Delectable Street Foods You Must Try When Visiting the Philippines

Cheap, convenient and delicious. A step up from the fast food chains in the west with the added allure of al fresco dining. Quick bites easily perceived as gourmet with a brush of that delicious sweet spicy sauce that makes your palate crave for more.

Whether you’re looking for a quick fill, or a full meal with some hanging rice or puso, here are some of the Philippines’ street foods you absolutely must try when visiting the islands. Most of the items on this list are easy on the budget with portions costing less than $1.

Check out other articles from our Philippine travels:
a. Awesome Places to Go When Visiting Cebu Philippines
b. Traveler’s Guide to Finding Exotic Edibles in the Philippines
c. Reasons Why The Philippines Should Be Your Next Travel Destination

Banana and Kamote Cue

Classic sweet treat of plantains or sweet potatoes (kamote) deep fried until deep brown in color from the caramelized brown sugar. These are usually skewered with 2 or 3 pieces on a stick. In some versions, the fried plantains are coated with margarine and sprinkled with white sugar.

Fish or Squid Balls

A popular dish in China made by deep frying balls of fish or squid paste. These are usually served by vendors pushing a cart with a portable stove and a frying pan. Hungry locals skewer the fried balls with sticks and dip them in either a sweet sauce or a spicy vinegar sauce. There’s really not much flavor in them apart from the dipping sauce that is admittedly quite addictive.

Tempura

Not quite the exquisite Japanese version of batter fried seafood or vegetables, but it’s a heck of a lot cheaper. They are quite similar to fish balls texturally, but are long with tapered ends, instead of being rounded. Vendors fry them with a portable gas stove in their cart while dipping sauces are on display on the side. For sanitation purposes, double dipping into the sauce is a big no-no and is frowned upon.

Pork BBQ

Tender slices of pork skewered on a stick, basted with Filipino style barbecue sauce which is typically made from a mix of banana sauce and soy sauce as its base. It’s a perfect ratio of sweet, spicy and savory you will love. This is best eaten with some hanging rice or “puso”.

Isaw

Only item on this list that is somewhat exotic. But if you decide to be a little bit adventurous, give this a try and see what you think.
Isaw is chicken intestine skewered on a stick, basted with that same delicious sweet savory barbecue sauce, and grilled to perfection. It is washed very thoroughly before grilling so you don’t have to worry about any unwanted bits. Try it plain with hanging rice, or dip it into some spicy vinegar to boost flavor.

Kwek Kwek

Filipinos are pretty ingenious with their food, and that includes their own rendition of the more renowned Scotch egg. Instead of an egg wrapped in sausage and bread crumbs, the kwek kwek is made by dipping a hard boiled quail egg in orange batter, and then deep fried until crispy. The orange batter doesn’t really have much of a flavor as it is simply made by mixing red and yellow food coloring into the batter. Dip it into some spicy vinegar and you’re good to go.

Halo Halo

Halo-halo literally means mix-mix in Filipino. As its name suggests, It is a popular dessert made with crushed ice, evaporated milk and a mix of delicious toppings. Restaurants and eateries serving this dessert have their own version of this refreshing treat. Toppings include a combination of ice cream, nata de coco (coconut jelly), sweet beans, leche flan, shredded coconut, even corn flakes. Perfect sweet treat on a hot and humid day in tropical Philippines.

Taho

A quick fix for your sweet tooth, taho is warm pudding made with silken tofu and a thick brown syrup made from caramelized sugar. Some might add tapioca pearls or sago to add a textural component. Taho vendors carry a big metal container of fresh silken tofu and another one full of syrup on their shoulders while yelling out “Tahooo”. The ingredients are mixed shortly before it is served in small plastic cups. It’s a cheap and delicious way of enjoying fresh tofu on the go.

Turon

Turon, or otherwise known as Banana lumpia, is made by thinly slicing bananas, dust them with brown sugar, wrap in spring roll wrapper, and deep fat fried to golden brown perfection. Crunchy on the outside, while the sugar just beautifully caramelized around the bananas on the inside, enhancing its natural sweetness and flavor.

Pinaypay

Pinaypay or banana fan fritters are made with bananas sliced in such a way that it resembles a fan, dipped in batter, and fried to a golden crisp. Fritters are then rolled in white sugar for added sweetness. Another great way of enjoying this priced yellow fruit that is ubiquitous all over the Philippines.

Sorbetes or Dirty Ice Cream

Once in a while you’ll find sorbeteros or ice cream vendors in the streets ringing a bell while peddling ice cream in bright colored carts and metal canisters with this delicious treat within. This is traditional Filipino ice cream typically made with coconut milk and cassava flour. Natural flavor combinations include avocado, mango, coconut, cheese, melon, jackfruit or strawberry. These are typically served in cups, sugar cones or even sandwiched in a bread bun. Some sorbeteros would even dip the ice cream in liquid chocolate to give it a nice crunchy chocolatey exterior.

Bibingka

Bibingka is traditional Filipino rice cake baked in clay pots and wrapped in banana leaves. These are typically eaten during breakfast, or as a snack throughout the day. It’s main ingredients include milled glutinous rice, coconut milk, margarine and sugar. They are best eaten while steaming hot and are quite popular for people attending dawn masses during the Christmas season.

Biko

Biko is another variety of Filipino rice cakes also made with glutinous rice and coconut milk as the main ingredients. Unlike the bibingka, the rice is cooked whole and has a thick sticky consistency with the coconut milk. It is usually sprinkled on top with latik, which is a dessert topping made from a reduction of coconut cream and sugar, giving it a nice coconutty sweetness and a delightful subtle crunch.

Green Mangoes with Shrimp Paste

While ripe Philippine mangoes are to die for, these green unriped varieties are such a treat as well especially when eaten with some hipon or fermented shrimp paste. Hipon is usually dyed bright pink to make them more attractive. While it has a slightly pungent aroma, flavor-wise it is salty and packed with umami, making it a perfect accompaniment for the acidity of fresh unriped mangoes. You will find vendors selling them in carts with precut mangoes in mini plastic bags on full display. If you prefer, you can pick and choose a mango and have the vendor cut it for you.

Fresh Coconut Water

Nothing beats fresh coconut water while basking under the hot Philippine sun. Coconuts are found everywhere you go in the Philippines. Coconut water from freshly cut coconuts is a healthy refreshing treat with lots of wholesome goodness and a robust list of health benefits. You will find coconut vendors with coconuts on full display. If you wish, you can have them split open the coconut so you can enjoy fresh coconut meat within. Drink up and hydrate yourself as nature intended.

Chicken Sotanghon

Chicken sotanghon is a Filipino rendition of the flavorful chicken noodle soup but it is made with transparent vermicelli noodles or sometimes known as glass noodles cooked in chicken ginger broth with a little bit of fish sauce or patis. This dish is popular among small eateries called karenderias found all over the Philippines.

Lumpiang Shanghai

Lumpiang Shanghai or otherwise known as the Filipino egg roll, is a popular dish enjoyed by the locals especially during Filipino gatherings and parties. This dish is made by wrapping a mixture of ground pork, carrots, green onions and various spices in thin spring roll wrappers, and deep fat fried until crispy and golden brown. Simple, yet satisfyingly delicious. It is usually dipped in sweet chili sauce or banana ketchup.

Puto

Soft and fluffy rice cake made with rice flour, steamed and traditionally served in banana leaves. It is usually eaten with savory dishes or by itself as a snack if you prefer. In some versions, it is topped with a piece of cheddar cheese for some added flavor and visual flair. Some vendors even add food coloring to make them even more appealing to their customers.

Chicken Arroz Caldo

Chicken Arroz Caldo or otherwise spelled as arozkaldo is the Filipino version of the Chinese congee. When translated, it literally means chicken rice soup. It is made by simmering rice in chicken broth strongly infused with garlic and ginger flavors. It is usually topped with toasted garlic, chopped green onions, chicken chunks and a hard boiled egg, with fish sauce as an optional condiment. It is perfect with a squeeze of fresh calamansi juice for a touch of refreshing citrus flavor.

Champorado

This chocolate rice porridge is a popular breakfast item made by cooking glutinous rice in traditional Filipino chocolate or tableya. It is usually served dark so you can add evaporated milk and brown sugar to your personal liking. This is also a popular dish for those attending early dawn mass during the Christmas season.

Tuslob Buwa

Tuslob buwa or dipping bubbles is another popular Filipino street food with a touch of exotic appeal. It is pork brain gravy cooked in fragrant aromatics, fermented shrimp and soy sauce. What you get is simmering brown gravy (hence the bubbles) that makes a perfect dipping sauce for some hanging rice or puso. Don’t worry, you won’t taste any of the brain if that’s what you’re wondering.