TOKNENENG

What's In It?

• 24 pcs. quail eggs, hard-boiled and shells removed
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 tsp + 1 pinch iodized salt
• a pinch or two of black pepper powder
• a pinch of Maggi Magic Sarap (optional)
• 1/2 cup tap water
• 2-3 drops red food color
• 2-3 drops yellow food color
• 1/4 cup all-purpose flour (for dusting)
• 1 cup cooking oil (for frying)

Procedure:

1. In a shallow pan prepare and heat cooking oil over medium heat.
2. Meantime, stir in food color into water until you get the desired tint. (Tip: Go for a little darker because the shade will pale when combined with the starches.)
3. In a medium bowl combine 1/2 cup all-purpose flour, cornstarch, salt, pepper and Magic Sarap or MSG (if using). Gradually add-in colored water, pouring a little at a time as you beat the batter with slow strokes. Add in any remaining water until the batter is fluid but thick. (See picture above. PS - I ran out of red food color so the batter is yellow.)
4. Pour the extra 1/4 cup all-purpose flour into a plastic bag or container. Add in the shelled quail eggs, cover/seal and roll to coat. (This gives the batter something to cling on.)
5. Dunk the floured eggs into the batter. Pick up using two teaspoons (so that you can keep the eggs rolling and coating in the thick batter and keep them as round as possible) then pop into the hot oil.
6. Fry for a minute each side or until the batter sets. Remove with a slotted spoon and allow to cool and drain on a colander.
7. Serve with sweet-chili sauce or sweet and sour sauce (bottled versions available at supermarkets) or spiced vinegar (white vinegar with minced red onion and a sprinkling of ground black pepper and salt). Enjoy!

PS uli: Today's tokneneng, happening on a school day, figured in the boys' lunch box. To make sure the Toknenengs stay crisp and fresh, the sauce was stored separately, to be poured in just before eating. The extra sauce packs I take home and keep from our fastfood eat-outs came handy. :)

SOME TRIVIA:

1) A quail egg has 3 times more cholesterol than a chicken egg.

2) The chicken figurine in the picture above is a candlestick holder, part of a set I bought in 1997. Her partner, the rooster, fell into pieces after being thrown into the air by one of my nieces, who thought it was plastic and was a toy. They were samples for an export project, and I have not found a replacement for Mr. Rooster.

3) The Easter Eggs (at the background) I bought from the Custom Clay Shop factory in San Pedro, for P10.00 each (I think they sold for P120 each at the malls). Gambel accidentally broke one of the eggs yesterday when his kicking pad flew while practicing TKD.