Kwek Kwek Filipino Street Food

Kwek Kwek, also known as Orange Eggs, are boiled quail eggs coated in a vibrant orange batter and deep-fried until crispy. This popular street food is often served alongside fish balls, squid balls, and chicken balls.

Making these yummy snacks is as easy as pie! Boil them quail eggs first, kabayan, then you’re just moments away from diving into crispy goodness. And guess what? You can do the same trick with chicken eggs, too! Kwek Kwek, or as we like to call it, “tokneneng,” is like our street food’s cool alter ego. It’s the superhero of our palates oy!

Hey, if you’re craving something extra special for merienda, why not put your cooking chops to the test with some homemade kwek-kwek? And don’t forget to whip up a batch of that tangy vinegar dip to go with it! Here’s a super simple kwek-kwek recipe to get you started. Go ahead, give it a try and enjoy every crispy bite!

How to Properly Store Kwek kwek

Place the cooled kwek kwek in an airtight container. Separate layers with parchment paper to prevent them from sticking together. Store the container in the refrigerator. They should last for up to 3 days. If you need to store them for a longer period, freeze the kwek-kwek. Place them on a baking sheet in a single layer to freeze them individually. Once frozen, transfer them to a freezer-safe bag or container. They can last for up to 1-2 months in the freezer.

Kwek Kwek Filipino Street Food

5.0 from 4 votes

Course: AppetizersCuisine: FilipinoDifficulty: Super easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Ingredients

• 17 pieces 17 quail eggs

• 1/2 cup 1/2 all purpose flour

• 1 tablespoon 1 cornstarch

• 1 teaspoon 1 baking powder

• 1/2 teaspoon 1/2 food coloring orange color

• 1/2 tablespoon 1/2 salt and pepper

• cooking oil

• Sauce

• 1/4 cup 1/4 ketchup

• 4 tablespoon 4 vinegar

• 1 piece 1 onion

Directions

• Hard boil the quail eggs. When cooked, remove the shells and set them aside.
• Mix until you get a pancake consistency. Then add food coloring.
• In a bowl, combine all-purpose flour, cornstarch, salt, pepper, and water. Mix well.
• Mix again, then add the quail eggs gradually. Make sure all the eggs are well-coated.
• In a hot pan with cooking oil, fry the quail eggs.
• Fry for a minute or two. When cooked, remove them from the pan and repeat with the remaining eggs.

Notes

• Boil and peel the quail eggs in advance. You can do this the day before and store them in the fridge to save time on the day you plan to cook.
• Fry the eggs in small batches to keep the oil hot and ensure even cooking. Flip each egg quickly to ensure all sides are evenly cooked, so they don’t end up looking uneven or misshapen.
• I recommend adding seaweeds when eating the eggs.
• Enjoy the eggs while they’re hot for the best taste experience.
• Be extra cautious when frying up those kwek-kwek! Trust me, I learned the hard way—those oil splashes can be sneaky little troublemakers. Keep your distance and maybe rock an apron and some long sleeves for added protection.