Walkman


Named after the iconic boom of walkmans and pop culture here in the Philippines, walkmans are pig’s ears that are chopped up into bite sized pieces, skewered and, just like you guessed, grilled. Although a bit chewy and tough, this is quite popular amongst street vendors.

Even pig ears aren’t thrown out; they’re sliced into bite-sized pieces before going on the grill. Filipinos referred to it as Walkman in the ‘80s when Sony’s iconic gadget was all the rage, and the name just stuck. There’s actually a long list of pig and chicken parts that go on the charcoal grill, such as chicken neck, gizzards, and liver, but not all parts earned pop culture nicknames like the Walkman, Adidas, Helmet, and Betamax. As an alternative to the street Walkman, try the restaurant sisig — a hash of chopped pig ears, snout, liver, jowls, onions, and spices served on a sizzling plate.

Helmets/Adidas


There are quite a few common Filipino street foods that are somewhat adventurous, and helmets and Adidas are names used to refer to chicken heads and chicken feet. Just
like isaw, they are poked onto skewers and grilled over charcoal.

No copyright infringement intended. Adidas, simply put, is barbequed chicken feet. It’s like eating the skin off your usual chicken wings, but with soft tendons instead of dark meat underneath. Let your teeth and tongue decide which parts are edible, and which parts to discard.

Balut


The night staple in major cities of the country is here in Cebu too. Balut vendors roam the streets of Cebu to the great delight of balut lovers. This famous and exotic night snack looks like an ordinary white egg when intact, but once the shell is opened it reveals a small, underdeveloped duck embryo. Balut lovers enjoy it with little salt or chili, garlic and vinegar. 
Vendors sell cooked balut from buckets of sand (used to retain warmth) accompanied by small packets of salt. Popularly believed to be an aphrodisiac and considered a high-protein, hearty snack, baluts are mostly sold by street vendors at night in the regions where they are available. Although baluts are produced throughout the Philippines, balut-makers in Pateros are renowned for their careful selection and incubation of the eggs.

Kwek-Kwek


Kwek-kwek is one of the more recent favorites among both children and adults. It is quail egg covered with an orange batter and deep-fried. Children prefer the sweet sauce for the dip, while most adults choose spicy one.
The sight of kwek-kwek on stick skewers somewhat intimidates some, but others who have tried it are easily addicted to the unique taste, especially with spicy vinegar as dip.

Ngo hiang (Ngohiong)

Ngohiong, though foreign in origin is considered to be one of the most well-known street food in Cebu.

Ngo hiang (Chinese: 五香; Pe̍h-ōe-jī: ngó͘-hiang), also known as heh gerng (Chinese: 虾卷; Pe̍h-ōe-jī: hê-kǹg) or lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines (where it is known as kikiam, que-kiam, or ngohiong),[1] Singapore, and Thailand; in addition to its place of origin in eastern China.

It is essentially a composition of various meats and vegetables and other ingredients, such as a sausage-like roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder (Hokkien: 五香粉, ngó͘-hiong-hún) after which it is named, rolled inside a beancurd skin and deep-fried, lup cheong, cucumber, century egg, ginger, deep-fried egg, deep-fried beancurd, fishball and many others.[2] It is usually served with chili sauce and a house-special sweet sauce. Many stalls in Singaporean food courts and hawker centres sell fried bee hoon with ngo hiang; this combination is common for breakfast and lunch. In Indonesia, people enjoy ngo hiang with sambal sauce.

https://en.wikipedia.org/wiki/Ngo_hiang

Spicy Adobong Mani

Spicy Adobong mani or Fried peanuts with lots of garlic and cayenne pepper is too far from the Adobo we all know. These peanuts (mani) are not stewed in soy sauce and vinegar but fried with lots of garlic. The more garlic you add the better it taste. It’s probably called adobong mani because of the hefty toasted garlic in it. I just love munching it with lots of toasted garlic.

Filipinos loves to munch these street food mani specially when travelling a long road to province. Vendors will normally climb each bus to sell mani while the bus conductor awaits for more passengers to fill the vacant seats.

https://www.mamasguiderecipes.com/2018/03/09/spicy-adobong-mani/?cookie-state-change=1551701617384

Tuslob buwa : An exotic meal meant to be shared

A common set of tools and ingredients used in making tuslob buwa

Tuslob buwa (which literally means “to dip into bubbles”), is a street food that works in tandem by dipping puso (or hanging rice) into the hot bubbling sauce made up of pig brain, pork liver or intestines (this may be optional), onions, oil, soy sauce or shrimp paste and other various seasonings.

In recent years, the tuslob buwa became somewhat of a fad. Restaurants like Azul offers its diners the chance to cook their own tuslob buwa in a butane stove and share the food among friends on the table. The original tuslob buwa, which could be found in your neighborhood, would let you share the food with strangers.

The initial concept of the tuslob buwa needs you to buy the puso from the street vendor and dip the puso into his heated wok where the sauce of mixed ingredients are bubbling. You tuslob into the buwa where other people dip their puso as well. This street food would only cost you less than P10.

Nobody knows for sure who invented the idea of the tuslob buwa, but it is commonly accepted that it originated in Barangay Pasil.

Back in 2014, The Freeman talked with 33-year old Diolita Tuan of Barangay Ermita (located just a short distance away from Barangay Pasil), about her tuslob buwa business she said she has been managing for 15 years.

Tuan said she took over the business from her mother Estela who made tuslob buwa in the 1990’s. However, many people believe that tuslob buwa existed even way before that.

In conclusion, nobody really knows who invented tuslob buwa, but we do know one thing; the tuslob buwa is Cebuano-made.

https://y101fm.com/features/lifestyle/food/5874-who-invented-tuslob-buwa

About Street Food

Street food according to Wikipedia.com is ready-to-eat food or drink sold by a hawker, or vendor, in a street or other public place, such as at a market or fair. It is often sold from a portable food booth,[1]food cart, or food truck and meant for immediate consumption. Some street foods are regional, but many have spread beyond their region of origin. Most street foods are classed as both finger food and fast food, and are cheaper on average than restaurant meals.

Isaw: Reigns Supreme on the Grills of Colon

ISAW- ONE OF THE BEST FILIPINO STREET FOODS!

Starting in the middle to late afternoon, you’ll smell the charcoal being lit, and you’ll know it’s time for your afternoon snack. The intestines are coiled onto skewers, and grilled until charred and smoky. The pig intestines are a little chewier and stronger tasting, while chicken intestines are just like mini tube sausages.

One of the best things about eating isaw (and true for lots of Filipino street foods) is seasoning with vinegar. Most people like to soak their isaw in chili onion vinegar and let is absorb as much vinegar as possible. The contrast of the smoky isaw with vinegar is extremely satisfying.Come and visit Colon Street to taste this doubtlessly mouth-watering street food 😋

TARA BAI, PUNGKO-PUNGKO ‘TA!!!

Colon Market- Pungko Pungko

The street and market of Colon are famous for the Pungko-Pungko and BBQ Chicken experience. Punko-Punko is basically a buffet of delicious deep fried goodness served right on your table. The menu includes chicharon bulaklak, pork and chicken innards, pork chop, longanisa, lumpia, bola-bola, ngohiong and even squid rolls. Further along, the streets in the area, find plenty of “hole in the wall” places serving siomai, a Filipino dumpling.

It is also interesting to note that even if Pungko-pungko stalls usually have one table available for all of its customers, Cebuanos still prefer to wait for their turn to sit and eat.

Pungko-pungko are everywhere and they cater to anyone, so if you want to get a quick meal, you don’t have to go far! Eat the Pungko-pungko way!