Kwek Kwek (Filipino Street Food)
It has biggest concentration of a vitamin a comparing to all other food sources;
Recipe Summary Kwek Kwek (Filipino Street Food)
A popular street food in the Philippines, kwek kwek are hard-boiled quail eggs in orange batter that are deep fried and served with a sweet and sour sauce.Ingredients | Fried Liver Street Food12 quail eggs¼ cup rice vinegar¼ cup ketchup¼ cup brown sugar2 teaspoons soy sauce½ cup water1 drop yellow food coloring1 drop red food coloring1 cup all-purpose floursalt and freshly ground black pepper to tasteoil for deep frying¼ cup cornstarchbamboo skewerDirectionsPlace eggs in a saucepan and cover with water. Bring to a boil, reduce heat to medium, cover, and cook for 4 minutes. Remove from heat and let stand, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.Combine rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Cook and stir over medium until sugar has dissolved, about 5 minutes. Let cool.Prepare batter by adding red and yellow food coloring to the water to get a deep orange color. Combine flour, salt, and pepper in a bowl; pour in orange water and stir until there are no lumps.Heat oil in a wok to 375 degrees F (190 degrees C).Gently roll eggs in cornstarch to coat and shake off excess cornstarch. Dip into orange batter so they are fully covered. Poke eggs with the bamboo skewer and drop gently into the hot oil. Deep fry until the batter is crispy, about 2 minutes per side. Remove eggs with a slotted spoon and drain on paper towels.One can also use hard-boiled chicken eggs for this dish, in which case it is referred to as tokneneng.We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.Info | Fried Liver Street Foodprep: 20 mins cook: 20 mins additional: 20 mins total: 1 hr Servings: 12 Yield: 12 servings
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