When we say Filipinos aren’t wasteful, we mean it. From pig ears (tenga ng baboy) and chitterlings (bulaklak) to chicken bottoms (puwet ng manok) and intestines (isaw), nothing is off the table — including developing bird embryos that are boiled and eaten from the shell. (Yes, we’re talking about balut.) And all of the aforementioned dishes — and more, like fish balls and deep-fried bananas — are quintessential Filipino street food. Take isaw, for instance: It’s so popular, university students are typically seen snacking on the grilled chicken intestines between classes.
Filipinos have knack for making these unconventional animal parts tasty AF, and it’s all thanks to both their creative recipes and their clever, yet heavy-handed use of the herbs, sauces and veggies they use to season their dishes, from calamansi lime juice and soy sauce to fried garlic, ginger and scallions. Ugh, my mouth is watering just thinking about it. What’s even better is most Filipino street food is easy to make.
Ahead, we’ve gathered popular Filipino street food dishes that’ll take you no time at all to whip up, and we’ve left out the more complicated dishes — and those that require ingredients that might prove difficult to find (or straight-up unappetizing), like chicken intestines.