COPYRIGHT 2015 l ALING ODAY
Ingredients:
2 dozens boiled quail eggs and egg peeled 1 dozen boiled eggs and peeled 1- 1 1/2 cup plain flour 1/2 to 3/4 cup cold water (add a few more drops when needed) 1 tsp. orange food colouring 1 1/2 tsp. salt (adjust according to your taste) 1 tsp. pepper oil for frying 1/4 - 1/2 cup all purpose flour (for coating) Procedures: 1. Combine all dry ingredients (except for the flour for coating) and mix it well. 2. Add cold water and stir well till smooth & lump free. You may need to add a few more drops of water if the batter is too thick. 3. Add food colouring, mix well till the colour is evenly distributed. Set aside. 4, Transfer the quail eggs & eggs one at a time into the flour and coat it well. Continue the procedure till all eggs are well coated. 5. Pre-heat a small sauce pan with cooking oil. 6. Transfer the coated eggs into the batter one a time and coat it evenly with the batter. 7. Once coated with batter, scoop the eggs using a spoon and transfer it into the pre-heated oil. Fry for 2 minutes on a low heat on one side, then turn it over and continue to fry for another 2 minutes. 9. Transfer the fried kwek-kwek/tokneneng into a plate with kitchen towel to absorb excess oil. Continue the procedure till all eggs are cooked. 10. Best serve with pinakurat na suka or vinegar with mince garlic & onion. Enjoy!
Kwek-kwek
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Kwek-kwek
2 dozens boiled quail eggs and egg peeled 1 dozen boiled eggs and peeled 1- 1 1/2 cup plain flour 1/2 to 3/4 cup cold water (add a few more drops when needed) 1 tsp. orange food colouring 1 1/2 tsp. salt (adjust according to your taste) 1 tsp. pepper oil for frying 1/4 - 1/2 cup all purpose flour (for coating) Procedures: 1. Combine all dry ingredients (except for the flour for coating) and mix it well. 2. Add cold water and stir well till smooth & lump free. You may need to add a few more drops of water if the batter is too thick. 3. Add food colouring, mix well till the colour is evenly distributed. Set aside. 4, Transfer the quail eggs & eggs one at a time into the flour and coat it well. Continue the procedure till all eggs are well coated. 5. Pre-heat a small sauce pan with cooking oil. 6. Transfer the coated eggs into the batter one a time and coat it evenly with the batter. 7. Once coated with batter, scoop the eggs using a spoon and transfer it into the pre-heated oil. Fry for 2 minutes on a low heat on one side, then turn it over and continue to fry for another 2 minutes. 9. Transfer the fried kwek-kwek/tokneneng into a plate with kitchen towel to absorb excess oil. Continue the procedure till all eggs are cooked. 10. Best serve with pinakurat na suka or vinegar with mince garlic & onion. Enjoy!