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Kwek Kwek
''Tokneneng'' (or ''tukneneng'') is a tempura-like Filipino street food made by deep-frying hard-boiled chicken or duck eggs covered in orange batter. A popular variation of ''tokneneng'' is ''kwek kwek''. ''Kwek-kwek'' is traditionally made with quail eggs, 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. History 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'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quail Egg
Quail eggs or quails' eggs (British English) are a kind of eggs as food, eaten and considered a delicacy in many parts of the world, including Asia, Europe, and North America. In Japanese cuisine, they are sometimes used raw or cooked as ''tamago'' in sushi and often found in '' bento'' lunches. In some other countries, eggs of quail are considered less exotic. In Brazil, Colombia, Ecuador, and Venezuela, a single hard-boiled quail egg is a common topping on hot dogs and hamburgers, often fixed into place with a toothpick. In the Philippines, '' kwek-kwek'' is a popular street-food delicacy, which consists of soft-boiled quail eggs dipped in orange-colored batter before being skewered and deep-fried. In Indonesia, small packages of hard-boiled quail eggs are sold by street vendors as snacks, and skewered quail eggs are sold as ''satay'' to accompany main dishes such as '' soto'' and '' bubur ayam''. In Vietnam, bags of boiled quail eggs are sold on street stalls as inexpe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives. The genus contains several other species variously called onions and cultivated for food, such as the Japanese bunching onion '' Allium fistulosum'', the tree onion ''Allium'' × ''proliferum'', and the Canada onion '' Allium canadense''. The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scotch Egg
A Scotch egg is a boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried. Origin Various origin stories exist. The '' Oxford Companion to Food'' gives the first instance of the name as of 1809, in an edition of Maria Rundell's '' A New System of Domestic Cookery.'' They did not, at that time, have a breadcrumb layer, although by 1861 Isabella Beeton suggested this as an option. According to the ''Oxford Companion to Food'', food historian Annette Hope speculated in 1987 that the inspiration may have been Indian koftas such as the Mughlai dish called '' nargisi kofta'' (" Narcissus meatballs"), in which a boiled egg is encased in a seasoned ground-meat mixture and then fried. Other claims include the item having been invented at Fortnum & Mason at Piccadilly in 1738. According to ''Culinary Delights of Yorkshire'', they originated in Whitby, Yorkshire, England, in the 19th century, and were originally covered in fish paste rather than sausage ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isaw
''Isaw'' is a popular street food from the Philippines, made from barbecued pig or chicken intestines. It is a type of '' inihaw''. The intestines are cleaned several times and are then either boiled, then grilled on sticks. For presentability, the intestines are usually applied with orange food coloring. Once cooked, it is usually dipped in vinegar or ''sukang pinakurat'' (vinegar with onions, peppers, and other spices). They are usually sold by vendors on street corners during the afternoons. See also * Inihaw * Proben * Filipino cuisine § Street food and other snacks * Satay * Kwek Kwek * Chitterlings References Offal Street food in the Philippines Philippine snack food {{meat-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Ball
Fish balls are balls made from fish paste which are then boiled or deep-fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch. Fish balls are popular in East and Southeast Asia, Europe (especially Northern Europe), and some coastal countries of West Africa. In Asia they are eaten as a snack or added to soups or hotpot dishes. They are usually attributed to Chinese cuisine and the fish ball industry is largely operated by people of Chinese descent. European versions tend to be less processed, sometimes using milk or potatoes for binding. Nordic countries like Norway, Denmark and Sweden each have their own variation. Production There are two variants of fish balls, differing in textures, production method, and primary regions of production. Asia While the ingredients and methods are similar between countries, differences can be noted in terms of elasticit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deep Fried Egg
A deep fried egg is an egg dish consisting of an egg that has been deep fried. Sometimes the dish is prepared only using the egg yolk, which is referred to as deep fried egg yolk. Various types of eggs can be used, such as chicken, duck and quail eggs. The dish is sometimes served alone, and is also used as an ingredient for various dishes. Sometimes also pre-cooked eggs are breaded and deep fried. Overview A typical deep fried egg preparation is to crack the eggs directly into a container of heated cooking oil and then continuously spooning the egg white around the yolk to keep the yolk covered. Another method involves using two cooking spoons to continuously roll the egg in the oil after the egg white spooning process, which can assist in creating a consistent shape and coloration. As the egg cooks, the egg white transforms into a crunchy, hardened crust that surrounds the egg yolk. It is sometimes seasoned, such as with salt and pepper. Deep fried egg yolk is sometimes pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penoy
Balut ( , ; also spelled as balot) is a fertilized developing egg embryo that is boiled or steamed and eaten from the shell. It is commonly sold as street food, often eaten with salt and vinegar, most notably in the Philippines, Cambodia (, ), and Vietnam (), and also occasionally in Thailand (). The length of incubation before the egg is cooked is a matter of local preference, but generally ranges from two to three weeks. Description A balut is a fertilized bird egg (usually a duck) that is incubated for a period of 14 to 21 days, depending on the local culture, and then steamed. The contents are eaten directly from the shell. Balut that is incubated for longer periods have a well-developed embryo and the features of the duckling are recognizable. The partially developed embryo bones are soft enough to chew and swallow as a whole. The mallard duck (''Anas platyrhynchus''), also known as the "Pateros duck", is often used to make balut. Balut is a renowned dish due to its diff ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carinderia
Carinderia (sometimes spelled as Karinderya) is a common type of eatery in the Philippines that serves affordable and locally-inspired dishes. These food establishments, also known as turo-turo (meaning "point-point" in Filipino), play a significant role in Filipino cuisine and provide a convenient and economical dining option for people from all walks of life. Carinderias are known for their affordability, making them accessible to a wide range of customers, from students and office workers to taxi drivers and construction workers. The low cost of meals is one of the main reasons why carinderias are popular among Filipinos. However, some establishments can be sources of bacterial contamination. History and evolution The concept of the carinderia can be traced back to the early 1800s when it emerged as a native food shop and a convenient stop for travelers. Prior to 1764, there was no specific Filipino term to describe a commercial establishment selling cooked food. However, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cubao, Quezon City
Quezon City (, ; ), also known as the City of Quezon and Q.C. (read and pronounced in Filipino language, Filipino as Kyusi), is the richest and List of cities in the Philippines, most populous city in the Philippines. According to the 2020 census, it has a population of 2,960,048 people. It was founded on October 12, 1939, and was named after Manuel L. Quezon, the second president of the Philippines. Quezon City served as the capital of the Philippines from 1948 until 1976, when the designation was returned to Manila. The city was intended to be the Capital of the Philippines, national capital of the Philippines that would replace Manila, as the latter was suffering from overcrowding, lack of housing, poor sanitation, and traffic congestion. To create Quezon City, several barrios were carved out from the towns of Caloocan, Marikina, San Juan, Metro Manila, San Juan and Pasig, in addition to the eight vast estates the Government of the Philippines, Philippine government purcha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balut (food)
Balut ( , ; also spelled as balot) is a fertilized developing egg embryo that is boiled or steamed and eaten from the shell. It is commonly sold as street food, often eaten with salt and vinegar, most notably in the Philippines, Cambodia (, ), and Vietnam (), and also occasionally in Thailand (). The length of incubation before the egg is cooked is a matter of local preference, but generally ranges from two to three weeks. Description A balut is a fertilized bird egg (usually a duck) that is incubated for a period of 14 to 21 days, depending on the local culture, and then steamed. The contents are eaten directly from the shell. Balut that is incubated for longer periods have a well-developed embryo and the features of the duckling are recognizable. The partially developed embryo bones are soft enough to chew and swallow as a whole. The mallard duck (''Anas platyrhynchus''), also known as the "Pateros duck", is often used to make balut. Balut is a renowned dish due to its diff ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jaundice
Jaundice, also known as icterus, is a yellowish or, less frequently, greenish pigmentation of the skin and sclera due to high bilirubin levels. Jaundice in adults is typically a sign indicating the presence of underlying diseases involving abnormal heme metabolism, liver dysfunction, or biliary-tract obstruction. The prevalence of jaundice in adults is rare, while jaundice in babies is common, with an estimated 80% affected during their first week of life. The most commonly associated symptoms of jaundice are itchiness, pale feces, and dark urine. Normal levels of bilirubin in blood are below 1.0 mg/ dl (17 μmol/ L), while levels over 2–3 mg/dl (34–51 μmol/L) typically result in jaundice. High blood bilirubin is divided into two types: unconjugated and conjugated bilirubin. Causes of jaundice vary from relatively benign to potentially fatal. High unconjugated bilirubin may be due to excess red blood cell breakdown, large bruises, gen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hepatitis
Hepatitis is inflammation of the liver parenchyma, liver tissue. Some people or animals with hepatitis have no symptoms, whereas others develop yellow discoloration of the skin and whites of the eyes (jaundice), Anorexia (symptom), poor appetite, vomiting, fatigue (medicine), tiredness, abdominal pain, and diarrhea. Hepatitis is ''acute (medicine), acute'' if it resolves within six months, and ''chronic condition, chronic'' if it lasts longer than six months. Acute hepatitis can self-limiting (biology), resolve on its own, progress to chronic hepatitis, or (rarely) result in acute liver failure. Chronic hepatitis may progress to scarring of the liver (cirrhosis), liver failure, and liver cancer. Hepatitis is most commonly caused by the virus ''hepatovirus A'', ''hepatitis B virus, B'', ''hepatitis C virus, C'', ''hepatitis D virus, D'', and ''hepatitis E virus, E''. Other Viral hepatitis, viruses can also cause liver inflammation, including cytomegalovirus, Epstein–Barr virus, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
