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10 Famous Pinoy Street Food

Kwek-Kwek

Ingredients:

1 dozen chicken eggs or native duck (itik) eggs (for Tokneneng) or 2 dozen of quail eggs (for Kwek-kwek)

6 Tbsp. cornstarch cooking oil for deep frying For the batter:

2 cups all-purpose flour

1 tsp. baking powder

1 cup water

1 tsp. salt

1 tsp. pepper orange food coloring For the dipping sauce:

¼ cup vinegar

1 cup water

1 Tbsp. soy sauce

2 Tbsp. brown sugar

1 pc red onion, chopped finely

1 pc siling labuyo or chili pepper (optional)

Procedure

Boil the eggs in water for 10 to 15 minutes and add a little salt. Don't cover the pot while cooking the eggs to avoid cracks on the shells. Drain the eggs and put tap water to cool. Peel the eggs and coat with cornstarch. Set aside. To make the batter; in a bowl, mix the flour, salt, pepper and water. Mix the batter using a fork or an electric hand mixer and mix until all the lumps disappear. While mixing, add a few drops of food coloring if you are using liquid coloring or if powdered, start with a small amount until the desired orange color is achieved. In a deep frying pan, heat enough oil to deep fry the eggs. Put the eggs in the batter and use a spoon to scoop the eggs from the batter then put it in hot oil one by one. Don't overcrowd the pan with eggs. 3 to 4 eggs per batch is enough to avoid the battered eggs from sticking with each other. Fry until the batter is crispy and remove from pan using a slotted spoon. Drain with paper towels or use a strainer to drain excess oil. Serve hot with dipping sauce.To make the dipping sauce; just combine vinegar, soy sauce, sugar, onions, water and chili. Mix very well until all the sugar is dissolved.

Isaw

Ingredients:

1 kg chicken intestine.

1½ cup white vinegar.

1½ litres water.

¼ cup whole pepper corn.

¼ cup salt.

1 whole garlic.

1 dozen bay leaves.

Procedure:

1) Buy chicken intestine only from trusted retailer. Some vendors never clean it thoroughly. The remaining waste materials inside the intestines are not edible and will only add weight to your purchase.

2) Clean the intestines again by gently squeezing it with fingers to remove some remaining waste. Option 2. Open the intestines with scissors and clean it with running water. Option 3. Pass a running water through the intestine by using a small water hose.

3) Prick a desired length through a barbecue stick.

4) Grill it over a medium temperature charcoal stove for 30 minutes. Turn and brush with marinade (a mixture of cooking oil, banana ketchup, soy sauce, oyster sauce and chili sauce) every 2 minutes.

5) Other ingredients of choice can be added to marinade. Grilling time can be shortened by increasing stove temperature. Take caution to prevent burning of barbecue. Balut

Procedure

Heat is needed to develop the embryos. Roast or heat palay to a temperature of 43 °C in an iron vat or cauldron. Remove palay when you can still hold the palay in your hand when you remove it.

Egg bags are then placed in the toong; these are alternated with heated palay bags. The number of heated palay bags is one for every egg bag. However, place two heated palay bags on the bottom and two on the top level of the toong to ensure heat conservation. For every toong containing 10 layers of eggs, you would need 13 bags of roasted palay.

Each toong can hold 10 bags to tikbo. Cover with jusi sacks to conserve heat further. Candling is the process of holding egg against the hole of a lighted box in a dark room to separate infertile eggs from fertile one. Infertile eggs are called penoy; these are also boiled like balut but fetch a lower price.

First candling is done on the 11th day after eggs are placed in toong. Candling is again done on the 17th day to separate eggs with dead embryos (abnoy) and those that are ready to be sold as balut. Eggs with weak embryos take 18 to 20 days to be released; these are hard-boiled and sold.

Eggs intended for hatching are left in the balutan for 28 days when duckling will hatch. After 20 days, palay bags are not heated anymore since embryos can generate enough heat to keep them warm.

When using kerosene or electric incubators for hatching duck eggs, maintain a temperature of 100 °F and humidity from 55°F to 60°F. Do not hatch duck and hen’s eggs together in one incubator as duck eggs require a different temperature and a higher rate of humidity. A pan of water kept in the bottom of the incubator helps maintain humidity level. During incubation period, turn eggs at least 3 to 4 times a day to obtain better percentage of hatchability.

Clean hatching eggs with slightly moist, clean rag before storing to prevent contamination of the developing embryo, or newly hatched chicks. There is no a lot of ingredients needed only an egg and water.

FISH BALL

INGREDIENTS: 400-500 grams tilapia fillet (any fish may be used) 1-inch piece ginger, peeled 4 cups diced potatoes 1 cup diced carrots 1 whole garlic, minced 1 egg, beaten 1 1/2 cups cornstarch 1/2 cup cassava flour 8 cups fish stock salt and pepper to taste oil for deep-frying PROCEDURE: Poach the fish fillet in salted water with the ginger. Once cooked, flake the fish to make about 4 cups of flaked fish. In a separate pot, boil potatoes and carrots until soft. Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. Purée until smooth. Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper. Form into 1-inch balls. Simmer in fish stock until opaque. Drain. To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until ready to cook.)

KIKIAM

INGREDIENTS: I/2 kg ground pork 1/4 cup minced shrimps 1/4 cup grated carrots 1/4 cup minced onion 1/4 cup minced garlic 1 tbsp five-spice powder 2 eggs 3 tbsp cornstarch or rice flour 2 tbsp oyster sauce 1 pack of 10 pieces beancurd sheets (Tawpe)

PROCEDURE: Mix all ingredients and let it stand for 20 minutes to allow the flavors to combine. After 20 minutes, prepare to wrap it in Tawpe. Once done, steam it for 30-45 minutes.

BANANA CUE

Ingredients

6 pieces saging na saba (Asian plantains)

2 cups brown sugar

4 cups cooking oil

Procedure

1.) Heat a cooking pot then pour-in cooking oil.

2.) When the oil becomes hot, deep fry the bananas for 2 minutes. 3.) Gradually put-in the brown sugar, adjust the heat to medium-low and continue cooking until the melted brown sugar coats the bananas. Note: Gently stir the bananas so that it can get coated with melted brown sugar easily.

4.) Remove the cooked bananas one by one and immediately skewer using a bamboo skewer. Note: 2 pieces per skewer is recommended.

5.) Let cool then serve.

TAHO

Ingredients

3 cups mature and newly harvested soybeans

2 bars white gulaman

3 cups brown sugar strainer (muslin or nylon cloth)

Procedure

1. Soak soybeans overnight in water 3 times its volume.

2. Remove outer covering, grind; add water little by little (at least 6 cups) while grinding.

3. Dissolve 2 bars gulaman in boiling water (7 cups).

4. Pour the ground soybean in boiling gulaman for 7 minutes or until the odor of grains is removed.

5. Set aside until it coagulates.

6. Serve with syrup. Taho Syrup is prepared as follows: – 3 cups sugar is dissolved in 3 cups water. The sugar may be caramelized to improve color and flavor.

CHICKEN SKIN

Ingredients

chicken skin

salt

hot sauce

honey

Procedure

In a large, well seasoned, cast iron pan melt a tablespoon or so of your fat choice over medium heat. Working in batches, as to not overcrowd the pan, lay the skins into the fat. Let the skins render and cook until a nice, golden brown color has developed. Flip to the other side and fry until golden brown. Place the fried skins on a paper towel lined plate and sprinkle with salt. If the skins shrivel up & constrict too much when you lay them in the fat: Turn down the heat a bit. Immediately flip the skins over to the other side; this will sort of ‘unfold’ the shriveled side and keep the skins straight. Serve immediately, doused with hot sauce and/or drizzled with honey.

MARUYA

Ingredients

1 cup flour

½ cup sugar

1 teaspoon baking powder

¼ teaspoon salt

1 egg 1 cup milk

2 tablespoons butter, melted

1 cup oil

5 to 6 ripe but firm saba bananas, peeled and sliced lengthwise into about ¼ inch-thick

Procedure

In a bowl, sift together flour, ¼ cup of the sugar, baking powder and salt. In a large bowl, beat egg. Add milk and butter and whisk together until blended. Add flour mixture to milk mixture and stir until just moistened. DO NOT OVERMIX. In a pan over medium heat, heat oil. Dip banana slices into batter to fully coat and gently slide into hot oil. Cook for about 1 to 2 minutes on each side or until golden and crisp. Remove from pan and drain on paper towels. Using a fine mesh sieve, dust maruya with the remaining sugar. Serve warm.

ADIDAS

Ingredients

2 to 3 pounds chicken feet

salt

2 to 3 cups water

1-1/2 cup vinegar

¾ cup soy sauce

1 head garlic, peeled and minced

2 onions, peeled and sliced

1 to 2 bay leaves 5 to 6 peppercorns, cracked

1 tablespoon oil

1 teaspoon chili garlic sauce

Procedure

Trim chicken feet of claws. Scrub well with salt, rinse in cold water and drain. In a pot over medium heat, combine chicken feet, water, vinegar, soy sauce, garlic minus 2 cloves, half of the onions, peppercorns, bay leaves, Bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Lower heat, cover and continue to cook until skin of feet begins to break and liquid is reduced. Remove from heat and drain, reserving liquid. In another pan over medium heat, heat oil. Add the remaining two cloves of garlic and half of onions. Cook, stirring regularly, until limp and aromatic. Add chicken feet to pan and cook, stirring regularly, for about 3 to 5 minutes until lightly browned. Add reserved liquid and bring to a boil. Lower heat, cover and simmer until very tender (skin will begin to peel off from bones) and sauce is reduced. Add chili garlic sauce and season with salt to taste. Serve hot.