There is something about the famous street foods in the Philippines that just makes us loyal patrons, keep coming back for more. Even for people who have long been gone away from home, this revered gastronomic experience continues to haunt.

Now what is it about this food fare that gets everyone hooked? Maybe it’s the total experience in itself. The joy that goes with getting cheap, quick, tasty and delicious food all at the same time. And It doesn’t get any better than that, because when I say cheap, it has got to be really cheap, and tasty and delicious-- are almost understatements! Here’s my shortlist that is already setting my salivary glands on fire!

Kwek-kwek or tokneneng. These innocent looking balls of fun are pretty simple to prepare. These are hard boiled quail eggs covered in orange colored batter ( with special secret ingredients of course) that are deep fried into crunchy perfection. A pleasant rather abrupt crunch on the first bite is a stark contrast to the soft warm cholesterol wonders inside. One saves the guilt for later as this treat is so enjoyable and easy to chow. But more of the happiness is in the sauce, that comes in a variety to choose from, sweet, spicy and sour.. there is something for everyone..

Fish balls. These are fish flavored dough that are deep fried and skewered in sticks. Other recent variations are made available for a wider array of selection (like the squid and the shrimp balls). But all the magic is again in the sauce, concoctions of which are the well-kept secrets of our friendly vendors which get helpless patrons hooked . This fun eat involves one literally fishing from a frying pan (using sticks ). You get to wait for each of the balls to rise up , meaning they are cooked and you’re ready to dig your stick to each until you get your desired count of this airy yummy balls. Best part is, they are very cheap.

Isaw. Now this is a real favorite exotic treat of mine. Chicken intestines threaded on a stick, then grilled into a smoked tasting delicious snack. Some warn about the bitter taste that greets you on the first bite, but I don’t really care because this chewy and at the same time crunchy treat, gets tastier with every bite. And there is again that staple street fondue of sauces where you get to choose from sweet, sour and spicy. I grew up running on the street that intersected with ours, to buy over 5 sticks, consuming every bit on my own. I have always thought that isaw is absolutely yummy.

Adidas.  Yes.  Named after the three stripes by the famous German shoe making Company, for the shallow reason that it is, well yeah,  feet, chicken feet that is.  Chicken feet is such a huge hit with Asians, owing from the influence of the Chinese culture that loves this delicacy.  It is such a central figure in the Chinese cuisine that it now is involved  in an ongoing trade battle between the United States and China.  Well the Chinese must really love their chicken feet!  Which, us,  their Filipino friends, have adopted and threw a little bit of our  own twist.   A special marinate is done to this sweet little guys and they are grilled and sold on the neighborhood streets.  What makes everything always  more enjoyable is our love for tasty sauces.

 Balut.  This one is actually a delicacy, packed with all the protein you will need (added with a little unwanted extra cholesterol helping).  Fertilized duck embryo (precisely 18^- day old) steamed and served still within the shell.  Basically its hard boiled egg with the beaks, the feathers and the head..the whole thing.  It has that distinct almost pungent juice that Andrew Zimmern thought to be rather funky.  But balut actually won his nod of approval for being the strangest most bizaare thing that he had ever eaten, that is actually strangely likable.  Best eaten with salt and spiced and seasoned vinegar, it is always such a treat devouring balut.

 Taho.   Taho is like comfort food to me.  I grew up with memories of waiting for the vendor  most days of the week(who actually becomes a loyal patron’s buddy).  These dependable trusty vendors go around the village twice, early in the morning and then  a little late in the afternoon, shouting  Taho! Taho! With the funny and long emphasis on the “ho” to rather  broadcast their presence.  I would then be signaled to  rush and get my huge bowl ( before the vendor gets too far for me to catch him) to fill it with enough taho that could serve three adults and consume all of it on my own.  I hope I would be forgiven if I can’t resist  gulping loads of this silky soft custard that almost feels like they melt in the mouth yet they don’t.  Served with arnibal ( a sugar syrup) and sago (tapioca) that gives a play of texture to this mild but satisfyingly good eat.  I sure love it so much that I defied the rule of its trade that involves getting them sold laddled in plustic cups usually of three size choices.  I bring out my own bowl  that is roughly equivalent to two and a half- filled-to-the brim  of the largest cup on the selection.

 Turon.  Tree ripen banana (the cooking variety) and thin,small slices of jackfruit, wrapped like spring rolls.  They are then deep fried.  They are coated in brown sugar or molasses, which gives more crunchiness to the bite.  A grand treat for a sweet tooth.  A Filipino would surely  associate it with warm memories of happy afternoons.

Kamote cue.  My favorite.  Deep fried carmelized sweet potatoes.  Often served in skewers.  I like the texture of the sweet potatoes that is always a pleasant blend with the cruchy caramel goodness of the resulting  outer cover.  Definitely tasty and filling.

Sago gulaman.  I know this is a list of foods.  But I felt much compelled to include this refreshment, for it is such a staple that it comes with every food stand that sells most of the above  items.    They are hugely popular drinks that are either ladled into plastic cups in street stands or simply poured in plastic bags provided with a drinking straw.  Sago (tapioca) and gulaman (made of seaweed called agar-agar, can also be eaten as a gelatin dessert ) are the solid components of this drink that is simply water blended with sugar syrup with either a hint of vanilla or banana essence.  A fragrant sweet juice that is served chilled.  Ultimately refreshing!