An iconic street snack in the Philippines is kwek kwek, or orange eggs. It is an egg that has been deep-fried and covered with orange batter. Along with fishballs, chicken balls, squid balls, kikiam, and calamares, this is a type of street cuisine numerous street sellers sell. Tokneneng is the standard Manila term for kwek kwek. Kwek kwek is a variant of tokneneng(the omnipresent Filippino street food), although both names relate to the same meal.
Tokneneng, is the word for “egg,” and kwek-kwek, which sounds more like a duck’s “quack,” is a bird call. In reality, it is unknown exactly how these cuisines came to be. Unlike tokneneng, which uses boiling chicken or duck eggs, kwek kwek is a smaller variant and typically uses tiny quail eggs. The bright orange hue of both sorts, which results from coating the eggs in a unique batter before frying, serves as a defining characteristic. With the addition of annatto powder, a special ingredient that gives the meal its striking orange color, the thick batter is produced with flour, cornstarch, and water. Quail eggs that have been thoroughly coated with batter and cooked till crispy are used.
Kwek kwek must have a spicy and sour sauce as a condiment. It is typically made with vinegar, soy sauce, brown sugar, chilies, and occasionally ketchup. The dipping sauce is generally offered on the side. From early midday to dusk, you may typically find street sellers offering kwek-kwek or tokneneng. Students and employees typically eat these items as a lunch, snack, or dinner because they are affordable.
Since it is a street meal, you could have the notion that it is a dish for the underprivileged, but like other street food, it is excellent, and you will soon develop cravings for it occasionally. Try making this delicious Filipino dish right in the comfort of your kitchen and enjoy a delicious appetizer or snack!
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