Best 3 Tokneneng Filipino Street Food Recipes

Tokneneng is a Filipino street food that is both delicious and affordable. It is made with a variety of ingredients, including eggs, tomatoes, onions, garlic, and meat. This humble dish is a favorite among Filipinos of all ages and can be found in many different places, from food stalls to restaurants. If you're looking for a quick and easy meal that is sure to please, tokneneng is the perfect choice.

Let's cook with our recipes!

TOKNENENG RECIPE

Tokneneng Recipe image

Tokneneng Recipe are hard-boiled eggs coated with bright orange waffle-like batter, best paired with Manong sauce or spiced vinegar dip.

Provided by Ed Joven

Categories Appetizer

Time 14m

Number Of Ingredients 18

Ingredients

10 pcs. hard boiled Eggs
1/3 cup All-Purpose Flour
1 cup All-Purpose Flour
1/2 cup Cornstarch
2 tsp. Baking Powder
1 tsp. Salt or Magic Sarap
1/2 tsp. Black Pepper
2 tsp. Annatto Powder (atsuete)
2/3 cup Water (add more if batter is too thick)
2 drops Orange Food Color (optional)
1 small Red Onions (minced)
3 inches Cucumber (seeded & diced)
2-3 pcs. Red and Green Chillies (chopped)
1 cup White Vinegar "Datu Puti"
1/2 cup Water
3-4 tbsp. Sugar
1 tsp. Salt
1 tsp. Freshly Cracked Black Pepper

Steps:

Boil 1 dozen eggs for 10 minutes
Drain, let it cool completely, cracked & peel off egg shells
Coat eggs with flour
Combine flour, cornstarch and baking powder
Add seasoning annatto powder, magic sarap & black pepper then mix.
Add water gradually & mix, make sure the consistency of batter is not too thick or runny

Nutrition Facts : ServingSize 1 g, Calories 750 kcal, Carbohydrate 48 g, Protein 22 g, Fat 55 g, Sodium 550 mg

TOKNENENG (FILIPINO STREET FOOD)

Tokneneng (Filipino Street Food) image

A popular street food in the Philippines, tokneneng are hard boiled chicken eggs that are dipped in orange colored flour batter, deep fried, and served with a sweet and sour sauce.

Provided by Suhara

Categories Appetizers and Snacks

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

12 eggs
oil for deep frying
4 tablespoons cornstarch, plus more as needed
bamboo skewer
¼ cup rice vinegar
¼ cup ketchup
¼ cup brown sugar
2 teaspoons soy sauce
1 cup all-purpose flour
½ cup water
salt and freshly ground black pepper to taste
red and yellow food coloring

Steps:

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Combine rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Heat over medium heat while stirring until sugar has dissolved, about 5 minutes. Stir sauce and let cool.
Prepare the batter by adding a few drops of red and yellow food coloring to the water to get a deep orange color. Combine flour with salt and pepper in a bowl; pour in orange water and stir until there are no lumps.
Heat oil in a wok to 375 degrees F (190 degrees C).
Gently roll eggs in cornstarch to coat and shake off excess cornstarch. Dip into orange batter so they are fully covered. Poke eggs with the bamboo skewer and drop into the hot oil. Deep fry until the batter is crispy, about 2 minutes per side. Remove eggs with a slotted spoon and drain on paper towels.

Nutrition Facts : Calories 790.3 calories, Carbohydrate 49.7 g, Cholesterol 491 mg, Fat 57.5 g, Fiber 1 g, Protein 20.3 g, SaturatedFat 9.7 g, Sodium 546.1 mg, Sugar 17.9 g

KWEK KWEK (FILIPINO STREET FOOD)

Kwek Kwek (Filipino Street Food) image

A popular street food in the Philippines, kwek kwek are hard-boiled quail eggs in orange batter that are deep fried and served with a sweet and sour sauce.

Provided by Suhara

Categories Appetizers and Snacks

Time 1h

Yield 12

Number Of Ingredients 13

Ingredients

12 quail eggs
¼ cup rice vinegar
¼ cup ketchup
¼ cup brown sugar
2 teaspoons soy sauce
½ cup water
1 drop yellow food coloring
1 drop red food coloring
1 cup all-purpose flour
salt and freshly ground black pepper to taste
oil for deep frying
¼ cup cornstarch
bamboo skewer

Steps:

Place eggs in a saucepan and cover with water. Bring to a boil, reduce heat to medium, cover, and cook for 4 minutes. Remove from heat and let stand, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
Combine rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Cook and stir over medium until sugar has dissolved, about 5 minutes. Let cool.
Prepare batter by adding red and yellow food coloring to the water to get a deep orange color. Combine flour, salt, and pepper in a bowl; pour in orange water and stir until there are no lumps.
Heat oil in a wok to 375 degrees F (190 degrees C).
Gently roll eggs in cornstarch to coat and shake off excess cornstarch. Dip into orange batter so they are fully covered. Poke eggs with the bamboo skewer and drop gently into the hot oil. Deep fry until the batter is crispy, about 2 minutes per side. Remove eggs with a slotted spoon and drain on paper towels.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 16.2 g, Cholesterol 76 mg, Fat 8.5 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 133.1 mg, Sugar 5.6 g

Tips:

Use fresh ingredients: Tokneneng is a simple dish that relies on the quality of its ingredients. Use fresh vegetables, eggs, and meat to ensure the best flavor.
Don't overcook the eggs: The eggs in tokneneng should be cooked until they are just set. Overcooked eggs will be tough and rubbery.
Use a well-seasoned wok: A well-seasoned wok will help to prevent the food from sticking. If you don't have a wok, you can use a large skillet.
Serve immediately: Tokneneng is best served immediately after it is cooked. The vegetables will be crisp and the eggs will be fluffy.

Conclusion:

Tokneneng is a delicious and easy-to-make Filipino street food that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and eggs, and it can be served as a main course or a side dish. With its simple ingredients and quick cooking time, tokneneng is a perfect meal for busy weeknights.