Pagkaing Ginhawa is Comfort Food: Savour Pinoy Fried Street Food | Amrey’s Kitchen™

More often than not, when you hear comfort food, three things come to mind: fried, soup, and grilled. At least, these are the food types I consider comfort food. Frying is something I’d rather not do, hence when I find myself craving comfort food and I am not in the mood to make one for myself, I’d go for fried takeaway or fried street food.

The experience of walking along the streets, mostly near schools, churches, and wet markets, can already give comfort to a weary soul. Let alone going to a food complex or compound, and a food street. In my current location, I haven’t had the chance to check out the street food scene. I did enjoy a hole-in-the-wall fried chicken, though. And it was then that I was reminded of fried street food. All thanks to the spiced vinegar the manong (older man/brother) served it with. Hah.

There are several types of fried street food one can enjoy, both sweet and savoury. In this post, I’ll be sharing a few savoury fried street foods, some of which I enjoyed before transitioning. This is not an exhaustive list, as it was only in my high school years that I was introduced to ‘real’ street food, and I was only able to freely enjoy it in my university days.

Across the school I went to until high school, there were several ambulant vendors selling both food and non-food items intended for school children and those waiting for the kids. That was where I was exposed to what is considered street food, like fish balls, bananacue, and camotecue. Yes, those were the only street foods I tried in grade school. Hah.

There are several types of Pinoy fried street food you’ll come across: eggs, chicken, steamboat balls, dumplings, rolls, fritters, and peanuts.

Eggs

Kwek Kwek

These are battered boiled quail eggs skewered on a barbecue stick, usually in 4’s. The batter is thick, similar to that of pancakes, and is orange in color. The colour of the batter can vary. I remember eating pink and green ones during a university event. Kwek Kwek is served with fishball sauce or spiced vinegar.

Toknene 

This is a hard-boiled egg coated with the same batter used for kwek kwek. Toknene is usually served with spiced vinegar, diced cucumber, and red onions.

Steamboat Balls

Fish Balls

Some vendors use commercial fish balls, but there are those who make their own. The first fishball I tried in grade school was of the latter. Manong also had a special sauce, which I am now tempted to recreate based on my memory. I say it’s a special sauce because I never tasted that again during my fried street food exploration. Hah. These are fried in a huge kawali. Some vendors already skewer them on sticks, but there are those who let the consumers skewer them on their own, and then charge them per piece. So there is trust and honesty involved here, especially if the stall is busy.

Now here comes the fun part, you then dip your skewered balls in recycled jars containing the sauces: original, spicy, and spiced vinegar. Most would dip in vinegar first and then dip in either original or spicy sauce before eating. Picture five strangers, skewering their fried balls, dipping them in the sauce jars, and then doing it again and again, until they are satiated. When I first saw this style of enjoying fish balls, I had to take a step back. Haha. I believe there is no need for me to further explain why. Aherm.

So, whenever I go for fish balls, I’d go to the not-so-extreme serving style where the balls are already skewered, placed on a paper plate, and then the sauce of your liking is poured on top.

Squid Balls

These are usually commercially made. I’ve yet to encounter a vendor selling their homemade squid ball. Usually fried and served the same way as fish balls.

There was a food stall outside our college building that allowed me to have my own sauce. Thanks to Ate Vickie, I got to enjoy my squid balls as how people enjoyed their siomai: soy sauce, calamansi, and lots of fried garlic! Delicioso!

Chicken Balls

Just like squid balls, chicken balls are often store-bought, and I’ve yet to encounter a vendor selling their homemade version. Served with the same sauce options. During my uni days in Baguio, I frequented Manong Balls for his chicken balls and day-old chick. 

Kikiam

Kikiam, a sausage-like roll, is made of minced pork and shrimp or fish, seasoned with Chinese five-spice, and then wrapped in beancurd skin a.k.a taupe. This is also usually store-bought. Served with the same sauce options as above.

I’ve only tried this once, because I did not know it contained pork. LOL. Youth and naivete --- priceless!

Dumplings, Rolls, Fritters, et al.

Siomai/Shu Mai (pork or chicken)

Not so common in its fried version as it is usually sold steamed. However, you may come across vendors offering fried pork or chicken siomai. Served with a sweet and sour sauce or soy sauce, calamansi, and chili oil.

Dynamite Roll (Cheese, Beef, Pork)

The highlight of this fried street food is the banana chili. The chili is sliced lengthwise on one side, deseeded, and then stuffed with either sliced Pinoy cheddar cheese, seasoned ground beef, or ground pork, and ground meat of choice with grated cheese. The stuffed banana chili is then wrapped in lumpia wrapper before frying to a golden brown. Served with a catsup-mayo dip.

I’ve only had the cheese version, one that I enjoy making in my kitchen. I use a combination of grated cheeses, and my go-to dips for this fried comfort food are tartar sauce, catsup-mayo, or honey mustard. 

Lumpia ( Pork, Chicken, Togue)

Lumpia. Ah. One of my favourites! Especially togue (bean sprouts). If you’re a non-pork eater, you have to ask and make sure there’s no pork in it because sometimes vendors add ground pork. Others also add tofu. Served with spiced vinegar.

The most common lumpia you find being sold is pork, just like siomai.

Ukoy/Okoy

The first okoy I’ve tried is made of kabocha, mung bean sprouts, jicama, with a piece of shrimp on top. And this was in a household, not on the streets. 

The okoy you find on the streets might be similar in a way wherein veggies and shrimps are mixed in batter, and then fried. Another type is without veggies, also called tortang alamang. This one is made of krill, seasonings, and batter. Okoy is usually served with spiced vinegar.

Calamares

Yes, you get to find calamares (battered squid slices) along the streets too. These are skewered and served with spiced vinegar.

Chicken

Meat

Chicken meat parts are usually sold in whole, half, quarters (petso/pecho and pa-a), legs, wings, neck, and skin.

You’ll often see a wooden cart (yellow or orange painted) with glass and a hanging yellow light bulb above. One side of the cart showcases piled-up fried chicken parts, and on the other side is the kawali. Served with gravy and/or spiced vinegar.

Offals (Isaw, Baticolon, Helmet, Proben, Botsi/botchi, puwet)

These are internal organs and other parts of a chicken that are not chicken meat. Usually skewered and served with spiced vinegar.

During my southern sojourn, these are often sold alongside lumpia and some chicken parts like neck and skin.

Peanuts

In my childhood, I only got to enjoy these whenever we went to San Pedro Cathedral. My favourite was the sweet one. Sometimes, Nene would allow us to enjoy cotton candy with milk powder! Aaaah, those were the days!

1. Garlic - usually Taiwanese peanuts (the big ones), with smashed fried garlic with skin on and heavily salted.
2. Adobo - peanuts with skin on, smashed fried garlic with skin on as well, and heavily loaded with salt.
3. Sweet - melted sugar-coated peeled peanuts (same variety as that of adobo).

So, there you have it. A not-so-exhaustive list of Pinoy Fried Street Food. Time to put on those walking shoes and let the foodie in you explore the world of Street Food!

Which of these Pinoy fried street foods have you tried? What are your favourites? Share your thoughts and photos on IG @amreyskitchen  #amreyskitchen #amapolism #comfortfood #streetfood #pagkaingginhawa. Remember, sharing is loving.

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