Kanto by Tita Flips' Kwek-Kwek and Taho

Kanto By Tita Flips' Kwek-Kwek And Taho

Diona Joyce

Kwek-Kwek (Photo courtesy of Kanto by Tita Flips)

Kwek-Kwek (Photo courtesy of Kanto by Tita Flips)

Diona Joyce, the owner of Toronto' Kanto by Tita Flips, shares her recipes for two popular FIlipino street foods, Kwek-kwek and Taho.


Kwek-kwek are the deep fried quail eggs while “Tokneneng” is the big brother version (deep fried chicken eggs).


12 (or more) quail eggs, boiled and peeled3/4 cup flour + 1/4 cup for dusting1/4 cup cornstarch1/2 cup water1 tbs. annatto powder (this what makes it orange)salt and pepper to tastecooking oil for frying


Put the boiled and peeled quail eggs in ziploc bag together with the 1/4 cup flour and shake them so it is evenly coated.In a separate bowl, mix the flour, cornstarch, annatto powder, salt and pepper until smooth and batter-like.Heat oil in a frying pan.Coat eggs with batter and fry until golden brown.Serve with vinegar dipping. (I used apple cider vinegar with chopped garlic, onions and chili)


Taho is a snack food made from silken tofu and tapioca pearls. This staple comfort food is popular all over the Philippines, and taho sellers can be found in every town and city.


200 g soya beans1 liter water1/2 tsp gypsum powder dissolved in 1/4 cup water - put in a pot with lid

To serve

Sugar syrupTapioca pearls


Soak the soya beans overnightRemove skin from the beans and washUsing a blender, purée the beans with the waterUsing a cheesecloth, squeeze milk out from the beansBoil the strained milk for 10 minutesPour the soya milk to the gypsum powder mixture. Do not stir from this point on - just skim the bubbles on the top and discardCover and let sit for at least 45 minutesScoop into a cup and serve with sugar syrup and tapioca pearls

Published on : 13/03/2018 by Puerto Parrot

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