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'''''Tokneneng''''' (or '''''tukneneng''''') is a [[tempura]]-like Filipino [[street food]] made by deep-frying orange batter covered hard-boiled chicken or duck eggs.<ref name="Kraig D 2013 p. 275">{{cite book | last=Kraig | first=B. | title=Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture | publisher=ABC-CLIO | year=2013 | isbn=978-1-59884-955-4 | url=https://books.google.com/books?id=9XCjAQAAQBAJ&pg=PA275 | access-date=June 25, 2022 | page=275}}</ref>
'''''Tokneneng''''' (or '''''tukneneng''''') is a [[tempura]]-like Filipino [[street food]] made by deep-frying orange batter covered with hard-boiled chicken or duck eggs.<ref name="Kraig D 2013 p. 275">{{cite book | last=Kraig | first=B. | title=Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture | publisher=ABC-CLIO | year=2013 | isbn=978-1-59884-955-4 | url=https://books.google.com/books?id=9XCjAQAAQBAJ&pg=PA275 | access-date=June 25, 2022 | page=275}}</ref>


A popular variation of ''tokneneng'' is '''''kwek kwek'''''. ''Kwek kwek'' is traditionally made with [[quail eggs]],<ref name="Kraig D 2013 p. 275"/> which are smaller, with batter made by mixing [[Annatto|annatto powder]] or annatto seeds that have been soaked in water. ''Kwek kwek'' and ''tokeneneng'' are often falsely used interchangeably. To cook a kwek kwek the cooking oil needs to be atleast 160°F (71°C).
A popular variation of ''tokneneng'' is '''''kwek kwek'''''. ''Kwek-kwek'' is traditionally made with [[quail eggs]],<ref name="Kraig D 2013 p. 275"/> which are smaller, with batter made by mixing [[Annatto|annatto powder]] or annatto seeds that have been soaked in water. ''Kwek-kwek'' and ''tokeneneng'' are often falsely used interchangeably. To cook ''kwek-kwek'', the cooking oil needs to be at least 160°F (71°C).


⚫
''Tokneneng'' is commonly found at street food stalls, often with [[fish ball]]s, [[Squid ball|squid balls]], and [[Ngo hiang|kikiam]]. It is usually served with either a tangy [[vinegar]]-based dip (plain or spicy), or a thick sweet sauce made of [[flour]], [[soy sauce]], [[garlic]], [[onion]]s, and [[sugar]].<ref>Admin. (January 22, 2009). [http://www.filipino-foods.com/filipino-recipes/pinoy-street-food-kwek-kwek-or-tokneneng-recipe Pinoy Street Food: Kwek Kwek or Tokneneng Recipe]. ''Filipino Foods Website.'' Retrieved July 9, 2011.</ref>
They are often sold by street food vendors around busy areas and are usually sold alongside [[fish ball]]s, [[Squid ball|squid balls]], and [[Ngo hiang|kikiam]].


== History ==
⚫
They are also usually served with either a non-spiced/spiced [[vinegar]] based dip, or a thick sweetened sauce which is made of [[flour]], [[soy sauce]], [[garlic]], [[onion]]s and [[sugar]].<ref>Admin. (January 22, 2009). [http://www.filipino-foods.com/filipino-recipes/pinoy-street-food-kwek-kwek-or-tokneneng-recipe Pinoy Street Food: Kwek Kwek or Tokneneng Recipe]. ''Filipino Foods Website.'' Retrieved July 9, 2011.</ref>
⚫
The word ''tukneneng'' originated from the 1978 Pinoy [[Philippine comics|Komiks]] series ''Batute'', illustrated by Vic Geronimo and created by Rene Villaroman. In the language of the protagonist, Batute, ''tukneneng'' means "egg".<ref name=":0">{{Cite web |title=History of Street Food in the Philippines |url=https://www.esquiremag.ph/food-and-drink/food/filipino-street-food-a1729-20170526-lfrm}}</ref><ref>Admin. (September 29, 2013). [http://clinquantlife.wordpress.com/2012/06/27/tokneneng-talaga/ Tokneneng talaga]. ''clinquantlife'' Retrieved September 29, 2013.</ref>


⚫
Another origin story involves a [[Balut (food)|balut]] vendor in [[Cubao, Quezon City|Cubao]]. Accidentally dropping the ''balut'' they were selling, they peeled off the shells and deep-fried it in the batter instead of discarding it. This unexpected culinary experiment led to the creation of both ''tokneneng'' and its close cousin, ''kwek-kwek''.<ref name=":0" /> Yet another possibility is that street eateries ([[Carinderia|karinderya]]) repurpose leftover ''balut'' and [[penoy]] by deep-frying them for the next day. <ref name=":0" /><ref>{{Cite web |title=KWEK KWEK &amp; TOKNENENG (Filipino Orange Tinged Battered Chicken &amp; Quail Eggs) |url=https://www.busogsarap.com/2012/09/kwek-kwek-tukneneng-filipino-orange.html |access-date=2024-08-09}}</ref>
⚫
The name ''tukneneng'' originated from the 1978 Pinoy [[Pilipino FUNNY Komiks|komiks]] series ''Batute'', illustrated by Vic Geronimo and created by Rene Villaroman. In the language of main character Batute, ''tukneneng'' means 'egg'.<ref name=":0">{{Cite web |title=History of Street Food in the Philippines |url=https://www.esquiremag.ph/food-and-drink/food/filipino-street-food-a1729-20170526-lfrm}}</ref><ref>Admin. (September 29, 2013). [http://clinquantlife.wordpress.com/2012/06/27/tokneneng-talaga/ Tokneneng talaga]. ''clinquantlife'' Retrieved September 29, 2013.</ref>

⚫
Another origin story of the ''tokneneng'' and ''kwek kwek'' is when a balut vendor in Cubao accidentally dropped the [[Balut (food)|balut]] she was selling on the ground and decided to peel off the shells and deep-fried them in batter instead of throwing it away and wasting them.<ref name=":0" /> Another possibility related to this is how [[Balut (food)|balut]] and [[penoy]] vendors sell their leftovers to street eateries ([[Carinderia|karinderya]]), which in turn deep-fry them for next day's serving. <ref name=":0" /><ref>{{Cite web |title=KWEK KWEK &amp; TOKNENENG (Filipino Orange Tinged Battered Chicken &amp; Quail Eggs) |url=https://www.busogsarap.com/2012/09/kwek-kwek-tukneneng-filipino-orange.html |access-date=2024-08-09}}</ref>


==See also==
==See also==
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{{Street food}}
{{Street food}}


[[Category:Filipino cuisine]]
[[Category:Philippine egg dishes]]
[[Category:Egg dishes]]
[[Category:Deep fried foods]]
[[Category:Deep fried foods]]
[[Category:Street food in the Philippines]]
[[Category:Street food in the Philippines]]

Latest revision as of 14:18, 17 October 2024

Tokneneng
Kwek kwek, a popular variant of tokneneng made with quail eggs
CourseSnack
Place of originPhilippines
Main ingredientsHard-boiled quail egg, batter
VariationsKwek kwek

Tokneneng (or tukneneng) is a tempura-like Filipino street food made by deep-frying orange batter covered with hard-boiled chicken or duck eggs.[1]

A popular variation of tokneneng is kwek kwek. Kwek-kwek is traditionally made with quail eggs,[1] which are smaller, with batter made by mixing annatto powder or annatto seeds that have been soaked in water. Kwek-kwek and tokeneneng are often falsely used interchangeably. To cook kwek-kwek, the cooking oil needs to be at least 160°F (71°C).

Tokneneng is commonly found at street food stalls, often with fish balls, squid balls, and kikiam. It is usually served with either a tangy vinegar-based dip (plain or spicy), or a thick sweet sauce made of flour, soy sauce, garlic, onions, and sugar.[2]

History

[edit]

The word tukneneng originated from the 1978 Pinoy Komiks series Batute, illustrated by Vic Geronimo and created by Rene Villaroman. In the language of the protagonist, Batute, tukneneng means "egg".[3][4]

Another origin story involves a balut vendor in Cubao. Accidentally dropping the balut they were selling, they peeled off the shells and deep-fried it in the batter instead of discarding it. This unexpected culinary experiment led to the creation of both tokneneng and its close cousin, kwek-kwek.[3] Yet another possibility is that street eateries (karinderya) repurpose leftover balut and penoy by deep-frying them for the next day. [3][5]

See also

[edit]

References

[edit]
  1. ^ a b Kraig, B. (2013). Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 275. ISBN 978-1-59884-955-4. Retrieved June 25, 2022.
  2. ^ Admin. (January 22, 2009). Pinoy Street Food: Kwek Kwek or Tokneneng Recipe. Filipino Foods Website. Retrieved July 9, 2011.
  3. ^ a b c "History of Street Food in the Philippines".
  4. ^ Admin. (September 29, 2013). Tokneneng talaga. clinquantlife Retrieved September 29, 2013.
  5. ^ "KWEK KWEK & TOKNENENG (Filipino Orange Tinged Battered Chicken & Quail Eggs)". Retrieved August 9, 2024.


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