What is Your Favorite “Street Food”???

A Southeast Asian based television food program is thinking of doing an episode on Manila and street food, and they asked me to identify particular dishes and places to eat them. I told them I wasn’t a huge consumer of street food, more of a market person, so I thought I should put the question out to all of marketmanila’s readers instead. This is a different show from the Taste Matters program that Marketman appeared in a couple of weeks ago… as far as I am concerned, the more exposure Filipino food gets in the international realm, the better. So how about it, care to share some of your favorites and where to buy them? The first time I wrote a post on this blog regarding street food, it was a “fruity” entry to the Lasang Pinoy III series, featuring green mango and other fruits and vegetables one was likely to find for sale on Manila’s streets, link here. If you read the round-up of that Lasang Pinoy topic, there are more than 30 posts from Filipino bloggers around the world, featuring some 30+ different types of street food, coordinated by Kai from bucaio. I also wrote a post on street food during a political rally, which featured over a dozen, mostly snack type items… The recurring theme, at least on this blog, is that most readers grew up wary of street food, and were often discouraged from indulging… though many did anyway. Today, I find a lot of street food is fried and incredibly greasy… but what do I know? Your comments and suggestions of what to eat and where to eat it are greatly appreciated!

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Marketman

Marketman is a well-traveled management consultant who loves buying, cooking and eating good food. Read more »

171 Responses

  1. fishballs
    buko/cantaloupe juice
    dirty ice cream
    singkamas w/ bagoong
    banana cue
    banana turon

    the nuns told us “no buying outside” (I guess bec of cholera scares) but since these foods weren’t available in the school canteen, we snuck out and bought them anyway. as long as we ate it out of the nuns’ sight, we didn’t get in trouble. but oh, i still remember “making tusok-tusok” the fishballs with glee!

  3. fishballs
    manggang hilaw w/ bagoong
    lumpia
    camote/banana cue
    taho (in the mornings, just call the mama you hear yelling taho!!)
    dirty ice cream

    All i remember is that I got hold of these goodies around the UP Diliman campus, where one could just go to the manangs/manongsselling them. Until now when I get the fishball craving I still opt to go th the UP campus and park somewhere near any seller, so i can’t really give a specific person or address…

  4. 1. Banana que/ Kamote cue: Jolly Jeep around Makati- they’re good=)

    2. Fishballs, squidballs, chicken balls and kikiam: also in Makati especially the cart in front of People Support- the squidballs are big and the sauce is so yummy!

    3. Isaw na baboy (pok intestine) and “IUD” (chicken intestine)- Fried and Bbq: never tried the ones in Quiapo but I think there is one street there dedicated just for these specialties.

    4. “kwek-kwek” and “tokneneg” (fried quail and chicken eggs in orange coating)- Quiapo also has a lot of these treats.

    5. Boiled and fried peanuts: random vendors

    6. Chicken skin and “Proven” (chicken gizzard): the one in my hometown but there are quite a few inside malls that offers it.

    7. Dirty ice cream with bread: random vendors

    8. Boiled sweetcorn: random vendors

    9. Green Mangoes,Indian mangoes and jicima with salt: random vendors

    10. Siomai with lots of chili garlic sauce and toyomansi:the one in UST is still the best for me..

    MarketMan you might want to try checking the food stalls at Harrison Plaza Mall the one beside Century Park Hotel in Manila. They carry quite a few streetfoods there and a bit hygenic than the ones outside. I highly recommend the squidballs in front of People Support in Makati it is really yummy. Usually the cart appears at 4pm but I’m not quite sure. A lot of people say the isaw in UP is good. Some items are better tasted randomly hehehe!=)

    I heard that some restuarants are trying to turn our streetfoods to a more fancier fare. Personally though, I won’t spend 10x the amount for such even if they say theirs will be more sanitary. It lacks the cultural experience in my opinion=)

    Good day Market Man=)

  5. dirty ice cream (cheese please)
    chicken balls
    fishballs
    kikiam
    singkamas or green mango with bagoong
    bananaque
    Great to pair with some buko juice or sago’t gulaman.

    Though I must admit that it’s been a very long time since I had one from the streets. I buy my daily dose of banana que from the office canteen.

  8. manggang hilaw with asin
    banana cue
    palamig
    dirty ice cream
    kwek kwek
    taho (my favorite)
    you can find all of this almost everywhere… and if this TV program is really coming here i suggest they should try the isaw, helmet, inihaw na dugo, adidas, balot/penoy etc..(hehe).. i used to eat streetfoods when i was younger…that was when i still dont know the hazards of this foods… Even if it is low priced and doesn’t give you a stomach upset, the sourcing of the cheap ingredients can be a problem.
    i remember one time during simbang gabi, there was this tindero preparing his palamig and i accidentally saw that he took one block of ice from the street (street with basura) & used ice pick to break it up…then he mixed his juice then add the ice…eeewwww…yuck..yuck…hehe

  9. 1. isaw, squidball and fishball, all from UP!
    2. banana-q, camote- q, bar-b-q (where there are lotsa jeepney fumes, the better they taste!)
    3. shredded melon drink (more sugar and water than melon)
    4. lumpia with super sour and spicy vinegar from any roving manang in any office building
    5. boiled peanuts along Katipunan Ave or Santolan Road
    Japanese corn
    6. kakakanin, suman and that very sticky round thing with crunchy, sugary coating on sticks from Kamuning market streetside vendors (what is that sticky thing called? it galls me that i forgot!!!!!!)

  10. bananaque- my favorite merienda!
    manggang hilaw and bagoong
    taho
    is bichu-bichu (kinda like churros) considered streetfood?
    i remember it being sold by young kids placed in a cardboard box and they yell BICHU-BICHU!! when i was little i used to wait for this every afternoon…now everytime i go to a costco or sams ,i always get churros, it reminds me of my favorite food as a child.

  11. Isaw – the pork kind not the chicken, the one that’s cut cross-wise…sometimes refered to as “big isaw”. If you can find the type refered to as “alien” which is like chicharon bulaklak but bbq’d that is the best!

    Tenga – bbq’d pig’s ears

    These two above by far are my faves…followed by fishballs :)

  12. fishballs
    taho
    bananaque
    bbq bulaklak! used to be a huge mess of stalls outside sanlo – across from the church!

  15. squid balls
    taho
    banana cue/turon

    no particular place – quality seems pretty much the same wherever except for banana cue/turon which seems to be hit or miss depending on how good the bananas are.

  17. In Leyte, we have these:
    suman
    puto maya & sikwate
    puto pinalutaw
    muron
    bibingka
    boiled sweet corn
    banana fan (banana fritters shaped like a fan)
    fried spicy peanuts

  18. fish/squid/chicken balls
    kikiam
    kwek-kwek
    taho
    bbq
    bituka ng manok (UP diliman)
    banana-q
    manga/singkamas/suha w/ bagoong/salt/chili (manang mane in UP baguio)
    binatog
    dirty ice cream
    buko juice

    i can go on and on :)

  19. camote fries wrapped in banana leaves at king’s court in makati (this is really good and quite consistent in quality)
    turon bought from the manong who goes to the office
    squid balls along ayala
    boiled sweet corn

    hotel intercontinental in ayala has put out a spread during extended happy hour with street food as focus (and beer of course) including balut. it’s a noteworthy effort to elevate pinoy street food to new heights and address the hepa A issues. i don’t know but somehow, you miss out on the ambience (street noise and/or the thrill of living dangerously – with street vendors always on the lookout for MAPSA)

  20. 1. Squid/fish/chicken balls with sauce from the push carts.
    2. Green Mango with Bagoong
    3. Banana and Comote-Q
    4. Banana Turon (Best with Cointreau, but that would not be street food anymore)
    5. Taho with Sago
    6. Bibingka and Palitao
    7. Puto from Manapla

  24. We spent a couple of summers in Iloilo when I was a kid. Here are some of the street food I remember from way back when:

    -Mamang (our grandma) used to buy rolls (the kind with butter and a sprinkling of white sugar on top) from a vendor on his bike. Daily he roamed the streets of Lapuz early in the morning with his bike bell ringing to no end signaling his arrival. Last time we were in Iloilo, we bought bread from a bakery only known as the “buho”-literally one transacts business through a small square hole in the wall.

    -There were plenty of ihaw-ihaw going on on the side of the road almost everywhere in the city. I specially liked the grilled pork skin and litson na manok. I think they call it sinugba. Nowadays Tatoy’s is the place to go.

    -Maybe not considered street food but back then there was this “batchoyan” at the public market in La Paz. Of course Iloilo and Batchoy are pretty much synonymous. In the course of 20 years we have travelled back to Manila/Iloilo four times. Each time we land in Iloilo the first stop from the airport is at Ted’s Batchoyan.

  25. I consider myself quite the street food connoisseur. I’ve eaten street food from all over the Philippines, HK, all over China, Thailand, Korea and Taiwan. It’s my belief that you haven’t really been to a country until you’ve sampled the street food. It’s more often than not the best food you’ll get from a city. I’ve eaten every offal imaginable including lamb and dog testicles and penises on a dark sketchy street in beijing

    some items I havent seen mentioned for the Philippines:
    crispy day-old chicks!
    pancit habhab
    kropek
    bibingka
    puto bungbong
    barbequed pork skin
    fried bopis
    skrambol
    and my favorite although it’s pretty rare (i’ve only seen a few carts selling this)
    beef fat/tendon deep fried in rendered beef fat then seasoned with MSG and salt and put in a small cup typically used for skrambol then drowned in chili-vinegar, i guess you could call it beef chicharon except with no beef skin.(HEAVEN!)

  26. Streetfood? A tour of UP is definitely in order.

    How about:

    Chicken and Pork Isaw
    Squid and Fish Balls
    Kwek Kwek
    Inihaw ng tenga
    Deep-fried chicken skin
    Inihaw ng dugo

  27. * Camote Fries
    * Fish Balls with yummy sweet & sour sauce
    * Mangga’t Bagoong
    * Dirty Ice Cream
    * BBQ Isaw
    * Kwek Kwek with suka

    I had all these from street vendors in the vicinity of La Salle Taft except for the kwek kwek which I get from a vendor near SM Makati bus terminal along EDSA. Tiendesitas and the Salcedo Market sells yummy dirty ice cream too.

  28. chorigurger (boracay) – if ever they’ll feature this one, it would be good exposure for the island too

  29. I rarely eat street food these days, mostly because it isn’t so accessible to me. But I do enjoy taho, “dirty” cheese ice cream, fishballs (preferably toasted golden brown), karioka (ragamuffin girl, is this what you meant?), and binatog. Except for taho and ice cream, I only discovered street food once I was in U.P. for college. I’m willing to bet that some of my friends who grew up in exclusive subdivisions, then went on to private colleges here or were sent abroad, have NEVER tasted Filipino street food!

  30. turon
    Banana cue
    maruya
    inihaw na saging
    sweet/spicy dilis/squid
    mani (fried)
    mani (boiled)
    squiballs
    fishballs
    kikiam
    kwek-kwek
    prok bbq
    chicharon bulaklak
    IUD (chicken intestines)
    siopao
    siomai
    goto
    mami
    buko
    gulaman

  37. 1. Taho (practically anywhere, but last I had was along ayala-rcbc bldg)
    2. Pork Bbq (the ones from Pque are still my fave–Aling Maty’s?)
    3. Sago gulaman (used to get it behind SJA-Bamboo Organ)
    4. Turon (the ones with langka and sugar sandwiched between the saba halves; interestingly enough, sounds like how Charlize Theron pronounces her last name!)
    5. Banana-cue
    6. Fish/Squid balls
    7. Kwek kwek
    8. Goto (endearingly called the P5 goto, topped with tokwang baboy)
    9. Bbq “Dugo” aka Betamax
    10. Macapuno balls/Pastillas/Yema triangles/Ube rolls and the like (from busses!)
    11. Sweet-Spicy Dilis/Squid
    12. Ok fine.. balut. (i’m not into the chick though, poor baby!)
    13. Scramble (never had this, too scared, but craving to recreate this! weird!)
    14. Lumpiang togue (cutie, tiny ones. Like 2-3″ long)
    15. sorbetes (cheese, chocolate, and the white stuff [macapuno?])
    16. binatog (not wild about this, but my boy said to add for him)
    17. palabok/ketchup spaghetti (don’t ask!)
    18. Samalamig– the rockmelon kind. (around baclaran church)
    19. Newly roasted chestnut (at divisoria)
    20. Lumpiang sariwa (I personally dunno this as street food; but again, my boy wanted to add this. He claims it tasted/looked like popiah)
    21. The floury chicharon? :P Looks like planter’s fritters, but more yellow. (also from divisoria)
    22. Does egg pie from your fave corner bakery count?
    23. If #22 counts, then add “putok”– the monay/breakfast rolls with sugary top
    24. Suman, tupig, buco pie, peanut brittle! (Oh these should be higher in the list, if they count!)

  39. 25. Pinipig bars!(?) — also from public busses, but usually around laguna/tagaytay area?

    Ok, I’m done, promise.

  40. 1. Pork Isaw: red isaw from the vendor near the International Center in UP or the isaw from the vendor in front of the health center near Kamuning;
    2. Fishballs/ Squidballs;
    3. Banana Cue and Turon;
    4. Dirty Ice Cream;
    5. Green Mango with spicy salt (as in salt with sili) from the vendor near the UP shopping center. :-)

  41. Katrina: What is karioka?
    witsandnuts: abnoy?! what is that? :p

    Oh sheesh, I’m breaking my promise.
    26. Pichi pichi. (the best is at Amber’s, Makati)

  42. I was strictly forbidden to buy street food when I was younger. I guess the scare tactics used by my parents were very effective since I still wouldn’t buy from just any street vendor today. But I still managed to sneak a few bites here and there- I remember that shaved ice concoction with powdered milk they call scramble. That was good but potentially dangerous as the water supply is questionable. And fish balls with the sweet, sour, and spicy brown sauce. Dirty ice cream, turon, and balut are also tops. When we have family reunions, there would usually be “officially sanctioned” street food carts around and that’s where we all get our fill for the whole year!

  44. I wasn’t allowed to purchase street food, but did so anyway when I hung out with my friends. My absolute favorites were banana-q, fish balls, and taho. I haven’t had fish balls and banana-q in 20 years, though. It’s making my mouth water just thinking about it!

    As for the taho, I drive 3 hours to Vancouver,B.C. to a little hole-in-the-wall in Chinatown for the best taho EVER.

  46. 1. Goto w/ tokwatbaboy
    2. Balot kwek kwek
    3. Isaw chicken or pork
    5. Fish cracker

    anything that can be dipped in spicy vinegar :-)

  48. Banana and kamote cue, fried peanuts with garlic flakes, the street-style calamares Grace mentions. Yummy! My previous job entailed extensive travel by bus around the country, and I used to buy everything the vendors who’d come up the bus sold me — chicharon, shing-a-ling, macapuno candy, cassava chips… And my stomach never rebelled!

  50. UP isaw
    fishball
    kwek-kwek
    JT’s bbq’d liver and corazon
    green mango with bagoong or spicy salt
    chicharong bulaklak
    taho
    turon
    banana-Q
    lugaw or goto

  51. i love salted peanuts,tempura,banana Q… i’m not sure if you have heard of the pungko-pungko MM :-) the food is great also and kinda cheaper….

  52. Bananacue
    banana turon
    taho
    maruya
    bingka (the Iloilo kind, usually in Arevalo district)
    suman latik
    ice buko
    binagol
    sagmani
    sapin sapin
    baebae
    tinupig
    halohalo
    fried peanuts
    kutsinta
    pastillas carabao milk
    peanut brittle

  54. Just about any BBQ-on-a-stick. My favorite place for it? Pindoko’s in Tacloban on Real Street. Always a line and go earlier in the evening because they sometimes sell out.

  55. Hands down. KWEK KWEK with vinegar.

    (and since they are featuring manila street food outside of the Philippines, you may want to know that some sosyal kolehiyalas, call kwek-kwek “Garfield” since it is orange. It makes kwek-kwek sounds “cosmopolitan”, right? lol).

  56. Street style calamares in front of St. Luke’s hospital, served in a plastic cup and doused with spicy vinegar.

    Taho from anywhere, but I’ve been buying from the same guy for years, the one and only taho vendor who rides around Dasma Village and parks in front of San Agustin during dismissal time.

    At the Dangwa flower market every night, there are always the same vendors who I’v come to trust since ive never gotten sick from eating their foodstuff — boiled sweet corn sprinkled with salt (one for P20) or chewy native white corn (three for P20), taho (again), sumans from Pampanga from the roving vendor, hot peanuts or casoy (also roving, with a small pail), the balut and chicharon cart. If you happen to see the lady who walks around with cups of sweet coffee and hot chocolate, try one. It’s a sugar jolt to surely keep you up through the night.

    Best of all, come 10-11pm, one sari sari store in the “cheaper” area of dangwa always brings out a big pot of “soup of the day”. It is always chicken-based, with whatever chopped vegetables were available that day and big macaroni noodles. If you’re in a spending mood, add a bit more for an actual piece of chicken or a boiled egg. Season with your choice of kalamansi, patis, toyo and garlic bits. EVERYONE eats that soup, and one day, I will too.

  57. …fish balls and squid balls in UP
    …turon, banana-q, and kamote-q
    …dirty ice cream- avocado, cheese, and langka flavor
    …pork barbeque of Mang Vic’s at Sibuyan St., near Matutum St.in Quezon City…when I was still young, I used to bumped into the late FPJ there buying a whole lot for his film crew… I still order from him, btw…
    …taho
    …halo-halo
    …balut
    …sweet corn

    ah, good old memories… too bad we don’t enjoy the same kind of quality of street food that we used to enjoy find before…

  59. im really scared of hepatitis B so my choices are limited..

    taho- from the same manong everyday since i was 12
    turon/banana cue- mostly homemade and from a reliable neighbor
    lumpiang togue- same as above
    binatog- i dont buy it very often because some vendors have insects in the binatog.. gross!

    that’s about it..

  61. 1. taho!
    2. saging paypay – i don’t know which other place besides davao has this, but i tthink this is basically maruyang saging elsewhere? – whole saba or cardava banana partly sliced and fanned out, dipped in a light batter and deep-fried till crisp, then sprinkled with sugar.
    3. balut -but i like the custardy “penoy”

  63. Kwek-kwek
    Isaw na Baboy (Siyempre sa may UP, the best!!!!)
    Taho (Yummy breakfast treat! :) )
    Turon
    Dirty Ice Cream
    Pork Barbeque
    Chicharon
    Cheese sticks (sa may UP rin. Ewan ko kung bakit mas masarap dun)

    My family doesn’t get why I love commuting. Di nila alam na mas madali maghanap ng rason para bumili ng mga kwek-kwek etc pag wala kang dalang kotse. Hahahaha!

  64. With 54 comments ahead of me, looks like all the possible choices have been exhausted.

    My problem is, even if so very very tempted, I’d stick to something fried or hot ( bachoy) or steamed ( puto,pichi pichi, suman). Perhaps a very occasional venture eating maruya ( deep fried sliced bananas in batter) , sinulbot ( deep fried saba caramelized with brown sugar) and turon while probably cooked in recycled oil from resataurants and likely degraded into carcinogens from repeated use will not kill me. Just watch the oil in the kawas that may be too too brown for comfort.

  67. pork isaw, usually costs P6/stick
    liver, P10/stick
    pisngi/tenga ng baboy, P6/stick
    kwek kwek, P10/4 pcs (boiled quail eggs dipped in orange batter then fried)
    banana q, kamote q, P10/stick

  68. My favorites would have to be:
    scramble- don’t see much of this anymore
    taho
    turon
    sweet corn
    kwek kwek
    dirty ice cream in cheese or avocado
    manggang hilaw with bagoong

  69. Hi MM!

    1. Taho!!!
    2. balut
    3. Kwek-kwek
    4. inihaw na mais
    5. squid balls
    6. cheese sticks

    …. there’s definitely more, but this is all I can think of right now! (*drool*)

  71. Oooohhhh…
    – bbq tenga
    – steamed sweet corn
    – isaw

    Sorry for the pahabol…
    Sabi ko na eh, I had so much more in mind :-D

  72. Goodies from U.P.:
    1. All types of isaw & bbq from the Manong across Kalayaan Hall
    2. Fishball, tempura & squid ball from the Manang near the old Post Office in U.P….super sarap yun sauce nya na spicy vinegar

    From the streets of Makati:
    3. Freshly Roasted Hot Peanuts
    4. Lumpiang Gulay na Frito with spicy vinegar dip — super yum!!!
    5. Lumpiang Sariwa w/ Peanut sauce

  73. street food was bawal but we bought and ate them anyway. many years ago, outside stcm’s school gate sa san marcelino st., sweetcorn or green mango with bagoong. then sa up diliman, fishballs or fried peanuts with lots of fried garlic, sometimes cornik or boiled mani. taho from the mama roaming the neighborhood. banana q saba with lots of caramelized sugar on them from anywhere.

  74. For 2 summers in a row that I came back to Philippines, other than the cooked galunggong with green manggo and bagoong that my friends served me, my source of food with be from the street vendors in Sampaloc. First on the list would be fishballs, then banana cue (at 3:00 pm daily), mani, siomai, and corn (the native white malagkit type). And of course at night – balot and sa umaga taho. Ay naku, ayos ang buto-buto. Kahit na nasa probinsiya ako, ganon pa rin. And on the way to Quezon – kahit na anong itinda ng mga vendors na umaayakyat sa bus – puto seko, panagong, espasol, itlog ng pugo, etc. – basta mainit sige sige. Sarap ng buhay pag-umuuwi ng Philippines, kahit na ano ang sarap kainin.

  75. from UP to Makati:

    taho for breakfast
    fried lumpia w/ vinegar, fish/squid balls or isaw for merienda
    dirty ice cream for dessert

    drink with sago’t gulaman

    :)

  77. Fish Balls ( I miss this so much!)
    Mangga & Bagoong
    Balot
    Taho
    Isaw,Pork,Gizzard,Heart,Liver BBQ
    Chicharon Bulaklak
    Sunday Church: Barquillos

  78. I am soooooooo envious of you guys back home!!!! How I long to taste the street food I remember growing up. I think that will be the first one on my agenda if ever I get to go back (with a case of IMODIUM in tow as well as up to date hepatitis shots….it’s the ONLY WAY MY HUBBY WILL AGREE TO LET ME GO BACK!!!)….hahaha…Anyone care to join me and show me where to make tambay?

    Hey Angela…are you talking about Sunrise or Superior (where they make the taho on-site)? If you’re talking about Superior, I agree that they make the BEST TAHO ever!!!! Next time you are in town, give me a shout and I will take you to where they make the best FISH BALLS (on-site too). I met this guy years ago…has a fish store in Chinatown and he makes the best FISH BALLS in CURRY!!!! He gave me his curry sauce to take home ( a concentrate…just add water or chicken stock!)…Also, are you the Angela who wants the condiments (recipes) …if you are , then come on over and we will do it at home….It doesn’t take long and you can take home with you whatever we make!..We can also make the XO and you can take it back with you….JUST IN TIME FOR CHRISTMAS!!!

    OFF the topic, MM ….MY SINCERE APOLOGIES to those who sent me an e-mail and think I have forgotten them…I HAVEN”T LADIES!!!!! our old computer CRASHED!!!!! Hubby and I and sons did not save files in hard drive. We have a new one! I am back to square 1 so PLEASE re-send your e-mail addresses (I have the same and we can continue where we left off!) …Again, MY APOLOGIES, mga MRS>!!!!!

  80. I’m hungry after reading all of the posts here. I miss the Philippines.

    Just want to add the following items… This may be from a different era. But I remember people selling these in bilaos carried on top of their heads, karitons, bikes and those two metal containers balanced on bamboo poles on their shoulders like the ones they use to carry taho.

    1. Rice Cakes like puto, sapin-sapin, biko, kutsinta etc.
    2. Siopao (Bola-bola, Monggo and Asado) & Chicken Mami with egg
    3. Nilupak/Lulupak
    4. Tokwa’t Baboy
    5. Chicharon Bulaklak
    6. boiled eggs, balut & penoy, boiled quail eggs.
    7. Slices of Fruits such as Pineaple, Mango
    8. Betamax, Adidas, Walkman, Helmet, day-old-chick
    9. Halo-halo, Mais con hielo, saging con hielo.
    10. Scramble or Scrambol which is made of shaved ice, powdered milk, sago, and then using a giant mixer, the vendor makes it frothy and puts it in cups. Topped with chocolate syrup. :)
    11. Cornic, chichacorn, boy bawang, green peas, snap nuts(?), pili nuts, cashew nuts.
    12. Hopia, Mani, Popcorn!!!
    13. cheese balls or those multi-colored puffs in large transparent garbage bags you can get in exchange for recycled bottles or news paper.

  81. fishballs (my favorite! i miss these so badly), boiled peanuts and sweet corn, taho, ‘dirty’ ice cream.. mostly from random vendors =)

  82. Nakakainis lang, nitong bumisita ako sa atin last May, I bought some “kalabaw” green manggo.. asim na asim ako and I asked for the bagoong, yikes – the vendor opened a “bottled” ready made bagoong. Wahh, nasaan na yung bagoong na dati nilang tinitinda? Yung ang kulay eh hindi mo maintindihan kung pula or blackish fushcia? Sarap non?

  83. fishballs
    banana and camote cue
    maruya
    karioka
    nilupak
    malagkit na bibingka
    taho
    sorbetes
    lumpia
    isaw
    singkamas w/bagoong
    buko shake
    sago and gulaman
    it’s been ages i haven’t eaten those yummy street food:(((

  85. fishballs/squidballs/kikiam
    isaw
    manggang hilaw w/ bagoong
    taho
    melon juice
    halo-halo
    sago’t gulaman/mais con hielo
    bananacue/turon/maruya
    pichi-pichi/palitaw
    puto bumbong/bibingka
    goto/arroz caldo
    pork BBQ
    chicharon
    dirty ice cream

  86. 12 years ago in Bacolod City…
    > inasal nga isol (skewered chicken bums)
    > piping hot fried peanuts with lots of garlic
    > banana-cues with lots of brown sugar
    > ‘native’ coffee (so strong it feels like getting smacked upside the head)
    > the shortcake at SS in front of the USLS campus
    > chicken skin chicharon with lots of MSG

    12 years later somewhere in North America…
    > hotdogs (spicy Italian)
    > Starbuck’s venti latte with a double-shot of espresso
    > Vietnamese subs
    > Timbits from Tim Horton’s

    (It really sucks when one grows older and has to watch one’s hips AND diet.)

  87. Maglalako ng kakanin – puto, kutsinta, biko, palitaw, maja mais, sapin sapin,maja blanco, etc.
    Sampalok candy
    Maglalako ng sliced prutas like singkamas, mangga, santol, pakwan, at pinya (csn’t afford na kasi bumili ng buong fruits, he-he)
    I miss NILUPAK

  88. Allright this post makes people from far away drool, and for those who can have them.. count your blessings. I can actually feel my salivary glands emitting saliva as I read through the list…
    Didn’t they have santol in a plastic bag peeled with salt and soy sauce too?
    When I went home this past April, I was looking forward to some santol.. but alas, it was not to be. Someone lied to me and told me it was santol season in april… There was no santol to be had..I even offered to everyone i met a reward of P1000 for a couple of santols..no luck.. I haven’t had santol for almost 23 yrs…So, I did the second best thing…
    Bring back 4 kilos of fishball to NY..and learned to make the sweet and spicy sauce.

    Angela, if you can find fishball in Vancouver, I’d be happy to provide you with the real fishball sauce. I guarantee the flavor as similar to those in the carts minus the hepatitis.

  90. 1. TAHO — My number one favorite/my emergency breakfast/my pampalipas gutom and my street sweets quick fix!

    2. Banana-Q
    3. Fishballs
    4. Inihaw na Balumbalunan (Chicken Gizzard)
    5. Kwek-kwek
    6. Dirty Ice Cream
    7. Nilagang Mais
    8. Binatog

    I’m tempted to put in Balut but I am very partial to the ones made my our relatives in Sta. Maria, Bulacan. :D

  92. RoBStaR, April is too early for santol season. In July, we harvested a few sacks of sweet Bangkok santol from our fruit farm in Ormoc. It was so sweet and juicy, especially if you peel it first and dab it with rock salt. The best. As we say in Cebuano, “lami kaayo.” I even made santol juice from Marketman’s recipe.

  93. Moni, i know i found that out… it seems june and july is the season for it. and to think i schedule my goign home trip around april just for santol.. hahah oh wells.

    bettyq, simple…
    do a seperate box for check in, fill it with baked goods and fishball. on the customs form, declare it as such… I got in at jfk, the whole box went through an xray and the guy opened the fishball. He asked what it was.. I replied with fishball. That’s all the hassle i got…i usually just declare as it is and try not to play games. Usually I never get hassled. Oh i got some pirated cd’s with softwares in too. Burned among mp3’s and placed in a music cd. =)
    As of now I still have 2 small portioned bags of fishball. Ang sarap.. hehe
    Once I tried to smuggle green indian mangoes from St.croix. Yes they are the exact indian mangoes we have in the philippines…till I saw the agricultural warning sign with a fine of $50,000, needless to say the indian mangoes went flying out of my bag into the garbage bin. Oh wells. But if any of you are ever in st. croix around march…. bring bagoong… hahah we had to eat the mangoes with salt and soy sauce while at st. croix. I guess the locals don’t care much for the mangoes or sampalok. They were everywhere.

  94. One more thing I remember eating when I was growing up…. in bacolod city we called them ago-ago…like buko or avocado
    its basically, coconut mixed with milk and sugar with fresh coconut slivers… frozen into long skinny plastic bags for individual servings..

  95. meena, is nilupak the one made of saba banana and coconut? I haven’t had that since I was a kid. I haven’t seen any saba available in Asian markets here in Dallas only Plantain bananas. has anyone tried making nilupak with plantains?

  97. Hey Shane….I thought nilupak is cassava and coconut….I could be wrong though…last time I had it was 19Kopong Kopong!!!! Yup, Shane….if it is with boiled saba, I think really ripe plantain would also taste good! In fact, I much prefer boiled REALLY RIPE (practically over ripe plantain) than regular saba bananas…I have bought some saba bananas which are tasteless!

  98. Yeah, RoBStaR…..is that the one that is sort of brownish in color and tangy but sort of sweet at the same time? The only sauces those fish balls are dipped in here at night market ….satay and curry? As for fish balls, thereis this old lady friend named Rosa …she used to be the “hot app” lady at the Cannery. Every time she’s on shift, she prepares something good for us “young ones” as she calls us…her specialty are those homemade fish balls which taste sooooooooo good. If i get hold of her in the next few days, I will post Rosa’s recipe (with her permisssion) for her homemade fish balls and RoBStaR will supply the sauce. How about it, RoB?

  99. I enjoy the following:

    1. Fishballs, Squidballs & Kikiam -w/ spicy suka
    2. Manggang hilaw
    3. Peanuts & Kornik
    4. Taho
    5. Banana-Que

  101. Back home, I would go for maruya, turon, fishballs and ginanggang, but since I got exposed to the variety of street food here in UP, I would also snack on fishballs, squid balls, chicken balls, pancit canton, lumpiang toge, monay (with cheese or peanut butter), dirty ice cream, sago’t gulaman, and siomai with chili, garlic and calamansi (CFA’s siomai – the best! =D). My ma forbade me from eating isaw (and other “dirty” street food) because I had amoebiasis back in high school, but I ate a stick or two once =P

  102. taho,fishballs, kwekkwek, kikiam,hotdog on stick, mais,monay with cheese or peanut butter, banana que, karioka, lumpia, siomai, cheese sticks, and the favorite isaw. lahat to meron sa UP. Safety tip: add vinegar to the sauce of your fave streetfood to lower the pH and at least reduce the microbial flora of the food.

  103. Hey Shane, I did tried nilupak with plantain. But only use good plantain – I mean ones that are sold quite ripe (straight from Chile or Mexico), hindi yung pinahinog sa pilit. Also I use fresh grated coconut (ang hirap magkayod dun sa kayuran-kabayo). Our Puerto Rican neighbor does the same thing with boiled casavva. She forms it into a ball.

  104. Green mangoes are ok to bring here to U.S., basta hindi fresh. I mean buro is ok. Also same with burong kamias. All I did was buro it in salted water 2 weeks before I depart, tapos I put it in the “food saver” process. I learned this from an immigration officer in Seattle, sabi nila basta hindi daw malutong na mangga eh ayos lang; so ayun nga this year when I got here I just did it and my port of entry was Detroit, I declared it and it went through. Ewan ko lang kung paano madadala ang fish balls, isnt it frozen?

    Also walang nagbanggit ng “buko ice candy”? I remember the kids sells it in an old styrofoam cooler, and inside they packed it in old newspapers, it keeps them frozen.

    Hey, I would love to have the fishball sauce recipe. Here in Houston, some Vietnamese groceries sells lobster balls along with fishballs. I’ve tried them and they are great. Kulang na lang ng sarsa.

  105. Hi Betty-

    My mom is talking about going to Vancouver tomorrow (she usually just hangs out there for the day-mainly to eat in Chinatown and shop at Robson). I mentioned that you knew of a fishball place and she was very interested. What’s the fishball place called? Where is it located?

    Yes, I’m still interested in the condiment recipes. I wanted to email you but didn’t want to come across as pestering you for them ;)

    RoBStaR, I’d love to have the fishball recipe! There is a 99 Ranch store (Asian grocery) here and they sell fishballs (though, they look nothing like the fishballs back home). I’d like to try them with your sauce recipe.

    EbbaMyra, do you simmer the fishballs in fish broth first and then fry them? Or do you fry them directly?

    Thanks!

  106. ah fish ball, we have a sari-sari store, and when i was a kid, around 4 or 5pm my mother will start selling fish ball in front of our store, since i’m the eldest, i always end up manning it, and of course eating loads as well, want them really brown…..yummmmmm, and she made the sawsawan too…..mmmmm….gotta ask her about it ……..and i remember selling it for 5cent per piece, not too sure about that….or maybe i’m just old now!!!!

  107. Hi Angela,…I am really sooo sorry about the e-mail…please re-send me your e-mail address so I can get to those recipes ASAP….in time for Christmas give-aways! Hey, you want the BEST shortbread recipe on the planet? I made the MISTAKE of giving them one Christmas to my husband’s co-workers and closest friends….to date, I HAVE TO make 160 dozens for this year, NOT COUNTING THE ONES for LEE yet…I gave them 2 years ago to my neighbour …he’a Regional guy (F&B) for Marriot Hotels…he said the were the BEST and he’s not just being POLITE..he said he rarely gives compliments …when given something to taste, he just says what he thinks of the goodie!

    Haaay! got sidetracked again! Going back to fishballs…please tell your mom I never paid any attention to the name of the store ( so sorry!)..it’s on Pender St. in Chinatown..east of Main St. between Main and Gore….the store is on the southside of Pender St…I would say about 2/3 along Pender…OH, it’s right beside Dollar Meat store. Sometimes, I go there at just the right time and those fishballs are still warm and they NEVER make it home!!! There are other places that sell fishballs but that store has the BEST (made on-site!). If you like to try curry, ask for the guy who owns the store (don’t know his name) …tell him you heard of his curry through a friend who always buys his curried fishballs at night market! He doesn’t sell it (the curry paste) on the counter. You have to ask for it! Have you tried the fish balls simmered in curry with labanos and something that looks like chicharon and with pork balls? If you like curry, give his curried fish balls a try….Oh, tell your mom to buy the FRIED FISHBALLS…..not the white pale looking ones…unless she like those!

  108. Does anyone know where to get SENSAL(?) here in Vancouver….the ones used for Ke Kiam (pardon the spelling!). If you guys let me know, I will make a whole kaboodle and we all will share it!

    Hey, MM…for your lechon, do you buy dressed pig or does your crew butcher the pig? If they do, then you have access to sensal! Have you tried making Ke Kiam?

  109. Hi Betty-

    I’ll take any recipe you give me! I like trying out new recipes. . .and my husband is very grateful ;) Anyone else who wants to share recipes, here is my email: masmoral@hotmail.com

    Thanks to all!

  111. Here is the recipe…
    this recipe is enough to fill a bottle of jufran.
    if you want less, cut the ingredients in half.

    Ingredients:
    2 cups water
    3 cloves garlic smashed
    2 tblsp vinegar
    2 tblsp soy sauce
    2 tblspn flour
    1 chicken boullion cube
    thai chili or red pepper flakes
    8 tblspn brown sugar

    in sauce pan lightly brown the smashed garlic, add all the remaining ingredients and whisk till all the flour has been incorporated. simmer in med low flames till sauce starts to thicken.. it should coat the back of the spoon. then it’s done. it’s that simple…the first time i made the sauce and cooked the fishball, my firned had to close his eyes and savor the taste of home.. hahah.

    to make the sweet sauce… omit the chili.

    there you go. Enjoy!

  113. I love street food!!! And just reading all the contributions from everyone makes this list extremely extensive. What makes streetfood addictive is all the city smoke, dust, and all the love put in making it i.e. sweaty hands, bodies, etc … hehehe. Larsian ihaw-ihaw barbecue in Fuente Osmena, Cebu should count.

  114. Angela, instead of fishballs, try looking for squidballs, they are much tastier and bigger in size. I often cut them in half before frying them directly and they baloon up.

  116. 1.Provin or chicharon bulaklak
    2.Betamax(scalled chicken blood,cut into squares,then placed on a stick to be cooked over charcoal)
    3.Balls(Squid,Fish or anything)
    4.Tempura
    5.Tokneneng

  118. oh my, all these street food discussion makes me really excited! in two and a half months, i shall be in the philippines for two weeks. i should write down what i really want to try and order while i am there… like chicharon bulaklak, lechon kawali, sisig, puto bumbong ( just in time for the simbang gabi!), manga at suman, green mango with bagoong,fried peanuts with lots of garlic, ukoy made from grated papaya, all kind of kakanin, tibok-tibok made from fresh carabao milk…oh my god, i could go on and on. i have to go with my friends to claude tayag’s restaurant, the bale dutung. mm, which restaurants in boracay do you recommend?

  119. thanks betty q and ebba myra for the info on nilupak. I couldn’t remember what it was called until I read it here. Now I just have to find a coconut shaver..

  120. Hey Shane…if you can’t find a “kayuran”(?) but have access to the coconut, just whack it with a cleaver, then pry the coconut meat from the shell, remove the brown skin with a vegetable peeler and grate it using a box cheese grater or pass it through the tube in food processor with the small grater. Sometimes, the Indian stores have frozen cocnut shreds. You can also try the Sri Lankan stores if there’s any in your area. I was able to buy one that looks like the one in the palengke …only it’s a table top model and hand cranked!

  121. in Texas — turkey legs, hot link on a bun, roasted corn, barbacoa tacos

    in the Philippines — fish balls, santol, spicy balitog with bits of garlic and peppers, BALUT!

  122. Uhhmm…can people please stop calling hawker ice cream ‘dirty ice cream’, as far as I know, the people on the streets who consume this treat DONT call it as such ,it’s Mamang Sorbetero or simply ICE CREAM , I think those who invented the term’ dirty ice cream’ are probably the ones who would not get caught eating it. The term smacks of snooty haughtiness, a gross impiety to the way we view and project our already oft-overlooked and under appreciated culinary traditions. Why do we insist on calling it as such?

  123. @ Ivan Man Dy,
    we call it that,i think only for lack of a better term.hehe.or maybe at some point of our childhood we overheard the coño kid next door telling her yaya to buy “pinoy sorbetes”, the coño kid’s mom forbade the kid to buy our well loved sorbetes only because she assumed its dirty…that folks is why it has been known as today as dirty ice cream.henceforth,i would call it hawkers ice cream.:)

  124. Erbie,

    Perhaps, but when people keep calling that, unknowingly they perpetuate a negative notion (and yet they eat it!) which, in my opinion seems to the malaise on why we’ve been asking this age-old question on why our cuisine does not make it to the world’s restaurants. We dont know how to project and label it…

    This getting academic….

  125. Angela, I just fried the fishballs directly on a ‘fry-daddy”.

    bettyq, sorry nasa Vancouver ka, no help ako, dito kasi sa Houston, naku daming farm na nagkakatay ng baboy, then at Vietenamese stores (as well as Mexican meat market), ay naku, ordinary lang yung sinsal. In one recipe though that I read in an internet site, they calls for a certain wrapper, I just forgot what it is, try googling it.

  126. What is “kwek kwek?” I have been away for so long I never heard of this. I like balut, bbq na tenga, chicharon bulaklak, mani. I miss the “mani” so much that I had to buy the Planters Spanish peanuts because it is the nearest taste to the peanuts that I buy from the street vendors there. I just fry garlic then add it to the Planters Spanish peanuts.

  127. divine g: kwek-kwek is a “battered balut” then fried. I asked the same question before, and I got the answer when I came to Phils last May and ate 2 of them. Dipped in suka. Actually in Malaysian cooking I saw this as a special dish; same in some kind of European cooking (seen in TV). So sa atin, vendor food lang yon, yun pala table food delicacy sa ibang culture. Hahaha, Pinoy tops them all.

  128. Taho!!! oh my god I miss taho!!!
    I can eat 20 pesos worth of the thing for breakfast :-)

    Of course Isaw, and all types of balls

    Taho!!

  129. Hey Ebba: I think you are referring to “tawpe?”. …some knid of bean curd skin …similar to the ones used to make bean curd rolls at dim sum. …I guess if I cannot find sensal, I probably will have to resort to that tawpe.

    Thank you for the info though. I will use my Chinese connections and try to get my hands on some sensal!

    Ted, recipe for Ke Kiam is on its way! Can you get prepared fish paste there…my recipe uses fish paste together with the chopped pork. If you can’t buy the prepared one there, let me know and I will include fish paste recipe as well…can you get sensal there?

  130. Betty q, i’ve not used prepared fish paste before, but i will sure look for it together with the sensal. Thanks.

  131. Hey guys….did you read what’s on yahoo today?….could become a street food!!!…BATTERED TESTICLES!!!!!!!! There is a Serbian chef who’s an authority on testicle cuisine…I am not kidding!!!

  132. Ivan Man Dy….In Louisianna, they have their famous “dirty rice” and the “Popeye” fried chicken chain also sells these “Dirty Rice” so don’t be paranoid about Dirty IceCream.

  133. Well, I have eaten fried alligator hiney (sp?) in Louisiana cooking, I wonder if this latest battered T – is as flavorful.. yikes.. parang hindi ko maisip. Napilitan lang ako dun sa alligator, akala ko nag-bibiro sila, tutuo pala. Eh nakain ko na, can I still spit it out.

  135. dirty???? my first visit to New York reminded me of my Lola’s aversion to street food…my co-workers were warning me for going crazy about street pretzels — they asked me coyly…where is his restroom??? blah — i still love the taho and the dirty ice cream and the flavorful pretzels …

  136. My List:
    1. “dirty” Ice Cream on a monay
    2. Scramble
    3. Isaw (pork or Chicken)I love the ones i tasted in BF paranaque
    4. Proven
    5. Kikiam
    6. Turon
    7. Banana-cue
    8. Maruya
    9. Mami with Fried Rice
    10.Lugaw with egg
    I really miss the jollijeeps in Valero when i was still working in Makati! For 50 bucks busog na ko, compared to going to the real jollibee.

  137. Thanks, RoBStaR!…for sharing your fishball sauce…much appreciated!!!

    Can someone please enlighten me about Proven (?) and Jollijeeps (?)…like how are they prepared?…are they grilled, deep-fried, etc.

  139. bettyq, could you put me in your mailing list for the shortbread recipe, please? there’s this delicious scottish brand that i sampled on an air canada trip to calgary many years ago, and i’ve tried many recipes but have failed to replicate it.

    also, kikiam (or quekiam) traditionally uses “tawpe” and not sinsal, as far as i remember. sinsal is used for embutido, but i use plain old aluminum foil. you are one great cook, am so impressed! maybe you should have your own blog, too!

  140. oh, wait…i just realized…bettyq, did you mean shortbread, as in….tripes and stuff? i thought you meant the scottish cookies. :-)

  141. betty q, jollijeeps are carinderia with wheels.. actually, more like an L3 or jeepney with lots of calderos inside then you can just order what you fancy on the menu.. they’ve been parked on certain streets in makati way, way back since the mid-90s (or maybe earlier pa).

  142. Millet: Yup, shortbread..the scottish cookies…not SWEETBREAD (organ meat!)…

    Anyway, those who want to try shortbread for your Christmas give-aways: do you have those cute Christmas cookie cutters that comes ina green little box? If you have those little ones, 1 recipe would yield about 10 to 12 dozens (depending on how much you ate before packing them away! But you don’t need to …just cut them into little rectangles and prick the middle with a 3 pronged fork or 4 if you don’t have the 3 pronged one!

    Millet, if you don’t have those, I will send you a box of those cutters plus a few more like reindeer, candy cane, angel, ginger boy and girl cutters. My nephew is going there on Nov. 28. Are you in Manila? But if you’re not, maybe I can ask him to mail it to you. Send me an e-mail: mymudcake@hotmail.com so I can send you the shortbread recipe. Oh, thanks for letting me know about the tawpe. …that one, I can buy it at the Asian stores…takes a bit of prep work but that’s OK!

    I would post it here, MM but it’s off the topic…so sorry! But if you have any intentions of writing something about what edible things people give away for Christmas, I would be more than happy to send in my contributions…As you would have said…away with FAMILY SECRETS, KUNO!!!!

  144. oh, yes, bettyq, you’re right..they’re sweetbreads. got confused for a moment there when i realized this was a post on street food, and i made the connection to organ meats.

    will email you, bettyq. many thanks!

    robstar, why..do you have a nice recipe for sweetbreads? on second thought, no, i just got my lab results today and my cholesterol and uric acid levels just breached the upper limits for normal :-( have to behave the next few weeks to get ready for the lechon eyeball!

  146. Oww, another street food (but I think in the province only) is Maruya. Boiled mashed saba, mixed with flour, then deep fried. What about Dinuguan and Puto. As I recall in my last trip this summer, even lunch dishes are now also sold in the street. Same with siopao and lugaw. They put plastic bag over the bowl, and that is where they served it. Tapos throw the plastic na lang, wala ng hugasan na bowl. In China (hahaha, China), ganuon din sila. And yeah, Cornick.. umm, yung malutong, bagong luto, and really garlicky.

  149. I recently have developed an “addiction” for the hongkong-style noodles. Just recently, I saw that they will be opening in Alabang Town Center food court. Last week, there were a couple of people handing out flyers for their Oct 29 opening. Yey!

  153. hi y’all i’m terribly homesick with MM’s street food survey
    the most I miss is puto bungbong with salabat infront of Basilica Concepcion in Batangas city after the misa de gallo

    and to betty q. the battered T is muchlike the rocky mountain oyster i asted while I was n Colorado Spring many years ago i have this recipe tucked in my Pinoy cook book just in case the butcher shop here in Knoxville has a pair of calf’s T.

    Rocky Mountain Oysters Recipe

    2 pounds calf testicles*
    2 cups beer
    2 eggs, beaten
    1 ½ cups all-purpose flour
    ¼ cup yellow cornmea1
    Salt and ground black pepper to taste
    Vegetable oil**
    1 tablespoon hot pepper sauce

    * Be sure to ask your butcher for calf testicles, not bull testicles. Calf testicles are the size of a walnut and are much more tender than the larger bull testicles.

    ** Use enough vegetable oil to fill your frying container halfway to the top (to allow for bubbling up and splattering) and to completely cover calf testicles while frying.

    With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Slice each testicle into approximately 1/4- to 1/2-inch-thick ovals. Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours.

    In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper. Remove testicles from beer; drain and dredge thoroughly in the flour mixture. In a large, deep pot, heat oil to 375 degrees F. Deep fry 3 minutes or until golden brown (will rise to the surface when done). Drain on paper towels.

    Serve warm with your favorite hot pepper sauce.

  154. Thanks Pulutan, will definately try this. Next lunch party at my house will be roasted lamb’s head, sweetbreads and rocky T’s.

  155. Hello MM. I know this comment is a bit late, butter late than never! Street food hmmm… we call it the “hepa trip”! Because sometimes I crave for dirty food.
    1. Chicken or pork isaw
    2. Bbqued pig’s ear – one time I grilled some but it’s no match from the ones being bought on the streets. Walang lasang madumi hahaha.
    3. Yong quail’s egg na prito na may sauce.
    4. Camote Q uhmp!

  158. myra, not as much as me.. but they have no choice… hahah i told them i was making batchoy..which i am and also lambs head, rocky t’s and sweetbreads. just didnt elaborate on the last three.. my suki butcher had all my ingredients i requested and am on my way home to cook it.. heheh

  159. I have another favorite, it’s called Mashang her in San Pedro, Laguna. It’s Pancit topped with Chicken Innards, a Sunny-side-up fried egg and Ketchup. Sounds Weird but it’s really good!

  160. I used to prohibit my children from eating street food but am glad they sneaked away and got themselves these food.(Hahaha). They now live in other parts of the world and am here visiting in Singapore.Am having a blast reading all these street food stuff!!
    You’ve said them all—but for me,fishballs,carioca,turon and dirty ice cream top them.
    Sarap!!!!
    MM,I love your blogs. I only have leisure trips such as these to comment. But…yes,I have you bookmarked and read your blogs regularly!!! Really great!!!!

  161. Hey Pulutan,

    I tried your recipe… I dont’ think your suppose to combine the eggs into the flour… with only 2 eggs and about 2 cups of dry… the consistency would be that of a pasta mixture.. unless you do the egg then flour. Since the recipe reminds me of the fish batter from fish and chips, i just decided to mix 2 cups beer, all your dry ingredients and 2 eggs, i also added cayenne and paprika for a lil color and heat..its a batter like consistency much like fish and chips which you can deep fry.

  163. hahahhaha yes… it wasn’t bad at all. But I think my fav. was the sweetbreads..light flour and fried on cast iron… very delicious.The steak peppercorn sauce would go great with this..The lamb’s head was marinated overnight with rosemary, garlic, olive oil, and thyme, then baked at 350deg covered then last 25 mins uncovered. The cheeks was tender and delicious, the eyeballs were juicy, and the brain…well just ok. haha.
    The rocky mountain oysters came out good, hardly a hint of what it was unless someone told you beforehand. I would do the oysters and sweetbreads again.

  164. Fishball
    Squidball
    Banana-Q
    Kamote-Q
    Kwek-kwek
    Kareoka (my recent favorite)
    Taho
    Balut
    Sorbetes

  165. I miss ‘masi’ the old lady sells outside the jewelry shop in Colon, Cebu. She may not be selling her soft, oily, and tasty ‘masi’ anymore. The last time I tasted ‘masi’ was 15 years ago. My Australian kids like ‘dirty’ ice cream.
    bulaklak
    budbud kabog
    Mandaue budbud

  166. robstar, did you parboil the sweetbreads? i’ve always wondered how the crispy sweetbreads and crisp-fried tripes are done.

  167. 1. fishballs
    2. squidballs
    3. kikiam
    4. taho
    5. popcorn
    6. adobong mani
    7. manggang hilaw or santol with bagoong
    8. ice cream
    9. cotton candy – i really miss this. when i was a kid, we’d always buy cotton candy from street vendors with their colorful cotton candy machine with wheels. but now they’re nowehere to be found :(

  168. well guys I am from portugal and have been going to the phils manila every year for the past 2 years love the street food did not get sick just pumped myself with anti biotics well all the foods listed here makes me manila sick and longing to go back if anyone has the receipes for all the street foods listed here please please let me know would love to try them out in the states at least i will be able to enjoy them or try to make them in the states happy eating comfort foods
    please email me with the receipes nbraganza@aol.com
    Thanks

  169. 1. isaw (fried at inihaw)
    2.banana/kamote que
    3. adidas
    4. fishball/ kikiam/ kwekkwek
    5. mangang kalabaw/ singkamas with bagoong
    6. chicharong bulaklak
    7. mami at siopao
    8 lugaw/ goto
    9.bibingka
    10. puto bungbong
    11. adobong mani with lots of crispy garlic
    12. scramble
    13. sago at gulaman / mais con yelo/ saging con yelo
    14. ihihaw na mais
    15. balut

  170. My favorite street food?
    1. Inihaw na tenga ng manok…so yummy..
    2. fries hita ng bangus in sweet and sour sauce..
    3. Kinarugkog (cat entrails boiled in soy sauce, garlic, paminta and brown sugar then grilled half-cooked..

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