Quail Egg

Deep-fried kwek kwek is a type of tokneneng, the omnipresent Filippino street food. While tokneneng is made with boiled chicken or duck eggs, kwek kwek is the smaller sized variety, which usually employs tiny quail eggs. Both types are di... READ MORE

Breaded, skewered with a bamboo stick and deep-fried, the delectable bite-sized pieces of various fish and seafood, pork, chicken, beef, and even horse meat or fresh vegetables are collectively called kushiage, also kushikatsu, and origin... READ MORE

Over the bridge rice noodles (guo qiao mi xian) is a rice noodle soup, a specialty of Yunnan cuisine. When broken into segments, the soup consists of chicken soup, rice noodles, sliced meat, and vegetables, as well as some additional ingredients u... READ MORE

Century egg is a Chinese delicacy made by preserving duck, quail, or chicken eggs in a saline solution that consists of salt, clay, and sometimes ash, quicklime, or rice hulls. The solution causes the yolk to develop a creamy texture, and it chang... READ MORE

Yaohon is a Cambodian hot pot that contains a variety of vegetables, meat, and seafood. The broth is based on a mixture of coconut milk or cream, chicken broth, and coconut soda, and it is typically flavored with barbecue sauce, fish sauce, soybea... READ MORE

Pancit Cabagan is a traditional type of pancit originating from Cabagan. The dish is usually made with a combination of lechon carajay (crispy pork belly that's boiled with spices and deep-fried), egg noodles, quail eggs, carrots, bell peppers, pa... READ MORE

Šokačka salata is an old Croatian recipe for a hearty Slavonian salad. It's made with a combination of homecooked ham, cooked and chilled chicken breast, tomatoes, peppers, spring onions, pickles, pumpkin seeds, sunflower seeds, and boiled ... READ MORE