Kwek Kwek Recipe

Quail eggs: Small eggs that are boiled and peeled before being coated in batter.

Flour: Used as the base for the batter, providing structure and texture.

Water: Combined with flour to create a smooth batter.

Annatto powder: Adds a vibrant orange color to the batter.

Salt: Enhances the flavor of the batter.

Baking powder: Helps the batter to puff up and become crispy when fried.

Cooking oil: Used for deep frying the coated quail eggs until golden brown and crispy.

When boiling the quail eggs, make sure to gently lower them into the water using a spoon to prevent cracking. After boiling, immediately transfer the eggs to an ice bath to halt the cooking process and make peeling easier. For the batter, sift the flour to avoid lumps and ensure a smooth coating. When deep frying, maintain a consistent oil temperature to achieve an even, golden brown crust.

• 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 batters for frying.

• water - Substitute with milk: Milk can add a richer flavor and help create a thicker batter.

• annatto powder - Substitute with paprika: Paprika can provide a similar color and a mild flavor that complements the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• baking powder - Substitute with baking soda and cream of tartar: Mixing baking soda with cream of tartar can mimic the leavening effect of baking powder.

• cooking oil - Substitute with vegetable oil: Vegetable oil has a high smoke point and neutral flavor, making it suitable for 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 avoid 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 on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the kwek kwek to a freezer-safe bag or container. Label with the date and store for up to 1 month.
• When ready to reheat, preheat your oven to 350°F (175°C). Place the frozen kwek kwek on a baking sheet 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 quicker option.
• Avoid microwaving as it can make the coating rubbery and less appetizing.

• Preheat your oven to 350°F (175°C). Place the leftover kwek kwek on a baking sheet lined with parchment paper. Bake for about 10-15 minutes until they are heated through and regain their crispiness.

• Use an air fryer set to 350°F (175°C). Arrange the kwek kwek in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Heat a skillet over medium heat and add a small amount of cooking oil. Once the oil is hot, add the kwek kwek and pan-fry for 3-5 minutes, turning occasionally until they are warmed through and crispy.

• For a quick microwave method, place the kwek kwek on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may not retain the original crispiness.

• 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, annatto powder, salt, and baking powder to create a smooth batter.

• Whisk: Useful for mixing the batter ingredients thoroughly to ensure there are no lumps.

• Deep fryer: Ideal for heating the cooking oil and frying the coated quail eggs to a golden brown.

• Tongs: Helpful for dipping the quail eggs into the batter and for handling them while frying.

• Paper towels: Used to drain the excess oil from the fried quail eggs, keeping them crispy.

• Plate: Needed to hold the quail eggs after they have been drained on the paper towels.

Boil in advance: Boil and peel the quail eggs ahead of time. Store them in the fridge until ready to use.

Pre-mix batter: Prepare the batter mixture in advance and store it in the fridge. Give it a quick stir before using.

Use a deep fryer: A deep fryer maintains a consistent temperature, ensuring even cooking and saving time.

Batch frying: Fry multiple quail eggs at once to reduce cooking time.

Paper towel prep: Have paper towels ready to quickly drain excess oil from the fried kwek kwek.