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Pinoy streetfood is incomplete without the choice of sweet, sour and creamy dip.

Kwek-kwek

INGREDIENTS:
1 dozen quail eggs
125 grams all-purpose flour

Orange Batter:
1 cup plain flour
1/2 cup cornstarch
1/2 cup water
salt and pepper to taste
annato powder

PROCEDURE:
Boil the eggs for 10 minutes. Remove from pot and let cool then peel the shells. Combine all the dry ingredients in one medium bowl.
Add water to the dry ingredients and whisk the mixture till the texture becomes really smooth and free of lumps. Cover the bowl with a lid and refrigerate. Only take out the batter mixture from the fridge when you are ready to dunk your eggs.
Heat your cooking oil in a medium saucepan on high. Once the oil is hot enough for deep frying, lower the heat to medium high.
Roll each egg in corn starch, then dunk 3-5 at a time into the batter mixture.
Using two soup spoons, gently cover each egg well with the batter. Please scrape the underside of the spoon holding the coated egg with your other spoon before dropping each egg to the hot oil to avoid messy batter drips. Deep fry 3-4 eggs at a time, drop each one in different corners of the saucepan so that they won’t stick to each other.
Once the battered eggs float on top of the hot oil, let them cook for a further 5-10 seconds before removing them. Place in a big metal sieve or metal colander to let the excess oil drip.

 
Kikiam

INGREDIENTS:
I/2 kg ground pork
1/4 cup minced shrimps
1/4 cup grated carrots
1/4 cup minced onion
1/4 cup minced garlic
1 tbsp five-spice powder
2 eggs
3 tbsp cornstarch or rice flour
2 tbsp oyster sauce
1 pack of 10 pieces beancurd sheets (Tawpe)

PROCEDURE:
Mix all ingredients and let it stand for 20 minutes to allow the flavors to combine. After 20 minutes, prepare to wrap it in Tawpe. Once done, steam it for 30-45 minutes.

 
Fish balls

INGREDIENTS:
400-500 grams tilapia fillet (any fish may be used)
1-inch piece ginger, peeled
4 cups diced potatoes
1 cup diced carrots
1 whole garlic, minced
1 egg, beaten
1 1/2 cups cornstarch
1/2 cup cassava flour
8 cups fish stock
salt and pepper to taste
oil for deep-frying

PROCEDURE:
Poach the fish fillet in salted water with the ginger. Once cooked, flake the fish to make about 4 cups of flaked fish.
In a separate pot, boil potatoes and carrots until soft.
Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. Purée until smooth.
Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper.
Form into 1-inch balls. Simmer in fish stock until opaque. Drain.
To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until ready to cook.)

 
Sweet sauce
1/4 cup vinegar
4 tbsp brown sugar
1/4 cup ketchup
2 tsp soy sauce
salt and pepper to taste
cornstarch
water

Procedure:
Mix all of the ingredients and simmer until boils. Put slurry until it thickens.
 

Vinegar dip
1/4 cup vinegar
1 red onion
1 sili labuyo
3 tbsp sugar
salt and pepper to taste

Procedure:
Mix all ingredients and serve.

 
Thousand Island dip
1/2 cup mayonnaise
2 tbsp ketchup
2 tsp white sugar
1/8 tsp salt
1 pinch black pepper

Procedure:
Mix all ingredients and serve.