The Mind-Boggling Street Foods of the Philippines

Developing or emerging nations usually have the most vibrant street food scene. Why so? Well, for one, you don't have some bloke in Belgium (EU), D.C. (U.S.), or Ottawa (Canada) shutting down Joe Blow's operation and calling it unhygienic. Granted, 90% of the time (by no means a scientific measure), the practices are unsanitary by corporate standards, but my god, the food can be quite fantastic!

It is with pride that I proclaim the delicious, yet sometimes mind-boggling, ethnic fare of the Philippines to be a must-try for any food enthusiast. Get you palates ready for this one-of-a-kind adventure!

Balut - Although eaten in other Southeast Asian countries like Cambodia and Vietnam, balut is best-known as a Filipino delicacy. It is essentially duck's egg that has been fertilized for 18 days to reveal a slightly developed embryo sitting atop the yolk and albumen, and swimming in broth (the amniotic fluid). It may sound gross, but it's really not all that bad, mused Andrew Zimmern in the Travel Channel's Bizarre Foods. It is usually eaten seasoned with rock salt. The yolk is probably my favourite part; the egg white is usually overcooked and bland. The duck embryo, if properly fertilized, should have a rather featherless chick that is soft, but comes with a bit of a crunch as well.

Balut by Paul David Lewin

Sisig - A delicacy from Pampanga (where my mother is from) - a province known to produce some of the country's most talented cooks. The Kapampangan sisig (from Pampanga) is traditionally made with chopped pig's cheeks, ears, nose, and other leftovers. The parts are often charcoal-grilled and fried with onions, ginger, black pepper and local vinegar, then served on a sizzling plate. Its crunchy texture and bacon-like flavour make this ethnic dish, perhaps, the most palatable to foreigners.

Sisig by Shubert

Barbecue or Isaw - Anywhere you can fire up a makeshift grill, you can be assured that entrepreneurial Filipinos will be fanning the flames of this popular street food. Everyone claims to have their own secret recipe, but the basic marinade consists of soy sauce, kalamansi (a native lime), and lots of garlic. Note that some "barbecues" are made of cow, pig, or chicken intestines, otherwise known as "isaw".

Barbecue by Shubert

Fish balls - In the Philippines, fish balls are made from a mix of mashed up cuttlefish and obscure fish meat. They are sold on rolling wooden carts with a deep-frying wok fired by propane burners. Fish balls, when fried in hot oil, puff up light and airy inside and crunchy outside. They're always served with two kinds of dipping sauces presented in glass jars: spicy and sweet. The spicy sauce is made with vinegar, water, minced red onions, garlic, and some bird chillis (sili labuyo). The sweet sauce is vinegar, soy sauce, some ketchup, water, cornstarch, brown sugar, salt, garlic, and some bird chillis (sili labuyo).

Fish balls by Shubert

Suman - A timeless Filipino dessert that has been a part of every household. It is made from glutinous white rice soaked in coconut milk and sugar, steamed in banana leaves, and finally, rolled in palm leaves. I love this delicately flavoured snack reminiscent of sticky sweets from Thailand and China.

Suman by museinthecity

Which one would you like to try?