Philippines' Street Food
- Balut is a boiled fertilized duck egg, which is a very popular street snack in the Philippines. It is high in protein and believed to be aphrodisiac. Foreigners may look at it with disgust, but it is an all-time local favorite. What makes it notorious and terrifying is the nearly formed embryo—features like the beak, feathered wings, and the legs are almost evident.
- Isaw is chicken intestines washed thoroughly inside and out before it is cooked. Vendors typically boiled, skewered and barbecued the isaw and serve it with Filipino vinegar or with a special sweet and spicy black sauce. Other preparation of isaw includes dipping it in a batter and deep-frying. It is then skewered and served with vinegar.
Kwek Kwek or Tokneneng
- Kwek kwek or tokneneng is another popular street food. It is a hard-boiled quail egg, dip in an orangey batter, and deep-fried. It is sometimes skewered or served in plastic cups. Locals would eat it with spicy vinegar, black sweet gravy, sweet and sour pinkish sauce, or combination. For just 10 pesos (23 US cents) per stick, you can enjoy this delightful dish.
- Fish balls are popular in many Asian countries including in China, Singapore, Malaysia, and Taiwan. In the Philippines, you can see many fish ball vendors in any corner of the street.
- Kakanin is actually a collective term used for a variety of rice recipes in the Philippines. Many of these kakanin are very colorful and tempting. A serving or a pack usually cost around 10 to 25 pesos (23 to 57 US cents). Popular kakanin that you can easily buy in the streets includes puto, suman, and bibingka.
-Article and images by Caryl Joan Estrosas
Hungry for some Filipino street food but no money to go to Manila or no Pinoy eateries nearby? At least some of these tasty treats can be prepared at home. Perhaps one of the easiest of these foods to make is the last, bibingka, the tasty coconut and rice dessert (and of course, if you have ducks, you can always make your own balat, too). If you want more tasty Filipino recipes, check out A Taste of the Philippines: Classic Filipino Recipes Made Easy.
- 2 1/2 lbs. (5 1/2 c.) mochi rice
- 1 (12 oz.) can frozen, coconut milk, thawed
- 1 (1 lb.) pkg. dark brown sugar
- 1 can condensed milk
Preheat electric oven to 350 degrees. Put cooked rice into a large bowl. Stir remainder and remaining brown sugar evenly into the hot rice. Put into pan. Pour condensed milk on top and spread. Bake for 15 minutes, cut into small pieces. That is it!