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Marinate the Chicken

Prepare the Batter

Assemble the Quail Egg and Inasal Skewers

  • Quail Egg, hard-boiled, peeled 400.0 g
  • All Purpose Flour 200.0 g
  • Vegetable Oil, preheated for frying

Serve the Inasal Kwek Kwek Platter

  • Excess Marinade
  • Garlic, fried, bottled
  • Spring Onions, chopped

Skewered quail eggs, coated in a vibrant orange batter, paired with the smoky, savory flavors of inasal. It’s a modern, shareable delight that brings a fresh twist to your dining experience.



  1. Marinate the Chicken

    24 hours
    • In a medium-sized mixing bowl, combine all the ingredients.
    • Using your hands, mix the ingredients very well.
    • Cover the bowl with plastic wrap and marinate inside the chiller for 24 hours.
  2. Prepare the Batter

    10 minutes
    • In another medium-sized mixing bowl, combine the all-purpose flour, cornstarch, Knorr Rostip, baking powder, water, and orange food coloring.
    • Mix until you achieve a smooth batter consistency. Add more water if needed.
  3. Assemble the Quail Egg and Inasal Skewers

    15 minutes
    • Assemble the marinated chicken and quail eggs on the skewers. Make sure to set aside the excess marinade for the next step.
    • Dredge the egg and chicken in dry flour, then coat them in the batter.
    • Deep-fry the skewers until cooked, approximately 5 minutes.
  4. Serve the Inasal Kwek Kwek Platter

    10 minutes
    • In a sauce pot, simmer the remaining marinade for 8 minutes. Use this cooked marinade as a sauce.
    • Plate the dish and drizzle the sauce on top.
    • Garnish with garlic and spring onion. Enjoy while hot!