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Many Filipinos grew up on street food—this we can’t deny. When we were kids, mornings were made more special with a cup of warm taho (a mixture of bean curd, tapioca and syrup). Afternoons became refreshing with chilled drinks such as sago’t gulaman or buko pandan, as well as dirty ice cream. Evenings became adventurous with balut (boiled fertilized duck eggs), and exotic pulutan for male adults on drinking sprees.
Up to this age of cyber cafes and al fresco dining, street food remain to exist in our midst. Where there are bustling communities, churches, schools, offices, or any business going on, most likely there are vendors pushing carts loaded with delights, or makeshift stalls selling food to-go.
We love street food because we can enjoy them while we are walking—free from the aid of the usual eating utensils. And despite that, they can be surprisingly filling.
When it comes to easy-eats, the “barbecue stick” is our friendly mate. Amazingly, the Filipino’s ingenuity has not limited that stick to street barbecue alone.
First in line, since they are the more ubiquitous, are the fruits and crops on stick. Through the years, our taste buds have become acquainted with and accustomed to them. We can even easily prepare and cook them in our homes. Just smother pieces of saba (sweet plantain) with brown sugar, deep-fry, and voila, you got yourself your own bananacue. The same goes with camote (sweet potato). Perfect for afternoon merienda.
Next in line is the family of balls on stick. Perhaps the stars among them are the so-called fishballs and isaw (a variety of grilled chicken and pork innards), being that they have the most number of fans. Dispel the possibilities of unsanitary cooking, the taste will make you oblivious to negative speculations.
Never had I enjoyed fishballs the most and taken the risk of tasting isaw in the sold-out stalls inside the University of the Philippines campus, where even outsiders and Sunday mass goers, mostly families, trek just to flock their favorite stalls, take in the smoky air, and partake of isaw baboy (pork intestine), isaw manok (chicken intestine), and if they’re adventurous enough, atay (chicken liver), and balun-balunan (chicken gizzard).
Also with quite a huge following are squid balls and chicken balls, which only differ in texture and shade of color, as well as kikiam (made of fish meat and cuttlefish, deep-fried and served with sweet, sour or spicy sauce).
Not for the faint of heart and sensitive stomach, but quite a joy to the ears, are some of the exotic street food only known to the Filipino appetite and the Filipino vocabulary.
If a street vendor offers you Betamax, don’t expect to see a display of stone age video players but curdled chicken or pork blood, cubed and grilled. If he offers you Adidas, don’t expect to see sneakers but chicken feet, marinated and grilled or cooked adobo style. If he offers you Walkman, expect to see pig’s ears; for Helmet, grilled chicken head.
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