Trouble-Free Recipe for Kwek-kwek – Philippine Quail Egg Street Food
Roam the streets of the Philippines and you are likely to stumble upon a stand for small, round, ocher, kwek-kwek, a Philippine street food of hardboiled quail eggs that Filipinos enjoy eating for its crunchy orange coating and yummy taste!
Kwek-kwek is commonly sold along the streets of the Philippines or in places with high foot traffic like campuses, bus terminals, jeepney terminals, student canteens, dormitories, or neighborhood corners.
That’s no surprise, really, for kwek-kwek appeals to the masses who want a no-frill, tasty snack that is light on the pocket and can be readied in a flash.
So well-liked is kwek-kwek in the Philippines that it is typical to see a few Filipinos crowding together around a kwek-kwek stand.
Actually, most Filipinos do not mind standing in kwek-kwek stands for the taste of kwek-kwek is absolutely worth the wait.
On the first contact, one would feel and taste kwek-kwek’s batter – crispy and sinfully deep-fried.
Let the teeth dig deeper and the tongue would have a taste of the quail egg, already delectable as it is.
Now, dip the kwek-kwek in its signature sauces – vinegar; vinegar with chili; or water with flour, soy sauce and sugar – then you would have a lip-smacking treat.
Want to know how to cook kwek-kwek right in your own kitchen? Then you can use the recipes below!
Note that even beginner cooks can make kwek-kwek. It’s quite easy to prepare!
Recipe for Cooking Kwek-Kwek, a Philippine Street Food of Quail Eggs
Ingredients for Making Kwek-Kwek
- cooking oil – 2 cups
- cornstarch – 4 tablespoons
- flour – 1 cup
- egg yellow food coloring or annatto powder – 1 tablespoon
- pepper – ½ teaspoon
- quail eggs – 15 pieces; hardboiled
- salt – 1 teaspoon
- water – ½ cup
Steps for Cooking Kwek-Kwek
- In a large mixing bowl, dilute the food coloring or the annatto powder in water.
- Add in cornstarch and flour.
- Season the mixture with salt and pepper.
- Place hardboiled quail eggs into the bowl.
- Mix thoroughly, making sure that each egg is well-coated with batter.
- Set aside.
- In a pan set over medium heat, pour in cooking oil.
- Wait for the cooking oil to heat up.
- Once the cooking oil is well-heated, then start deep-frying the quail eggs.
- Do this by scooping each egg with its batter from the bowl and carefully placing it into the pan. It is best to use a spoon for this step.
- Scoop all the eggs one by one until none is left in the bowl and everything is in the pan.
- When the batter has turned golden orange, then start scooping the eggs out of the pan.
- Place the cooked eggs in a platter lined with paper towels. The paper towels should soak up excess oil.
- Immediately serve the newly cooked kwek-kwek with its sauce.
Ingredients for Making Kwek-Kwek Sauce
- flour – 3 tablespoons
- pepper – amount can be adjusted according to preference
- salt – amount can be adjusted according to preference
- soy sauce – 5 tablespoons
- sugar – amount can be adjusted according to preference
- water – 4 cups
- chili – optional; diced; number can be adjusted according to preference
Steps for Making Kwek-Kwek Sauce
- In a medium-sized mixing bowl, combine all ingredients.
- Mix everything thoroughly until thick.
- In a pan set over low heat, pour in the mixture.
- Add chili if desired.
- Let the mixture to heat up. This should take only one minute max.
- Turn off the heat and transfer mixture in a bowl.
Now you can eat your own Philippine kwek-kwek at home. Enjoy!
Copyright © 2012 Kerlyn Bautista
All Rights Reserved
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