The names sounds funny I admit but I love these gorgeous Filipino Orange Tinged Battered Chicken & Quail Eggs. Who ever thought about how to concoct this Filipino snack is heaven sent from above. You see, it starts with a boiled egg and then it gets coated with an orangey batter then deep fried….teamed up with a fantastic vinegary or sweet based sauce and you got a winner! Out in the streets in the Philippines, Kwek Kwek and Tokneneng are served as a quick street snack.
Kulinarya’s theme for the month of September 2010 is SPANISH INSPIRED FILIPINO DISHES.
Camaron Rebosado (Filipino Battered Prawns) are prawns that’s unshelled with tails on and are marinated with calamansi juice and salt. They are then coated in batter and deep fried till crispy. It is served with Sweet and Sour Sauce, thanks to the Chinese influence in Filipino Cuisine. In Spanish they call their Battered Prawns as Gambas Rebozadas and the batter includes saffron powder or dye. As you can see, Filipinos made this dish unique by adding the twist of the citrus/salt marinade before coating the prawns with the batter mixture.
Baked Tahong (Baked Mussels) is a regular dish every time we celebrate someone’s birthday in the TRIBE. I usually buy those New Zealand frozen cleaned half shelled mussels for this recipe but during the Easter Holidays I ventured out to the Australian uncleaned variety, which I explained how I cleaned these yummy morsels in my Deep Fried Battered Mussels post.
During the long Easter Holiday period, we had the chance to go to our two favourite seafood places, Fish Factory and Raptis. Because they are only a few blocks away from each other we had the time to compare prices before buying our items. We bought some octopus, uncleaned mussels, banana prawns, cooked Moreton bay bugs, a dozen Sydney oysters, marinara mix and salmon pieces. The Moreton bay bugs and oysters, Mr. H and Miss M ate that evening with some vinegar dip, they love those stuff (I don’t particularly like eating raw oysters, I get goose bumps on the back of my neck every time I eat them!). The rest of the seafood I have cooked one by one during that Easter weekend. I’ll be posting the recipes I’ve used during this coming 2 weeks (I’m giving myself a deadline…LOL!).
Kulinarya’s theme for the month of January 2010 is ADOBO.
Adobo is considered as one of Filipino’s soul food. There are many different version of Adobo, some add potatoes, some recipes have sauce, others are drier and others add coconut milk. This dish was called Adobo during the Spanish colonization of the Philippines, but it’s totally different with Spanish Adobo which is a combination of seasoning widely used in Spanish cooking.
