Scotch Quail Eggs Recipe

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"Kwek Kwek" is a beloved Filipino street food made of hard-boiled quail eggs covered in a savory orange batter that is then deep fried. This is usually dipped in vinegar và a special sauce.

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When we were still in Germany & I get the chance khổng lồ come trang chủ to the Philippines for vacation, a trip to the street food vendor was always on my to-do list. It would feel that I have not fully come home yet until I have this crossed out from the list.

This is one of those things I truly missed while living abroad. Not just the Kwek Kwek and the other many street foods we have, but the activity itself, which we fondly hotline "tusok-tusok" ("tusok" means to lớn prick, pierce, poke).

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To be standing around people: family, friends, và strangers alike, holding a stick in one hand and waiting for your chosen food, may it be fishball, squidball, kikiam, hotdog or kwek kwek, all khổng lồ be cooked in one big wok with hot oil.

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Once "Manong" or "Manang" (a name we call a stranger who is older as a sign of respect) transfer them from the hot cooking oil into a tray, then you can start using your stick khổng lồ get your share.

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You then dip them into the jar of sauce of your choosing. You may choose from vinegar, spicy vinegar, sweet brown sauce or spicy sweet brown sauce. A combination is allowed but NO DOUBLE DIPPING, please! That means once you put a piece from your stick in your mouth then never ever dunk it back khổng lồ the sauces again. Ever!

I also have a recipe for a special sweet-savory brown sauce that goes with this Kwek Kwek. Also perfect for fishballs or squid balls.

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The addition of cornstarch makes the batter crispy when fried & the baking powder adds a puffiness or lightness to lớn it.