Kwek-Kwek … the Orange Eggs (Deep Fried Quail Eggs)
This post is long overdue but never had a chance to finish it. July and August has been extremely busy and I am so blessed that I had the opportunity to a be part of the major events and festivals in Toronto.
We had the Pinoy Fiesta in MTCC, Caribbean Carnival (Caribana), Waterfront Night Market and Fil-Core’s Caregiver Pageant. I loved working on each one of them but I think I secreted a lot of creative juices for the Waterfront Night Market. I had showcased three great Filipino Street Food dishes where we can be proud of. I introduced it in Toronto for the first time Kwek-Kwek (Deep Fried Quail Eggs) and Ukoy (Shrimp Fritters) and presented in a way where we can truly be proud to be Pinoy!
Ever since from the Waterfront Night Market, a lot people asking me about the recipe for Kwek-kwek. So here you go:
- 12 (or more) Quail Eggs, boiled and peeled
- 3/4 cup flour + 1/4 cup for dusting
- 1/4 cup cornstarch
- 1/2 cup water
- 1 tbsp annatto powder (this what makes it orange)
- salt and pepper to taste
- cooking oil for frying
- Put quail eggs in ziploc bag together with the 1/4 cup flour and shake them so it is evenly coated.
- In a separate bowl, mix the flour, cornstarch, annatto powder, salt and pepper until smooth and batter-like.
- Heat oil in a frying pan.
- Coat eggs with batter and fry until golden brown.
- Serve with vinegar dipping. (I used apple cider vinegar with chopped garlic, onions and chili)
Kwek-kwek are the deep fried quail eggs while “Tokneneng” is the big brother version is the Deep Fried chicken eggs.
For those who came to our booth— thank you so much for the support! You will be seeing more of Tita Flips soon because we will be at the first Toronto Underground Market on September 24, 2011!