Tokneneng (Filipino Street Food)
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Tokneneng (Filipino Street Food)

1. Eggs - 12
2. Oil for deep frying - 12
3. Cornstarch, plus more as needed - 4 tablespoons
4. Bamboo skewer - 4 tablespoons
5. Rice vinegar - ¼ cup
6. Ketchup - ¼ cup
7. Brown sugar - ¼ cup
8. Soy sauce - 2 teaspoons
9. All-purpose flour - 1 cup
10. Water - ½ cup
11. Salt and freshly ground black pepper to taste - ½ cup
12. Red and yellow food coloring - ½ cup

How to cook deliciously - Tokneneng (Filipino Street Food)

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Heat oil in a wok to 375 degrees F (190 degrees C).

5. Stage

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.