Street foods are ready-to-eat edibles often sold in market fair or public places by ambulant vendors or stall owners. The food can be the delicacies of the region, which are tried by tourists and loved by locals. Street foods from neighboring countries are already here in the Philippines such as [Korea] rice cakes, mandu, and odeng; [Japan] takoyaki, imagawayaki, and wataame (cotton candy); and etc.
However, the Philippines has its own array of street foods that you can relish when you’re on a cheap, food adventure. In Baguio, aside from the bargain shop at the night market, you can also find lanes of street food stalls to go. Below are a few of the list.
Binatog is a popular street food in the Philippines usually peddled from house to house in large metal tins by street vendors. It’s made of boiled white corn kernels topped with freshly grated coconut, margarine, and salt (or sugar) just before serving. (Kawaling Pinoy, 2016)
Turon is a popular Filipino snack that’s sweet, crunchy, and satisfying. Ripe saba banana, jackfruit, and brown sugar are rolled together in a flour lumpia wrapper and fried to a golden crisp. (The Little Epicurean, 2018)
Kwek Kwek / Tokneneng
Kwek Kwek or Orange eggs are boiled quailed eggs coated with an orange batter and deep-fried until the batter is crispy. This is categorized as a street food and are sold along with fish balls, squid balls, and chicken balls. (Panlasang Pinoy, 2009)
Simply put, the common fish ball in the Philippines, which can also be spelled fishball, is an edible, ball-shaped patty made of pulverized fish. It is somewhat flat in shape and most often made from the meat of cuttlefish or pollock and served with a sweet and spicy sauce or with a thick black sweet and sour sauce. These fish meatballs are primarily white or yellow in color, and measure about an inch to two inches in diameter. (When in Manila, 2010)
Variations include squid balls, chicken balls, and kikiam respectively.
Isaw is a street food from the Philippines, made from barbecued pig or chicken intestines. The intestines are cleaned, turned inside out, and cleaned again, repeating the process several times; they are then either boiled, then grilled, or immediately grilled on sticks. They are usually dipped in vinegar or sukang pinakurat (vinegar with onions, peppers, and other spices). They are usually sold by vendors on street corners during the afternoons. (Wikipedia, 2018)
In the Philippines, even the accessories of poultry and livestock are turned into delish meals. Other chicken parts are the following: fried chicken skin, adidas (grilled chicken feet), and betamax (coagulated chicken blood).
Balut or balot is the 16-to-21-day-old fertilized duck eggs that tend to either fascinate or revolt foreigners—to be clear, it’s a boiled egg that contains not only a yolk but also a semi-developed duck embryo. Often hailed as one of the Philippines’ most iconic and exotic delicacies, it is cracked open and eaten with a dash of salt and not much else (Eat Your World, 2015).
1-Day Old Chicks
The newly-hatched male chicks are eaten batter-fried. It is best to eat it while it is hot and crunchy. These cooked one-day-old chicks are usually dipped in vinegar, sweet chili sauce or just chili sauce with diced cucumber and onions. Some prefers to eat it on skewers and others like to eat it with rice. Filipinos used to eat its head first then the body and last are the feet. The beak and bones are still soft, so you have nothing to worry about choking. (The Daily Roar, 2014)
So, if you happened to be at the night market, don’t just look at the apparels and stuff. Eat some popular street foods!