Ingredients with Measurements:
- 6 hard-boiled eggs, peeled and halved
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup water
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp ginger, grated
- 1 tbsp garlic, minced
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine flour, cornstarch, baking powder, salt, and black pepper. Mix well.
2. Add water to the dry ingredients and whisk until smooth.
3. Dip each egg half into the batter, making sure it is fully coated.
4. Heat vegetable oil in a large pot over medium heat.
5. Fry the egg halves until golden brown, about 3-4 minutes. Use a slotted spoon to remove them from the pot and set aside.
6. In the same pot, sauté ginger and garlic until fragrant.
7. Add chicken broth, vinegar, soy sauce, and brown sugar. Bring to a boil.
8. Reduce heat and add coconut milk. Simmer for 5 minutes.
9. Add fried eggs to the soup and simmer for another 5 minutes.
10. Garnish with green onions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 410
Fat: 23g
Carbohydrates: 36g
Protein: 16g
Sodium: 2100mg
Sugar: 13g
Substitutions for ingredients:
- Instead of chicken broth, you can use vegetable broth or water.
- You can use any type of vinegar, but white vinegar is the most commonly used.
- Brown sugar can be substituted with honey or maple syrup.
- Green onions and cilantro can be substituted with parsley or basil.
Variations:
- Instead of hard-boiled eggs, you can use boiled quail eggs or tofu.
- You can add vegetables such as spinach, bok choy, or mushrooms.
- For a spicier soup, add chili flakes or hot sauce.
Tips and tricks:
- Make sure the batter is smooth to avoid lumps.
- Fry the eggs in batches to avoid overcrowding the pot.
- Use a slotted spoon to remove the eggs from the pot to avoid excess oil.
- Adjust the amount of soy sauce and vinegar to your liking.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls and garnish with green onions and cilantro.
Garnishes:
Green onions and cilantro
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
- Grilled vegetables
- Spring rolls
- Fried rice
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the soup is too sour, add more coconut milk or brown sugar.
- If the soup is too salty, add more water.
Food safety advice:
- Make sure the eggs are fully cooked before adding them to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat soup to an internal temperature of 165°F (74°C) before serving.
Food history:
Tokneneng is a popular Filipino street food made of hard-boiled eggs coated in orange batter and deep-fried. This recipe is a twist on the classic tokneneng, adding coconut milk and turning it into a soup.
Flavor profiles:
Savory, sweet, sour, and creamy.
Serving suggestions:
Serve soup hot and garnish with green onions and cilantro.
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Region: Filipino