Philippine street food

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Philippine street food consists of simple fare that is easy to prepare and eat and consequently have become the staples of street vendors. Some of the foods are sold already prepared while others are cooked on the spot.

Street food is often seen as dirty, but this is mainly a problem with unlicensed vendors. While most street foods are not particularly nutritious, they are convenient, and the foods and vendor's carts and equipment are very much a part of the urban landscape. There are many types of street foods, here are certain favorites found in almost every place in the Philippines.

  • Adidas - Grilled chicken feet.
  • Balut - Boiled fertilized duck eggs.
  • Banana cue - Skewered saba bananas sprinkled with sugar and deep fried. Another version involves grilling the skewered saba bananas, which are then brushed with margarine or butter and rolled in sugar.
  • Barbecue - Skewered pork or chicken strips marinated in soy sauce and calamansi and cooked over charcoal. In Luzon, it is often dipped in vinegar; in Visayas and Mindanao, the dip is a special sauce.
  • Betamax - Dried chicken blood that are shaped into cubes and then grilled.
  • Buchi - Mashed sweet potatoes coated with batter, deep fried and sprinkled with sugar.
  • Calamares - Fried breaded squids usually dipped in vinegar.
  • Chicken skin - Deep-fried chicken skin breaded with flour, usually dipped in vinegar.
  • Corn on the cob - Boiled or roasted corn, either the cheaper starchy local white corn or the more expensive sweet yellow corn.
  • "Dirty" ice cream - Light ice cream in flavors like ube, keso (cheese), and chocolate served from a colorful cart. Also known as sorbetes.
  • Fishballs and squidballs - Balls formed from flaked fish or squid mixed with flour, deep fried and served with sweet-sour, spicy vinegar, or sweet thick brown sauce.
  • Fruits in season - Depend on the locality as well as the season, but favorites include green mango on a skewer served with bagoong, chunks of pineapple, and watermelon slices.
  • Ice Candy - Fruit juices, milk or chocolate drinks placed in plastic bags and frozen. The usual flavors are chocolate, buko with milk (with or without red beans), avocado, melon and orange.
  • Ice Drop - The local version of popsicles.
  • Ice Scramble - Sweetened shaved ice served in a paper or plastic cup, drizzled with milk and chocolate syrup, and eaten with a wooden popsicle stick.
  • Isaw - Skewered chicken intestines that are grilled and served with vinegar.
  • Kikiam - Chinese in origin, a mixture of ground pork and vegetables rolled in thin bean curd wrapper (tapwe) that is deep fried and served with sweet-sour sauce.
  • Kwek-kwek - Boiled chicken eggs dipped in a flour-and-egg batter then fried.
  • Maruya - Sliced saba bananas arranged in a fan shape, held together with a flour-and-egg batter, deep-fried, and sprinkled with sugar.
  • Nilagang mani - Boiled peanuts in the shell.
  • Pwet ng manok - Fried chicken ass.
  • Samalamig - Prepared beverages that contain sago (tapioca pearls) and gulaman (gelatin), and are usually flavored with syrup from a wide variety of fruit extracts.
  • Taho - Soy bean custard with a caramel syrup and sago (tapioca pearls).
  • Tukneneng - Boiled quail eggs dipped in a flour-and-egg batter then fried.
  • Turon - Sliced saba bananas (plantains) and sometimes nangka wrapped in lumpia wrapper, sugared and fried.




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