Sarciadong Itlog is a simple and easy-to-prepared dish that can be eaten with warm rice. It is composed of hard boiled eggs and vegetables. This dish can be good recipe for lent since the recipe does not require meat. Although chicken broth is needed, you can always use vegetable broth as a substitute ingredient. It […]
Eggs Benedict is a dish with origins in the US, whose recipe has been exported to countries around the world. It is a delicious meal with halves of English muffins as the base. It is then topped with eggs, bacon and sauce. Nobody really knows who the dish is named after and why. Nonetheless, learning […]
Tokneneng are boiled chicken eggs that are dipped in a reddish batter and deep-fried until the batter becomes crispy. Generally, this is considered as a Filipino Street food and sold on the streets along with qwek-qwek, squidballs, fish balls, and kikiam. Speaking of qwek-qwek, tokneneng is simply the bigger version. The cooking method and majority of the ingredients are similar; the only difference is the kind of egg used.
The thing that I like about this street food is its ability to fill your stomach for just a few bucks. Don’t expect too much on the taste because it is basically boiled egg. What you need to do though is dip it in a rich sauce for additional flavor. I like this dipped in sinamak (vinegar with spices); this also tastes good with fish ball sauce.
What sauce do you prefer to dip your Tokneneng in?
This recipe is made possible by Flora S. of Petaluma, California.
She writes: Hello there PP, I’m an avid reader and I always try your recipes. Hindi na kita tatawaging kuya dahil baka mas matanda pa ako sayo. I was inspired to send this recipe after reading one of the shared recipes sent by someone from Germany. Hindi ako expert sa pagluluto pero may alam naman akong mga simpleng lutuin na pinagsasaluhan naming ng aking pamilya. Sinubukan ko palang gawin yung Crabmeat Omelette mo at nasarapan kaming lahat kaya naman sumubok akong mag experiment gamit ang ibang sangkap. Sana magustuhan ninyo ito.
Thanks Flora for sharing this recipe. For those of you who have a recipe to share, please don’t hesitate. Visit our Share Your Recipes page to learn more.
Yema is a type of custard candy made from egg yolks and condensed milk. This is a common Filipino dessert and one of the easiest to make. The ingredients needed are readily available and this does not require a lot of cooking and preparation time.
There are several ways to present this dessert – the most common is the use of colored cellophane. The mixture is scooped and placed inside individually cut cellophane then manually molded until the shape becomes pyramid-like. Others roll the mixture until the shape becomes spherical and place them in a small paper cup or use some frill picks to go with it. Majority just eat it as it cools 🙂
Try this Yema Ball recipe.