Kwek-kwek is a Filipino street food made of cute quail eggs coated with yellow batter. They are deep fried and served with a variety of sauces. Here's a twisted recipe of kwek-kwek specially made by me. I find it really appealing specially to the kids.
- 25 quail eggs
- 2 Tbsp vinegar
- 1 cup all purpose flour
- 4 cups water
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3 Tbsp corn starch
- 2 Tbsp sugar
- 1 small red onion
- 1 clove garlic
- 4 red chilies (optional)
- 1 Tbsp ketchup
- food coloring
- Boil quail eggs in two cups of water for 5-10 minutes. Make them perfectly hard boiled.
- Cool and peel off the egg shells. Coat the eggs with cornstarch then set aside.
- Mix flour, ground pepper, 1 tbsp cornstarch, 1/2 tsp salt, and 1 tsp sugar. Mix very well.
- Gradually pour in 1 cup of water as you stir the mixture. This is to avoid lumps in the mixture and to control the consistency.
- See if it's thick enough. You'll know, when the batter is not dripping off your spoon too fast.
- Divide the batter into the number of colors available. I have four so I divided the batter into four placing them into separate containers.
- Pour pinches or a single drop of coloring in each container.
- Mix them with a stick or spoon.
- Dip the eggs into the colored batters.
- Coat the eggs. See to it that each has been fully coated with colored batter.
- Deep fry the eggs until cooked.
- Mince garlic, onion, and chilies.
- Mix 1 tbsp ketchup, 2 tablespoon vinegar, 1/2 tsp sugar, 1/2 tsp cornstarch, and 1/4 cup water.
- Stir the mixture until the sugar and cornstarch are dissolved.
- Sauté the garlic and onion.
- Add the sauce mixture.
- Add minced chilies and let simmer until thick.
- You can also mix vinegar, soy sauce, sugar, cornstarch, and water and do the same procedure to make another sauce variation.
- Serve kwek-kwek along with the sauce. Enjoy!
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