Tokneneng Kwek-Kwek Recipe (With Vinegar Dip): best Filipino street food

by Joost Nusselder | Updated:  August 21, 2020
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Are you one of the many people around the globe that love eggs? If so, you will surely fall in love with this Kwek-Kwek Recipe.

Kwek-Kwek is one of the most favorite street foods not only among the students but even the adults as well.

Actually, street foods kiosks have even invaded the malls and there isn’t any without Kwek-Kwek in it.

In fact, there are even some kiosks that sell Kwek-Kwek and Tokneneng (another favorite street food) exclusively.

This Filipino Food has become a favorite snack or to go food by everyone. So, what are you waiting for? Read along to know how it is made.

Kwek-Kwek Recipe (With Vinegar Dip)

Kwek-Kwek Recipe Tips and Preparation

Kwek-Kwek is a quail egg that’s been hard-boiled then dipped in an orange batter. The batter is composed of baking powder, flour, food coloring, and salt.

This Kwek-Kwek Recipe is very easy to go through a bit messy but the result will keep your mouth watering.

The quail egg alone is already very delicious so what more if you add some flavor to it. You’ll have to coat the eggs with the batter before deep frying it.

Of course, you’ve got to choose fresh eggs and a good quality of the ingredients for the batter like the flour and baking powder.

The food coloring should also be of good quality to avoid that bitter taste that some coloring leaves on the food.

You have to use oil without any aftertaste so as not to affect the taste and everyone who eats it will be truly satisfied. Quail eggs are loaded with protein but at the same time, it is also high in cholesterol so don’t overeat.

After all, you can still cook another time. It’s always better to enjoy eating without having to face the danger of overindulging especially if it’s a bit off on the health side.
Hot and spicy Filipino Kwek-kwek

Hot and spicy Filipino Kwek-kwek

Kwek-Kwek is a quail egg that’s been hard-boiled then dipped in an orange batter. The batter is composed of baking powder, flour, food coloring, and salt.
Course Snack
Cuisine Filipino
Keyword Deep-Fried, Kwek-kwek, Snack
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 30 pcs
Calories 30kcal
Author Joost Nusselder
Cost $4



  • 30 pcs quail eggs
  • 1 cup flour
  • ¼ cup cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • ¼ tsp ground pepper
  • ¾ cup water
  • orange food color
  • ¼ cup flour for dredging
  • oil – for frying

Vinegar Dip:

  • ½ cup vinegar
  • ¼ cup water (optional)
  • 1 small red onion chopped finely
  • 1 tsp salt
  • ¼ tsp ground pepper
  • 1 hot chili chopped


  • Place quail eggs in a pot and fill with tap water enough to submerge them completely.
  • Bring water to a rolling boil over high heat.
  • Once it boils, turn off heat and cover the pot and let it sit for 10 minutes.
  • Remove the quail eggs from the hot water and transfer into an ice bath or cold water.
  • Peel off the eggshells once cool enough to handle.
  • In a bowl, combine 1 cup flour, cornstarch, baking powder, salt, ground pepper, and water and mix to form a batter.
  • Consistency is almost similar to that of a pancake batter only a bit thicker.
  • Add enough food color and mix until the desired color is achieved.
  • Spread 1/4 cup of flour on a plate.
  • Dredge each egg with flour covering the surface completely.
  • Drop the floured quail eggs, one at a time into the orange batter and using a fork or a barbecue stick, turn them over to cover them completely with batter.
  • Do this in batches, about 5-6 eggs per batch.
  • In a small pot, heat enough oil over medium-high heat. Once hot, use a stick or a skewer to pierce a coated egg and transfer it to the hot oil and a fork to remove the egg off the skewer and into the hot oil.
  • Fry a batch at a time about 1-2 minutes each side or until crispy.
  • Remove the eggs from the hot oil and transfer into a plate lined with paper towel to remove excess oil.
  • Serve while hot and skin still crispy with vinegar dip or special Kwek Kwek sauce.


I used liquid food color, combining red and yellow to get the hue I like. Food color in powder form is also ok to use.
You may also use annatto powder to color the batter.

Healthy Tips:
This street food is best eaten with a sprinkle of salt then dipped into vinegar-like Lumpiang Shanghai. It’s up to your preference whether it will be spicy or not.

But whichever you choose, the wonderful taste will really be enhanced more.

If you’ve noticed, the usual partner drink for this is Sago at Gulaman though you can also have soda on the side.

Children and even kids just love this so much and it’s a good idea to cook this once in a while to make them enjoy without the danger of acquiring diseases that can be found when they buy from the street.
Kwek-Kwek with Suka
That’s the disadvantage of buying in the streets because they use a common sauce that even after they have already put it in their mouths, they will still dip it in the sauce and this is where the bacteria may spread.

As such, the children and adults alike may get an infection or intestinal problems because of this.

Preparing and cooking the Kwek-Kwek Recipe isn’t so hard to do so for a cleaner and safer indulging in this mouth-watering food, you can start doing it at home instead of allowing the kids to buy from the street vendors.

Want more crispy food ideas? Check out this Filipino Calamares Recipe ( Fried Squid Rings)

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.