KWEK KWEK (FILIPINO STREET FOOD)
A popular street food in the Philippines, kwek kwek are hard-boiled quail eggs in orange batter that are deep fried and served with a sweet and sour sauce.
Provided by Suhara
Categories Appetizers and Snacks
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, reduce heat to medium, cover, and cook for 4 minutes. Remove from heat and let stand, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
- Combine rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Cook and stir over medium until sugar has dissolved, about 5 minutes. Let cool.
- Prepare batter by adding red and yellow food coloring to the water to get a deep orange color. Combine flour, salt, and pepper in a bowl; pour in orange water and stir until there are no lumps.
- Heat oil in a wok to 375 degrees F (190 degrees C).
- Gently roll eggs in cornstarch to coat and shake off excess cornstarch. Dip into orange batter so they are fully covered. Poke eggs with the bamboo skewer and drop gently into the hot oil. Deep fry until the batter is crispy, about 2 minutes per side. Remove eggs with a slotted spoon and drain on paper towels.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 16.2 g, Cholesterol 76 mg, Fat 8.5 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 133.1 mg, Sugar 5.6 g
NIF'S DILLED QUAIL EGGS
Before you say "EWWW! Quail eggs!!!", you really have to try these. They are a lot like chicken eggs, but smaller (obviously!) and a little smoother tasting. My grocery store carries them but if you can't find them, check out an Asian market. I don't put a lot of seasoning into the deviled mixture because these little guys don't want to be overpowered. They present beautifully on a nest of persley or dill and taste very good. Enjoy!
Provided by Nif_H
Categories < 30 Mins
Time 25m
Yield 36 half eggs
Number Of Ingredients 5
Steps:
- Heat water to boiling, gently set eggs into water. Boil 5-6 minutes and then rinse under cold water. Do NOT use a rolling boil or the eggs will break. If your eggs do break, keep their yolks anyway.
- Let cool completely. Peel eggs and cut in half lengthwise. Pop yolks out into a small bowl.
- To yolks, add mayo and dill. Mix very well, then salt and pepper to taste.
- Put yolk mixture into a plastic sandwich bag. Pipe mixture into each egg half.
- Garnish with fresh dill or chives.
LEMON-AND-DILL DEVILED QUAIL EGGS
Deviling quail eggs is almost as easy as chicken eggs, and the result is infinitely cuter! Here, the filling is simply flavored with mayonnaise, Dijon, and a touch of fresh lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 55m
Yield Makes 15
Number Of Ingredients 6
Steps:
- Cover eggs with 2 inches of water in a medium saucepan; bring to a boil. Remove from heat, cover, and let stand 2 minutes. Transfer eggs to an ice-water bath; let cool completely.
- Peel eggs and trim pointy ends flat, so they stand upright. Trim 1/4 of each egg from other end; gently scoop yolks into a bowl.
- Using a fork, mash yolks with mayonnaise, mustard, and lemon juice until smooth. Season with salt and pepper. Using a pastry bag fitted with a small open-star tip (such as Ateco #18), pipe yolk mixture into egg whites in a swirling motion. Serve, topped with dill sprigs.
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