Dish

Kwek kwek

Kwek kwek is made by boiling quail eggs until they are hard-boiled and then peeling them. The eggs are then coated in a batter made from flour, cornstarch, and water and deep-fried until they are crispy and golden brown. Kwek kwek is typically served with a sweet and sour dipping sauce made from vinegar, sugar, and chili peppers.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Snack

Origins and history

Kwek kwek is believed to have originated in the Philippines and is a popular street food in the country. It is often sold by street vendors and can be found in markets and food stalls throughout the Philippines.

Dietary considerations

Kwek kwek is not suitable for those with egg allergies or for vegans as it contains eggs. It may also contain gluten, depending on the recipe and preparation method.

Variations

There are many variations of kwek kwek, including those made with chicken or duck eggs instead of quail eggs. Some recipes also call for the addition of spices or herbs to the batter for added flavor.

Presentation and garnishing

Kwek kwek is typically served on a small plate or as a finger food. It can be garnished with sliced green onions or cilantro for added flavor and color.

Tips & Tricks

To ensure that the kwek kwek is cooked evenly, it is important to use a deep-fryer or a deep pot for frying. The oil should be hot enough to sizzle when the eggs are added, but not so hot that they burn. It is also important to drain the kwek kwek on paper towels after frying to remove excess oil.

Side-dishes

Kwek kwek is often served as a snack or appetizer and can be eaten on its own or with a dipping sauce. It can also be served as a side dish or as a topping for salads or noodle dishes.