If someone asks you to go out and eat, where do you want to go? Probably you’ll say at Malls, or Bars, to hang out, maybe an amusement park date would do. But who on this polluted earth would ever think to go on streets? Of course, we Filipinos would likely to do that. We are really fond of eating and filling our empty stomachs with mouth watering foods that we see on the sidewalks.
One thing that can be distinguished to us Filipinos is eating along side-streets. Regardless of the time, space and economic status, from all walks of life, they all meet up at one place eating street foods.
According to Wikipedia, street food is ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall. According to the Food and Agriculture Organization, a specialized agency of the United Nations, 2.5 billion people eat street food every day.
Filipinos are obviously a part of that 2.5 billion people who enjoys the pleasure of eating with their street foods dripping with sauce. Here in the Philippines we have “one-to-sawa” choices of street foods: Siomai, Banana-cue, Fish balls, squid balls and chicken balls, kikiam, Kwek kwek and tokneneng, Taho, Arroz caldo and goto, Batchoy, Chicharon, Barbecue, chicken feet, betamax (dried chicken or pork blood), helmet (chicken head), isaw (chicken intestines), and pwet ng manok (chicken ass), Calamares, Day-old Chicks, Balut.
Banana-cue: deep fried bananas coated in caramelized brown sugar. Banana cue is made from Saba bananas. Price: ranges from eight to ten pesos (varies from one vendor to another)
Siomai: It is a dimsum of Chinese origin which is loved by many Filipinos. Price: 20 pesos for four pieces (sometimes comes with one pc. of rice)
Fish balls, squid balls and chicken balls: Fish balls are made of finely pulverized fish meats. It is usually flat in shape. Squid balls and chicken balls are some of its recent variation. Price: 50 cents (chicken balls: two pesos)
Kikiam: A Filipino version of the Chinese quekiam; made of ground pork and vegetables wrapped in bean curd sheets. It is deep-fried to perfection and served with your choice of sauce. Price: one peso/each
Kwek kwek and tokneneng: Hard-boiled eggs dipped in orangey batter and fried until crispy. Kwek kwek use quail eggs while Tokneneng use chicken eggs. Price: 10 pesos/stick (four pieces)
Taho: Soybean snack with sweet syrup and tapioca pearls. Also, we have strawberry taho. Price: 10 pesos (small cup)
Chicharon: Filipino cracklings made from different parts of the chicken and pig, seasoned, and deep-fried. These include chicken skin (crispy chicken skin), chicharong baboy (cracklings from pork rind), chicharong bituka (crispy, deep-fried chicken and pork intestines), and chicharong bulaklak (cracklings from pork omentum). Price: Varies on how it was served per tingi or in pack.
Barbecue, chicken feet, betamax (dried chicken or pork blood), helmet (chicken head), isaw (chicken intestines), and pwet ng manok (chicken ass)
Day-old Chicks, Balut: This is literally a one-day-old male chicks. They are deep-fried, served with spicy vinegar and eaten whole. Balut is a hard-boiled three-week old duck egg, high in protein, and believed to be aphrodisiac. Price: Day-old Chicks, five pesos; Balut, 13 pesos
Isn’t all that a pleasurable foods to eat? You are missing half of your life when you still don’t have a taste on these should-be eaten street foods here in the crowded sidewalks of the Philippines. Let your tongue be drenched with a different penchant with foods. And after you did, I’ll say with all my taste buds, Kudos to you!