Kwek Kwek Recipe (Filipino Street Food)
Kwek Kwek Recipe (Filipino Street Food)
Kwek Kwek recipe or orange quail egg is a popular Filipino street food made by deep-frying hard-boiled eggs coated with orange batter. The thick orange batter is made with flour, cornstarch, water, and annatto powder the ingredient that gives the batter its remarkable orange color
Making Kwek Kwek is simple and easy. In this recipe, the quail eggs are covered with orange batter then deep-fried. The thick orange batter is made with flour, cornstarch, water, and orange food coloring instead of the traditional annatto powder for the remarkable orange color.
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How to cook Kwek Kwek
Let’s begin making some Kwek kwek. In a deep pan, boil the quail eggs for 15 – 20 minutes (it should be hard-boiled). Transfer the boiled eggs to a bowl of cold water for easy peeling. Peel the quail eggs then set aside.
For the batter, pour 1 cup of all-purpose flour into a large bowl. Add 1/4 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon of baking powder, 1/2 teaspoon of black ground pepper, and 1 cup of water. Mix to combine the ingredients well. Add water as needed. Once you achieved the thick texture of the batter add and mix 1/4 teaspoon of orange food coloring.
Before frying prepare 1/2 – 1 cup of cornstarch, the batter, and quail eggs. In a deep, heat 1 – 2 cups of cooking oil in medium heat. Coat the quail eggs with cornstarch before dipping in the orange batter and then deep fry in for 2 – 3 minutes or until the orange coat turns crispy. Serve with vinegar dip with minced cucumber or onion.
Level: Easy
Yield: 4 serving
Cooking time: 25 minutes
We also have recipes for other Filipino signature snackc such as Ginataang Halo Halo, Special Lumpiang Toge, Cheese Sticks, and many more see our previous recipe.
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Kwek Kwek
Making Kwek Kwek is simple and easy. In this recipe, the quail eggs are covered with orange batter then deep-fried. The thick orange batter is made with flour, cornstarch, water, and orange food coloring instead of the traditional annatto powder for the remarkable orange color.
Servings: 1
Calories: 600kcal
Cost: $5
Ingredients
- 24 pcs quail eggs
- 1 cup all-pupose flour
- 1/4 cup cornstarch
- 1 cup water
- 1/4 tsp food coloring orange
- 1/2 - 1 cup cornstarch for dredging
- 1/2 tsp baking powder
- 1/2 tsp pepper black ground
- 1 tsp salt
- 1 - 2 cups cooking oil for deep frying
Instructions
- In a deep pan, boil the quail eggs for 15 - 20 minutes (it should be hard-boiled).
- Transfer the boiled eggs to a bowl of cold water for easy peeling. Peel the quail eggs then set aside.
- For the batter, pour 1 cup of all-purpose flour into a large bowl.
- Add 1/4 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon of baking powder, 1/2 teaspoon of black ground pepper, and 1 cup of water.
- Mix to combine the ingredients well. Add water as needed.
- Once you achieved the thick texture of the batter add and mix 1/4 teaspoon of orange food coloring.
- Before frying prepare 1/2 - 1 cup of cornstarch, the batter, and quail eggs.
- In a deep, heat 1 - 2 cups of cooking oil in medium heat.
- Coat the quail eggs with cornstarch before dipping in the orange batter and then deep fry in for 2 - 3 minutes or until the orange coat turns crispy.
Video
Notes
Serve with vinegar dip with minced cucumber or onions.
Nutrition
Calories: 600kcal
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