Bringing the Streets to Your Condo: 7 Must-Try Filipino Street Foods You Can Make at Home

Filipino street and best street foods, is known for its vibrant flavors, diverse textures, and mouth-watering aromas. These delectable snacks are an integral part of Philippine culture and can be found on every corner of the bustling streets. However, with the convenience of modern living, you can now enjoy these tasty treats in the comfort of your own condo. In this article, we will explore the top 7 best Filipino street foods that you can easily recreate in your own kitchen. So, put on your apron and get ready for a gastronomic adventure!

The top 7 popular street food in Manila that you can try making in your condo

Kwek-Kwek

Also known as orange eggs, they are boiled quail eggs coated with an orange batter and deep-fried until the batter is crispy. This is categorized as a street food, along with fish balls, squid, fish balls, and chicken balls. This will be more delicious if you dip it in spicy vinegar sauce or a special dipping sauce.

Ingredients:

• 12 to 18 pieces of hard-boiled egg or quail egg
• 1 cup of all-purpose flour
• 3 tbsp cornstarch
• 1 cup water
• 1 teaspoon baking powder
• 1 tbsp anatto powder, pinulbos na atsuete, or orange food coloring 
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 cups cooking oil

Instructions:

1. Place the cornstarch in a container and dredge the boiled quail eggs in it. Set aside.
2. In a mixing bowl, combine flour, salt, and pepper, then mix thoroughly.
3. Dilute the anatto powder in warm water, then pour it into the mixing bowl with the other ingredients. Mix well.
4. Place all the quail eggs in the mixing bowl and coat them with the batter.
5. Heat the pan and pour in the cooking oil.
6. When the oil is hot enough, deep-fry the quail eggs by scooping them from the mixing bowl with a spoon. Make sure that each is coated with batter.
7. After a few minutes, remove the fried quail eggs from the pan and place them on a serving plate.
8. Serve with vinegar or fish ball sauce while still crispy.

Pork Barbecue

The Filipino style of pork barbeque uses bamboo skewers. It is composed of thinly sliced pork pieces that are marinated overnight in a special mixture of seasonings and spices. It is grilled over wood charcoal and dipped in a tall jar of spicy vinegar or spicy sauce before eating.

Ingredients:

• 1 kg of pork, sliced into thin pieces
• 1 cup of soy sauce
• 1/2 cup banana ketchup
• 1/2 cup brown sugar
• 1/4 cup vinegar
• 1/4 cup lemon juice
• 4 cloves garlic, minced
• 1 teaspoon of black pepper
• Bamboo skewers, soaked in water

Instructions:

1. In a bowl, combine soy sauce, ketchup, brown sugar, vinegar, lemon juice, minced garlic, and black pepper.
2. Add the pork or chicken pieces to the marinade and let it marinate for at least 1 hour, or overnight for better flavor.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated meat onto bamboo skewers.
5. Grill the skewers for about 4-5 minutes on each side or until cooked through, basting with the marinade occasionally.
6. Remove the roasted chicken from the grill and serve hot.

Iskrambol

Also known as Ice Scramble, it is a popular Filipino frozen dessert that is made with shaved ice, scramble powder, chocolate sauce, powdered milk, and candy sprinkles. It is a fun dessert that comes in different colors depending on the flavor.

Ingredients:

• 1 cup of crushed ice
• 1/2 cup evaporated coconut milk
• 1/4 cup powdered milk
• 2 tablespoons of chocolate syrup
• 2 tablespoons of sugar
• 1/4 cup mini marshmallows (optional)
• 1/4 cup chocolate or strawberry syrup (optional)
• 1 tablespoon of colored sprinkles (optional)

Instructions:

1. In a bowl, combine crushed ice, evaporated milk, powdered milk, chocolate syrup, and sugar.
2. Mix well until all the ingredients are well combined.
3. If desired, add mini marshmallows and mix.
4. Transfer the mixture to a glass or cup.
5. Top with chocolate or strawberry syrup and colored sprinkles, if desired.
6. Serve immediately with a spoon or straw.

Calamares

It is the Filipino version of Mediterranean-breaded fried squid rings with pureed mayonnaise.

Ingredients:

• 1/2 kg of squid, cleaned and sliced into rings
• 1 cup of all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Oil for frying
• Calamansi or lemon wedges for serving
• Garlic mayo or tartar sauce for dipping

Instructions:

1. In a bowl, combine all-purpose flour, paprika, salt, and ground black pepper.
2. Mix well again to make the seasoned rice flour.
3. Coat the fish and squid balls and rings with the seasoned flour, shaking off any excess.
4. Heat oil in a deep pan or pot over medium heat.
5. Fry the coated squid rings in hot oil until crispy and golden brown.
6. Remove from oil and drain excess oil on paper towels.
7. Serve hot with calamansi or lemon wedges and garlic mayo or tartar sauce for dipping.

Dynamite

Dynamite lumpia is a version of popular Filipino deep-fried egg rolls. This version is unique because it is stuffed with long green chili. The concept of this is similar to chile relleno except for the lumpia-wrapped stuffed chili sauce, and the peppers are deep-fried till golden brown and crispy.

Ingredients:

• 10–12 pieces of long green chili peppers (siling haba)
• 10–12 pieces of spring roll wrappers
• 10–12 pieces of cheese sticks
• 2 cups of cooking oil

Ground Pork Stuffing:

• 6 ounces of ground pork
• 1 piece of onion minced
• 3 cloves of garlic, crushed and minced
• 1 piece of egg
• 2 tablespoons of cooking oil
• Salt and ground black pepper to taste

Instructions:

1. Prepare the ground pork stuffing by heating 3 tablespoons of oil in a pan. Saute garlic and onion until the latter softens. Add ground pork. Saute until medium brown. Season with salt and ground black pepper. Remove from the pan and put in a large bowl. Let it cool down. Beat 1 piece of egg and pour it into the cooked ground pork. Mix well. Set aside.
2. Slice one side of the peppers lengthwise from the bottom. Remove the seeds by gently scraping them with a small spoon or a butter knife. Set aside.
3. Slice the cheddar cheese into long pieces. Stuff individual slices of cheese into each pepper. Scoop the cooked meat mixture and stuff it into the chili peppers. Make sure that there is enough meat.
4. Wrap the stuffed peppers in a lumpia wrapper.
5. Heat 2 cups of oil in a pan. Fry each piece of dynamite lumpia in medium heat for 2 minutes per side or until the lumpia wrapper turns golden brown. Note: You may fry longer if needed.
6. Remove from the pan and place over a wire rack. Let it cool down. Arrange on a serving plate, and then serve with your favorite condiment.

Isaw (Grilled Chicken Intestines)

Isaw is a popular street food made from marinated feet and intestines that are skewered and grilled to perfection.

Ingredients:

• 1 lb pig's large intestine well cleaned
• 1/2 cup vinegar
• 2 tbsp whole peppercorn
• 2 tbsp salt
• 4 to 6 pieces of dried bay leaves
• 4 cups of water

Instructions:

1. Pour the water into a cooking pot and bring it to a boil.
2. Put in the salt, whole peppercorns, and dried bay leaves.
3. Add the large intestines, then simmer for a few minutes.
4. Add vinegar, then simmer until the intestines are tender (about 30 minutes). Set aside until the temperature goes down.
5. Cut the intestines crosswise (about 1 inch in length).
6. Skewer the intestine (about 3 to 4 pieces per skewer).
7. Grill the intestine while basting with the mixture of cooking oil, banana catsup, and soy sauce.
8. Serve with vinegar and chili dip.

Turon (Banana Spring Rolls)

It is a delicious Filipino street food that combines fresh fruit and sweet brown sugar. It is rolled in a spring roll wrapper and fried until crisp and caramelized.

Ingredients:

• 6 pieces of bananas, saba, or plantains, cut in half (lengthwise).
• 1 cup ripe jackfruit, sliced
• 1 1/2 cups sugar
• 12 pieces of lumpia wrapper
• 2 cups of cooking oil

Instructions:

1. Roll the banana on the sugar plate and ensure that the banana is coated with enough sugar.
2. Place the banana with a sugar coating in the spring roll wrapper and add some ripe jackfruit.
3. Fold and lock the spring roll wrapper, and use water to seal the edge.
4. In a pan, heat the oil and put in some sugar. Wait until the brown sugar floats.
5. Put in the wrapped banana and fry until the wrapper turns golden brown and the extra sugar sticks to the wrapper.
6. Serve it hot as a dessert or snack. Share and Enjoy!

 

Aside from the Filipino street foods mentioned above, you can also try to add these street vendors to your Filipino street food list, such as:

Balut, Banana Cue, Sorbetes (dirty ice cream), Betamax (Chicken blood), Adidad (Grilled chicken feet), Chicken Skin, One-Day-Old (Fried baby chicken), Helmet (Grilled chicken heads), Fried Chicken, Tenga (Grilled pig ears), Kamote Q (caramelized Sweet potato)

Filipino street food offers a tantalizing array of flavors and textures that are sure to satisfy your cravings. Whether you're a fan of savory treats like grilled chicken intestines or prefer sweet indulgences like turon, these top 7 Filipino street foods can be easily recreated in the comfort of your condo. So, why not bring the vibrant street food experience into your home and embark on a culinary adventure to discover the diverse and delicious world of Filipino snacks?

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