Tokneneng

Fourth Day of our Easter special and we head back to my home country Philippines, I was thinking of posting balut an unhatched duck egg embryo which is a delicacy in the Philippines but I can’t find one in here so I had resorted to another street food called Tokneneng.  But if you want to know more about balut just click on this link to find out what it is.


Tokneneng is made by deep-frying an orange battered egg chicken or duck eggs usually served with spiced vinegar based dip.  A very popular street food where you see in almost bus or jeepney stops where hungry workers heading home can enjoy a piece or two.  Usually consumed in a plastic bowls covered with plastic sheet then served with a generous amount of vinegar with onions and chillies. A really good appetizer as it will really make you ask for more, the spicy vinegar is just a good match for this battered eggs.

Tokneneng
 
Prep time
Cook time
Total time
 
Serves: 6pcs
Ingredients
Tokneneng
  • 6 pieces hard boiled duck or chicken egg
  • 1 cup flour
  • ¼ cup cornstarch
  • ¼ tsp baking powder
  • ¾ cup water
  • 1 tbsp annatto powder
  • salt
  • freshly ground black pepper
  • oil
Vinegar dip
  • ⅓ cup cane vinegar
  • ⅓ cup water
  • 2 tbsp sugar
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 1 red chilli, finely chopped with seeds
  • ½ tsp salt
  • freshly ground black pepper
Instructions
  1. In a bowl mix together flour, cornstarch, baking powder, water, annatto powder, salt and freshly ground black pepper. Set it aside for at least 30 minutes.
  2. Mix all vinegar dip ingredients in a bowl then set aside
  3. Place eggs in the bowl and coat with the batter evenly.
  4. Add oil in a wok and once hot add quail eggs one at a time, make sure eggs are coated with the batter.
  5. Remove from wok, drain then serve with vinegar dip.

 

 


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22 Responses

  1. rotinrice says:

    This reminds me of scotch eggs. The spicy vinegar dip sounds like a good match to these eggs.

  2. Hazel says:

    thanks for sharing this recipe! i haven’t tried tokneneng before! 🙁

  3. Caroline says:

    Everything is better deep fried, right?? 😉 These sound fantastic–never tried something like this before!

  4. That vinegar dip sounds delicious to me, it would be great with spring rolls too I bet!

  5. Purely.. Kay says:

    This is such a wonderful deep fried dream :). And I have a HUGE smile on my face from this recipe my friend 🙂

  6. Ahhh…. so there is baking powder in the batter…

  7. it’s like ‘kwek-kwek’ – the method is essentially the same, but it uses quail eggs. 😀

  8. Those look absolutely delicious.

  9. I’ve never heard of nor enjoyed this before, but I’m sure I would. Cheers!

  10. Kristy says:

    Now this is my kind of street food! I love vinegar and matched with deep fried eggs sounds out of this world good. 🙂

  11. Love 2 Type says:

    haven’t had this street food yet myself.. 🙁 i’m a bit scared of street food ever since a friend got sick after eating one

    • naami says:

      People get sick from street foods because they’re cooked outside on the streets where traffic and pedestrians pass by. There won’t be an problems if you cook it at home 😀

  12. mjskit says:

    Can I assume that the first ingredient is duck or chicken “eggs”? I thought it was the meat until I read your instructions. If so, then I do love this! Battered fried hardboiled eggs sound absolutely delicious to me! I’ve got to find that annatto seed powder!

    • rsmacaalay says:

      Lol, I forgot the eggs. For the annatto powder you can omit it, it’s just for colour (make it more pleasing to the eyes) or you can use orange food colour.

  13. I was just told about balut today… for now, I think, I’ll give it a miss. But these eggs I would have!

  14. foodjaunts says:

    Oh yum! Battered and fried eggs + vinegar dip = one happy lady i.e. me. I never knew you put annatto in it but it totally makes sense.

  15. Oh these sound delcious. I have to make some very soon, thanks.

    Have pinned for another day.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.

  16. annasison says:

    Thank you so much for the recipe,now i know the recipe i can cook now “TOKNENENG” 🙂

  17. Maia says:

    To make the dipping sauce better, you can add chopped cucumbers or tiny strips of cabbage. 🙂

  1. May 5, 2012

    […] Note : this recipe also appears @ Ang Sarap, original post can be seen here Tokneneng […]

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