Kwek Kwek/Quail Egg (Filipino Street Food)

 

The cravings of my favorite filipino food is here again. 

I wish it would be as easy as buying it,

But I am some where you can just buy it.

So here I am,

making homemade street food.

It was worth it though!

Not as hard as I thought,

Kwek Kwek is one of the famous street foods in the Philippines.

Usually serves in a stick.

Its made with Quail Eggs.

So every time I see Quail eggs at the store 

This is all I think about making.

Ingredients

• 15 pieces quail eggs
• 4 cups water to boil eggs
• 1½ cup flour
• ¼ cup cornstarch
• 1 cup annatto water
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 cups cooking oi

Instructions

• Pour 4 cups water on a pot. Let boil.
• Add the quail eggs and boil for 3 to 4 minutes. Discard water and let the eggs cool down. Peel the shell off and then set aside.
• Meanwhile, make the batter by combining flour, cornstarch, garlic powder, ground black pepper, and salt. Mix well using a wire whisk.
• Pour annatto water in the mixture. Stir until all the ingredients are well blended.
• Submerge the boiled eggs to the mixture one-by-one.
• Heat the oil in a cooking pot. Once the oil gets hot, scoop a piece of egg from the bowl along with some orange mixture using a spoon. Gently slide the egg and mixture into the hot oil. Let the excess mixture drip on the egg. Deep fry in medium heat until texture of the orange coating gets a bit crispy (around 1 to 2 minutes). Remove from the pot using a kitchen strainer and place in a plate lined with paper towel. Perform this step until all the eggs are cooked.
• Serve with a spicy vinegar dip or your favorite dip.
  
  
  
  
  
  
  
  
  
  Enjoy!!
  
  
  xo
  
  
  
  
  
  

Crispy Pork Belly Kare Kare

 

I have been wanting to make this,

Thinking it will be hard to make.

Last weekend I decided to just make it with my favorite Crispy Pork Belly first.

RECIPE HERE

Then I made the Sauce and veggies different way.

It was Perfection!!

The recipe for the rest is below!

Ingredients

• ½ cup peanut butter
• 1½ tbsp annatto powder
• 2 tbsp cooking oil
• 3 cloves garlic crushed
• 1 medium onion sliced
• 1 cup string beans
• 1 eggplant
• 1 bunch bok choy
• 4 cups water add more if needed
• 1 tbsp salt

Instructions

• Once you're done making the Crispy Pork Belly, slice it and set it Aside.
  
• Separately boil the string beans and eggplant until soft then remove from the water and set aside.
  1 cup string beans, 1/eggplant
• In the same pot where the vegetables were cooked, blanch the bok choy until it turns bright green and slightly tender, approx. 40 seconds.
  1 bunch bok choy
• In another cooking pot. Saute garlic and onion until translucent. Lower heat and add peanut butter stir for 5 seconds then add the annatto powder and stir until incorporated.
  ½ cup peanut butter, 2 tbsp cooking oil, 3 cloves garlic, 1 medium onion, 1½ tbsp annatto powder.
• Add the vegetables and mix until coated with sauce. Serve with shrimp paste as condiment and rice. Enjoy!!
  
  

I wish I made it sooner!

Next time I will make it it with Oxtail!

I'm so excited!

Enjoy!!

xo

Bicol Express

 

I finally got to make this!

Ever since my Palate changed,

To loving spicy food this has been on my list to make a homemade one.

Everybody has their own version of this and that's a good thing!

So grateful I got to find the ingredients for it!

Ingredients

• 1 tablespoon oil
• 1 onion, peeled and sliced thinly
• 4 cloves garlic, peeled and minced
• 2 pounds pork belly, cut into 1-inch cubes
• 2 tablespoons fresh shrimp paste
• 1 can (13.5 ounces) coconut milk
• 1 cup water
• 14 pieces Thai chili peppers, stemmed and minced
• 2 cups finger chilies (siling haba), sliced
• 1 cup coconut cream
• salt and pepper to taste

Instructions

• In a wide pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until softened.
• Add pork and cook, stirring occasionally, until lightly browned.
• Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes.
• Add coconut milk, water, and chili peppers. Bring to a simmer and cook for about 35 to 35 minutes or until pork is tender and liquid is reduced and begins to render fat.Season with salt and pepper.
• Add finger chilies and cook, stirring regularly, for about 1 to 2 minutes.
• Add coconut cream and continue to simmer until thickened and begins to render fat.
•  Serve with rice and Enjoy!

Make sure you have extra Rice because you're gonna want some!!

Enjoy!!

xo

Pork Nilaga

 

You know you are an Asian if you still craves soups even in the Summer.

There's so much comfort having a bowl of Soup,

Any soup actually..

But this one is really good.

One of my favorites.

The veggies and the Plantain Bananas is just so perfect!

Don't forget the side of rice too!!!

Ingredients

• 2 lbs. pork belly cut into cubes
• 1 Knorr Pork Cube
• 3 to 4 small potato peeled and sliced in half
• 2 pieces ripe plantain banana sliced
• 6 to 8 ounces pechay or bok choy
• 1 medium yellow onion sliced
• 6 to 7 cups water
• 1 tablespoon whole peppercorn
• 2 to 3 tablespoons fish sauce

Instructions

• Pour water in a cooking pot. Let boil.
• Add onion and whole peppercorn. Continue to boil until the onion becomes tender.
• Put the pork belly into the cooking pot. Let the water re-boil.
• Add the pork cube. Stir. Cover the pot and continue to cook in low heat for 45 to 60 minutes or until the pork gets tender.
• Add potato and plantain banana. Cook for 5 to 7 minutes.
• Add the fish sauce and bok choy. Stir. Cook for 3 to 5 minutes.
• Transfer to a serving bowl. Serve.
• Share and enjoy!

So perfect!!!

What is your favorite Soup??

xo

Pork Ginataan

I find myself craving for this dish from time to time.

I crave the creaminess and the coconut flavor of it.

SO comforting.

What is your comfort food???

I had to use the veggies that I have before we get packed out and this was so perfect!!

( RECIPE HERE )

Let me know what you guys think!!

xo

 

Pork Adobo

 

Every time I'm somewhere new and I wanted to have a Filipino food.

The first dish I ever make is Adobo,

It can be Chicken, or Pork as long as it's Adobo.

The good thing about Adobo is,

The ingredient is not very hard to find. 

So so comforting!

I made this one kind of Hamonado,

With Pineapples and Potatoes.

So Perfect!!!

RECIPE HERE

What's your comfort meal???

xo

Pancit Palabok

 

I have been wanting to make this for a long time.

I always thought it's hard to make.

It's not!

Ingredients:

• 1 lb rice noodles (bihon)

For the Sauce:

• 3 cloves garlic, minced
• 2 Tbsp olive oil
• ½ lb ground pork
• 1 Tbsp anatto powder or 1 Tbsp annatto seeds soaked in 3 Tbsp water
• 2 cups pork broth 
• 1 cup water
• 3 Tbsp cornstarch dissolved in ¼ cup water
• 2 Tbsp fish sauce
• salt and pepper

For the Toppings:

• ½ lb shrimps, peeled and sauteed in oil just until it turns pink (reserve heads and peels for juice)
• ½ cup tinapa (smoked fish) flakes
• ½ cup ground chicharon
• 1 cup boiled pork, thinly sliced and sauteed in oil until golden brown
• 3 hard boiled eggs, sliced
• 3 stalks green onions, finely chopped
• sliced lemon to sprinkle on top (optional)

Directions:

1. Soak noodles in cold water for 20 minutes or until they soften a bit. Cook in a pot of boiling water until tender but still firm. Drain well and set aside.

2. In a saucepan over medium heat, sauté garlic in olive oil until light brown. Add ground pork and cook for about 10 minutes.
3. Mix the annatto powder in pork broth then pour the mixture into the saucepan. Bring to a boil. Add the water. Stir and simmer for about 3 minutes. Add dissolved cornstarch and fish sauce. Season with salt and pepper to suit your taste. Simmer until sauce thickens. Set aside.

4. Place the noodles on a serving plate. Pour sauce on top of the noodles then arrange the toppings over the sauce. Serve with a slice of lemon for added flavor!

So goood!!!!

It was grilling day too,

This is not in hubby's favorite lists so it's just a side for us.

Cheers!

How pretty is this wine glass???

It was a beautiful day!

Surf and Turf!

So perfect!

Love nights like this,

And we will always do it 

wherever we are.

xo