17 Filipino STREET FOODS Across The Philippines!! MANILA Pares, CEBU Lechon + BACOLOD Inasal

[Music] welcome to chopstick travel i'm luke martin and today i'm taking you for the top 17 street foods across the philippines this is another compilation style video in one of the most underrated food destinations in the world the philippines home to some really incredible food if you know the right places to look so this is the top 17 street foods across the philippines enjoy the video [Music] so we're working our way through the market spotted another stall selling something that looked pretty interesting so we ordered up this and this is deep fried bananas that have been fried with uh caramelized brown sugar just a very small humble stall on the side of the road with some fresh looking bananas so i'm gonna try it out [Music] oh wow that is really good there is a sweetness from that brown sugar that has been kind of caked on to the outside and then a sourness from those uh bananas almost like a little bit tart and you can see that they're like cooked all the way through so they've lost their mushy banana texture and sort of turn almost like halfway between a banana and like a cake because it's a little bit sort of doughy feeling but it's really delicious one special uh clam back here what did you say this clams this is we call this the wall it's an angel wing clams only comes out once look at that in a year look at that look at that it reminds me of a gooey duck i think this is probably the thing i'm most excited for the angel wing clams and look at this there is so much meat in there that is insane that is absolutely crazy and there's a little bit of juice at the bottom of this pan i'm gonna go for it reduce it extra juicy i can taste some coconut in there for sure fresh coconut flavor it's the freshness that it's not it's natural there's no and there's no [Music] that's the pure flavor of it wow it tastes like a tropical fruit so this is the second round of being fried and it doesn't take long the bubbles start to form on the outside of that pork skin it really pops up and it's only in the oil for a few seconds he's using this massive almost shovel to scoop and work this around and wow what a process that vat of oil is massive super hot cooked on wood fire look at that it's looking really crispy and delicious and that's uh pretty much it for the chicharron wow [Music] [Applause] all right so that's it you gotta be careful here not to get any oil on you and that's a ton of chicharron in there so crispy looking and it's gonna be cooled off for a few minutes or so and then taken straight down the street to the market to be sold i've been given the privilege of trying out the fresh chicharron check that out it is like a rice crispy puff is what it looks like it's super crispy looking just came out of the oil i'm not sure it's gonna be really hot but let's try oh yeah very hot wow ridiculously crunchy on the outside but on the inside it's still got a little bit of a chewiness a little bit of a leanness and it completely melts in your mouth tastes a little bit salty it's such a crunchy cracker type snack wow listen to the scratch so what are we eating for breakfast here keith so this is uh beef pares one of our staple breakfast dishes it's made it's a braised beef stew and pares means pear so it should be paired with garlic rice and beef soup and also don't forget the chili garlic wow it looks and smells really really good yep it is okay it's time to eat i'm gonna start by squeezing my calamansi juice here into my sauce this is like a chili with garlic sauce and this looks like some seriously tender beef here so i'm gonna grab myself a piece of beef and dip it in a little bit of sauce and then we've gotta pair it with the garlic rice so there's like fried garlic looks like a little bit of egg too and then some green onions let's try that wow that is super satisfying a lot of different flavors going on there the beef itself is a little bit sweet and a little bit sour it's really coated in that sauce and extremely tender a little bit of spice from that chili oil and then the garlic on that rice is fried to like a crisp so it's got a crunch to it all the flavors and the textures really contrast each other and really cool atmosphere sitting right on the side of the road far side here this is the boat so this is a big intestine pig mesentery it's a special cut of the intestine we also you also call it sweet flour right flour yeah so it's been deep fried super crunchy crispy looking how do we eat this i'm guessing we're in the philippines i'm guessing it's with vinegar it's with vinegar we're adding a little bit of onions a little bit of chili some salt in there good dip in the ginabut into your mouth straight with another piece of puso which is the rice yeah yeah okay it's a perfect bite all right let's dig in [Music] all right thank you so he's given us this bag which is i guess used as a glove yes yeah doubles as a glove that's fine to keep your hands clean while you're eating and we also got the vinegar here with some chilies some onions which is looking really good chili's spicy really scary i'm coming from thailand man again you got practice see how does that is it like an explosion in your mouth it's pretty much just like fried nothing it's just like a really crunchy it's all the flavors coming from those onions that vinegar all right then baste it with oil the rich color of that oil look at that and that's from the is freshly made out of that kitchen and then garlic chicken fat yeah look at that red look at that smoke from the dripping oil onto the charcoal wow that'll add a lot of flavor too i'll flip it over i'll flip it over so you can taste the other side yeah i want to get this completely soaked in wow it's like an artist's work it's like you're painting mona lisa it's a chicken i think it's more beautiful you can see that marinade and the oil starting to caramelize on the outside a little bit of charred bits on there and this is next level filipino barbecue my mouth is watering look at this look at this look at this that is a beauty wow barbecued chicken to the max [Music] extra chicken oil just just to make it silky smooth this is the final result my mouth is watering this is seriously delicious looking in sl pour a little chicken oil on the rice okay a little bit of this oil right on the rice oh yeah that looks amazing on that white rice and then growing in some of this garlic this fried crushed garlic oh thank you [Music] so beautiful rice is prepared so what part do you want i'm gonna go for the the leg yeah i think this one looks good i'll go for the breast part all right look at that beautiful so we're just going in with our fingers yeah all right let's go in with our hands that is juicy delicious chicken [Music] oh yeah cheese with a little bit of rice [Music] so what is this ski yeah it's a soft silky tofu with like caramelized brown sugar and pearls we call it tahoe tahoe okay cool we normally have it for breakfast so we've got our snack here he dished it out of his little contraption that he's carrying on his shoulder and yeah this is called as he said tahoe and it is warm in my hand actually i didn't expect it to be warm i usually when i think of silken tofu i think of dohua which is served cold usually so you can see there's also some pearls on the top little like kind of boba and then there's caramelized brown sugar on the inside so i'm just gonna go in for a drink [Music] that's really good i feel like there's a little bit of almost coffee flavor going on in there from that caramelized brown sugar very very silky smooth and then those bobas have a little bit of a chewiness to them and i like how it's warm it's really nice and kind of hearty to have for breakfast all right where are we palo this is pretty hardcore yes this is uh the downtown area here in cebu we're in uh near pasil this is s men's current area the very notorious yes means and they're serving yeah which is a visaya dish right yes fish too that's what you have nothing but fish vegetables the main ingredient is the the fish different kinds of fish but the one they have here is porcupine fish pork looks like that's the that's the fish that you're going to get the taste look see they're actually a bit more adding more ingredients you got the ingredients the vegetables the tomatoes green onions tomato base too so you get the riches of the flavor from the little vegetables in there there's all kinds of different things i've never had porcupine fish before it's gonna be my first time let's have it here today this is just the craziest setup cooking on wood fire too yeah you got the heat coming the smoke so this caranderia has been around for 60 years we're waiting for them to finish cooking uh the final pot uh this is the sixth one that they've cooked today so it's absolutely bonkers here super busy and i'm pumped to try it out it's supposed to be really good there's not a whole lot of meat in here but what is there looks really nice and white okay i got a good one and then mix it up with there we go your corn grits yeah put it on the corn grits get as much of the vegetable if you can too yeah oh yeah put a little bit of tomato in there there you go that's a good bite right there [Music] [Music] so we just left the lumpio restaurant and as soon as we walked outside there was a man hawking something and i didn't know what it was but he tells me that this is quite a rare street food so you can see here this is called pina tog and it's got corn so there's white corn at the bottom there this is the sweet version so there's also a savory version coconut on top and then lots of condensed milk and it's served hot and he is dinging his little horn there or dinging his little bell i mean on his uh bicycle so he's selling it right out of the back of his bicycle pretty cool so let's try it out here yeah it's almost like a sweet creamed corn and then with a little hint of sort of like tropical flavor from that coconut it is quite sweet there's a lot of condensed milk in there you can see but that corn is soft and still is a little bit of a bite but it is nice and soft so it's easy to eat and he's trying to get all the customers in with his bell here so we're in the kitchen now they've got big pots of the kansi and just checking huge chunks massive chunks of beef in there yeah and that it's got some beans it looks like this is what i'm talking about the batwan the souring agent okay this made the soup a little um sour okay get the tangy taste from the one is it a seed yeah it's a seed it's a seed okay and then there's some green chilies in there a nice rich red looking broth the color of that broth from the ashiota okay and it looks like there's a big thick layer of oil on there and yep and that's what makes it delicious yeah yeah it's delicious let's try it out okay my mouth is watering already this looks absolutely incredible smells fantastic too and it's just um one single massive piece that's one piece of beef it's a big chunk on the bone there tender look at that it is absolutely beautiful and the broth the richness rich color that red from the taste i showed that and then what did you say that souring agent was but one but one yeah it's a special ingredient look at the marrow there yeah and the hair that's just incredible i gotta save the marrow for that it's insane let's just try some of that raw first up looks a little bit oily smells so good so how'd you think dude that is insane it's actually not like super thick and hearty it's a light broth but it's just packed full of flavor you can feel beefy yeah you can taste that salad everything everything on it oh man yeah and it can taste like a little bit of garlic in there for sure it is somewhat oily you can see all that oil floating on top but that bot juan is such a unique uh sour flavor okay this is just crazy look at this look at that huge chunks of beef let's try that wow [Music] [Music] we've got a massive part of the this is the pachero here that's the pochero right there so that's uh nothing but beef being brewed over and stewing for how many hours wood fire too i see some pieces of corn floating in there and she's using a little bit of the broth to kind of stoke the fire and get those flames going up there do you see how that effect goes yeah that's how it is the beautiful flavor yeah sure there's bone there's cartilage there's tons of beef and it's still pretty clear broth yes it's not like a super thick broth or anything you see how tender it is look at that meat add in the soup okay have [Music] super tender so tender the corn is like a really unique texture it's like a tiny piece of rice is what it feels like and the broth is quite salty actually but really beefy so we're at this really cool kind of laid back local restaurant and we've got a dish that i've been really excited to try called gokou so you can see it here it's sort of like a rice porridge and then this one has beef in it and there should be some yeah beef blood as well so it looks like maybe some fried uh garlic on top and i can smell a lot of ginger coming from that and it's served nice and piping hot on the side over here we've got a mixture of crispy pork belly so you can see that super crispy pork belly there with some onions and then also some fried tofu and it's sort of swimming in what looks to be like a soy sauce maybe with some vinegar this looks really good so let's take it oh yum it's a little bit salty gingery and the rice has a really nice texture the rice is very very soft there's a little bit of a kick to some spice there too that is really good let's go in and find a piece of beef here and try the beef with some of it [Music] it's got a lot more flavor than congee it's very very flavorful and very gingery okay i gotta try this side dish this dish looks really really good so i'm gonna get some of that crispy pork belly and then some of the tofu too wow that is extremely crunchy the skin of that fried pork belly is like a chip and also that fried tofu is quite crunchy as well so it's a nice contrast to the really smooth and soft koto actually this is really really good and just such a humble little restaurant that we're sitting in serving some seriously delicious food and you can see it right here steaming away they've got a big basketball of it so there's actually two different kinds balo that's japanese and regular pork show mine it's just constant flow of people buying these show my look at these all right we're going to order some up try it out and serve with a yes nice serve with nothing but this is the best chili oil that you can get chili oil right on that of course it goes perfect with puso still really yes all right eating it with rice yes let's try it you can find show me everywhere nowadays but it's within this street that people go to all the way through the wee hours of the morning after a night out when you're drunk and you still come here and eat somaii with the chili sauce and basil [Music] yeah you weren't joking that chili oil is good phenomenal okay so good it's got a little bit of a tangy that's true and then really soft meat on the inside i think that's one of the things that set them apart from the different stalls that you can find in the street it's the sauce that's awesome yeah you're totally right about that that's awesome make this people eat that so good oh yeah i eat it with rice straight [Music] section and you'll see lots of this the entire roast pig the final product glistening beautiful skin and the best part about this market is the free samples can i try wow thank you so much look at that beautiful oily skin and a little layer of fat on the back side there that's just absolutely beautiful and i'm at this little stall called oka perez special native lechon [Music] that is magic it's so crunchy but as soon as you bite into it it releases the oil saltiness packed full of flavor and you've got that really thin layer of fat that just helps it all melt away that's insanely delicious and that's just the skin it's been packed and stuffed full of herbs and spices when it's roasted so the meat is just as good we're gonna actually order some up you can buy it by the kilo and take it back to a local's house to be cooked up and eaten with some other things wow look at that beautiful [Applause] [Music] so it's served with this uh spicy sweet looking sauce you can see the chilies there yeah i can see some chilis floating in there and then what do we got here in this little wrap though this is the what we call which is uh hanging rice okay yeah i can see the rice it's basically rice that's really packed in grab one of the pieces over there okay oh it's super dense super dense yeah and then get grab one of your moyons take a bite go for a dip oh [Music] yeah right i love that sauce it's definitely got some heat to it it's got a little bit of sourness too and then the rice really balances it out because it's a little bit oily wow that's a serious spring roll that is like the perfect after drinking snack i could eat more than one of these [Music] i love it nice the sauce really makes it for me it's got all the flavor and honestly it reminds me of like american chinese food or canadian chinese food [Music] greasy and good we are sitting down our next restaurant and this is a really really tiny place and it's only got two tables the name of it is called new pohang and they're serving lumpia which is like a chinese style spring roll so you can see it here there's just tons of ingredients it's really really hot there is brown peanuts lettuce cabbage carrots all sorts of vegetables and then there's also ground uh pork and also tofu inside so let me break into it and try it here [Music] wow that is really good there's a lot going on in there all kinds of different crunchy and soft textures and then everything's held together with that wrap really nicely which has sort of like an elasticity to it and it's got definitely a sweetness too i love all of this cabbage i think it might be pickled cabbage because it's got a little bit of a sort of like juicy slightly sour crunch to it and then we've also got this raw garlic vinegar dip here this stuff looks seriously strong so i'll try to go a little easy on it let's try that [Music] wow wow that goes really well together [Music] [Music] you're going there sure man there's no way i can finish this whole head going i love that purple it's a good bite right right it's not as sweet yeah or is it the one i tried before you get the contrast textures because the corn flakes in there tensioners are the corn flakes and some of the nuts too yeah and then you have some of the beans a little bit of jelly there too yeah even sometimes thanks for watching guys that was another compilation style video if you enjoy these style videos leave a comment down below let me know what country you'd like to see me do next and make sure if you haven't already subscribe hit the bell icon so you're notified and i'll see you guys on the next episode chopstick travel bye

Channel: Luke Martin

Views: 243,955

Keywords: food, street food, filipino, filipino food, luke martin, chopstick travel, filipino street food, cebu, manila, cebu food, cebu street food, manila food, manila street food, bacolod, bacolod food, what to eat philippines, philippines food, luke martin philippines, seafood, inasal, halo halo, pares, filipino recipe, manila travel, Philippines travel, philippines 2022, chopsticks travel, lechon, carcar lechon

Id: Bvyaf-uG8WQ

Length: 23min 53sec (1433 seconds)

Published: Sun Jun 12 2022