Tokneneng Recipe

Tokneneng is a tempura-like Filipino street food made by deep-frying orange batter covered hard-boiled eggs. A popular variation of tokneneng is kwek-kwek. The main difference between the two lies in the egg that is used. Kwek-kwek is traditionally made with quail eggs, while Tokneneng is made with chicken eggs. Due to their similarities, the two are often confused with some people calling tokneneng "kwek kwek" and vice versa.

Tokneneng is usually served with a spiced vinegar-based dip.

The name "tokneneng" originated from the 1978 Pinoy komiks series Batute, illustrated by Vic Geronimo and created by Rene Villaroman. In the main character Batute's language, tokneneng means 'egg'.




                                                                 Ingredients:

12 pcs chicken eggs

2 cups flour

3 tbsp cornstarch

1 tbsp anatto powder (atsuete)

1/2 salt

1/2 ground black pepper

cooking oil




Procedure:

*Place the cornstarch in a container and dredge the boiled eggs then set aside

*In a mixing bowl, combine flour, salt, and pepper

*Dilute the anatto powder in warm water then pour in the mixing bowl

*Place the eggs in the mixing bowl and coat with the batter

*Deep fry the eggs by scooping them from the mixing bowl

*Make sure that each egg is coated with batter

*After a few minutes, remove the fried quail eggs from the pan and place in a serving plate

*Serve with vinegar while still crispy

Making the sauce:

Combine the ingredients in a saucepan: vinegar, brown sugar, ketchup, soy sauce and black pepper
Heat through.

Simmer the mixture at medium heat until the sugar completely dissolves.



Enjoy Eating!

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