ground black pepper
2 cups cooking oil

Cooking procedure:
1. Place the cornstarch in a container and dredge the boiled quail eggs. Set aside.
2. In a mixing bowl, combine flour, salt, and pepper then mix thoroughly.
3. Dilute the anatto powder in warm water then pour-in the mixing bowl with the other ingredients. Mix well.
4. Place all the quail eggs in the mixing bowl and coat with the batter.
5. Heat the pan and pour the cooking oil.
6. When the oil is hot enough, deep-fry the quail eggs by scooping them from the mixing bowl using a spoon. Make sure that each is coated with batter.
7. After a few minutes, remove the fried quail eggs from the pan and place in a serving plate.
8. Serve with vinegar or fish ball sauce while still crispy. Share and Enjoy!

Source: http://www.panlasangpinoy.com