Kwek kwek is a popular street food in the Philippines. It is usually made with “balut”-a duck egg with an itsy bitsy embryo. I don’t remember ever eating Kwek kwek, because my mother didn’t allow us to purchase and eat street foods sold by the street. She was always skeptical about where the water that was used for cooking came from. I say, there’s a ton of street foods from my hometown that I never got to taste because of that. In a way, I am thankful because I did not get sick by eating questionable foods. Nor got my tongue accustomed to the authentic taste of some street foods, like fishballs for example. Fishballs are a good example, this is because I will not eat a fishball that is too chewy, puffy, or smelly. Fishballs were one of the few things I was able to eat, of course without my mother’s permission. Nowadays, I wouldn’t even try buying fishballs from the grocery store. I have managed to hang on to the obnoxious memory of those thin yummy fishy goodness for a decade. I am not about to buckle.. But anyways, back to “Kwek-kwek”, I’ve never eaten it made by street vendors. With the magic of the internet, I managed to tweak the batter recipe to my liking. I’ve only made Kwek-kwek a couple of times, enough to know how I want it to taste like.
4 Hard boiled eggs – sliced into 6 pieces
140-150ml water – depending on how thick you like the batter to be
Carefully slice the hard boiled eggs, make sure the yolk doesn’t crumble. Sprinkle a little bit of the cornstarch before you mix everything in the batter.
Mix all the ingredients in a bowl (except for the hard boiled eggs of course). I love a batter that is on the thin side…..
Make sure you have the right temperature. 325°F will do!
It doesn’t take long to give them a bit of color. Make sure you “Double Fry” the Kwek kwek’s. This will ensure total crispness. First fry is about 1-2 minutes. Second fry is about 2-3 minutes.
You will see the color change… and less bubbles in the oil. The Kwek kwek’s will also get a harder shell.
Traditionally, they are eaten right after you cook them with salt&vinegar dipping sauce. Today, I also had them with leftover Sweet & sour chicken (Dakgangjeong) sauce from My little kitchen.
I also forgot to mention that you will have extra batter. The recipe calls for 8-10 eggs.
I think the origin of this food is probably Chinese. I can’t find anything about its humble beginnings. I remember watching a food documentary of Somebody mentioning how duck eggs with embryo called “balut” were brought to the country by Chinese immigrants or merchants.
Maraming salamat po!