The Tokneneng is one of the classic Filipino street food dishes I was inspired to give my take on and I have to say that another classic, this time of the French variety, was my other inspiration. Both the Devilled Eggs and the Tokneneng I felt were good but would be greater when combined. The level of spiciness can easily be changed to suit your tastes. If you don’t have a piping bag, you can spoon the yolk mixture onto the whites. It shouldn’t be a problem.
Ingredients (serves 4)
4 large eggs, hardboiled
1/2 cup all purpose flour
1 cup cornstarch
1 tbsp atsuete powder
1 cup ice
1/2 cup mayonnaise
2 tsps curry powder
2 stalks green onion, minced
Hotsauce, salt, paprika and pepper
- Mix together flour, cornstarch, atsuete, ice, water and uncooked egg. Mix lightly. Let stand.
- Cut hardboiled eggs in half and separate yolks and whites.
- In a bowl, mix together yolks, mayo, curry powder and season w/ salt, pepper and hot sauce. Place in piping bag.
- Dip cooked whites in batter and fry until crispy.5. Pipe the yolk mixture on the fried whites. Garnish with paprika and green onions.
- Pipe the yolk mixture on the fried whites. Garnish with paprika and green onions.