Street Foods! Unhealthy yet flavorful snacks!

Trying street foods in the Philippines is very fun, challenging and saves some of your budget. Street foods are mostly spotted on schools, bus or jeep terminals, church, and parks. Prices of these street foods cannot go beyond 20 pesos or approximately 0.50 US dollars. And although most are best served hot, Filipinos can’t be stopped from eating these unhealthy yet flavorful snacks.

www.philippinecountry.com/philippine_street_foods

 

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. 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.

  http://www.filipinochow.com/street-food/

 

 Summer days, many different kinds of street food – some old, some newly-invented – rule the roads. And although most are best served hot, Filipinos can’t be stopped from eating these unhealthy yet flavorful snacks like:

  Kwek Kwek or Toknenen, Calamares, Taho,  Binatog, Green Mangoes, Isaw Barbecue, Squid Balls, Fish Balls, Chicken Balls, Kikiam, Camote Cue, Siomai, Arroz Caldo and Goto, Batchoy, Balut

( This picture is taken from Google)

Ice Scramble! The colorful dessert!

Ice Scramble or iskrambol is a popular Filipino street food consists of shaved ice, milk, sugar, extract and red liquid coloring. Believe to have originated in Iloilo, the popular "panghimagas". This dessert is easy and simple to prepared and usually served during meryenda (mid-afternoon snack) or summer season.












Even before pearl shake and milk tea became a hit in the country, ice scramble was already one of the most popular summer treats, especially among kids. It is made of shaved ice and evaporated milk.
Usually sold on streets, ice scramble costs P5 to P10 per cup. Vendors put toppings like chocolate syrup, marshmallows and candy sprinkles. These ingredients, however, tend to be unhealthy and full of sugar. This usually sold outside schools on carts or on small stalls with bikes on them. It's a humble, inexpensive version of the smoothie or milkshake.

Here we are giving you the secret of Ice Scramble: banana extract! Enjoy mixing and making this dessert in 5 easy steps. Relive the moments of getting out of school with a 10 peso coin in hand just to buy this pink sweet dessert by trying out this recipe!

  Ingredients:

3-4 cups shaved ice
1-2 tbsp sugar
1 cup Evaporated milk
1/2 tsp banana extract/flavoring
6-8 drops of red food color (for pinkish color)
Optional Toppings: powdered milk, chocolate syrup, strawberry syrup, mini marshmallows, candy sprinkles, rice crispies


Preparation Instructions:

• Mix evaporated milk, banana extract, red food color and sugar in a bowl.
• Add in shaved ice and mix thoroughly. You may also use a blender.
• Place in serving glasses or cups.
• Top it with optional toppings.

            Enjoy!

( Pictures are taken from Google)

Buko Juice! The Refreshing and Healthy drink!

Coconut water has long been a popular drink in the Philippines where it is available fresh, canned, or bottled. Coconuts for drinking are served fresh, chilled or packaged in many places. They are often sold by street vendors who cut them open with machetes or similar implements in front of costumers. Processed coconut water for retail can be found in ordinary cans, Tetra Paks, or plastic bottles, sometimes with coconut pulp or coconut jelly included.
This tropical fruit which can be seen everywhere in the


 Philippines provides us the simplest yet nutritious refreshing drinks this summer. It can be served by simply adding ice to a fresh young buko juice with buko strips but milk and sugar can be added to make it sweeter.







Coconut water is refreshing and healthy drink, it contains a lot of electrolytes, and minerals replenish hydration levels in the body that's why it can be used as an energy drink, liquid replacement for people suffering diarrhea and even as an intravenous fluid (This is sometimes by developing a nation). Another benefit for drinking coconut water is it has anti- ageing, anti- carcinogenic, and anti- thrombotic properties, it is also has better composition of minerals like calcium,  iron, manganese, magnesium, potassium, sodium and zinc that other fruits.

Recipe on how to make Buko Juice

Ingredients:

2 young coconuts
ice cubes
coconut meat
2 tbsp. sugar, (optional)
2 tbsp Condensed milk

Method:

Open coconuts on top by boring a small hole to extract the liquid, place coconut water in a large pitcher.
Add condensed milk into the pitcher then mix until totally dissolved.
Open the coconuts in half then using a fork score the young coconut meat before removing it with a spoon (this will easily make it into strips, in the Philippines we have a tool for it similar to melon scraper), place coconut meat in the coconut water mixture, place ice cubes then serve

( This picture are taken from Google )

Ice Candy! Makes you Crave!

This must be the cheapest of the frozen treats both young and adults for during a hot summer day. It is usually made of fruit juice poured into ice candy wrapper and kept in a freezer overnight. It is also comes from variety of flavors such as, mango, buko, avocado, chocolate, panda, pineapple and many more.

An ice candy designed to those who are planning to make ice candy that is for sale. This formula will make your costumers come back to you, because it is really delicious and the ice ice is soft and smooth. 






Ingredients for more than 200 pieces Ice candy using 1 1/4 X 10 Ice Candy Wrapper

• 7 litres water 
• 1 cup powdered milk ( any brand)
• 2 cups corn starch or cassava starch dissolved in 1.5 litres water
• 1 3/4  kilos sugar ( you may reduce the sugar according to your taste)
• 1/2 tsp salt
• Add your desired flavor ( buko, mango, chocolate, pineapple, etc.
• 300 pieces ice candy wrapper

Procedure:
1. Put the 7 liters water in a big pot then bring to a boil, add the sugar and salt, then mix well until it is fully dissolved.
2. Add the dissolved corn starch and powdered milk into the boiling water, stir very well to avoid the lump formation, boil for 8 minutes, then turn off the heat, allow to cool for few hours then add your desired flavor.
3. Pack in the ice candy wrapper and freeze until frozen.

Note: If using fresh fruits at least 1 cup (minced or chopped)
if using a concentrated or powdered flavoring at least 1/2 cup or according to your taste.

( This Picture are taken from Google)

Experience the milky Leche Flan!

Halo –Halo topped with a huge chunk of leche flan will help you beat the summer treat while strolling along the beach. Aside from its milky consistency, the leche flan is what makes a halo –halo treat worthwhile. This are often made using a llanera, which molds the oval shape of the leche flan which Filipino grew up to know. Made basically with eggs, sugar and milk, this creamy dessert dripping with sweet caramel and served cold is one of every Pinoy’s favorites. Its creamy texture makes you sigh with pleasure while reminiscing about the old times. A leche flan can be paired with tons of dishes and delicacies that can tickle your taste buds.


Filipino leche flan recipe will swap those ingredients out and opt for sweetened condensed milk instead. The sweetened condensed milk gives the flan a heavier, denser texture than regular creme caramel. It's to die for. Another change is the amount and type of eggs used in the recipe. While Spanish creme caramel only uses three to four whole eggs in a typical recipe, most Filipino leche flan recipes call for a DOZEN egg yolks (and yep, you read that right — just the yolks). Because all those yolks give the flan an incredibly creamy texture and a wonderful richness that's unique to Filipino leche flan. There's really nothing like it; it basically tastes like a light dulce de leche caramel that melts in your mouth.

Watch the Video on How to Cook Leche Flan

http://panlasangpinoy.com/2009/07/02/leche-flan/

Leche Flan Recipe

Prep time
10 mins
Cook time
45 mins
Total time
55 mins




This is a simple and easy version of a famous Filipino dessert known as Leche Flan.

Ingredients
10 pieces raw eggs
1 small can condensed milk
1 cup fresh milk (or evaporated milk)
1 cup granulated sugar
1 tsp vanilla extract


Instructions

• Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
• Place the egg yolks in a big bowl then beat them using a fork or an egg beater
• Add the condensed milk and mix thoroughly
• Pour-in the fresh milk and Vanilla. Mix well
• Put the mold (llanera) on top of the stove and heat using low fire
• Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on your location. I find it more convenient to use individual Round Pans in making leche flan.
• Spread the caramel (liquid sugar) evenly on the flat side of the mold
• Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
• Cover the top of the mold using an Aluminum foil
• Steam the mold with egg and milk mixture for 30 to 35 minutes.
• After steaming, let the temperature cool down then refrigerate

Serve for dessert. Share and Enjoy!

Nutrition Information
Serving size: 6 Calories: 384

( This picture is taken from Google)

Maiz con Hielo (MAis con Yelo)

Sweet corn is another abundant crop here in the Philippines. Aside from eating off the cub with a little salt and butter, we also love corn on Mais con yelo. This is made similar to Saba con Hielo only it uses fresh corn kernels instead of the saba or banana. It might strange to use corn for a sweet cool treat, but it works. Just try it and you will enjoy eating this especially summer days. MAiz con Hielo is similar to Halo-Halo but not as grand as Halo- Halo. 




It is a mixture of shaved ice, corn kernels, sugar and milk. It is placed on a tall glass, filled to the brim with a shaved ice and sweet corn towered over on the table perched regally a top was a lavish scoop of quesco ice cream, pinipig or corn flakes. 

If you want to beat the hot of summer days, just try to do this, because it will help you to feel the refreshment of your days even though you are in your vacation day.  You can enjoy everything together with your families or love ones, because happiness did not cost a fortune. Life was so simple back then.

Here’s how to make an easy to prepare Mais con Yelo, this can fully refresh and quench your thirst in hot summer days.

INGREDIENTS:

2 cans Sweet Corn Kernels

Vanilla Ice Cream

Shaved Ice

Evaporated Milk

Sugar to taste

1 cup diced sweetened jack fruit (from the can)

1 Tablespoon unsalted Butter

1 Tablespoon brown Sugar

1/2 teaspoon of Vanilla extract

DIRECTIONS:

• Place a small pan over medium-low heat
• Add butter, and brown sugar then stir until butter and sugar are fully melted
• Add diced jack fruit
• stir until jack fruit is fully glazed and sugar caramelized
• Add the vanilla extract, mix, then turn the heat off
• Set aside in a small bowl
• Fill half of the glass with sweet corn
• Add shaved ice
• Add some milk
• Add scoop of ice cream
• Add some sugar glazed jack fruit including some of the sugar syrup.
• mix until everything is combined
• Taste and add more milk, and sugar to taste.

ENJOY!
( This picture are taken from Google)

Sago't Gulaman! Affordable Drink!

If there is one famous refreshment drink that we can consider a hallmark of a genuine and true b lue Filipino epicure, it has to be Sago't Gulaman.  It is generally called “palamig” – which is translated as refreshment – this is one way to beat the heat.You probably survived the tropical heat of the Philippines if you have your own version of one of these childhood merienda stories to foretell- the memorable innocent days of having to comfort yourself with this sweet and re- hydrating beverage under a scorching summer. Just like Halo- Halo, Sago't Gulaman is sold throughout the year but is more affordable.






This ubiquitous Pinoy drink is made with sugar syrup tapoica balls, gelatin squares, and crushed ice that will remind anyone of summer. This drink comes in a variety of color and sweetness, but a tall glass of this is sure to quench your thirst and satisfy your sugar craving. You can buy Sago't Gulaman from the street vendors and it's a perfect pair to any Pinoy street foods. Some restaurant and cafes also serve them, and if you're really thirsty, you can also get a bottomless option so you can drink as much as you want.You can enjoy having this while eating fish balls. The sweetness of this drink takes away the zing of the fish ball sauce.








Try this Sago at Gulaman Recipe and let me know what you think.

 Ingredients:

3 cups medium tapioca pearls

1 sachet gelatin powder

3 cups brown sugar

1 tbsp vanilla extract

2 to 3 cups water

Instructions:

• Cook the tapioca according to package instructions or refer to the Taho recipe. Set aside.
• Cook the gelatin according to package instructions. Set aside.
• Place the brown sugar in a cooking pot and caramelize using low heat.
• When the sugar starts to melt, put in water and vanilla extract. Let boil and stir until the sugar dissolves. Note: us the lowest heat possible so that the sugar will not burn.
• Turn off heat and let cool.
• In a glass, combine some tapioca pearls, sliced gelatin, 3 tablespoons of sugar mixture, and a cup of cold water. Stir.
• Serve. Share and enjoy!

 Nutrition Information

      Serving size: 6
( This picture is taken from Google)