Kwek-Kwek
Kwek-Kwek gets its signature orange color from annatto powder mixed into the batter — hard-boiled quail eggs dipped, deep-fried, and served with a spiced vinegar dip. It’s a fixture outside every Filipino school and market.
Watch It Made
More Photos
Instructions
- In a bowl, whisk together the flour, cornstarch, annatto powder, baking powder, and salt. Gradually add water, whisking until you get a smooth, thick batter (similar to pancake batter).
- Heat oil in a deep pan or pot to 350°F (175°C).
- Skewer or hold each quail egg with a fork, dip it into the batter to coat completely, and carefully lower it into the hot oil.
- Fry in batches for 2-3 minutes until the coating is crisp and deep orange, turning occasionally for even color.
- Drain on a wire rack. Serve hot with spiced vinegar for dipping.
Cook's Tip
Pat the peeled quail eggs dry before dipping them in batter — any surface moisture keeps the batter from clinging evenly, leaving bald spots that pop and splatter in the hot oil.