Another term for Tokneneng is Kwek-kwek but they have difference then. Tokneneng is made from chicken eggs or duck eggs while kwek-kwek is made from quail eggs in tagalog " itlog ng pugo". But because of their similarity to each other many people calling Tokneneng as Kwek-kwek or vice versa. For just reality Kwek-kwek is the baby version of Tokneneng.
Tokneneng and Kwek-kwek you can buy it anywhere. You don't need to go in a fancy and classy restaurant. It's one of my favorite food when I was in college days. Best to cross the hunger in tagalog " maganda pangtawid gutom" hahah. Heres the photo bellow example of Tokneneng and Kwek- Kwek.
PROCEDURE HOW TO PREPARE
INGREDIENTS:
1 dozen of eggs either duck eggs or quail eggs
Corn flour for coating SAUCE:
Bamboo Stick (small) 1/4 cup of rice vinegar
Vegetable oil for frying 3-4 tablespoon of brown sugar
1/4 cup of ketchup
BATTER: 2 teaspoon soy sauce
1 cup of flour
1/2 cup of water
Minimal amount of salt and pepper
Red and Yellow food colouring
DIRECTIONS
- Boil the eggs into the pan for 10 minutes. Remove the pot and wait to be cool then peel the shells.
- Prepare the butter by dropping the red and yellow food coloring into the water until it become orange color. Add salt and pepper to the salt. Pour the water into the bowl of flour then mix it, stop when there's no lumps.
- Heat the oil in a wok until its hot. Put the peeled eggs into the mix flour with full couted and deep fry into the wok until the batter is become crispy. Remove with slotted spoon and put into the paper towels.
- TaDAaa...... then serve the finished product kwek- kwek or Tokneneng with side dipping sauce.
