Kwek-Kwek (Deep-Fried Quail Eggs)

Kwek-Kwek is a popular Filipino street food of hard-boiled quail eggs coated in bright orange batter and deep-fried until crispy.

Kwek-Kwek is a popular Filipino street food that consists of hard-boiled quail eggs coated in a bright orange batter and deep-fried to crispy perfection. This delightful snack is often enjoyed at food stalls, night markets, and during various festivals and events throughout the Philippines.

The preparation of Kwek-Kwek begins with hard-boiling quail eggs. Once cooked and peeled, the eggs are dipped into a thick batter made from flour, cornstarch, water, and annatto powder, which gives the batter its distinctive orange color. Some variations of the batter may also include baking powder to ensure a light and crispy coating.

After the quail eggs are thoroughly coated in the batter, they are carefully dropped into hot oil and deep-fried until the exterior becomes golden and crispy. The result is a deliciously crunchy outer layer that encases the tender and flavorful quail egg inside.

Kwek-Kwek is traditionally served with a dipping sauce that enhances its flavor. The most common dipping sauce is a mixture of vinegar, soy sauce, minced garlic, chopped onions, and chili peppers, creating a tangy and slightly spicy complement to the fried eggs. Alternatively, a sweet and sour sauce or a spicy fishball sauce can also be used.

This street food is often sold alongside other popular Filipino snacks such as fish balls, squid balls, and kikiam. Kwek-Kwek’s vibrant appearance, coupled with its satisfying crunch and savory taste, makes it a favorite among Filipinos and tourists alike.

Enjoyed as a quick snack on the go or as part of a larger meal, Kwek-Kwek captures the essence of Filipino street food culture, offering a delicious and affordable treat that delights the senses and brings people together. Its simplicity, flavor, and accessibility continue to make it a beloved part of the Filipino culinary landscape.

Kwek-Kwek (Deep-Fried Quail Eggs)

Recipe by Yummy FoodCourse: SnacksCuisine: FilipinoDifficulty: Medium

Kwek-Kwek is a popular Filipino street food of hard-boiled quail eggs coated in bright orange batter and deep-fried until crispy.

Ingredients

Hard-cooked quail eggs, peeled
1 cup water
1 cup all-purpose flour
Orange food coloring or annatto
Vegetable oil
Equipment
Pot and stove or electric fryer
Whisk or other stirring implement
Slotted spoon or tongs

Directions

Gradually but vigorously whisk the water into the flour. The wet mixture should be thick but flow like a pancake batter.
Dip the eggs in the batter to coat them completely.
Heat several inches of vegetable oil in a deep pot. You’re aiming for about 350°F (180°C).
Add the coated eggs to the hot oil, and deep fry until very light golden and cooked through. Remove from the oil and drain off any excess.
Serve with spicy vinegar.

Best-seller Diabetic Cookbooks

Related Recipes:

By Cuisine: Filipino

By Meal Type: Appetizers | Snacks

By Main Ingredient: Eggs

By Cooking Method: Frying

By Dish Type: Skillet Recipes

Other Useful Categories: Beginner Recipes | Comfort Food | Reader Favorites | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | Kid-Friendly

IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

Easy Sourdough Bread Recipe | Tartine Basic Country Bread

Sourdough bread is a traditional type of bread made from a simple mixture of flour, water, salt, and naturally occurring yeast and bacteria.

Sourdough bread is a traditional type of bread made from a simple mixture of flour, water, salt, and naturally occurring yeast and bacteria. What sets sourdough apart from other types of bread is its unique fermentation process, which gives it a distinct tangy flavor and chewy texture. This process begins with a sourdough starter, a mixture of flour and water that captures wild yeast and bacteria from the environment. As the starter ferments, it becomes populated with a diverse community of microorganisms, including lactobacilli and wild yeast strains, which give sourdough its characteristic flavor and texture.

To make sourdough bread, a portion of the sourdough starter is mixed with flour, water, and salt to form a dough. This dough is then kneaded and allowed to ferment for an extended period, typically overnight or longer. During this time, the wild yeast and bacteria in the starter metabolize the sugars in the flour, producing carbon dioxide gas and organic acids. The carbon dioxide gas is trapped in the dough, causing it to rise, while the organic acids impart a tangy flavor to the bread.

After fermentation, the dough is shaped into loaves and allowed to proof before being baked in a hot oven. The high heat of the oven causes the carbon dioxide gas in the dough to expand further, creating an airy and light crumb, while the crust becomes golden and crisp.

The resulting sourdough bread is characterized by its tangy flavor, chewy texture, and rustic appearance. It pairs well with a variety of toppings and accompaniments, from butter and jam to cheese and charcuterie. Sourdough bread is also prized for its long shelf life and nutritional benefits, as the fermentation process helps to break down gluten and phytic acid, making it easier to digest and increasing the bioavailability of nutrients.

Overall, sourdough bread is more than just a type of bread—it’s a culinary tradition that has been passed down for generations. Its unique flavor, texture, and fermentation process make it a favorite among bread enthusiasts and a staple in kitchens around the world.

VIDEO SOURCE: The Regular Chef

Best-seller Diabetic Cookbooks

Related Recipes:

By Cuisine: French | Other World Cuisine

By Meal Type: Breakfast | Lunch | Sides

By Main Ingredient: Bread

By Cooking Method: Baking

By Dish Type: Baked Goods

Other Useful Categories: Beginner Recipes | Comfort Food | Reader Favorites | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | Dairy-Free | Vegan | Vegetarian

Easy Yema Cake Recipe

Yema Cake is a beloved Filipino dessert renowned for its decadent layers of chiffon cake and creamy yema custard, creating a harmonious blend of flavors and textures that captivates the taste buds.

Yema Cake is a beloved Filipino dessert renowned for its decadent layers of chiffon cake and creamy yema custard, creating a harmonious blend of flavors and textures that captivates the taste buds. Originating from the Philippines, this dessert has gained widespread popularity for its irresistible sweetness and indulgent richness, making it a staple at celebrations, gatherings, and special occasions.

At the heart of Yema Cake is the chiffon cake, which is airy, moist, and tender, providing a delicate base for the layers of creamy yema custard. The chiffon cake is typically made from a mixture of flour, eggs, sugar, and oil, with the addition of baking powder to achieve its light and fluffy texture. Once baked to perfection, the cake is cooled and sliced into layers, ready to be filled and frosted with the luscious yema custard.

The yema custard, made from condensed milk and egg yolks, is the star of the show in Yema Cake. This creamy and rich custard is cooked until thickened, imparting a velvety smoothness and a delightful sweetness to the dessert. The custard is generously spread between the layers of chiffon cake, adding moisture and flavor to each bite. Additionally, it is used to frost the exterior of the cake, creating a smooth and creamy finish that is as beautiful as it is delicious.

Yema Cake is often garnished with grated cheese or toasted grated coconut, adding a savory contrast to the sweet and creamy flavors of the dessert. These toppings not only enhance the visual appeal of the cake but also add an extra layer of texture and flavor, creating a truly unforgettable culinary experience.

Whether enjoyed as a centerpiece at a birthday party, a sweet treat during merienda (afternoon snack), or a comforting indulgence after a hearty meal, Yema Cake never fails to delight with its irresistible charm and delectable taste. Its combination of fluffy cake and creamy custard creates a dessert that is both comforting and celebratory, capturing the essence of Filipino hospitality and culinary tradition with every slice.

Easy Yema Cake Recipe

Recipe by Yummy FoodCourse: Dessert, SnacksCuisine: FilipinoDifficulty: Easy

Yema Cake is a beloved Filipino dessert renowned for its decadent layers of chiffon cake and creamy yema custard, creating a harmonious blend of flavors and textures that captivates the taste buds.

Ingredients

For the cake:
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup milk
For the yema frosting:
1 can (14 oz) sweetened condensed milk
4 egg yolks
1/4 cup unsalted butter
1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or line it with parchment paper for easy removal.
In a bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In a separate large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing well after each addition. This will ensure a well-incorporated and smooth batter.
Pour the prepared batter into the round cake pan, spreading it evenly.
Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, let’s prepare the yema frosting. In a saucepan, combine the sweetened condensed milk and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan.
Remove the saucepan from heat and stir in the butter and vanilla extract. Mix until well combined and smooth.
Once the cake is baked, remove it from the oven and let it cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely.
Once the cake has cooled, spread the yema frosting generously over the top of the cake, using an offset spatula or the back of a spoon. You can also frost the sides if desired.
Slice and serve the luscious Yema Cake, savoring the perfect combination of moist cake and creamy yema frosting. This cake is best enjoyed with a cup of coffee or tea, or as a delightful dessert for any occasion.

Notes

You can also decorate the Yema Cake with toasted grated coconut or chopped roasted nuts for added texture and flavor, if desired.

Best-seller Diabetic Cookbooks

Now, gather your ingredients, don your apron, and embark on the sweet journey of making Yema Cake. Let the flavors of yema and cake meld together in a delightful symphony, bringing joy to your taste buds and those you share it with. Happy baking and savoring the goodness of Filipino cuisine!

Related Recipes:

By Cuisine: Filipino

By Meal Type: Desserts | Snacks

By Main Ingredient: Dairy | Eggs

By Cooking Method: Baking

By Dish Type: Baked Goods

Other Useful Categories: Beginner Recipes | Comfort Food | Reader Favorites | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | Kid-Friendly

IMAGE SOURCE: Marife.altabano, CC BY-SA 4.0, via Wikimedia Commons

Easy Fluffy Mamon Recipe

Mamon is typically enjoyed as a snack or dessert, often paired with a hot cup of coffee or tea.

Filipino Mamon is a delightful sponge cake that is beloved in Filipino cuisine. It is characterized by its light and fluffy texture, slightly sweet taste, and golden exterior. Mamon is typically enjoyed as a snack or dessert, often paired with a hot cup of coffee or tea.

The key ingredients in Filipino Mamon include flour, sugar, eggs, butter, and milk. These ingredients are mixed together to create a smooth batter, which is then poured into individual molds or baking pans. The batter is baked until golden brown, resulting in a soft and airy cake with a tender crumb.

One distinctive feature of Filipino Mamon is its size and shape. It is often baked in small, round molds, resulting in individual-sized cakes that are perfect for snacking or sharing. Additionally, Mamon is typically brushed with melted butter and sprinkled with sugar after baking, giving it a glossy sheen and a slightly sweet crust.

Filipino Mamon comes in various flavors and variations, including plain, cheese, ube (purple yam), and butter. Each variation offers a unique twist on the classic sponge cake, adding extra flavor and richness to the already delicious treat.

Mamon is a popular dessert in the Philippines and is often enjoyed during special occasions such as birthdays, holidays, and family gatherings. It is also commonly sold in bakeries and pastry shops throughout the country, making it readily available for anyone craving a sweet and satisfying snack.

Overall, Filipino Mamon is a beloved treat that has become a staple in Filipino cuisine. Its light and fluffy texture, sweet taste, and versatility make it a favorite among both locals and visitors alike, offering a taste of Filipino hospitality and culinary tradition with every bite.

Easy Fluffy Mamon Recipe

Recipe by Yummy FoodCourse: Snacks, DessertCuisine: FilipinoDifficulty: Easy

Mamon, a delightful sponge cake that is beloved in Filipino cuisine, is typically enjoyed as a snack often paired with a hot cup of coffee.

Ingredients

6 eggs, separated
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup sugar
1/4 cup milk
1/4 cup melted butter
1 teaspoon vanilla extract
Zest of 1 lemon (optional, for added flavor)
Confectioners’ sugar, for dusting (optional)

Directions

Preheat your oven to 325°F (165°C), and prepare your muffin/cupcake pans by greasing them or using paper liners.
In a mixing bowl, whisk the egg whites at high speed until they form stiff peaks. Set aside.
In a separate bowl, combine the flour and baking powder. Sift the mixture to ensure a light and airy texture.
In another large mixing bowl, cream together the egg yolks and sugar until they are well combined. You can use an electric mixer for this step.
Gradually add the milk, melted butter, vanilla extract, and lemon zest (if using) to the egg yolk mixture. Mix well to incorporate all the ingredients thoroughly.
Slowly fold in the flour mixture into the egg yolk mixture until just combined. Be careful not to overmix, as this may result in a denser texture.
Gently fold the beaten egg whites into the batter. This step will help create that airy and fluffy texture that mamon is known for. Remember to be gentle and fold until the mixture is homogeneous.
Pour the batter into the prepared muffin/cupcake pans, filling each cavity about ¾ full.
Bake in the preheated oven for approximately 15-20 minutes, or until the tops of the mamon are golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the mamon from the oven and let them cool in the pans for a few minutes. Then transfer them to a wire rack to cool completely.
Dusted with confectioners’ sugar, serve the Filipino mamon as a delightful treat for afternoon tea, as a dessert, or simply enjoy them at any time when you crave something fluffy and delectable.

Notes

This recipe yields approximately 12-16 mamon, depending on the size of your muffin/cupcake pans and portions.

Best-seller Diabetic Cookbooks

There you have it, a classic recipe to create Filipino mamon – a lusciously soft and airy sponge cake that will surely delight your taste buds. Enjoy every bite of this beloved treat and savor the sweetness of Filipino flavors. Happy baking!

Related Recipes:

By Cuisine: Filipino

By Meal Type: Breakfast | Desserts | Snacks

By Main Ingredient: Bread | Dairy | Eggs

By Cooking Method: Baking

By Dish Type: Baked Goods

Other Useful Categories: Beginner Recipes | Comfort Food | Reader Favorites | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | Kid-Friendly | Vegetarian

IMAGE SOURCE: BrokenSphere, CC BY-SA 3.0, via Wikimedia Commons

Easy Wonton Wrapper Recipe

A wonton wrapper is a type of thin dough wrapper commonly used in Chinese and other East Asian cuisines.

A wonton wrapper is a type of thin dough wrapper commonly used in Chinese and other East Asian cuisines. It is a versatile ingredient that is typically used to make wontons, a type of dumpling that can be filled with various ingredients, including ground meat, vegetables, and seasonings.

Wonton wrappers are typically made from a mixture of wheat flour, water, and sometimes egg. They are rolled into thin sheets and then cut into squares or circles for wrapping the filling. Wonton wrappers are known for their delicate texture and slightly chewy consistency when cooked.

Wontons can be filled with a wide range of ingredients, making them suitable for both savory and sweet dishes. Common fillings for savory wontons include pork, shrimp, chicken, or a combination of these, often mixed with seasonings like garlic, ginger, soy sauce, and green onions. Sweet wonton fillings may include fruits like apples or bananas, sometimes combined with sugar and cinnamon.

Wonton wrappers are incredibly versatile and can be used in various cooking methods, including boiling, steaming, frying, and baking. They are essential in making dishes like wonton soup, steamed wontons, fried wontons, and dessert wontons. Wonton wrappers are readily available in most Asian grocery stores and some mainstream supermarkets, either fresh or frozen, making them accessible for home cooks to experiment with a wide range of recipes.

Best-seller Filipino Cookbooks:

Recipe for Wonton Wrapper:

Easy Wonton Wrapper Recipe

Recipe by Yummy FoodCuisine: AsianDifficulty: Easy

A wonton wrapper is used to make wonton dumplings that can be filled with ingredients like ground meat, vegetables, and seasonings.

Ingredients

2 cups flour
1 egg
1 teaspoon salt
⅓–½ cups water

Directions

Sift flour and salt into a large bowl; create a well-like indentation in the center.
Beat egg lightly, pour into indentation in the flour, and mix well.
Sprinkle with cold water, wet your hands, and knead the mixture into a smooth dough.
Place dough in a bowl and cover with a damp cloth, refrigerate for 30 minutes to an hour.
Sprinkle a wide work area or board with flour. Roll out the dough until it is paper thin and its edges are even in thickness. The wonton skins will be partially transparent.
Cut dough into 2–3-inch (5–7.5 cm) strips, flour lightly then stack one on top of the other and cut the strips into 2–3-inch (5–7.5 cm) squares.
Place skins on a tray and cover with a damp cloth until ready to use.

Best-seller Diabetic Cookbooks

Related Recipes:

By Cuisine: Chinese

By Main Ingredient: Flour

By Cooking Method: No-Cook / Raw Prep

Other Useful Categories: Beginner Recipes | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | Kid-Friendly | Meal Prep Friendly

IMAGE SOURCE: Susan Slater, CC BY-SA 4.0, via Wikimedia Commons

RECIPE SOURCE: Wiki Cookbook

Classic Filipino Pandesal Recipe

Here is the Classic Filipino Pandesal Recipe that most people are familiar with. Pandesal is a breakfast staple among Filipinos and by learning to make your own, there will be no need to go the bakery every morning.

Classic Filipino Pandesal Recipe

Pandesal or pan de sal (Filipino and Spanish for “salt bread”), is a common bread roll in the Philippines. It is made of flour, eggs, yeast, sugar and salt. Pan de sal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón, Spanish for “stick”) which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked. It is most commonly served hot and may be eaten as is, or dipped in coffee, hot chocolate or milk. It can also be complemented with butter, margarine, cheese, jam, peanut butter, chocolate spread, or other fillings like eggs, sardines and meat. Its taste and texture closely resemble those of the Puerto Rican bread pan de agua, French baguette, and Mexican bolillos. Contrary to its name, pan de sal tastes slightly sweet rather than salty. Most bakeries bake pandesal in the morning for breakfast consumption, though some bake pandesal the whole day.
https://en.wikipedia.org/wiki/Pandesal

Best-seller Filipino Cookbooks:

Recipe for Pandesal:

Classic Filipino Pandesal Recipe

Recipe by Yummy FoodCourse: BreakfastCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

hours

Cooking time

minutes

Calories

589

kcal

Total time

hours

minutes

Ingredients

2 cups bread flour
2 cups all-purpose flour
1 tsp baking powder
1 pouch rapid rise yeast
1/2 cup white sugar
5 tbsp melted butter
1 1/4 cup fresh milk (lukewarm)
1 cup bread crumbs
1 tsp salt
1 egg
1 tbsp cooking oil

Directions

In a bowl, combine the yeast, sugar, and milk. Stir until the yeast and sugar are fully dissolved. You can also use water instead of milk.
In the mixing bowl, combine the dry ingredients: flour, sugar, salt, and baking powder then mix well.
Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until dough is formed. You can use your hands to effectively mix the ingredients.
In a flat surface, knead the dough until the texture becomes fine.
Mould the dough and put back in the mixing bowl, cover with damp cloth and let the dough rise for at least 45 minutes to 1 hour.
After the dough has risen, transfer to a lightly floured flat working surface.
Roll into a log then cut into four to six equal pieces.
Take another portion of the dough, roll again into a log and cut into equal pieces, repeat this step until all the dough is done.
Roll each piece of dough in breadcrumbs then arrange on a baking tray for at least an inch apart (so it won’t stick together when it rises later on).
Leave the dough in the tray to rise again for 15 to 20 minutes.
Pre-heat the oven at 190°C (375°F) for 10 minutes. If using a fan assisted oven, reduce the heat according to the user’s manual.
Bake for 20 to 25 minutes or until nicely browned outside.
Enjoy with different “palaman” like Peanut Butter.

Nutrition Facts

4 servings per container

Serving Size221

Amount Per ServingCalories589
% Daily Value *
Total Fat 24.33g 32%
- Saturated Fat 12.015g 61%
- Trans Fat 0.607g
Cholesterol 200mg 67%
Sodium 886mg 39%
Potassium 388mg 9%
Total Carbohydrate 78.38g 29%
- Dietary Fiber 2.9g 11%
- Total Sugars 17.91g
Protein 14.3g 29%

Vitamin A 29mcg 4%
Calcium 20mg 2%
Iron 26mg 145%
Vitamin D 4mcg 20%
Vitamin E 7mg 47%
Vitamin K 9mcg 8%
Thiamin 81mg 6750%
Riboflavin 59mg 4539%
Niacin 41mg 257%
Vitamin B6 11mg 648%
Vitamin B12 55mcg 2292%
Folate 72mcg 18%
Pantothenic Acid 26mg 520%
Phosphorus 42mg 4%
Magnesium 10mg 3%
Zinc 17mg 155%
Selenium 67mcg 122%
Copper 17mg 1889%
Manganese 33mg 1435%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Best-seller Diabetic Cookbooks

Related Recipes:

By Cooking Method: Baking

By Cuisine: Filipino

By Diet or Lifestyle: Budget-Friendly

By Dish Type: Baked Goods

By Main Ingredient: Flour

By Meal Type: Breakfast | Snacks

Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

Let me know what you think and enter your comments below!

IMAGE SOURCE: Obsidian Soul / CC0