MY SARISARI STORE

               Chilled drinks.

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The climate of the Philippines is characterized by having relatively high temperatures and high humidity. This is a reason why chilled drinks are popular.

This is the end of my street food series. Of course there are many more streeet foods on sale. I could go on for ever... but I guess you are all happy this long series is over now ;-)

The food addicts can find a more complete list of street foods in Ivan Henares' blog here or read Señor Enrique's reminiscences of street food here , here and here.

                       Taho

Taho is bean curd, sweet (but not too sweet) arnibal (liquefied raw sugar) and soft sago (tapioca balls). Carrying a contraption that consists of two large aluminium buckets specifically designed for taho and a long narrow wooden plank, where these two buckets hang on each end. The vendors herald "TAHOOOOOO!" while walking at a considerable pace along the sidewalk. The history of taho is not yet fully understood, but early records suggest that the delicacy is from China, adapted by Filipinos.

                  Ice candy

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Ice candy, known internationally as popsicle, is just frozen juice in a plastic, the end of which you nibble on to suck the ice candy. You can find them in different flavours. (buko  (coconut), mango, etc.)

            Dirty ice cream

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Sorbetes, nicknamed dirty ice cream is just home made ice cream that is sold by street vendors pushing colourful carts.  It was probably called that way to differentiate it from the branded ice cream made by big international ice cream makers. 

Filipino dirty ice cream is a lot less creamy than most American ice creams, probably due to the use of less milk/cream and more water. You can get it in different flavours.

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Branded ice-cream.

                      Mani

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Mani are peanuts. You can get them skinless (hubad na mani) or mixed with other nuts and spices (adobong mani)

                 Castañas

Castañas are chessnuts.

   Banana cue and camote cue.

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Banana cue is deep-fried saba/saging (banana) covered with caramelized brown sugar.

Camote cue is deep-fried camote (sweet potato) covered with caramelized brown sugar.

                     Mais

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          Manggang hilaw

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Manggang hilaw is green mango served with bagoong (shrimp paste).

             Tropical fruits.

                      Suman

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Suman is a glutinous rice snack steamed or boiled in banana or coconut leaves.

Suman sa ibus (ibus means coconut leaves and those are formed into a tube that contains the suman). It is probably the most popular suman in the Philippines. (the yellow ones in my picture)

Suman sa ligia is cooked with lye water and wrapped in banana leaves.

There are also the suman inantala, the suman maruecos and the suman saba. Alas I couldn’t find the exact difference between all those different kind of sumans. If someone know the difference I would appreciate it if you would post this as a comment.

                  Kalamay
 

Kalamay is a sticky sweet delicacy introduced in Mindoro. It is made of glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla (optional).

Kalamay Ube is the most popular kalamay or rice cake among Filipinos. It is oftem topped with latik, the browny end-product of coconut milk being boiled and then allowed to turn into oil.

                      Puto

Puto is a round, soft steamed rice cake. They can vary greatly in size and also varies regionally.

                   Hopia

Hopia is a popular Filipino bean filled pastry originally introduced by Fujianese immigrants in urban centres of the Philippines around the start of the American civil occupation.

The most popular flaky hopia is Hopiang Mungo and as its name implies, is filled with sweet split mung bean paste. Hopiang Baboy is filled with a bread crumb paste studded with candied winter melon, flavoured with green onions and enriched with candied pork backfat which originally gave it its name.

The second type of hopia, the cake dough type also called Hopiang Hapon, is usually filled with sweet adzuki bean paste and when formed into round cakes look similar to small moon cakes served for the Chinese Autumn Festival. They are sometimes formed into cubes and cooked in a griddle one side at a time instead of being baked in an oven.

Japanese pancake.

                Squidballs

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Clockwise: Fishballs, squidballs, one-day old chick and kikiam.

Fishballs: are somewhat flat in shape and most often made from the meat of cuttlefish or pollock. It is usually served in skewers with a sweet and spicy sauce or with a thick black sweet and sour sauce.

Squidballs: are made with squid or cuttlefish meat, deep fried and served in skewers with a sweet, sour or spicy sauce

One-Day Old Chick: click here.

Kikiam: ground pork and vegetables wrapped in bean curd sheets, deep-fried and served with sweet, sour or spicy sauce; those in the street are seafood-based, usually made of fish meat and cuttlefish

      Inihaw na daing na pusit.

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Inihaw na daing na pusit is grilled dried squid.

Assorted grilled fish.

        Tsitsaron (chicharon)

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Chicharon are pork skin cracklings, made from pork rind and fat, boiled and seasoned, sun-dried and deep-fried. Tsitsaron, as it is spelled in Filipino (chicharon is an attempted reconstruction of the word in Spanish), is usually eaten with spiced vinegar. Tsitsaron produced in the Central Luzon province of Pampanga is generally preferred by most Filipinos.

There are different kinds of chicharon.

Chicharon baboy made of pork skin (and fat) boiled, seasoned, sun dried and deep-fried.
Chicharon manok made of chicken skin (and fat) boiled, seasoned, sun dried and deep fried.
Chicharon bituka are made from pork or chicken intestines.
Chicharon bulaklak are also made from pork or chicken omentum (omentum seems to be a fat-filled sac covering the small intestines)

              Isaw ng baboy

              Balat ng baboy

Balat ng baboy is BBQ pig skin.

            Tenga ng baboy

Balat ng baboy is grilled  pork skin, isaw ng baboy are pig intestines and tenga ng baboy are marinated and grilled pig ears (nicknamed walkman).

You can also find baga which is grilled or deep fried pig's lungs and barbeque which is pork meat grilled on a stick.

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  Leeg ng manok / Ulo ng manok

Leeg ng manok is a grilled chicken neck.

Ulo ng manok is the grilled head of the chicken also called helmet.

I will not post pictures of the following items in my blog ( I will upload this later in Flickr) but following "foods on a stick" are also found on Manila's streets.

Pwet ng manok: grilled chicken's ass.

Balun-balunan: grilled chicken gizzards.

Atay ng manok: balls made of chicken meat. Deep fried.

Butse: deep fried crop of a chicken. The crop is a kind of bag in a bird's neck where food goes before it is completely digested.