Kwek kwek

Kwek Kwek is a popular street food in the Philippines. It is made by deep-frying boiled quail eggs that have been coated in an orange batter. The dish is typically served with a spicy vinegar-based dipping sauce and is a common sight in food stalls and markets across the country.

History

The exact origins of Kwek Kwek are unclear, but it is believed to have been influenced by the Chinese practice of deep-frying foods. The dish is thought to have been created as a way to make use of surplus quail eggs, which are smaller and less commonly used than chicken eggs in Filipino cuisine.

Preparation

To prepare Kwek Kwek, quail eggs are first boiled and peeled. They are then dipped in a batter made from flour, water, and food coloring, which gives the dish its distinctive orange color. The coated eggs are deep-fried until the batter is crispy and golden. The dish is typically served with a vinegar-based dipping sauce, which may include ingredients such as soy sauce, chili peppers, and onions.

Variations

A similar dish, known as Tokneneng, is made using chicken or duck eggs instead of quail eggs. The larger size of these eggs makes Tokneneng a more filling snack, but the preparation and serving methods are otherwise identical to Kwek Kwek.

Cultural Significance

Kwek Kwek is a staple of Filipino street food culture. It is commonly sold by vendors in markets and along busy streets, and is a popular choice for a quick, inexpensive snack. The dish is also often served at celebrations and festivals.

See Also

• Filipino cuisine
• Street food
• Tokneneng