Kalabasa Kwek-Kwek

AJI-GINISA® Flavor Seasoning Mix

Ingredients

  • 1 cup (240g) Squash, boiled, mashed
  • 7 Tbsps. (63g) Flour, all-purpose
  • 7 Tbsps. (63g) Cornstarch
  • 1 cup (240ml) Water
  • 2 packs (16g) AJI-GINISA® Flavor Seasoning Mix
  • 1/4 tsp. (1g) Black pepper, ground
  • 40 pcs. (320g) Quail egg, hard-boiled, peeled
  • 48 pcs. (384g) Quail egg, hard-boiled, peeled
  • 1/2 cup (60g) Flour, all-purpose
  • 2 cups (500ml) Cooking oil

Procedure

  1. BOIL. Boil quail eggs for 4-5 minutes. After boiling, transfer to ice bath to stop it from cooking and for easier peeling.
  2. PEEL. Peel boiled eggs and set aside.
  3. BOIL. Boil kalabasa for 10 minutes until soft. Remove kalabasa from water and mash well. Set aside.
  4. MIX. Prepare dry ingredients by combining flour, cornstarch, AJI-GINISA®, and pepper. Mix well. Then, add water and the mashed kalabasa. Mix until all ingredients until you achieve a batter-like mixture.
  5. COAT & FRY. Coat the hard-boiled quail eggs with flour then dip in the squash mixture. Deep-fry the battered eggs until crispy. Drain excess oil using strainer or colander.
  6. SERVE. Transfer to a plate and serve with your favorite dipping sauce.

Cooking Tips

For a crispier coating, you may use pure cornstarch instead of the flour-cornstarch mixture. Cornstarch absorbs moisture from the food and expands, giving deep-fried foods a crispier coating.

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ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 12 ajinomoto size  Serving size: 4 pcs. (52g)

Products Used

AJINOMOTO Ginisa® Flavor Seasoning Mix Buy Now

Nutrition Facts

Calories per serving (kcal)
154.6
Carbohydrates (g)
16.2
Proteins (g)
5.3
Fat (g)
7.6
Dietary Fiber (g)
0.7
Calcium (mg)
48.7
Iron (mg)
1.4
Sodium (mg)
302.8

Good to Know Nutrition Facts

Squash is a good source of Vitamin A that helps maintain normal vision.

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