Tokneneng are boiling chicken eggs that have been dipped in a reddish batter and deep-fried until crisp. In general, this is considered a Filipino street snack and is offered alongside kwek-kwek, squidballs, fish balls, and kikiam on the streets. When it comes to kwek-kwek, tokneneng is just a bigger version. The majority of the ingredients and cooking process are the same; the only change is the type of egg used.
What I enjoy about this street cuisine is that it may fill your stomach for only a few dollars. Because it's just boiled egg, don't expect much in terms of flavor. However, you should dip it in a flavorful sauce for added flavor. This is delicious dipped in sinamak (spiced vinegar); it also goes well with fish ball sauce.
how to cook tokneneng?
Ingredients
6 pieces cooked chicken eggs
cornstarch, 3 tbsp
1 quart of water
atsuete 1/4 cup annatto seeds
1 cup flour (all-purpose)
a half teaspoon of salt
1 tsp black pepper, ground
2 cups oil for cooking
Instructions
Dredge the boiled chicken eggs in cornstarch in a container. Remove from the equation.
Combine all-purpose flour, salt, and pepper in a large mixing bowl and well combine.
Dilute the annatto seeds in water until they take on a scarlet color. Combine the liquid with the flour, salt, and pepper in a large mixing bowl and completely combine.
Coat the boiled chicken eggs with the batter in the mixing bowl.
Pour the cooking oil into the pan and heat it up.
Deep-fry the eggs until the coating is crispy when the oil is hot enough. Scoop the eggs from the mixing bowl with a serving spoon.
Place the fried eggs on a serving plate after removing them from the pan.
Serve with a special sauce or vinegar.
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