Tukneneng

Quail eggs - hard boiled
3 tablespoon cornstarch
1 cup flour
1/4 cup annatto seeds (atsuete)
1/2 tsp salt
1/2 tsp ground black pepper
Cooking oil for deep frying

Sauce:
Vinegar
Cucumber (sliced)
Red pepper
Salt and pepper

Remove the eggshells and dredge it into the cornstarch. For the batter, dilute 1 cup of hot water into the annatto seeds. Mix flour, salt and pepper in a bowl. Pour the liquid in the flour-salt-pepper mixture. Put the eggs in the batter.

Heat the oil and once hot deep fry the eggs.
Remove and serve with your favorite sauce.

VERDICT:
WILL: Eventually, I am missing every small thing that was taken for granted when I am in the Philippines and food is not an exemption. 
      I miss street foods and I miss tukneneng. This is quail egg rolled on a flour then fried. The best part? When it was soaked in a vinegar with garlic, onion and cucumber. 
      Thanks abbey for preparing this. :)