# Tokneneng

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> Source: https://en.wikipedia.org/wiki/Tokneneng
> Source revision: 1355805445
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{{Short description|Filipino street food}}

{{Use mdy dates|date=October 2022}}
{{Use Philippine English|date=October 2022}}
{{Infobox prepared food
| name             = ''Tokneneng''
| image            = 05223jfPhilippine cuisine dishes Bulacafvf 10.jpg
| caption          = ''Kwek kwek'', a popular variant of ''tokneneng'' made with [quail egg](/source/quail_egg)s
| alternate_name   =  
| country          = [Philippines](/source/Philippines)
| region           = 
| course           = [Snack](/source/Snack)
| served           =  
| main_ingredient  = Hard-boiled chicken, duck or quail egg, batter
| variations       = ''Kwek kwek''
| calories         =
|similar_dish      = 
| other            = 
}}

'''''Tokneneng''''' (or '''''tukneneng''''') is a [tempura](/source/tempura)-like Filipino [street food](/source/street_food) made by [deep-frying](/source/Deep_frying) [hard-boiled](/source/Hard_boiled_egg) chicken or duck [eggs](/source/Eggs_as_food) covered in orange batter.<ref name="Kraig D 2013 p. 275">{{cite book | last=Kraig | first=B. | title=Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture | publisher=ABC-CLIO | year=2013 | isbn=978-1-59884-955-4 | url=https://books.google.com/books?id=9XCjAQAAQBAJ&pg=PA275 | access-date=June 25, 2022 | page=275}}</ref>

A popular variation of ''tokneneng'' is '''''kwek kwek'''''. ''Kwek-kwek'' is traditionally made with [quail eggs](/source/quail_eggs),<ref name="Kraig D 2013 p. 275"/> which are smaller, with batter made by mixing [annatto powder](/source/Annatto) 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 ball](/source/fish_ball)s, [squid balls](/source/Squid_ball), and [kikiam](/source/Ngo_hiang). It is usually served with either a tangy [vinegar](/source/vinegar)-based dip (plain or spicy), or a thick sweet sauce made of [flour](/source/flour), [soy sauce](/source/soy_sauce), [garlic](/source/garlic), [onion](/source/onion)s, and [sugar](/source/sugar).<ref>{{cite web | date = 22 January 2009 | url = http://www.filipino-foods.com/filipino-recipes/pinoy-street-food-kwek-kwek-or-tokneneng-recipe | archiveurl = https://web.archive.org/web/20091205080654/http://www.filipino-foods.com/filipino-recipes/pinoy-street-food-kwek-kwek-or-tokneneng-recipe | archivedate = 5 December 2009 | title = Pinoy Street Food: Kwek Kwek or Tokneneng Recipe | work = Filipino Foods Website }}</ref>

== History ==
The word ''tukneneng'' originated from the 1978 Pinoy [Komiks](/source/Philippine_comics) series ''Batute'', illustrated by Vic Geronimo and created by Rene Villaroman. In the language of the protagonist, Batute, ''tukneneng'' means "egg".<ref name=":0">{{Cite web |title=History of Street Food in the Philippines |url=https://www.esquiremag.ph/food-and-drink/food/filipino-street-food-a1729-20170526-lfrm}}</ref><ref>Admin. (September 29, 2013). [http://clinquantlife.wordpress.com/2012/06/27/tokneneng-talaga/ Tokneneng talaga]. ''clinquantlife'' Retrieved September 29, 2013.</ref> In [Taytay](/source/Taytay%2C_Rizal), it is called '''''epalog''''', a portmanteau of ''hepa'' ([hepatitis](/source/hepatitis)) and ''itlog'' (egg), referring to the [yellowish skin](/source/Jaundice) associated with hepatitis.<ref>{{Cite web | author=J.C.B |date=2022-10-14 |title=Have you ever tried epalog? This Taytay treat is worth a shot |url=https://www.gmanetwork.com/news/lifestyle/food/848052/have-you-ever-tried-epalog-this-taytay-treat-is-worth-a-shot/story/ |access-date=2025-01-31 |website=GMA News Online |language=en}}</ref>

Another origin story involves a [balut](/source/Balut_(food)) vendor in [Cubao](/source/Cubao%2C_Quezon_City). Accidentally dropping the ''balut'' they were selling, they peeled off the shells and deep-fried it in the batter instead of discarding it. This unexpected culinary experiment led to the creation of both ''tokneneng'' and its close cousin, ''kwek-kwek''.<ref name=":0" />  Yet another possibility is that street eateries ([karinderya](/source/Carinderia)) repurpose leftover ''balut'' and [penoy](/source/penoy) by deep-frying them for the next day.<ref name=":0" /><ref>{{Cite web |title=Kwek kwek & tokneneng (Filipino Orange Tinged Battered Chicken & Quail Eggs) |url=https://www.busogsarap.com/2012/09/kwek-kwek-tukneneng-filipino-orange.html |access-date=2024-08-09 | work = Busog! Sarap!}}</ref>

==See also==
* [Deep fried egg](/source/Deep_fried_egg)
* [Fish ball](/source/Fish_ball)
* [Kikiam](/source/Ngo_hiang)
* [Isaw](/source/Isaw)

==References==
{{Reflist}}

{{Philippine cuisine}}
{{Street food}}

Category:Philippine egg dishes
Category:Deep fried foods of the Philippines
Category:Street food in the Philippines
Category:Philippine snack food

{{Philippines-cuisine-stub}}

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Adapted from the Wikipedia article [Tokneneng](https://en.wikipedia.org/wiki/Tokneneng) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Tokneneng?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.