She genuinely wants to immerse with the culture and cuisine of other countries. The social interaction is the crucial part of this and I think what Beryl does is very beautiful and heartwarming. It's bringing us closer together during these times when we need it the most.
One thing that I've always noticed about Filipino food is how there's really no hard and fast rule about how to make any dish. Just like with adobo's "here, vinegar is the fundamental base... now be free", kwek-kwek's batter recipe is "make your own, just make sure it's orange in the end". I absolutely love the freedom and flexibility.
That's so true. Filipinos like to innovate and experiment (or make do) with their dishes, they just have to meet that one fundamental quality to be called such a dish and you won't get any complaints. Hell, I've been served adobo where the protein is eggs. Just chicken eggs. But it hit the spot so it's all good.
It is however the downfall of Filipino cuisine internationally. Everyone likes to "freestyle" with the way they prepare the food so it becomes very inconsistent. Adobo, for example, should only be prepared with garlic, soy sauce, vinegar, and a little bit of sugar and water; if a foreigner enjoys it prepared the "correct" way and tries it again at a different restaurant but in a different way, it loses its authenticity and brings many different opinions from people. As a Filipino, I just had lunch at a famous Filipino restaurant in CA and was very disappointed with the way kare-kare was prepared and how it tasted. It is the one reason why the government wants to standardized the way food is prepared so that people can expect the same taste and quality especially outside of the Philippines.
@@nathanblue I disagree; cuisine, much like culture, is constantly growing and evolving. It also adapts to the changing tastes and palates of the generation or its environment. While it is unfortunate that you didn't like how the dish was prepared, it is still legit kare--kare if it has a peanut base and served with bagoong on the side; though not the way you traditionally liked it. Really, every mother has their own version of kare-kare, adobo, tinola, etc. but that doesn't mean it's any lesser than what one is used to or how one wants it to taste like. Have you tried the deconstructed sinigang, it's prepared with char-grilled pork belly and served sizzling on a hot plate. Can't remember the original chef, but it is very good and a new take on the traditional sinigang.
@@onthemark19 we’re talking about the appeal of Filipino food globally. Have you travelled around the world? I’m sure you know that when it comes to Asian cuisine, Filipino food is still pretty unknown in comparison to other Asian dishes. Chinese and Japanese food are extremely famous because there’s uniformity in their dishes. The same is true with Thai, Vietnamese, and Indian dishes. Do you ever wonder why Italians hate Americanized version of their cuisine? It’s because they have very strict way of preparing their dishes. How can you promote Filipino food globally when you can’t expect uniformity with the way they’re being prepared? If you want to be creative with the way you prepare Filipino food, market it as fusion food and don’t mislead foreigners to expect standardized version of Filipino cuisine if you’re not going to present them the way they are supposed to be correctly prepared. With your attitude, Filipino food will never get the recognition it deserves.
I say this all the time but Filipino food is so underrated as a cuisine in western countries. I love vinegary flavours so many of their dishes are so delicious to me!
Kwek-kwek is arguably the most famous streetfood in the Philippines. Everyone has this as a part of their childhood as an afternoon snack with coconut juice. It's so good.
Yes, when they told the story about it’s origins I noted that balut is made with duck eggs.I had a Filipino roommate for a few years, and her mother visited for a few weeks and the food she made was out of this world!
Also Filipinos normally don't open their mouth much to enunciate the "short A" correctly. When people here play bball in the streets, during shootarounds, a player who nabs the ball from everybody gets two chances to shoot. The first time he shoots, he'd say "Beck! Beck!" Actually, what they're really trying to say is "Back! Back!" Meaning, give the ball back to me. Lol! Another classic is most Filipinos pronounce "Thank You" as "Tenk you".
It's so astounding to hear about everyone else's memories about kwek kwek, because those are EXACTLY the same memories I've had with kwek kwek. From that lady who used to play outside with her friends in the province, to the guy who would eat kwek kwek from carts parked right outside the school...even to that other lady who's had kwek kwek dates with an SO. It's almost like a universal Filipino experience. I love it.
We have a similar dish in Kolkata, India. It's called dimer chop. Literally translates to egg fritter. The boiled chicken or duck egg is covered in mashed potato mixture (the potato has spices like ground toasted cumin powder, pepper, salt, fresh cilantro). The entire thing is then dipped in a batter of chickpea flour and water, dredged in bread crumbs and deep fried.
I just saw this in The Best Ever Food Review Show where they feature Somali Food. I knew it has Indian influence. They mentioned there its similarity with kwek kwek. They also have sambusa (their version of samosa) where they use meat filling instead of potato. I've tried samosa many times but the Filipino in me is still wanting that empanada vibe and I think that sambusa will hit closer to home :D Check this out: ruclips.net/video/gedz8R3XpU0/видео.html
I'm lebanese married to an arab, I grew up eating eggs in simple dishes like sunny side up or boiled or vegetable omelets and frittatas, my mother in Law taught me this amazing shakshuka, it has sautéed onions and garlic and tomatoes and canned white kidney beans. The flavor is all in the spices though but the eggs are poached in the juices of the sautéed ingredients, she tops it with cheese and chilli flakes and omg
Beryl, you're an awesome storyteller and content creator. Better than some food shows on television I must say. Not because I am Filipino and you feature Filipino food at some episodes like this one. But whatever it is you feature even back in the other channel, it always feel like you're bringing us your audience with you and giving us the first hand experience just by watching. We love you!
We call it mutta bonda (Mutta - Egg and Bonda - Type of fritter) in Tamil Nadu, India. You can find it in tea stalls along with other fritters to go with your tea. It might be served with a spicy savoury chutney.
tip: you can actually add some powdered coating for more flavour. I’ve tried putting cheese, spicy, barbecue, and sour cream powdered coat. Also, adding more chilli in the dipping sauce makes it more fun. Thanks, Beryl! It reminds me of my time back when I’m still in the Philippines. 🙌
Hello Beryl, if you had a street food cart, your smile would draw lots of hungry customers. Thanks for taking all of us to the Philippines to learn about this dish. Looked so pretty on that plate and clearly, since both my girls loved it, must taste great. Xlove, you, MOM
Omg, i need to make these! Quail eggs are pretty much a staple here in Brazil, you can find it in most supermarkets, and I absolutely LOVE it! Next time you get the chance, just boil them and dip it in rosé cream its HEAVENLY 😍 also, a trick to peel it without accidents or too much hassle is to pop the hollow bottom first. It will have enough room to get you started with the peeling. Another method I've done is roling it on a surface to crash the eggshell and then put a bunch in a closed container with a tiny bit of water and shake it good for a lil while. Like the garlic clive trick, but works better hehehe ALSO, I'd like to make a suggestion for another street food video (Brazilian, of course): have you ever tried/made a video about acarajé? The dumpling (?) itself has parallels with falafel (the same principle, OPPOSITE results 😂😂😂), but it's usually served stuffed with some amazing toppings, such as vatapá, caruru, (usually green) tomato salad mad with lots of cilantro, pepper sauce and shrimps (usually the dried ones). But it's perfectly possible to make a vegan version (the most original one is, actually). Acarajés are deep fried in dendê oil, which gives its unique flavor, but you could also use the same batter, fold in banana leaves and steam them, and then it's called abará. It's story is full of our African heritage, mixed with our own culture (which has a LOT of African inffluence). It can also serve some religious purposes. It's more popular in Bahia state (where I lived at during my teen years), and probs originated there (although it might have been in Africa). But since many people from Bahia (and all BR northeastern region) migrated to São Paulo over mid-XX century, it has been intertwined to our culture here in São Paulo (where I was born and have been living for tge past 15 years) ever since. It's pretty easy to find, mostly as a street food, but also in restaurants and bars. It would be my pleasure to help you record a vídeo about acarajé! Just hit me up! ❤️
I love the little gesture @2:16 where Richmond said "kain", short for "kain po tayo" like a polite Pinoy mannerism to invite you to eat with them. To me, it's as endearing as itadakimasu and jal meokkessumnida.
Yey!! So so happy the money from last week’s sponsorship is allowing you to be your authentic, creative self!! This is a fabulous episode! You’re rocking it Beryl ❤️.
street food in the Philippines seems to be totally on another level, every time you feature a new recipe I'm floored at how delicious it looks!! were I a kajillionaire I'd absolutely plan a trip there just to try the street food lol
Specially if you come from the US, it will be relatively super affordable. You can snack on 6 pieces of kwek-kwek for just 20 pesos. (Roughly 40 cents in USD) And almost all of the food carts let you build your own sawsawan, it's a plus if they have cucumbers and onions.
Yes, my mom told me that originally, kwek kwek is made from penoy (same with balut but the duck fetus is not yet formed) or boiled duck eggs. You should’ve tried it with some sort of cucumber side dish. Thinly slice the cucumber then add seasoned vinegar. Some people add pineapple tidbits. Some add lato/sea grapes. Kwek kwek is so dang cheap, you can always find one outside schools.
I just laughed so hard when she was pretending to be a street vendor of Kwek Kwek. That's just the cutest thing she has done in a while. LOL. 😸 I just love your videos.
I like that you focused on one dish with so many stories from people who love to eat it and the history and culture/superstitions surrounding the food. I love your usual format as well.
Man. . .Siargao Islands look stunning! After such a pro longed period of wfh, stuck in my room. . .the Philippines looks like a corner of Paradise! Never tried quail eggs but the food looks delicious ❤️
Right! Siargao is a haven not just for surfers but for people who really wanted to escape the city life and loves to try a laid back life, enjoying the island's scenery. You'll not feel like an outcast coz aside for the many people of different colors stays for a visit(some are residents already), the islanders are very welcoming. Also, most of them if not all, knows basic English so it's not hard to build a good start up with them. The friendly nature of the locals, not just in Siargao but Filipinos in general is one of the good traits why foreign visitors really loves to visit or make Philippines as the place for their retirement.
I definitely need to make Scotch eggs with quail eggs next time! I would love to see a braise around the world episode. I’m making Choucroute Garni tonight, and planning paella for next week. I need ideas from non-European places. Winter is coming, it’s time for hearty slow cooked things.
Love u Beryl!!! You are so adventurous. Grrowing up in Manila I was not able to savor the street food like Isaw, Balut, Adidas, Hslmet, Betamax due to a queasy stomach. I was only able to eat Kwek-Kwek and Tokneneng (made from chicken eggs) once when a friend of mine prepared them at a party in Texas. I admire you for being so open in your culinary journey. 😍
Awww... Kwek kwek, fishballs, squid balls and kikiam reminds me of my high-school friends. These are our favorite snacks. We would share our pocket money to buy many of it and we'd eat it together while hanging out in the school garden. Thanks for bringing sweet memories Beryl! ❤️ ❤️ ❤️
This is awesome! I love that you used a local filmmaker. Looks delicious and I enjoyed seeing your sister. I can see the resemblance in your facial expressions. :)
That's probably my favorite show ever! It's just such a random dish, yet it seems to be something that most everyone would like. My daughter & I had quail eggs for the first time in Thailand 2 years ago and really liked them. (They're served in the street markets with just pepper on them, very simple.) I would definitely try Kwek Kwek!
Seeing Beryl walk out of that foreign store with a basket full of stuff I know that feeling, you come for 1 thing and always walk away with a load more stuff just because you don't know what it is or how it tastes and want to try it! Also Applause for your sister 👏
Beryl deserves a million more subscribers. She's informative, interacts with people who are deeply rooted into the culture for authenticity and very sweet. Thank you for the uploads. 😊
@@Auoric haha! i clarified so people would't do it in running water. maybe for one egg it's not too bad, but for several eggs, it would be too much wasteage.
I'm literally smiling the whole time while watching this. Thank you so much Beryl for featuring Kwek Kwek as one of the street food royalty here in the Philippines!
Beryl! I have 5 Alexas in my house and they have dog ears. I’m watching your video while getting ready for work when I hear a cacophony of “setting a 2 minute timer” ring throughout my house. Scared the living daylights out of me. Lol.
Only Beryl has the ability to bring a smile on your face when she is talking so passionately about food. I can never get bored of her content because it so unique everytime and she is open about trying all the new cuisines across all continents which I feel is really a great deal. Keep up the good work Beryl 👍 I'm practically addicted to your videos and wait patiently every week to watch your creations. Loads of love 💞
Filipinos won't argue if you do your egg better than our kwek kwek but if you watched this video, we loved the food beyond its taste ( which is itself is good) but this humble egg streetfood is our connection with so much good memories and great stories. Thank you Beryl and cheers to more kwek kweks for you. 😊👌😊
I love these when very very hot, straight of the deep fryer hot. I dont mind getting my mouth burned. There's a version of this where the left over balut or penoy is used instead. The usual dipping sauce would be seasoned vinegar with lots of fresh cucumber swimming on it.
10 is my limit. Thanks Beryl. I miss Siargao. When I didn't have cash in high school and college Kwek Kwek would be my go to meal with a cup of rice, just pour the vinergar with chilli and red onions. Glad you liked it.
After months of lockdown, I went straight to the store to eat kwek kwek and reminisce the good old days. It's still pandemic so we still can't see each other. I miss my friends.
I just want to thank you. Today is a very hard day. I lost a friend and I dunno how long I've been crying. But I saw your smile as you went out of the Chinese store, I felt better. There would be sad days, but each day is worth living. Keep that beautiful smile, Beryl.
I miss eating this!!! Back in college, this used to be my go-to snack before going home (also paired with deep fried chicken skin and SUPER COLD buko juice aka coconut water) 😊
Aw kwek kwek is our dating food when me and my partner is still college students. No fancy restaurants, just eating in the streets and bonding with other people. And now where 8 years already living together in a different city far from our school before, and when we get back to the street where we eat those kwek kwek before, I cried when the vendors recognize us and say, Oh, your still together, and started to have chit chat and reminisce the times when we are still in courtship period and how the vendors describe us. Kwek kwek is a truly nostalgic food for us.
If u wanna try streetfoods in the Philippines gotta be adventurous with food...in ph barbeque we grill blood and chicken intestines and that's only the bbq 😘 hope you do visit soon xoxo
You should dip the duck egg on a vinegar mixed with minced garlic, minced onions (the more onions the better), little salt, small chillis, crushed pepper. how to eat it? eat it bit by bit, once you exposed the egg, dip it on a vinegar, do this until you consumed the egg..you can do this to on kwek kwek. the best part of it, is when you scooped the egg with all the spices.
“Kanto ta Par” is an invitation. Kanto is a street corner (where street food are usually sold in the Philippines, also a meeting place), “ta” is short for “tara” - come, then “Par” for “Pare” or buddy. Kwek-kwek is also a viand partnered to rice. Originally it is from Duck eggs because that’s what Balut is. When vendors are not able to sell all the balut at night, those that remain becomes Kwek-kwek the day after. No waste there.
Dating back in my highschool years, I used to eating kwek-kwek with vinegar, cucumber and seaweeds on the side. Absolutely, my most favorite street food in my place. This simple food brings back a lot of happy memories together with my close friends. I love the idea how kwek-kwek becomes part of our DNA. I mean, you're not a Filipino if you don't know what kwek-kwek is.😊
Wow the vibrant color makes this a beautiful dish to look at! The part of me that associates that bright orange with cheetohs and doritos tricks me into thinking they must be cheese flavored 😆 Love the art in this video as well!
Every elementary, highschool and college students favorite snack. They eat it for its taste and availability but what they didn't know is that the kwek-kwek's ingredients is actually guaranteed to give your brain a boost.
I know this is old but I just wanted to share. In the south of the Philippines, our Kwek Kwek is not made of quail egg, instead we use Chicken egg. Same process of cooking. After frying the egg, we add cocumber, guso (a type of seaweed), chili salt, chili powder and sinamak (a spiced vinegar made from coconut vinegar, chili, ginger, garlic, onion and black pepper).
Awesome project! Ahh, this brings me back to my college days when my friends and I would skip class to eat kwek kwek at the cafeteria! Hahaha not promoting skipping class or anything, just eat the kwek kwek then study study xD When I was young, my dad would buy me kwek kwek after school and it was the best part of the day.
This is such a sweet episode. After listening to your guests about their memories with Kwek Kwek, it reminded me of mine as well. Looking back, I've never had a bad memory with Kwek Kwek. It's always an enjoyable moment. I also ate it after coming from school or before or after a long commute from work or with my friends or family.
It brings back memories, specially at highschool, I always buy kwek kwek and the eat it at lunch with rice. Then put half of the sweet sauce onto my rice it taste good.
Thank You Beryl for featuring, cooking, & trying the humble kwek-kwek & tokneneng (duck egg). Here in Manila, the duck egg is dipped in batter and cooked whole. That is why we bite into the whole fried battered egg when we eat it. Yum! Yum!
tip on egg shelling: roll the egg over with a little down pressure the shell will crack but the thin film stays intact peel and the shell comes off almost whole
If you make a Kwek Kwek using a whole duck egg, it's called a Tokneneng. You also don't skewer it, you partially submerge the whole thing in the vinegar sauce in bowl and eat with a fork. Tends to absorb more of the vinegar as you eat.
We had a school fair where the senior highschool students sell food. One stall sold streetfod, kwek-kwek, fishball, kikyam and all the good stuff. They sold out pretty quickly!
I really love the quality of your videos. And I'm not just talking about the editing, but the content itself is so refreshing. I've watched a lot of food content creators but I've never seen anyone who's really open to learn the culture behind each food as you do. Thank you for creating such content!
a few slices of cucumber with a slight pinch of salt and drops of vinegar as side dish helps a lot to cleanse your palate so you can eat more kwek-kwek. That is how it was served here in a kwek-kwek stall besides the university where I went to school at. Though they used chicken egg. They serve it in a bowl, with a kwek-kwek, few slices of cucumber then the vinegar sauce drizzled all over.
You really make me smile :) aside from learning different cultures’ food from your channel, you have such a positive vibe every time i watch your channel :)
thank you for featuring one of the famous street foods in the philippines kwek kwek theres a secret for cooking quail eggs u need to put a teaspoon of salt&vinegar in the water before boiling less hassle for peeling the shells😉😉😉
I'm allergic to chicken eggs, but am able to eat quail and duck eggs. I love the duck eggs and describe them as having a deeper, richer, more eggy taste.
@@Rose-jz6sx honestly just tiny chicken eggs, I think they literally taste the same just much smaller. To boil one it takes like 3 min maybe. I usually marinade mine in black vinegar, soy sauce, and some spices with chili oil and they take on the flavour sooo nicely, even the yolk gets some of it
@@Rose-jz6sx it is! The spices I use are just some star anise and a bit of clove. Since they're so small it takes like a day, super quick! Chicken eggs is a couple days but they're super good as well. Especially if you soft boil them, on rice or in ramen it's just so good
Thanks for listening to a variety of perspectives and not just interview one Filipino! I actually learned something new as a Filipino myself who's been eating kwekwek since my childhood,, I never actually tasted ones with duck eggs and now I'm curious
This was a fun one! I am always impressed that you deep fry, I have never deep fried anything. It was also fun to see your sister!! Such a good sport being called in with no preparation. 😁
Kwek-kwek is at its best right after cooking when the coat is still crunchy; just make sure to cool it enough not to burn your tongue. -The gravy-like sauce is much better because sometimes the vinegar overpowers the kwek-kwek. -Quail eggs are far much better to use. They're meant for one bite and more surface area is covered with batter=more crunchy.
This is the most affordable, and delicious street food especially for students in the Philippines. It's also a joy to eat them with friends while chatting as we have our fill together with Samalamig (juice made from brown sugar+bobba) or Coconut juice...
![[TF2] The Russian Bear Trap](http://i.ytimg.com/vi/YFNSwz2_rOA/mqdefault.jpg)
What other street foods should I do? Tell me the country and food!
Is there anyway you could try Ukraine Holubutsi? Its a really interesting dish and I do believe you would love it
acarajé from brazil, i promise its gonna be so different than anything you’ve ever tasted
Hotteok from South Korea!
the tukneneng is usually not chicken egg but PENOY. Penoy is an infertile incubated duck egg or with dead embryo.
Either anticuchos or picarones from Peru!
The reason why im drawn to her content is she actually interacting with people..
Agreed
Agreed #2. I like that she's determined to learn by actually talking to people despite the lack of face-to-face communication.
True.
She genuinely wants to immerse with the culture and cuisine of other countries. The social interaction is the crucial part of this and I think what Beryl does is very beautiful and heartwarming. It's bringing us closer together during these times when we need it the most.
And it doesn't feel like appropriation at all, as it can on other channels, because of the approach of putting the people first.
One thing that I've always noticed about Filipino food is how there's really no hard and fast rule about how to make any dish. Just like with adobo's "here, vinegar is the fundamental base... now be free", kwek-kwek's batter recipe is "make your own, just make sure it's orange in the end".
I absolutely love the freedom and flexibility.
Nailed it!
That's so true. Filipinos like to innovate and experiment (or make do) with their dishes, they just have to meet that one fundamental quality to be called such a dish and you won't get any complaints. Hell, I've been served adobo where the protein is eggs. Just chicken eggs. But it hit the spot so it's all good.
It is however the downfall of Filipino cuisine internationally. Everyone likes to "freestyle" with the way they prepare the food so it becomes very inconsistent. Adobo, for example, should only be prepared with garlic, soy sauce, vinegar, and a little bit of sugar and water; if a foreigner enjoys it prepared the "correct" way and tries it again at a different restaurant but in a different way, it loses its authenticity and brings many different opinions from people. As a Filipino, I just had lunch at a famous Filipino restaurant in CA and was very disappointed with the way kare-kare was prepared and how it tasted. It is the one reason why the government wants to standardized the way food is prepared so that people can expect the same taste and quality especially outside of the Philippines.
@@nathanblue I disagree; cuisine, much like culture, is constantly growing and evolving. It also adapts to the changing tastes and palates of the generation or its environment. While it is unfortunate that you didn't like how the dish was prepared, it is still legit kare--kare if it has a peanut base and served with bagoong on the side; though not the way you traditionally liked it. Really, every mother has their own version of kare-kare, adobo, tinola, etc. but that doesn't mean it's any lesser than what one is used to or how one wants it to taste like. Have you tried the deconstructed sinigang, it's prepared with char-grilled pork belly and served sizzling on a hot plate. Can't remember the original chef, but it is very good and a new take on the traditional sinigang.
@@onthemark19 we’re talking about the appeal of Filipino food globally. Have you travelled around the world? I’m sure you know that when it comes to Asian cuisine, Filipino food is still pretty unknown in comparison to other Asian dishes. Chinese and Japanese food are extremely famous because there’s uniformity in their dishes. The same is true with Thai, Vietnamese, and Indian dishes. Do you ever wonder why Italians hate Americanized version of their cuisine? It’s because they have very strict way of preparing their dishes. How can you promote Filipino food globally when you can’t expect uniformity with the way they’re being prepared? If you want to be creative with the way you prepare Filipino food, market it as fusion food and don’t mislead foreigners to expect standardized version of Filipino cuisine if you’re not going to present them the way they are supposed to be correctly prepared. With your attitude, Filipino food will never get the recognition it deserves.
I say this all the time but Filipino food is so underrated as a cuisine in western countries. I love vinegary flavours so many of their dishes are so delicious to me!
When I travelled through the Philippines I ate a lot of Kwek-Kwek, Kinilaw and pancit canton. I also spent 9 days in Siargao surfing at Cloud 9
Kinilaw ♥️
Avoid too much quail egg. Its 3x cholesterol than chicken egg.
Your sister also does that "chewing smile" when eating something new. LOL you guys are undoubtedly sisters.
literally its the cutest
Kwek-kwek is arguably the most famous streetfood in the Philippines. Everyone has this as a part of their childhood as an afternoon snack with coconut juice. It's so good.
Oh, I don't know... Camote Cue and BananaCue are equally famous and very common. They are everywhere, from Quezon City to GenSan. :-)
It's fishball that is ubiquitous.
@@kzm-cb5mr not in GenSan. While we have fish balls in Lomi, it is not a common street vendor food.
fishballs prolly
The way she said "tara" when she finished buying the ingredients for kwek kwek is just so cute and so pure😩
Fun fact:
Kwek-kwek is derived from the onomatopoeia "quack quack" because it's originally cooked using ducks eggs...
yes this is so right.
Yes, when they told the story about it’s origins I noted that balut is made with duck eggs.I had a Filipino roommate for a few years, and her mother visited for a few weeks and the food she made was out of this world!
Also Filipinos normally don't open their mouth much to enunciate the "short A" correctly. When people here play bball in the streets, during shootarounds, a player who nabs the ball from everybody gets two chances to shoot. The first time he shoots, he'd say "Beck! Beck!" Actually, what they're really trying to say is "Back! Back!" Meaning, give the ball back to me. Lol! Another classic is most Filipinos pronounce "Thank You" as "Tenk you".
That's tokneneng
Fun fact: In Dutch the 3 nephews of Donald Duck are called Kwik, Kwek and Kwak
It's so astounding to hear about everyone else's memories about kwek kwek, because those are EXACTLY the same memories I've had with kwek kwek. From that lady who used to play outside with her friends in the province, to the guy who would eat kwek kwek from carts parked right outside the school...even to that other lady who's had kwek kwek dates with an SO.
It's almost like a universal Filipino experience. I love it.
I loved hearing their stories too
Same! 😉
I am from the Philippines and I've never seen a feature story like this! You just got a new fan, girl!!
i love the way you showcase foreign culture because you actually do research AND involve people from those culture so it feels authentic
Why am I watching this at night?! I gotta run to the Philippines, to a nearby kanto and buy a bucket of kwekkwek. I miss this...
Im still listening to all the songs from D.O's empathy!!!! I was so happy when I saw him on ur profile😁😁
@@Nehabehera0228 hello, fellow exol or dandanie... Hi. Keep streaming 'Rose' 👍
👋🏻HI EXO'Ls
@@hell0278 hi! 😘
We have a similar dish in Kolkata, India.
It's called dimer chop. Literally translates to egg fritter.
The boiled chicken or duck egg is covered in mashed potato mixture (the potato has spices like ground toasted cumin powder, pepper, salt, fresh cilantro). The entire thing is then dipped in a batter of chickpea flour and water, dredged in bread crumbs and deep fried.
That sounds amazing! might actually try it
that is interesting
That sounds like a heart attack waiting to happen! But hey, what a way to go!
Well... Never heard of anyone dying of a heart attack immediately after eating this or any deep fried food we see around 😉
I just saw this in The Best Ever Food Review Show where they feature Somali Food. I knew it has Indian influence. They mentioned there its similarity with kwek kwek. They also have sambusa (their version of samosa) where they use meat filling instead of potato. I've tried samosa many times but the Filipino in me is still wanting that empanada vibe and I think that sambusa will hit closer to home :D
Check this out: ruclips.net/video/gedz8R3XpU0/видео.html
I have a friend who is Filipino and I always send her your videos when there is Filipino food. She loves it! Keep up the great work!
I'm lebanese married to an arab, I grew up eating eggs in simple dishes like sunny side up or boiled or vegetable omelets and frittatas, my mother in Law taught me this amazing shakshuka, it has sautéed onions and garlic and tomatoes and canned white kidney beans. The flavor is all in the spices though but the eggs are poached in the juices of the sautéed ingredients, she tops it with cheese and chilli flakes and omg
we know that recipe in uk and often on breakfast menus
Another understatement of the century is how wholesome your channel is Beryl 💗
Beryl, you're an awesome storyteller and content creator. Better than some food shows on television I must say. Not because I am Filipino and you feature Filipino food at some episodes like this one.
But whatever it is you feature even back in the other channel, it always feel like you're bringing us your audience with you and giving us the first hand experience just by watching.
We love you!
wow! Thank you so much!!!!
❤❤❤❤
We call it mutta bonda (Mutta - Egg and Bonda - Type of fritter) in Tamil Nadu, India. You can find it in tea stalls along with other fritters to go with your tea. It might be served with a spicy savoury chutney.
tip: you can actually add some powdered coating for more flavour. I’ve tried putting cheese, spicy, barbecue, and sour cream powdered coat. Also, adding more chilli in the dipping sauce makes it more fun.
Thanks, Beryl! It reminds me of my time back when I’m still in the Philippines. 🙌
A ''handy hint'' : boil your quail's eggs in water laced with a tablespoon of vinegar, this softens the shells making them easier to peel.
This also works for any kind of eggs!
Hello Beryl, if you had a street food cart, your smile would draw lots of hungry customers. Thanks for taking all of us to the Philippines to learn about this dish. Looked so pretty on that plate and clearly, since both my girls loved it, must taste great. Xlove, you, MOM
Omg, i need to make these! Quail eggs are pretty much a staple here in Brazil, you can find it in most supermarkets, and I absolutely LOVE it! Next time you get the chance, just boil them and dip it in rosé cream its HEAVENLY 😍 also, a trick to peel it without accidents or too much hassle is to pop the hollow bottom first. It will have enough room to get you started with the peeling. Another method I've done is roling it on a surface to crash the eggshell and then put a bunch in a closed container with a tiny bit of water and shake it good for a lil while. Like the garlic clive trick, but works better hehehe ALSO, I'd like to make a suggestion for another street food video (Brazilian, of course): have you ever tried/made a video about acarajé? The dumpling (?) itself has parallels with falafel (the same principle, OPPOSITE results 😂😂😂), but it's usually served stuffed with some amazing toppings, such as vatapá, caruru, (usually green) tomato salad mad with lots of cilantro, pepper sauce and shrimps (usually the dried ones). But it's perfectly possible to make a vegan version (the most original one is, actually). Acarajés are deep fried in dendê oil, which gives its unique flavor, but you could also use the same batter, fold in banana leaves and steam them, and then it's called abará. It's story is full of our African heritage, mixed with our own culture (which has a LOT of African inffluence). It can also serve some religious purposes. It's more popular in Bahia state (where I lived at during my teen years), and probs originated there (although it might have been in Africa). But since many people from Bahia (and all BR northeastern region) migrated to São Paulo over mid-XX century, it has been intertwined to our culture here in São Paulo (where I was born and have been living for tge past 15 years) ever since. It's pretty easy to find, mostly as a street food, but also in restaurants and bars. It would be my pleasure to help you record a vídeo about acarajé! Just hit me up! ❤️
i’m not filipino so i’ve never had this, although i have heard about it, but this video just made me want to get up, make this and try it.
I love the little gesture @2:16 where Richmond said "kain", short for "kain po tayo" like a polite Pinoy mannerism to invite you to eat with them.
To me, it's as endearing as itadakimasu and jal meokkessumnida.
I love how universal the notion of "this is how much you should eat" versus "this is how much I actually eat." 😅 We all love to eat
Holy moly, this may be my dream snack. I've never heard of kwek kwek before, but now I have to try it! Love your videos as always, Beryl :)
Yey!! So so happy the money from last week’s sponsorship is allowing you to be your authentic, creative self!! This is a fabulous episode! You’re rocking it Beryl ❤️.
street food in the Philippines seems to be totally on another level, every time you feature a new recipe I'm floored at how delicious it looks!! were I a kajillionaire I'd absolutely plan a trip there just to try the street food lol
You don't need to be kajillionaire to go to PH. Coz it's affordable travel destination even by SE asian standards.
Specially if you come from the US, it will be relatively super affordable.
You can snack on 6 pieces of kwek-kwek for just 20 pesos. (Roughly 40 cents in USD)
And almost all of the food carts let you build your own sawsawan, it's a plus if they have cucumbers and onions.
Yes, my mom told me that originally, kwek kwek is made from penoy (same with balut but the duck fetus is not yet formed) or boiled duck eggs. You should’ve tried it with some sort of cucumber side dish. Thinly slice the cucumber then add seasoned vinegar. Some people add pineapple tidbits. Some add lato/sea grapes. Kwek kwek is so dang cheap, you can always find one outside schools.
I just laughed so hard when she was pretending to be a street vendor of Kwek Kwek. That's just the cutest thing she has done in a while. LOL. 😸
I just love your videos.
I like that you focused on one dish with so many stories from people who love to eat it and the history and culture/superstitions surrounding the food. I love your usual format as well.
"The sponsor money is come through" aren't we love the transparency Beryl brings to her channel. Looking forward to more street food around the world.
Man. . .Siargao Islands look stunning! After such a pro longed period of wfh, stuck in my room. . .the Philippines looks like a corner of Paradise! Never tried quail eggs but the food looks delicious ❤️
Right! Siargao is a haven not just for surfers but for people who really wanted to escape the city life and loves to try a laid back life, enjoying the island's scenery. You'll not feel like an outcast coz aside for the many people of different colors stays for a visit(some are residents already), the islanders are very welcoming. Also, most of them if not all, knows basic English so it's not hard to build a good start up with them.
The friendly nature of the locals, not just in Siargao but Filipinos in general is one of the good traits why foreign visitors really loves to visit or make Philippines as the place for their retirement.
I definitely need to make Scotch eggs with quail eggs next time!
I would love to see a braise around the world episode. I’m making Choucroute Garni tonight, and planning paella for next week. I need ideas from non-European places. Winter is coming, it’s time for hearty slow cooked things.
Highly recommend subbing the quail eggs! Thats actually the 1st way I have had/made scotch eggs!! Have them with a mustard tarragon sauce!
Love u Beryl!!! You are so adventurous. Grrowing up in Manila I was not able to savor the street food like Isaw, Balut, Adidas, Hslmet, Betamax due to a queasy stomach.
I was only able to eat Kwek-Kwek and Tokneneng (made from chicken eggs) once when a friend of mine prepared them at a party in Texas.
I admire you for being so open in your culinary journey. 😍
You need to try kwek Kwek dip made with spicy vinegar onions and cucumber. The sweet spicy sauce is a must but the vinegar sauce is supreme!!
There was a time that I would buy kwek kwek just for this dip. Cucumbers on sweet and spicy vinegar is sooo gooood!
YEESSS!!
We usually mix the vinegar and the sweet sauce, it taste Amazing!
kwek kwek here in davao normally served it with unlimited cucumber mixed with guso seaweeds and vinegar.
She missed one of the best thing with kwek kwek huhuhu
Thanks, Beryl, for featuring kwek kwek! I definitely had fun talking about my kwek kwek story ❤ I'm so glad you loved how it tasted!
💕💕
Awww... Kwek kwek, fishballs, squid balls and kikiam reminds me of my high-school friends. These are our favorite snacks. We would share our pocket money to buy many of it and we'd eat it together while hanging out in the school garden. Thanks for bringing sweet memories Beryl! ❤️ ❤️ ❤️
This is awesome! I love that you used a local filmmaker. Looks delicious and I enjoyed seeing your sister. I can see the resemblance in your facial expressions. :)
That's probably my favorite show ever! It's just such a random dish, yet it seems to be something that most everyone would like. My daughter & I had quail eggs for the first time in Thailand 2 years ago and really liked them. (They're served in the street markets with just pepper on them, very simple.) I would definitely try Kwek Kwek!
Seeing Beryl walk out of that foreign store with a basket full of stuff I know that feeling, you come for 1 thing and always walk away with a load more stuff just because you don't know what it is or how it tastes and want to try it! Also Applause for your sister 👏
Beryl deserves a million more subscribers. She's informative, interacts with people who are deeply rooted into the culture for authenticity and very sweet.
Thank you for the uploads. 😊
What made me drawn to your channel was the fact that you take time to research the food you are making..Keep the good contents coming Beryl 💓💓
suggestion to peel quail eggs: do it underwater (like in a bowl)
it's way easier, and it also makes it easier to remove any tiny bits of stuck shell
I love how you clarified underwater as it being in a bowl so Beryl won't swim in a pool just to peel eggs lmao
@@Auoric haha!
i clarified so people would't do it in running water. maybe for one egg it's not too bad, but for several eggs, it would be too much wasteage.
My favourite thing about your channel is when you take a bite and we see the absolute WONDER in your eyes as you try a new favourite food 🥰
I love the format of your videos and everyone talking about the food. There is so much joy and nostalgia in their faces and voices!
I'm literally smiling the whole time while watching this. Thank you so much Beryl for featuring Kwek Kwek as one of the street food royalty here in the Philippines!
Beryl! I have 5 Alexas in my house and they have dog ears. I’m watching your video while getting ready for work when I hear a cacophony of “setting a 2 minute timer” ring throughout my house. Scared the living daylights out of me. Lol.
BAHAHAHHAHAHA omg STOP!!! hahaha thats so funny
WHAHHAHAHAHAHHAHAHAA LOL
Only Beryl has the ability to bring a smile on your face when she is talking so passionately about food. I can never get bored of her content because it so unique everytime and she is open about trying all the new cuisines across all continents which I feel is really a great deal. Keep up the good work Beryl 👍 I'm practically addicted to your videos and wait patiently every week to watch your creations. Loads of love 💞
Filipinos won't argue if you do your egg better than our kwek kwek but if you watched this video, we loved the food beyond its taste ( which is itself is good) but this humble egg streetfood is our connection with so much good memories and great stories. Thank you Beryl and cheers to more kwek kweks for you. 😊👌😊
I love these when very very hot, straight of the deep fryer hot. I dont mind getting my mouth burned.
There's a version of this where the left over balut or penoy is used instead. The usual dipping sauce would be seasoned vinegar with lots of fresh cucumber swimming on it.
10 is my limit. Thanks Beryl.
I miss Siargao. When I didn't have cash in high school and college Kwek Kwek would be my go to meal with a cup of rice, just pour the vinergar with chilli and red onions.
Glad you liked it.
Oh my God, did that as well. My broke college ass would buy kwek kwek or tokneneng in Cubao on my way home, with extra sauce as soup. Ah good times.
Beryl, I love this format! Highlighting just one dish in an episode is wonderful. Love from NJ! 💚
After months of lockdown, I went straight to the store to eat kwek kwek and reminisce the good old days. It's still pandemic so we still can't see each other. I miss my friends.
I just want to thank you. Today is a very hard day. I lost a friend and I dunno how long I've been crying. But I saw your smile as you went out of the Chinese store, I felt better. There would be sad days, but each day is worth living. Keep that beautiful smile, Beryl.
Ok but kudos Beryl for actually pronouncing it perfectly! We appreciate it 😊
I miss eating this!!! Back in college, this used to be my go-to snack before going home (also paired with deep fried chicken skin and SUPER COLD buko juice aka coconut water) 😊
Aw kwek kwek is our dating food when me and my partner is still college students. No fancy restaurants, just eating in the streets and bonding with other people. And now where 8 years already living together in a different city far from our school before, and when we get back to the street where we eat those kwek kwek before, I cried when the vendors recognize us and say, Oh, your still together, and started to have chit chat and reminisce the times when we are still in courtship period and how the vendors describe us.
Kwek kwek is a truly nostalgic food for us.
if there's one thing I love watching you Beryl, its the way you chew food. It makes rhe food look so much more tasty.
ooo, Filipino street food is really interesting! I wish I could travel there and try all of the street food :9
Where you From?
@@christianlloydcomia9138 wouldn't say a specific place but still in south east asia too
@@Mikasawajima1234 Indonesia
If u wanna try streetfoods in the Philippines gotta be adventurous with food...in ph barbeque we grill blood and chicken intestines and that's only the bbq 😘 hope you do visit soon xoxo
I'VE BEEN FOLLOWING YOU FOR QUITE SOMETIME NOW, YOU MADE ME SO HAPPY BY EATING ONE OF MY FAVE SNACKS!
U look vvvv interesting can u be mine?
You should dip the duck egg on a vinegar mixed with minced garlic, minced onions (the more onions the better), little salt, small chillis, crushed pepper. how to eat it? eat it bit by bit, once you exposed the egg, dip it on a vinegar, do this until you consumed the egg..you can do this to on kwek kwek. the best part of it, is when you scooped the egg with all the spices.
“Kanto ta Par” is an invitation. Kanto is a street corner (where street food are usually sold in the Philippines, also a meeting place), “ta” is short for “tara” - come, then “Par” for “Pare” or buddy. Kwek-kwek is also a viand partnered to rice. Originally it is from Duck eggs because that’s what Balut is. When vendors are not able to sell all the balut at night, those that remain becomes Kwek-kwek the day after. No waste there.
Dating back in my highschool years, I used to eating kwek-kwek with vinegar, cucumber and seaweeds on the side. Absolutely, my most favorite street food in my place. This simple food brings back a lot of happy memories together with my close friends. I love the idea how kwek-kwek becomes part of our DNA. I mean, you're not a Filipino if you don't know what kwek-kwek is.😊
Seaweed is unheard of. You must've lived in a coastal town or an island to have seaweed paired with kwek-kwek.
Fortunately, my place is widely known by its hundreds of islands, which is why we're also abundant when it comes to seaweed.😊
@@mailyngonzaga7820 omg. Kwek kwek with lato? That's a must try!
@@samsamsam1596 Yeah, just give it a try and you'll surely like it.😊
Wow the vibrant color makes this a beautiful dish to look at! The part of me that associates that bright orange with cheetohs and doritos tricks me into thinking they must be cheese flavored 😆 Love the art in this video as well!
Every elementary, highschool and college students favorite snack. They eat it for its taste and availability but what they didn't know is that the kwek-kwek's ingredients is actually guaranteed to give your brain a boost.
I know this is old but I just wanted to share. In the south of the Philippines, our Kwek Kwek is not made of quail egg, instead we use Chicken egg. Same process of cooking. After frying the egg, we add cocumber, guso (a type of seaweed), chili salt, chili powder and sinamak (a spiced vinegar made from coconut vinegar, chili, ginger, garlic, onion and black pepper).
Awesome project! Ahh, this brings me back to my college days when my friends and I would skip class to eat kwek kwek at the cafeteria! Hahaha not promoting skipping class or anything, just eat the kwek kwek then study study xD
When I was young, my dad would buy me kwek kwek after school and it was the best part of the day.
This is such a sweet episode. After listening to your guests about their memories with Kwek Kwek, it reminded me of mine as well. Looking back, I've never had a bad memory with Kwek Kwek. It's always an enjoyable moment. I also ate it after coming from school or before or after a long commute from work or with my friends or family.
It brings back memories, specially at highschool, I always buy kwek kwek and the eat it at lunch with rice. Then put half of the sweet sauce onto my rice it taste good.
Thank You Beryl for featuring, cooking, & trying the humble kwek-kwek & tokneneng (duck egg). Here in Manila, the duck egg is dipped in batter and cooked whole. That is why we bite into the whole fried battered egg when we eat it. Yum! Yum!
tip on egg shelling:
roll the egg over with a little down pressure
the shell will crack but the thin film stays intact
peel and the shell comes off almost whole
I literally clap when you said that i should give your sister a warm welcome. 🤣🤣🤣
Me too!
me, three!
SAME
Me too! lol
If you make a Kwek Kwek using a whole duck egg, it's called a Tokneneng. You also don't skewer it, you partially submerge the whole thing in the vinegar sauce in bowl and eat with a fork. Tends to absorb more of the vinegar as you eat.
Looking adorable as always!
Your wedding pics were so amazing though. You deserved every moment!
We had a school fair where the senior highschool students sell food. One stall sold streetfod, kwek-kwek, fishball, kikyam and all the good stuff. They sold out pretty quickly!
I really love the quality of your videos. And I'm not just talking about the editing, but the content itself is so refreshing. I've watched a lot of food content creators but I've never seen anyone who's really open to learn the culture behind each food as you do. Thank you for creating such content!
a few slices of cucumber with a slight pinch of salt and drops of vinegar as side dish helps a lot to cleanse your palate so you can eat more kwek-kwek. That is how it was served here in a kwek-kwek stall besides the university where I went to school at. Though they used chicken egg. They serve it in a bowl, with a kwek-kwek, few slices of cucumber then the vinegar sauce drizzled all over.
You really make me smile :) aside from learning different cultures’ food from your channel, you have such a positive vibe every time i watch your channel :)
If it isn't my favorite youtuber brightening my day again! Greetings
I like the story telling. Might have to try cookin' a batch after more freedoms in Sydney
thank you for featuring one of the famous street foods in the philippines kwek kwek theres a secret for cooking quail eggs u need to put a teaspoon of salt&vinegar in the water before boiling less hassle for peeling the shells😉😉😉
You are someone I would love to hang out and be friends! A breath of fresh air. Experiencing the world from home!
Ive had quail eggs but never prepared this way!!! IT LOOKS SO TASTY!!!
I'm allergic to chicken eggs, but am able to eat quail and duck eggs. I love the duck eggs and describe them as having a deeper, richer, more eggy taste.
What are quail eggs like? I've always wanted to try them but I get scared to try new foods when I don't know what flavour to expect.
@@Rose-jz6sx honestly just tiny chicken eggs, I think they literally taste the same just much smaller. To boil one it takes like 3 min maybe. I usually marinade mine in black vinegar, soy sauce, and some spices with chili oil and they take on the flavour sooo nicely, even the yolk gets some of it
@@nourg9021 thank you! That marinade sounds delicious
@@Rose-jz6sx it is! The spices I use are just some star anise and a bit of clove. Since they're so small it takes like a day, super quick! Chicken eggs is a couple days but they're super good as well. Especially if you soft boil them, on rice or in ramen it's just so good
Thanks for listening to a variety of perspectives and not just interview one Filipino! I actually learned something new as a Filipino myself who's been eating kwekwek since my childhood,, I never actually tasted ones with duck eggs and now I'm curious
Mas paborito ko duck egg kesa sa chicken egg. 😁 Goes very well with spicy vinegar!
The ones that were sold in MRT/LRT stations (back when that was allowed) used Duck Eggs. I forgot the name of the stall.
@@maeannengo4908 Di po ako taga luzon hahaha
@@naomori4262 oh ok
Woahh! This is a cool series... Looking forward to see other street foods
Welcome Lexi! OMG, you got me salivating at 9P.M. where there is no street food cart around this time. Glad you liked Kwek kwek.
This was a fun one! I am always impressed that you deep fry, I have never deep fried anything. It was also fun to see your sister!! Such a good sport being called in with no preparation. 😁
Quick egg tip. A little bi carb in the water as you boil the eggs will help the shell peel off :)
Kwek-kwek is at its best right after cooking when the coat is still crunchy; just make sure to cool it enough not to burn your tongue.
-The gravy-like sauce is much better because sometimes the vinegar overpowers the kwek-kwek.
-Quail eggs are far much better to use. They're meant for one bite and more surface area is covered with batter=more crunchy.
No over the top sound effects, just plain story telling and food tasting then explaining. :) this is a content that needs to be always followed. :)
Went to Siargao a week ago! Last time I went there was back in 2017. So many development and improvement within General Luna. I wanna go back again!!!
Lexi, you did amazing! 👏👏 Your sister is just you, but blonde. 😂 This video was awesome and inspired more learning about the Philippines. Thanks!
So love this episode, Beryl!❤❤
Awesome
Video!!!
I’m a Filipino working abroad and you made me miss kwek kwek
I can’t wait to try to make this 😁 My family is from the Philippines, but my mom’s never mentioned kwek kwek 😳
Thanks Beryl for doing this vid about my comfort great food as a Filipino.
This is the most affordable, and delicious street food especially for students in the Philippines. It's also a joy to eat them with friends while chatting as we have our fill together with Samalamig (juice made from brown sugar+bobba) or Coconut juice...