Looking for a recipe for beer battered fish, chicken goujons or homemade thick-cut chips? Maybe you are looking for vegetable fritters, tempura, prawn toast or deep-fried tofu or seaweed? Do not forget about doughnuts and beignets.
This is one of dishes that I like so much that I kept modifying it. It's the 3rd revision on the blog. The first was in Year 2006, second in Year 2007 and a couple modifications after that which I did not post. For this latest recipe, I'm still sharing the usual deep-frying method. In addition, there will be an alternative, oven baked method. Those who wants a healthier choice will welcome it.
A popular streetfood in the Phillipines, kwek kwek refers to the smaller quail eggs and tokneneng is for the larger chicken eggs. These hard-boiled eggs are dipped in orange coloured flour batter and deep fried then served with sweet sour sauce.
This is the Filipino version of spring rolls.
This anytime snack is like a doughnut, but slightly more dense. They are best eaten warm.
I made the doughs here based on a recipe in "Delicacies of Chinatown" book, authored by a lady but unfortunately I don't know her name as it was written in Chinese characters. Luckily the recipes are in dual languages. There are several versions for the dough recipes as I had seen online and in some blogs, but essentially, the concept is similar to french puff pastry where dough and fat are inter-layered to get crispy light flaky pastry. The spiral effect here is achieved by rolling the two types of doughs (water and oil doughs) into a rectangle and rolling it up into swiss roll.