Kwek Kwek Recipe – Crispy Filipino Merienda Favorite

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What is Kwek Kwek?

Kwek kwek is one of the most iconic Filipino street food snacks, made of boiled quail eggs dipped in a bright orange batter and deep-fried until irresistibly crispy. These bite-sized treats are popular in food stalls, night markets, and school canteens, loved for their crunch and the satisfying softness of the egg inside. As a fun, budget-friendly favorite, Kwek Kwek continues to be a go-to merienda for anyone craving something savory and comforting.

Why Masarap?

The magic of kwek kwek lies in its texture and flavor: a crunchy coating that gives way to a warm, tender egg center, all brought to life by the classic pairing of spiced suka with onions, chili, and cucumber. Every bite is a burst of familiar street food goodness—simple, humble, and absolutely crave-inducing. The aroma of freshly fried batter and that satisfying crispness make it one of the most comforting snacks in the local merienda lineup.

Best Eaten For

Kwek kwek is best enjoyed during merienda, especially sa hapon kapag gutom na or when craving a quick, savory street-style treat.

Ingredients

Quail eggs, boiled and peeled
All-purpose flour
Cornstarch
Annatto powder (atsuete) or orange food coloring
Salt
Pepper
Water
Cooking oil (for deep-frying)

How to Cook Kwek Kwek

Mix all-purpose flour, cornstarch, salt, pepper, and annatto powder in a bowl.
Add water gradually to form a smooth, slightly thick batter.
Lightly coat the quail eggs with flour to help the batter stick.
Dip each egg into the batter until fully covered.
Heat oil in a deep pan and fry the coated eggs until golden and crispy.
Drain on paper towels and serve with spiced vinegar or sweet-and-sour sauce.

Serving Suggestions

Kwek kwek shines when paired with spiced vinegar, chopped onions, and chilies. For a fun merienda platter, it goes well with other street food favorites like Fishball or Tokneneng—perfect for house parties, weekend bonding, or quick snacks with friends.

If you want to balance the fried goodness with a comforting ulam, a classic dish like Chicken Adobo makes an excellent cross-cluster pairing.

Storage Tips

Kwek kwek is best enjoyed fresh for maximum crispness.
If storing, keep in an airtight container for up to 1–2 days.
Reheat in an air fryer or oven for the best texture—avoid microwaving to prevent sogginess.

Frequently Asked Questions

1. Pwede bang gawin ito gamit ang chicken eggs?

Yes, but expect a larger size and longer frying time. Quail eggs give the signature street food bite.

2. Bakit minsan natatanggal ang batter?

Usually because the eggs weren’t dusted with flour. A light coating helps the batter cling better.

3. Can Kwek Kwek be made ahead of time?

You can prepare the batter and boil the eggs in advance, but frying is best done right before serving.

4. What sauce goes best with it?

Spiced vinegar is classic, but sweet-and-sour or chili garlic sauce also works great.

Final Notes

Kwek kwek remains a beloved Filipino merienda because it’s simple, affordable, and loaded with nostalgic flavor. Whether paired with street-style sauces or served as part of a fun snack spread, it’s one dish that always hits the spot.

If you want to explore more easy merienda or street-style recipes, check out Fishball or treat yourself to the richness of classic ulam like Chicken Adobo for a delicious contrast.