Tokneneng (Filipino Street Food)

Tokneneng Recipe

** Servings: 6-8 pieces**

Ingredients:

• 1 tin (14 oz) of pork blood (make sure it is fresh and handled safely)
• 1/2 cup of pork vinegar
• 1/4 cup of sugar
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 2 tablespoons of vegetable oil
• 2 large eggs, beaten
• 1/2 cup of water
• Tokneneng flour (or substitute with all-purpose flour)
• Ice water

Instructions:

1. In a large bowl, combine the pork blood, pork vinegar, sugar, salt, and black pepper. Mix well until the sugar has dissolved.
2. Crack in the beaten eggs and mix until well combined.
3. Add the vegetable oil and mix until it forms a smooth batter.
4. Gradually add the water and mix until the desired consistency is reached. The batter should be smooth and thick, but still pourable.
5. Pour the batter into a deep frying pan or a thermometer-controlled deep fryer filled with vegetable oil.
6. Heat the oil to 375°F (190°C). Once the oil has reached the desired temperature, carefully pour the batter into the oil using a ladle or a measuring cup.
7. Cook the Tokneneng for 2-3 minutes, or until the edges start to curl and the surface is golden brown.
8. Remove the Tokneneng from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
9. Repeat the frying process until the remaining batter has been used up.
10. Serve the Tokneneng warm or at room temperature. You can also dust them with Tokneneng flour or all-purpose flour for an extra crunchy coating.

Food Safety Reminders:

• Always handle pork blood and eggs safely to prevent contamination and foodborne illness.
• Make sure the pork blood and eggs are stored at a temperature of 40°F (4°C) or below.
• Use vegetable oil that is safe for frying and has a high smoke point to prevent the oil from breaking down and producing harmful compounds.
• Make sure the oil has reached the desired temperature before pouring in the batter to prevent the Tokneneng from absorbing excess oil.
• Handle the Tokneneng carefully when removing them from the oil to prevent splashing and spilling hot oil.

Who this recipe is good for:

• Health: Individuals who consume pork blood and eggs in moderation may benefit from this recipe as it can provide a rich source of protein, iron, and other essential nutrients. However, individuals with high cholesterol or blood pressure may want to consume it in limited amounts due to the high fat content.
• Lifestyle: This recipe is great for busy individuals who want to prepare a quick and easy snack or street food. It's also suitable for those who enjoy trying new and exotic foods.
• Dietary: Vegetarians, vegans, and individuals who follow a plant-based diet should avoid this recipe as it contains animal products. Additionally, individuals with gluten intolerance or sensitivity may have to substitute the Tokneneng flour with gluten-free alternatives.

Who this recipe is bad for:

• Individuals with compromised immune systems, such as the elderly, young children, or those with chronic illnesses, should avoid this recipe due to the risk of foodborne illness from handling and consuming undercooked eggs and pork blood.
• Pregnant women or breastfeeding mothers should exercise caution when consuming this recipe as it contains raw animal products that may pose a risk to their health and the health of their babies.
• Those who are lactose intolerant or have dairy allergies may not be able to participate in this recipe as it does not offer a non-dairy alternative.