Kwek-kwek is my favorite street-food, next to fishballs and kikiam. I just love the cute small quail eggs coated with orange flour mixture. I usually eat them with sweet and spicy vinegar dip but later I discovered that they taste good with fishball sauce too!
Kwek-kwek is one of the best-seller streetfoods in the Philippines. You can usually find them being sold down the street with those vendors in a modified tricycle or bicycle. Fried on the spot to keep the coating crunchy, these little goodies are perfect with samalamig and will keep your tummy fulfilled! If you fancy about making your own kwek-kwek at home, this recipe is for you!
- 20 pcs. Quail eggs
- 1 cup all purpose flour
- 1/4 cup cornstarch
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon orange food color or atsuete powder
- more cornstarch for coating
1. Boil the eggs for about 4 to 5 minutes. Remove from the water and let it cool completely. Peel them and set aside while making the coating.
2. In a mixing bowl, combine the all purpose flour, cornstarch, salt and pepper. Add water and food coloring. Mix until well-combined.
3. Prepare for deep-frying. Heat some oil in a deep pan or pot.
4. Toss the peeled quail eggs in cornstarch. Make sure that they are fully coated. Then, dip the eggs in the orange mixture. Coat evenly. Using a spoon, scoop it out of the mixture and put straight to the hot oil. Do the same thing to the other eggs.
5. Deep-fry the coated eggs until crunchy and light brown. Flip if needed to cook evenly. Once cooked, remove from pan and put in a strainer or wire rack to drip excess oil.
Enjoy with Manong’s Fishball Sauce or Vinegar Dip!
How to Make Fishball Sauce
- 2 cups water
- 2 tablespoon soy sauce
- 2 tablespoon cassava flour (or cornstarch)
- 1/2 cup brown sugar
- 3 cloves garlic
- 1 small onion
- chili (labuyo)
- optional pinch of salt
Procedure: In a pot, mix all the ingredients. Make sure that all powder and sugar are completely dissolved. Put on heat and let it boil (medium heat). Stir occasionally. Once it starts to boil, stir and cook for a few more minutes until it becomes thicker. Remove from heat and enjoy! Note that the sauce will get thicker when it gets cold.