Kwek-kwek

Name: Kwek-kwek
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Filipino
Ingredients: 36.0 piece quail eggs, hard-boiled and peeled; 1.0 flour; 1.0 packet or about 1 ½ teaspoons) chicken bouillon seasoning powder; 1.0 tsp orange food coloring powder or annnato powder; 1.0 tsp baking powder; 0.5 tsp salt; 0.5 tsp pepper; 1.0 cup cold water; None for cooking oil, as needed; 0.5 cup vinegar; 0.5 cup ketchup; 0.25 cup brown sugar; 1.0 tbsp soy sauce; 4.0 piece Thai chili peppers stemmed and chopped; 2.0 cup water; 0.0 to taste soy sauce

Kwek-kwek are a popular Filipino street food made of quail eggs coated with an orange batter and deep-fried to golden perfection. They're fun to eat and delicious with spicy vinegar or a special dipping sauce. I posted my version of these battered quail eggs in 2013, but I learned a new (and better) way to make them during one of my trips to the Philippines. I went on a street food spree with a couple of friends in our city downtown, and we had our fill of fish balls, inihaw pork ears, adidas, a.

Prep: 5 min Cook: 25 min 4 servings From Metro Manila

Ingredients

Servings:

2 4 6 8 10

72 piece quail eggs, hard-boiled and peeled
2 flour
2 packet or about 1 ½ teaspoons) chicken bouillon seasoning powder
2 tsp orange food coloring powder or annnato powder
2 tsp baking powder
1 tsp salt
1 tsp pepper
2 cup cold water
oil, as needed for cooking
1 cup vinegar
1 cup ketchup
0.5 cup brown sugar
2 tbsp soy sauce
8 piece Thai chili peppers stemmed and chopped
4 cup water
soy sauce to taste

Nutrition per serving

Calories 207

Protein 3.8g

Fat 2.2g

Carbs 44.4g

Fiber 1.0g

Sugar 37.8g

Sodium 1721mg

Per serving (8 servings). Values are estimates.

Instructions

Give meat a good browning, turning once or twice.
In the same pot, pour in the vinegar and let it boil uncovered for 2 to 3 minutes.
Return the meat to the pot, add soy sauce, garlic, bay leaves, and peppercorns.
Cover and simmer on low heat until the meat is tender, about 30 to 45 minutes.
Uncover and Cook it until the sauce reduces to your preferred thickness. Serve it while it's hot.

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UlamDaily is your go-to resource for authentic Filipino recipes. From classic adobo to regional specialties across Luzon, Visayas, and Mindanao, we bring you tested recipes with step-by-step instructions. Our mission is to preserve and share Filipino culinary traditions with home cooks worldwide.