Kwek-Kwek with Manong Sauce, SIMPOL!

quail eggs

🥗Healthier: chicken eggs

💰Cheaper: duck eggs

Chicken eggs are more widely available and cheaper.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber, while rice flour can be cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be less expensive.

chili peppers

🥗Healthier: jalapeños

💰Cheaper: red pepper flakes

Jalapeños offer a similar heat with a different flavor.

Boil the chicken eggs and quail eggs until hard-boiled, then cool them in ice water and peel carefully.

In a bowl, mix 3/4 cup flour, 1 teaspoon salt, and 1/2 teaspoon fine black pepper.

Add 1/2 cup water and a pinch of orange food color or annatto powder to the dry ingredients to form a batter.

Dredge the peeled quail eggs in 1/4 cup flour.

Heat cooking oil in a deep pan over medium heat until shimmering.

Dip each dredged quail egg into the batter, coating thoroughly.

Carefully place the battered eggs into the hot oil and fry until golden brown, about 3-4 minutes, then drain on paper towels.

In a separate pan, heat cooking oil and add 6 tablespoons sugar, 2 tablespoons flour, 2 tablespoons cornstarch, 6 tablespoons soy sauce, chopped red chilies, minced onion, and minced garlic to make the sauce.

Simmer the sauce for about 5 minutes until slightly thickened.

Serve the kwek-kwek hot with the Manong sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens