KWEK KWEK & TOKNENENG (Filipino Orange Tinged Battered Chicken & Quail Eggs) INGREDIENTS: 1 cup plain flour 1/2 cup corn starch 1 cup water 4 tspn annatto powder 1/2 tspn coarse table salt 1/4 tspn ground black pepper 3 Chicken eggs 3 dozen Quail eggs extra corn starch for dusting the peeled eggs cooking oil for deep frying Combine all the dry ingredients together in one medium bowl. ~ Add in your water to your dry ingredients and whisk the mixture till the texture becomes really smooth and free from any lumps. Cover the bowl with a lid and refrigerate. Only take out the batter mixture from the fridge when you are ready to dunk the eggs. ~ Boil your Chicken and Quail Eggs: Chicken Eggs simmer for 6 minutes & for Quail Eggs simmer for 5 minutes. Let the eggs cool before peeling the shells. ~ Heat your cooking oil in a medium saucepan on high. Once the oil is hot enough for deep frying, lower the heat to medium high. ~ Once you have peeled all your eggs, roll each one of them in corn starch, then dunk 3-5 at a time into the batter mixture. ~ Using two soup spoons, gently cover each egg well with the batter. Please scrape the underside of the spoon holding the coated egg with your other spoon before dropping each egg to the hot oil to avoid messy batter drips. Deep fry 3-4 eggs at a time, drop each one in different corners of the saucepan so that they won’t stick together. ~ Once the battered eggs floats on top of the hot oil, let them cook for a further 5-10 seconds before removing them. Place in a big metal sieve or metal colander to let the excess oil drip. ~ Highly recommend that Kwek kwek & Tokneneng be served immediately after cooking. BEST WITH: Sawsawang Pipino, Sukang Iloco with Red Onion & Garlic, Chili & Garlic Vinegar Dipping Sauce, Red onion & Garlic Vinegar Dipping Sauce. NOTES: The purpose of two spoons handling the eggs into the batter is that you scrape the underside of the spoon holding the coated egg with the other one to avoid too much batter drips going to your hot oil before dropping the egg. It is up to you how much annatto powder you want to use, as it doesn’t affect the overall taste of the batter whether you use less or more. The cooked coating (batter) goes from crispy to soft with some crispy bits once the battered eggs cools down. The purpose of the coating is to absorb what sauce you add on.
Posted on: Tue, 20 Jan 2015 03:35:17 +0000
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