kwek kwek tokneneng.

Kwek Kwek (Tokneneng): A Filipino Street Food Delicacy

Imagine strolling down the lively streets of Manila, Philippines, as the savory aroma of street food entices your senses. Amidst the variety of delightful smells, one distinct scent captures your attention – Kwek-kwek or Tokneneng, an all-time favorite Filipino street food. Wondering what makes these deep-fried eggs so alluring? Stick around as we take you on a gastronomic journey.

a picture of a jar of kwek kwek and a picture of a jar of dipping sauce.

A Peek Into Kwek Kwek (Tokneneng)

a jar of badia ground anesito amatriciana molo.

Let’s get acquainted with our star snack. Kwek-kwek, characterized by its vibrant orange hue, is a popular Filipino appetizer featuring hard-boiled quail eggs encased in a crispy orange batter. These bite-sized goodies are deep-fried until they reach a delectable golden brown shade and are served piping hot. Accompanying the kwek-kwek is typically a special dipping sauce, such as spicy vinegar or a sweet and spicy fishball sauce, enhancing the flavor profile of each bite.

a series of photos showing how quail eggs are cooked in a pot.

But if you’re more inclined to larger eggs, fear not! We have Tokneneng to the rescue. The preparation of Tokneneng mirrors that of Kwek-kwek but swaps quail eggs for chicken eggs. These pocket-friendly delights are cherished by locals and tourists alike for their distinct flavor and satisfying crunch.

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From Street Food Stall to Home Kitchen

a stainless steel coffee pot with a wooden handle.

To all my home cooks and foodies, isn’t it exciting to recreate street foods from around the globe in our kitchens? Whether you’re missing the streets of Manila or exploring new culinary frontiers, making Kwek Kwek at home brings Filipino culture to your plate. So, why not roll up those sleeves, summon your inner street food vendor, and whip up a batch of Kwek Kwek or Tokneneng?

a series of photos showing a person mixing ingredients in a bowl.

In Conclusion

Recreating street foods like Kwek Kwek satisfies our taste buds and allows us to connect with different cultures through the medium of food. Whether you are a newbie to the kitchen or a seasoned chef, this easy-to-follow recipe offers an exciting culinary adventure. So, here’s to recreating the magic of Filipino streets in our home kitchens!

a series of photos showing how to make kwek-kwek.

Isn’t it fascinating how food can whisk us away on international journeys, even from our kitchens? Well, the time to start your next culinary adventure is now!


Kwek Kwek (Tokneneng)

5 from 1 vote
Course: Snacks, AppetizersCuisine: FilipinoDifficulty: Easy


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This recipe guides you through creating Kwek Kwek (Tokneneng) at home, a popular Filipino street food made with hard-boiled quail eggs coated in a vibrant orange batter and deep-fried to golden perfection.

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  • 24 pcs 24 pcs Quail Eggs

  • 1 cup 125 g All-Purpose Flour

  • 1/4 cup 32 g Cornstarch

  • 1/2 tsp 2.3 g Baking Powder

  • 1 cup 236.59 ml Water

  • 1 tsp 6 g Salt

  • 1/2 tsp 1 g Ground Black Pepper

  • 3 tsp 15 g Annatto Powder or Orange Food Coloring

  • 1/4 cup 32 g Cornstarch (for coating)

  • Cooking Oil

  • Water for boiling


  • Preparing The Quail Eggs
  • First, you need to hard-boil the quail eggs. Boiling these small eggs can be tricky, but you’ll get it right with a bit of care.
  • Once they’re done, peel the eggs and set them aside.
  • Making The Orange Batter
  • Next, combine all-purpose flour, cornstarch, baking powder, salt, and pepper in a bowl. Gradually add water, whisking continuously to avoid lumps. Your batter should be thick but flow like pancake batter.
  • The unique element of Kwek Kwek is its bright orange color, traditionally achieved using orange food coloring. However, if you prefer natural alternatives, Annatto powder works just as well.
  • Mix it into your batter until you get the desired hue.
  • Frying The Eggs
  • Heat your cooking oil in a deep pan. While it heats, roll the boiled quail eggs in cornstarch. This step ensures the batter sticks well to the eggs.
  • Dip the coated eggs in the orange batter, allowing the excess to drip off, then carefully drop them into the hot oil.
  • Remember, the eggs are best deep-fried in batches to maintain the oil temperature, ensuring they cook evenly.
  • They’re ready when they float to the surface and have a beautiful, crispy golden hue.
  • Serving Kwek Kwek
  • Finally, Kwek Kwek is best enjoyed fresh, with the crisp outer layer providing a satisfying crunch.
  • To elevate the flavors, serve with dipping sauces like spicy vinegar or sweet and spicy fishball sauce.

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Frequently Asked Questions

  • What is the difference between Kwek Kwek and Tokneneng?

    While Kwek Kwek uses quail eggs, Tokneneng utilizes larger chicken or duck eggs. They both follow the same preparation and cooking process.

  • Can I use a different color for the batter?

    Yes, the orange color is traditional, but feel free to experiment with different food colorings. However, avoid colors that might make your dish unappetizing.

  • What other sauces can I serve with Kwek Kwek?

    While spicy vinegar and sweet fishball sauce are commonly used, you can also serve Kwek Kwek with ketchup or any other sauce of your choice.

  • Can I store leftover Kwek Kwek?

    It’s best to consume Kwek Kwek immediately after cooking, as the batter tends to soften and turn greasy when left for too long.

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