Adobong Mani

 

P.eanuts either boiled, roasted or deep-fried and seasoned with garlic and salt.

Isaw Manok (aslo IUD)

 

Grilled or deep-fried chicken intestines on a skewer, served with sweet, sour or spicy sauce; also referred to as IUD because it resembles an intra-uterine device.

Betamax

 

Betamax is chicken or pig's blood that's dried and roasted; served cut into small cubes.

Adidas or Grilled Chicken Feet

 

When someone hands you Adidas as a food, don’t be surprise to see sticks of chicken feet. Chicken feet are a common delicacy of Filipinos. After the claws and tips of the toes are sliced off, the feet are washed in hot water and tough layer of the skin is scraped off. 

Tupig (also Itemtem)

 

 Glutinous rice, grated mature coconut, coconut milk and molasses rolled in banana leaves and grilled; varieties in Pangasinan, Ilocos Norte (Batac) and Isabela.

Mais Con Yelo

 

Mais con yelo is primarily a mixture of sweet corn, milk, sugar and topped with shaved ice.

Palitaw

 

Glutinous rice flour pancakes topped with grated young coconut, sugar and roasted sesame seeds.

Sapin-sapin

Layered glutinous rice and coconut milk cake usually topped with grated coconut and latik (residue from coconut oil extraction); different flavor per layer such as ube (purple yam), macapuno (young coconut), kutsinta and langka (jackfruit).

Nilupak

 

Mashed kamoteng kahoy (cassava) or kamote (sweet potato) with brown sugar and served with butter or margarine.

Carioca (also Karyoka, Karioka)

 

Carioca are sweet chewy ball-shaped treats that can be enjoyed as dessert or snack, these are made from sweet rice flour (glutinous rice flour can also be used) and sweetened shredded coconuts.

Balot

This one is actually a delicacy, packed with all the protein you will need (added with a little unwanted extra cholesterol helping).  Fertilized duck embryo (precisely 18^- day old) steamed and served still within the shell.  Basically its hard boiled egg with the beaks, the feathers and the head..the whole thing. 

Fish Ball

A list of most-loved Filipino street foods can never be complete without… fish balls.

In fact, it is hard to imagine a typical local street without fish ball vendors.

Made from fish meat, fish balls are deep fried, skewered, and then dipped in sauces.

There are at least three kinds of dip.

The first one is a spicy concoction made of vinegar, pepper, onions, water, and chili.

The second one is made of cornstarch, sugar, salt, water and catsup.

The third one is made of the second type of sauce but mixed with chili.

So popular are fish balls in the Philippines that it has spawned varieties: chicken balls, squid balls, and even kikiam.

Tokneneng and Kwek-Kwek

Tokneneng and kwek-kwek are easily recognizable. They are round-shaped, appear to be soft and

colored in bright orange.

While similar, tokneneng and kwek-kwek are actually different.

Tokneneng is made of either chicken or duck egg while kwek-kwek is made of quail egg.

They are prepared by dipping the eggs in egg whites, dredging them in flour with orange artificial colors,

and then deep-frying them.

Their sauces are the same as those of calamares above.

Calamares

Gaining popularity across the Philippines, calamares is an adaptation of the Spanish calamari.

It has been eaten as pulutan or dry finger foods that accompany alcoholic drinks.

Recently, however, creative street food hawkers have served this same dish with a twist.

Calamares is made of sliced squid rings and heads, dipped in egg whites, dredged in flour, and then

deep fried.

Instead of serving the calamares in the common mayonnaise dip, street food hawkers offer buyers two

kinds of dip.

One dip is spicy, made of water, vinegar, chili, pepper, and onion.

The other one has the same ingredients, just minus the chili.