Tokneneng is the baby version of Kwek-Kwek, boiled chicken eggs coated with orange-tinted batter commonly sold on the street. Tokneneng is made of boiled quail eggs.
24 pcs. quail eggs, hard-boiled and shells removed
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 tsp + 1 pinch iodized salt
a pinch or two of black pepper powder
a pinch of Maggi Magic Sarap (optional)
1/2 cup tap water
2-3 drops red food color
2-3 drops yellow food color
1/4 cup all-purpose flour (for dusting)
1 cup cooking oil (for frying)
How to prepare :
1) In a shallow pan prepare and heat cooking oil over medium heat.
2) Meantime, stir in food color into water until you get the desired tint. (Tip: Go for a little darker because the shade will pale when combined with the starches.)
2) In a medium bowl combine 1/2 cup all-purpose flour, cornstarch, salt, pepper and Magic Sarap or MSG (if using). Gradually add-in colored water, pouring a little at a time as you beat the batter with slow strokes. Add in any remaining water until the batter is fluid but thick.
3) Pour the extra 1/4 cup all-purpose flour into a plastic bag or container. Add in the shelled quail eggs, cover/seal and roll to coat. (This gives the batter something to cling on.)
4) Dunk the floured eggs into the batter. Pick up using two teaspoons (so that you can keep the eggs rolling and coating in the thick batter and keep them as round as possible) then pop into the hot oil.
5) Fry for a minute each side or until the batter sets. Remove with a slotted spoon and allow to cool and drain on a colander.
6) Serve with sweet-chili sauce or sweet and sour sauce (bottled versions available at supermarkets) or spiced vinegar (white vinegar with minced red onion and a sprinkling of ground black pepper and salt). Enjoy!
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