J
Jeanh
Guest
TOKNENENG
6 pieces chicken eggs, hard boiled
3 tbsp cornstarch
1 cup water
1/4 cup annatto seeds (atsuete)
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
2 cups Canola cooking oil
DIRECTION:
Remove the egg shells and Dry the boiled chicken eggs then set aside.
Combine in container the cornstarch, all-purpose flour, salt, and pepper then mix thoroughly.
Dilute the annatto seeds in water until the reddish color comes out. Combine the liquid with the flour-salt-pepper mixture and mix thoroughly.
Put the boiled chicken 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 eggs until the coating is crispy. Use a serving spoon to scoop the eggs from the mixing bowl.
Remove the fried eggs from the pan and place in a serving plate.
Serve with vinegar or sweet chili sauce.
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6 pieces chicken eggs, hard boiled
3 tbsp cornstarch
1 cup water
1/4 cup annatto seeds (atsuete)
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
2 cups Canola cooking oil
DIRECTION:
Remove the egg shells and Dry the boiled chicken eggs then set aside.
Combine in container the cornstarch, all-purpose flour, salt, and pepper then mix thoroughly.
Dilute the annatto seeds in water until the reddish color comes out. Combine the liquid with the flour-salt-pepper mixture and mix thoroughly.
Put the boiled chicken 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 eggs until the coating is crispy. Use a serving spoon to scoop the eggs from the mixing bowl.
Remove the fried eggs from the pan and place in a serving plate.
Serve with vinegar or sweet chili sauce.
You do not have permission to view the full content of this post. Log in or register now.
favorite streetfood