Kwek Kwek is a popular street food in the Philippines. These deep-fried, orange-coated quail egg treats are both delicious and easy to make at home. If you want to try your hand at making Kwek Kwek, just follow these 15 simple steps.

1. Gather your ingredients: For this recipe, you’ll need the following:

– 20-25 quail eggs

– 1 cup all-purpose flour

– 1/4 teaspoon salt

– 1/4 teaspoon ground black pepper

– 1/4 teaspoon paprika

– 1/2 teaspoon baking powder

– Orange food color (either liquid or powder)

– Oil for deep frying

– Skewers or toothpicks

2. Boil the quail eggs: Place the quail eggs in a saucepan with enough water to cover them. Bring the water to a boil and cook for five minutes.

3. Cool and peel: After boiling, transfer the eggs to a bowl of ice water to cool. Once cool, carefully peel off the shells.

4. Prepare the coating: In a large mixing bowl, combine the all-purpose flour, salt, black pepper, paprika, and baking powder.

5. Add water and food color: Slowly add roughly 1/2 cup of water to form a thick batter while stirring continuously. Add enough orange food color (either liquid or powder) until you get a vibrant orange hue.

6. Heat oil for frying: Fill a deep pan with oil (enough for deep frying) and heat it over medium heat.

7. Check oil temperature: The ideal temperature for frying Kwek Kwek is around 350°F (180°C). You can use a thermometer or test by dropping a small bit of batter into the oil – it should sizzle and float to the surface quickly.

8. Dress the quail eggs: Coat each quail egg with the orange batter. Use a spoon to evenly coat each egg or roll them in the mixture. Make sure each egg is completely covered with batter.

9. Skewer eggs: Stick toothpicks or skewers through the coated eggs for easier handling. You can put multiple eggs on one skewer.

10. Fry Kwek Kwek: Carefully lower the battered quail eggs into the hot oil and fry for about 2 to 3 minutes, or until crispy and golden brown.

11. Adjust heat as necessary: Keep an eye on the oil temperature and adjust as needed to maintain that ideal 350°F (180°C) temperature. Frying at too low of a temperature will make your Kwek Kwek soggy, while frying at too high of a temperature may burn them.

12. Remove from oil: Once finished frying, use a slotted spoon or tongs to remove the Kwek Kwek from the oil, allowing any excess oil to drip off.

13. Drain on paper towels: Place the freshly fried Kwek Kwek on paper towels to absorb any remaining oil.

14. Serve hot: Enjoy your homemade Kwek Kwek while they’re still hot! They’re best when freshly made and crispy.

15. Add dipping sauce: Traditionally, Kwek Kwek is served with a dipping sauce made from vinegar, onion, cucumber, sugar, salt, and pepper. You can also enjoy them with ketchup or any other sauce of your choice.

Now that you know how to make this tasty street food snack at home, enjoy your homemade Kwek