Author: Geusippe Lazo

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 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 (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

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.