Kwek Kwek Recipe

Quail eggs: Small eggs that are typically boiled and peeled before use.

Flour: A staple ingredient used to create the batter.

Water: Used to mix with the flour to form the batter.

Baking powder: Helps the batter to rise and become fluffy.

Salt: Enhances the flavor of the batter.

Annatto powder: Provides the batter with its characteristic orange color.

Cooking oil: Used for deep frying the coated quail eggs.

When preparing quail eggs for kwek kwek, ensure they are boiled just right to avoid overcooking. Overcooked eggs can become rubbery and difficult to peel. After boiling, immediately transfer the eggs to an ice bath to halt the cooking process and make peeling easier. This will help maintain the delicate texture of the eggs and ensure a smooth, even coating of the batter.

• quail eggs - Substitute with chicken eggs: Chicken eggs are larger, so you may need to cut them into smaller pieces to match the size of quail eggs.

• flour - Substitute with cornstarch: Cornstarch can provide a similar texture and is often used in deep-frying for a crispy coating.

• water - Substitute with milk: Milk can add a richer flavor and slightly thicker consistency to the batter.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• annatto powder - Substitute with paprika: Paprika can provide a similar color and a slightly smoky flavor.

• cooking oil - Substitute with peanut oil: Peanut oil has a high smoke point and neutral flavor, making it ideal for deep frying.

• Allow the kwek kwek to cool completely at room temperature before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled kwek kwek in an airtight container. If stacking them, use parchment paper between layers to prevent sticking.
• Store the container in the refrigerator if you plan to consume them within 2-3 days. For longer storage, proceed to freezing.
• To freeze, arrange the kwek kwek in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the kwek kwek to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to eat, reheat the kwek kwek directly from the freezer. Preheat your oven to 375°F (190°C) and bake for 10-15 minutes, or until heated through and crispy.
• Alternatively, you can reheat in an air fryer at 350°F (175°C) for 5-7 minutes for a quick and crispy result.
• Serve immediately with your favorite dipping sauce to enjoy the best texture and flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover kwek kwek on a baking sheet lined with parchment paper.
  3. Bake for about 10-15 minutes or until they are heated through and regain their crispiness.
  4. Serve immediately with your favorite dipping sauce.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the kwek kwek in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Enjoy them hot and crispy with your preferred dipping sauce.

• Stovetop Method:

  1. Heat a small amount of cooking oil in a non-stick skillet over medium heat.
  2. Add the kwek kwek to the skillet, ensuring they are not overcrowded.
  3. Fry for about 3-5 minutes, turning occasionally until they are heated through and crispy.
  4. Drain on paper towels and serve with your favorite dipping sauce.

• Microwave Method:

  1. Place the kwek kwek on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. Note: This method may not retain the crispiness as well as other methods.

• Pot: Used to boil the quail eggs until they are cooked through.

• Slotted spoon: Handy for removing the quail eggs from the boiling water without breaking them.

• Mixing bowl: Essential for combining the flour, water, baking powder, salt, and annatto powder to create a smooth batter.

• Whisk: Useful for mixing the batter ingredients thoroughly to achieve a smooth consistency.

• Deep fryer: Ideal for heating the cooking oil and frying the coated quail eggs until they are golden brown.

• Tongs: Helpful for carefully placing the coated quail eggs into the hot oil and removing them once they are cooked.

• Paper towels: Necessary for draining the excess oil from the fried quail eggs, ensuring they are not too greasy.

• Serving plate: Used to present the cooked kwek kwek attractively, ready to be enjoyed with dipping sauce.

Pre-boil and peel: Boil and peel the quail eggs in advance to save time on the day you plan to cook.

Batch the batter: Mix a larger batch of the batter and store it in the fridge for quick use.

Heat oil efficiently: Use a deep fryer to maintain consistent cooking oil temperature, ensuring faster frying.

Use a skewer: Dip multiple quail eggs at once using a skewer to coat them quickly in the batter.

Prepare dipping sauce ahead: Make your favorite dipping sauce in advance and store it in the fridge.