Kwek Kwek or Tokneneng is a popular Filipino street food cooked by deep-frying orange batter covered hard-boiled eggs. And have you ever wondered what gives the kwek kwek its orange color? Well, that is really atsuete powder. You can buy the atsuete powder in the herbs and seasoning section of the grocery.
- 24 pieces boiled quail eggs for kwek kwek or 1 dozen chicken eggs for tokneneng
- 1 cup flour
- 3 tbsp cornstarch
- 1 cup water
- 1 tbsp atsuete powder
- ½ tsp salt
- ½ tsp ground black pepper
- 2 cups cooking oil
- Boil the eggs in 10 minutes, remove the shell and set aside.
- In a bowl, combine flour, salt, and pepper then mix thoroughly.
- Dissolve the atsuete powder in water and mix it with the other ingredients.
- Then place all the boiled eggs into the batter.
- Deep fry the quail eggs by scooping them into the cooking oil and make sure they are coated well.
- When the coating turns to bright orange, remove the eggs from the oil.
- Serve with the fishball and vinegar sauce.
Kwek kwek and squidball soaked in fishball and spicy vinegar sauce with cucumbers.
Kwek kwek and squidball in sweet sauce.