7022135a7a544afa08d32797f63287a2 Tokneneng

Tokneneng is made by deep-frying an orange battered egg chicken or duck eggs usually served with spiced vinegar based dip.  A very popular street food where you see in almost bus or jeepney stops where hungry workers heading home can enjoy a piece or two.  Usually consumed in a plastic bowls covered with plastic sheet then served with a generous amount of vinegar with onions and chillies. A really good appetizer as it will really make you ask for more, the spicy vinegar is just a good match for this battered eggs.

Ingredients (Tokneneng)

6 pieces hard boiled duck or chicken egg
1 cup flour
1/4 cup cornstarch
1/4 tsp baking powder
3/4 cup water
1 tbsp annatto powder
freshly ground black pepper

Ingredients (Vinegar dip)

1/3 cup white vinegar
1/3 cup water
2 tbsp sugar
1 small shallot, finely chopped
1 clove garlic, minced
1 red chilli, finely chopped with seeds
1/2 tsp salt
freshly ground black pepper


1. In a bowl mix together flour, cornstarch, baking powder, water, annatto powder, salt and freshly ground black pepper. Set it aside for at least 30 minutes.
2. Mix all vinegar dip ingredients in a bowl then set aside
3. Place eggs in the bowl and coat with the batter evenly.
4. Add oil in a wok and once hot add quail eggs one at a time, make sure eggs are coated with the batter.
5. Remove from wok, drain then serve with vinegar dip.

Note : this recipe also appears @ Ang Sarap, original post can be seen here Tokneneng


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