Popular and Famous Street Foods Camote Cue or deep fried sweet potato and Banana Cue or deep

fried saba or saging They are one of the popular street foods in the Philippines wherein the banana or sliced sweet potato is coated with caramelized brown sugar and skewered in a bamboo stick. Some offers like toron also. Banana that are wrapped with a lumpia wrapper. These are mostly prepared in the late afternoon for the merienda or snacks. Maruya or Banana Fritters or pinaypay They dip the sliced bananas into a mix of flour and egg and then deep fry them. After frying, they dip it into sugar. Ginanggang Banana on stick that is grilled in charcoal. It is then brushed with margarine and sugar. Fish Balls, Squid Balls, Tempura and Chicken Balls These can be easily be found in the streets and they are usually on a push cart and can be seen mostly near schools. Fish balls are made from finely pulverized cuttlefish meat or Pollock and they are formed in flat shape. Other variations now include the squid balls and chicken balls. They are deep fried and you can have a preference of their sauce. There is sweet and sour sauce and hot and spicy vinegar sauce. Kwek Kwek and Tokneneng Kwek kwek are quail boiled eggs dipped on orange batter while tokneneng are chicken or duck boiled eggs. Thery are deep fried until crispy. Same with fish balls, squid balls and chicken balls, they can be easily seen in the streets near schools. Kikiam It came from the Chinese food quekiam. It is made of ground pork and vegetables that is wrapped in bean curd sheets. It is cooked deep fried and can be paired with a sauce. Calamares Breaded squid rings that are deep fried. This is very famous to Filipinos since they use it for pulutan or dry finger food that accompany alcohol drinks. Siomai Steamed dumplings made of pork, beef or shrimp. Taho Taho is bean curd made of soft silken tofu. It is topped with arnibal or sweet syrup or caramelized or liquefied brown or raw sugar with sago or tapioca pearls. Binatog Made up of steamed white corn kernels mixed with milk, shredded coconut with a sprinkle of sugar or salt. Iskrambol Shaved or crushed ice mix with caramelized brown sugar, gulaman, topped with milk powder or condensed milk and chocolate syrup. They are also mixed with artificial color to have variety of color. Original flavor is strawberry. This is very famous and popular to Filipino kids. Dirty Ice Cream or Sorbetes It is sometimes called as sorbets and has been nicknamed dirty ice cream. These are home -made ice

creams with different flavours (ube or purple yam, queso or cheese, langka or jackfruit, strawberry, buko or macapuno or coconut, vanilla, chocolate) that have been sold by street vendors with colourful carts. Peanuts or Mani There are variety of options that you can choose. There are boiled, raw, skinless, spicy peanuts, cashew nuts, castanas or chestnuts Green Mango or Manggang Hilaw It is best paired with bagoong or shrimp paste. Some use salt. Mais or Corn Boiled sweet corn seasoned with salt, butter or margarine. Arroz Caldo and Goto Arroz Caldo are rice porridge like Chinese congee mixed with ginger and herbs, chicken and egg. Goto has same mixture but with beef tripe. Barbecue Barbecue has variety of styles. Most of them are marinated chicken or pork stew and then grilled on hot charcoal. Other variations are: isaw or IUD (Intra-Uterine Device) or chicken intestines, adidas or chicken feet, Betamax or dried chicken or pork blood, ulo ng manok or helmet or chicken head, pwet ng manok or chicken ass, balat ng baboy or barbecue pig skin, tenga ng baboy or grilled pig ears or nicknamed as Walkman, leeg ng manok or grilled chicken neck, balun-balunan or grilled chicken gizzards, atay ng manok or grilled chicken liver, butse or deep fried crop of chicken. Chicharon bulaklak Pork omentum boiled that is seasoned and deep fried Balut Balut are hard boiled 3 week old duck egg. The looks of it are not quite good since the nearly formed embryo can be seen. However, balut are very high in protein and aphrodisiac. Proper way of eating balut is to suck the amniotic fluid before peeling it off. It is best toeat the chick and yolk with vinegar and salt.

http://www.philippinecountry.com/philippine_street_foods.html

6 Reasons to Eat Street Foods Eating street food is one of the cheapest and best ways to immerse yourself in another culture while you are traveling. In our increasingly my sophobic culture in North America and other first world countries, we only see more and more reasons why eating something off the street is as bad as, well, eating something off the street. Many vacationers stay away, as the small gathering of people surrounding a street vendor seems to exude everything that their vacation is intended to keep them away from: crowds of lower-class people, cheap food, dirt and disease, lawless behavior, and stress. Youre on vacation; why should you exert energy fighting through a crowd of people, up to a cart where they probably cannot understand you, to get food that in 5 hours will leave you hugging the toilet? Its not worth it. Heres why its worth it: Price - You cannot eat much more economically than when you eat street food. Sure, maybe you could go to the market and buy all the same ingredients and do it yourself, but do that when you are not traveling. Street food is always cheaper than eating the same thing in a restaurant, which is great for backpackers and others who are on a strict budget. In Southeast Asia, you can often grab your entire dinner for about $1 USD. Culture - You are eating what much of the local population eats. The Food and Agricultural Organization estimates that 2.5 billion people get at least one meal from a street stall every day. Thats almost half of the worlds population! This street food is the real deal, not a modified version that you would find at a restaurant back home; this is what real people eat every day. Cleanliness/Safety - Ok, so I cannot argue that eating street food will be safer than eating comparable foods in the restaurants; thats a bit of a stretch. However, here are a few points to perhaps ease your mind. First, the ingredients that street vendors use tend to be very fresh. Also, they literally cook the food right in front of you; dont look too hard, though, as you will surely find a reason tochange your mind. If you are ordering souvlaki from a guy, and you still feel unsure, get it well-done. Finally, pick places with high turnover and let the free-market system be your guide. Ingredients will likely be fresher, and if a place is popular with the locals, there couldnt have been too many problems with the place. Interaction With the Locals - Picking that street cart with the high turnover also allows you to interact with the population. These vendors, when compared with a more tourist-friendly restaurant, have had less practice speaking your language; you put yourself in a position where you somewhat force yourself to use what vocabulary you know so that you can get your meal. This is a great way to hone your knowledge of the local language. Give Back to Your Host Country - When you eat street food, you are supporting great people who work very hard to make ends meet. I am not very fond of giving money to a homeless person who just stands at the bottom of the stairs when entering the subway; Id much rather give my money to someone who really needed it, but earned it. Selling food on the street is definitely not a scam or a get rich quick scheme. Many of these people that do it have little or nothing else to turn to. Whether you buy the bakso in Jakarta or just a dirty-water dog in New York, you are supporting an entire working-class family. The Experience and the Memories - Picture this: You go over to a man who has a shopping cart that he has converted into a portable grill. You look at the questionable things sizzling. Rubbery things. Slimy things. With a little trepidation, and a little more hesitation, you point to something. The man smiles as he shovels the food onto a plate and pulls out a stool from under the shopping cart for you to sit on. It ends up being some of the best chicken that youve ever tried. You will retain a memory like this, whereas you wouldnt remember even the name of any standard restaurant 5, 10, or 15 years from now.

Eating street food can still make you sick. Even if you see a vendor with many customers, your host countrys locals have built up a bacterial tolerance and immunity, perhaps, that you just havent got. Be open to trying these new and different things without being naive and stupid. Eat like a local, but perhaps you dont need to drink like a local. Stay away from ice in your drinks, and any kind of tap water. Bring some Pepto Bismol tablets, as the anti-diarrheal offerings in many third world countries often times just dont do the trick. If you do get an upset stomach, drink somethi ng like Pedialyte, as the worst part of diarrhea and vomiting is the loss of electrolytes and fluids. And if you get sick once, dont steer clear of all future street foods. Chalk it up as a bad experience, Yelp about it, but try a different one next time. In the end, trust your gut; your gut will try to give you the best judgment, because it definitely doesnt want to be tied into a sailors knot a few hours later.

http://www.dauntlessjaunter.com/2011/05/14/6-reasons-to-eat-street-food/

Street food From Wikipedia, the free encyclopedia A food stall in Seoul, South Korea. Steamed corn, grilled chestnuts and tteok (white rice cake), dried persimmons, cuttlefish, squid, octopus and filefish. Street food is ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall.[1] While some street foods are regional, many are not, having spread beyond their region of origin. Most street foods are also classed as both finger food and fast food, and are cheaper on average than restaurant meals. According to a 2007 study from the Food and Agriculture Organization, 2.5 billion people eat street food every day.[2] Today, people may purchase street food for a number of reasons, such as to obtain reasonably priced and flavorful food in a sociable setting, to experience ethnic cuisines and also for nostalgia.[3] Historically, in places such as ancient Rome, street food was purchased because the urban poor did not have kitchens in their homes. History Small fried fish were a street food in ancient Greece,[4] although Theophrastus held the custom of street food in low regard.[5] Evidence of a large number of street food vendors were discovered during the excavation of Pompeii.[6] Street food was widely utilized by poor urban residents of ancient Rome whose tenement homes did not have ovens or hearths,[7] with chickpea soup being one of the common meals,[8] along with bread and grain paste.[9] In ancient China, where street foods generally catered to the poor, wealthy residents would send servants to buy street foods and bring meals back for their masters to eat in their homes.[7] A traveling Florentine reported in the late 1300s that in Cairo, people carried picnic cloths made of raw hide to spread on the streets and eat their meals of lamb kebabs, rice and fritters that they had purchased from street vendors.[10] In Renaissance Turkey, many crossroads saw vendors selling "fragrant bites of hot meat", including chicken and lamb that had been spit roasted.[11] Aztec marketplaces had vendors that sold beverages such as atolli ("a gruel made from maize dough"), almost 50 types of tamales (with ingredients that ranged from the meat of turkey, rabbit, gopher, frog, and fish to fruits, eggs, and maize flowers),[12] as well as insects and stews.[13] After Spanish colonization of Peru and importation of European food stocks like wheat, sugarcane and livestock, most commoners continued primarily to eat their traditional diets, but did add grilled beef hearts sold by street vendors.[14] Some of Lima's 19th century street vendors such as "Erasmo, the 'negro' sango vendor" and Na Aguedita are still remembered today.[15] During the American Colonial period, street vendors sold "pepper pot soup" (tripe) "oysters, roasted corn ears, fruit and sweets," with oysters being a low-priced commodity until the 1910s when overfishing caused prices to rise.[16] As of 1707, after previous restrictions that had limited their operating hours, street food vendors had been banned in New York City.[17] Many women of African descent made their living selling street foods in America in the eighteenth and nineteenth centuries; with products ranging from fruit, cakes and nuts in Savannah, to coffee, biscuits, pralines and other sweets in New Orleans.[18] In the 1800s street food vendors in Transylvania sold gingerbread-nuts, cream mixed with corn, and bacon and other meat fried on tops of ceramic vessels with hot coals inside.[19] French fries probably originated as a street food consisting of fried strips of potato in Paris in the 1840s.[20] Cracker Jack started as one of many street food exhibits at the Columbian

Exposition.[21] Street foods in Victorian London included tripe, pea soup, pea pods in butter, whelk, prawns and jellied eels.[22] Originally brought to Japan by Chinese immigrants about a hundred years ago, ramen began as a street food for laborers and students, but soon became a "national dish" and even acquired regional variations.[23] The street food culture of South East Asia today was heavily influenced by coolie workers imported from China during the late 1800s.[24] In Thailand, although street food did not become popular among native Thai people until the early 1960s when the urban population began to grow rapidly,[25] by the 1970s it had "displaced home-cooking."[26] Street food around the world Street food vending is found around the world, but has variations within both regions and cultures.[27] For example, Dorling Kindersley describes the street food of Vietnam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime", while street food of Thailand is "fiery" and "pungent with shrimp paste ... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles"[28] In Hawaii, the local street food tradition of "Plate Lunch" (rice, macaroni salad and a portion of meat) was inspired by the bento of the Japanese who had been brought to Hawaii as plantation workers.[29] Cultural and economic aspects Differences in culture, social stratification and history have resulted in different patterns how family street vendor enterprises are traditionally created and run in different areas of the world.[30] For example, few women are street vendors in Bangladesh, but women predominate in the trade in Nigeria and Thailand.[31] Doreen Fernandez says that Filipino cultural attitudes towards meals is one "cultural factor operating in the street food phenomenon" in the Philippines because eating "food out in the open, in the market or street or field" is "not at odds with the meal indoors or at home" where "there is no special room for dining".[19] Walking on the street while eating is considered rude in some cultures,[32] such as Japan.[33] In India, Henrike Donner wrote about a "marked distinction between food that could be eaten outside, especially by women," and the food prepared and eaten at home; with some non-Indian food being too "strange" or tied too closely to non-vegetarian preparation methods to be made at home.[34] In Tanzania's Dar es Salaam region, street food vendors produce economic benefits beyond their families by purchasing local fresh foods which has led to a proliferation of urban gardens and small scale farms.[35] In the United States, street food vendors are credited with supporting New York City's rapid growth by supplying meals for the city's merchants and workers.[36] Proprietors of street food in the United States have had a goal of upward mobility, moving from selling on the street to their own shops.[3] However, in Mexico, an increase in street vendors has been seen as a sign of deteriorating economic conditions in which food vending is the only employment opportunity that unskilled labor who have migrated from rural areas to urban areas are able to find.[13] In 2002, Coca Cola reported that China, India and Nigeria were some of its fastest growing markets; markets where the company's expansion efforts included training and equipping mobile street vendors to sell its products.[35] Health and safety Despite concerns about contamination at street food vendors, the incidence of such is low with multiple studies showing rates comparable to restaurants.[37]

As early as the 14th century, government officials oversaw street food vendor activities.[10] With the increasing pace of globalization and tourism, the safety of street food has become one of the major concerns of public health, and a focus for governments and scientists to raise public awareness.[38][39][40][41] In the United Kingdom, the FSA provides comprehensive guidance of food safety for the vendors, traders and retailers of the street food sector.[42] Other effective ways of enhancing the safety of street foods are through mystery shopping programs, through training and rewarding programs to vendors, through regulatory governing and membership management programs, or through technical testing programs.[43][44][45][46][47] In 2002 a sampling of 511 street foods in Ghana by the World Health Organization showed that most had microbial counts within the accepted limits,[48] and a different sampling of 15 street foods in Calcutta showed that they were "nutritionally well balanced", providing roughly 200Kcal of energy per rupee of cost.[49] In the late 1990s the United Nations and other organizations began to recognize that street vendors had been an underutilized method of delivering fortified foods to populations and in 2007, the UN Food and Agriculture Organization recommended considering methods of adding nutrients and supplements to street foods that are commonly consumed by the particular culture.[37] http://en.wikipedia.org/wiki/Street_food