Penoy Tokneneng

Yields: 1 Serving Difficulty: Easy Prep Time: 10 Mins Cook Time: 15 Mins Total Time: 25 Mins
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Penoy Tokneneng is a popular Filipino street food snack made of boiled quail eggs coated in a bright orange batter, typically made from a mixture of flour and spices. It is then deep-fried until crispy, making it a crispy, crunchy, and savory treat that is perfect for snacking on the go.

Penoy Tokneneng is often served on a stick and is a popular street food snack in the Philippines, particularly in the capital city of Manila. It is a popular street food snack because it is quick and easy to prepare, and is also affordable and accessible to a wide range of people.

The popularity of Penoy Tokneneng is due in part to its unique and delicious taste. The crispy batter, combined with the savory flavor of the quail eggs, creates a delicious and satisfying snack that is sure to satisfy even the most discerning of palates.

Penoy Tokneneng is also a versatile snack that can be enjoyed at any time of day, whether as a morning snack, an afternoon pick-me-up, or an evening treat. It is also a popular snack for special occasions and events, such as festivals, parties, and family gatherings.

Overall, Penoy Tokneneng is a delicious and beloved street food snack in the Philippines, known for its unique flavor, crunchy texture, and versatility. Whether enjoyed as a snack on its own or as part of a larger meal, Penoy Tokneneng is sure to delight and satisfy.


0/14 Ingredients
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  • Egg Coating
  • Batter
  • Dipping Sauce


0/6 Instructions
  • In a large bowl, add eggs and sprinkle with cornstarch. Make sure that the egg is covered evenly with cornstarch.
  • Batter
  • In a separate bowl, add flour, salt and ground black pepper. Make a well in the middle and add diluted annatto powder. Add 2 cups water and mix very well.
  • Put the eggs into the batter and coat evenly.
  • Frying
  • In a hot pot, heat up a generous amount of cooking oil. Deep fry the eggs until the coating turns brown and crispy.
  • Remove the cooked eggs from the oil and place over paper towel to dry out the excess oil.
  • Dipping Sauce
  • And there you have it. Enjoy!


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