Ever since quarantine started, food is one of the few stuff or things that keep us sane. While foreign dishes, cuisines, and snacks are really popular these days, we might have been setting aside our own foods also.

Think about it, when was the last time you ate your favorite

kwek-kwek, calamares, fishball, fried tofu on stick and other tusok-tusok? Just by imagining those, I’m sure our mouths are starting to water ‘no? I’m certain that I am not the only one who’s missing those! Especially the bonding time you’re experiencing while eating them with your friends or colleagues.

 Since E-numan is a thing right now, why not try Ka-E-nan with your friends instead? LOL. You can basically make your own favorite Filipino snacks while bonding with your friends online! For sure, you and your peers will love the idea.

Kwek-kwek is one of the famous go-to snacks/street foods in the Philippines not only because it is cheap but it is undeniably delicious whatever sauce you’re pairing it with. Basically, it’s an easy snack to make since it’s just a deep-fried boiled quail eggs in a colored batter, so I’ll just drop its procedure I found online in here. You can also try making its larger counterpart, the Tokneneng if you like.

Ingredients: 

• 12 to 18 pieces boiled quail eggs
• 1 cup flour
• 3 tbsp cornstarch
• 3/4 to 1 cup water
• 1 tbsp anatto powder or powdered atsuete
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 cups cooking oil
•  

Instructions:

• Place the cornstarch in a container and dredge the boiled quail eggs. Set aside.
• In a mixing bowl, combine flour, salt, and pepper then mix thoroughly.
• Dilute the annatto powder in warm water then pour-in the mixing bowl with the other ingredients. Mix well.
• Place all the quail eggs in the mixing bowl and coat with the batter.
• Heat the pan and pour the cooking oil.
• When the oil is hot enough, deep-fry the quail eggs by scooping them from the mixing bowl using a spoon. Make sure that each is coated with batter.
• After a few minutes, remove the fried quail eggs from the pan and place it in a serving plate.
• Serve with vinegar or fishball sauce while still crispy.
• Share and Enjoy!

Recipe and procedures are from: https://panlasangpinoy.com/pinoy-street-food-orange-egg-tokneneng-qwek-kwek-kwek-recipe/

I’m sure you’ll have fun cooking this snack as it is not hard to make at all. I suggest why not make it colorful instead of just one color right? Though some colors may not look appetizing at all. Hahaha.

Or if you like, you can even cook homemade fishballs. With their soft, savory taste, and undeniably cheap price, I’m sure fishballs are one of the favorite Pinoy tusok-tusoks. They are traditionally sold by street vendors who peddle around towns but since everything keeps changing, their taste is a bit different now compared to my childhood back then.

So why not try making your own, right? In that way, you can even adjust everything, from its taste to size!

Ingredients:

• 1 pound fish flesh
• 2 tbsp corn starch
• 2 tsp salt
• 1 tsp sugar
• ¼ cup of cold water
• Canola oil

Procedure:

• In a food processor, grind the flesh into a thick paste. Alternatively, pound the fish flesh with the back of a knife until it turns to a thick paste.
• In a bowl, combine the fish paste, salt, sugar, cornstarch, and water.
• Using hands, stir the mixture until well combined and then shape into a big ball. Lift from the bowl and then slap back into the bowl. Repeat for about 10 to 15 minutes or until the fish paste is smooth and shiny and begins to pull away from the side of the bowl.
• Alternatively, transfer the fish paste into the bowl of a stand mixer and using the paddle attachment, beat for about 10 to 15 minutes or until it begins to pull away from the side of the bowl.
• Using a tablespoon, portion the fish paste and shape into balls by rolling between the palms of hands.
• In a pot over medium heat, bring about 4 quarts of water to a boil. Gently drop fish balls into boiling water and cook for about 1 to 2 minutes or until they begin to float on top.
• Using a slotted spoon, remove from the fish balls from water and allow to cool.
• In a wide pan, heat about 2 inches of oil. Add fish balls and cook, stirring occasionally, until golden and puffed. Remove from heat and drain on paper towels.
• Serve with any sauce you like.

Check the recipe and procedures here: https://www.kawalingpinoy.com/homemade-fish-balls-with-spicy-fish-ball-sauce/

I know being stuck at home while in pandemic sucks—that what we really want to happen is for this pandemic to be finished so we can go back to our normal and worry-free lives. So I really hope that these simple instructions will help you by satisfying your cravings and by keeping you and your friends safe at home at the same time.