FILIPINO RECIPE ~ QUEK-QUEK (KWEK KWEK) ~

PINOY QUEK-QUEK INGREDIENTS

48 pieces quail eggs, hard boiled then shelled
2 cups oil for frying

FOR THE BATTER:

1 1/4 cups all-purpose flour
1 egg white
2 tbsps. atsuete oil
1/2 cup water
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. salt

PINOY QUEK-QUEK PROCEDURE

• Combine all the ingredients for the batter in a bowl. Mix well.

• Heat oil in pan. Dip each hard-boiled egg in the batter, then fry till golden brown. Serve with vinegar or sweet chilli sauce.

TIP: You can also use small chicken eggs for this recipe.

FILIPINO RECIPE ~ ’60s FRIED SPRING CHICKEN ~

PINOY ’60s FRIED SPRING CHICKEN INGREDIENTS

2 tsps. nutmeg
1 tbsp. soy sauce
2 tsps. onion powder
1/2 cup Thai patis
1/2 cup brown sugar
1/2 cup rum
1 1/2 kilos spring chicken (3 chickens)

PINOY ’60s FRIED SPRING CHICKEN PROCEDURE

• In a bowl, combine nutmeg, soy sauce, onion powder, patis, sugar and rum.Place chickens in the mixture and marinate for at least 2 hours in the refrigerator.

• Steam chicken for 1 hour or until cooked. Hang dry for 2 hours, then deep fry for 5 minutes or until golden brown.