Kwek-Kwek and Fish ball sauce

Kwek-kwek is a Filipino street food sold in local street stands. It is boiled quail egg coated in an orange batter, deep fried and served with sweet and/or spicy fish ball sauce and vinegar. 

I remember when we were kids, we'd usually flock the fish ball stand right in front of the church after hearing mass on Sundays. They sell kwek-kwek, fish balls, squid balls, kikiam, and cheese sticks. Naturally, this practice has been passed on to my children. I often offer it as reward for good behavior inside the church. "Mommy, fish ball tayo." is what they'll whisper. I almost always say ok because I like it too. We all love the crispy, light batter of the kwek-kwek and the sweet sauce that goes with it.

Sharing the recipe for the kwek-kwek that I recently made at home. Plus the fish ball sauce for dipping. Enjoy!

Kwek-Kwek Recipe

20 pieces, boiled and peeled quail eggs

1 cup flour

3 tablespoons cornstarch

1 cup water  

1 tablespoon atsuete seeds (anatto) coated with lihiya (lye)

1/2 tsp salt

1/2 tsp ground black pepper

2 cups cooking oil

1 Make the Annatto Water by Infusing 1 tablespoon atsuete seeds (anatto) coated with lihiya (lye) in 1 cup of water. Let it steep for a few minutes. Strain and discard the seeds.

2 In a shallow bowl, dredge the quail eggs in cornstarch and set aside. 

3 To make the batter, mix the flour, salt, and ground black pepper in a bowl. Add in the annatto water and mix until smooth and free of lumps. 

4 Place the quail eggs in the batter. Coat well.

5 Heat oil in the frying pan. Gently drop the quail eggs in the hot oil one by one and cook for a few minutes. Drain the excess oil.

6 Enjoy hot and crispy with fish ball sauce or vinegar.

Fish ball Sauce:

4 cups of water
2 tbsp flour

2 tbsp corn starch

1 cup brown sugar

5 tbsp soy sauce

1/2 tsp salt

1/2 tsp ground black pepper

1/4 of the Knorr beef cube seasoning or any seasoning available (optional)
1 tsp chopped siling labuyo, optional 

1 In a sauce pan, mix all the ingredients with water until free of lumps.

2 Turn on to medium heat and let it boil while stirring continuously until it thickens. Notice as the color changes from cloudy to dark brown. 

3 Simmer for 1-2 minutes, turn off the heat and it's ready to serve.