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Unique Filipino delicacies on the streets. May be disgusting to look at, but you’ll never know that it is actually good despite its looks!

Helmet

Because animal no part goes to waste, Filipinos also like grilling chicken heads and serving it as part of their regular street fare. The head has a lot of the fatty deposits, which some people thoroughly enjoy. They crack open the skulls and suck on the brain and other entrails

Isaw

Filipino classic street-food favorite. Isaw is made from barbecued chicken or pig intestines. The intestines are turned inside out and cleaned thoroughly. They are grilled and skewered on barbecue sticks then dipped with spiced vinegar.

Betamax

Grilled dried pig or chicken blood is sliced into small little cubes. It is then skewered and dipped with vinegar and onions sauce. The cubes are identical to the shape of a Betamax tape (a type of cassette), hence the name.

Balut

The ultimate exotic Filipino street food – balut. Balut is a developing duck embryo, boiled and eaten in one gulp. It is said that balut is high in protein and acts as an aphrodisiac. When eating a balut, crack the round side of the egg and drink the warm and tasty soup inside. Add salt and vinegar for flavor then swallow everything in one swoop.

One-Day Old Chick

One day old chickens are another one of the more adventurous street food snacks you’ll find in Manila, especially common around the Quiapo Market and Quiapo Church area.

While most rumors say that the one-day old chicks are rejected chicks from factories, at least they became food rather than being disposed

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There are just some desserts that may look weird for some, but tasty once tried. From tastily sweet, to uniquely delicious!

Taho

Tahos are typically hawked by vendors traveling by foot, carrying two large aluminum buckets hold aloft by a long stick over their shoulders while calling “tahoooo!” It is a warm, fresh soft bean curd with a richer volume sweetened with caramelised brown sugar syrup and accompanied by small tapioca balls called “sago”. In Baguio City, they have their own unique version of strawberry taho. It is said that taho is from China, adopted by the Filipinos.

Sundot-kulangot

Sundot Kulangot came from the Summer Capital of the Philippines, the City of Pines, Baguio. Name can be deceiving because underneath the not-so-good label with a bad connotation in mind, Sundot Kulangot is a must-try delicacy since it is made of tasty coconut jam enclosed in wood orbs, which are in turn held by bamboo sticks.

Tuslob-buwa

Tsulob-buwa in Cebu is an exotic dish that is made of pig’s brain and liver best served with rice balls (puso). The brain and the liver are boiled until they’re reduced to a simmering pool of.. exoticness. Tsulob buwa literally means “to dip into bubbles”. They say it tastes better than it looks and that you wouldn’t even guess the ingredients if you weren’t aware. Ignorance is bliss,

Bukayo

Bukayo is a Filipino dessert made from sweetened coconut strips. It is made by simmering strips of young, gelatinous coconut in water and then mixing with white or brown sugar. It can also be used as garnishing and fillings for other desserts. Bukayo is also spelled as bucaio, bucayo, bokayo, bukhayo, or bukayu

Dirty Ice Cream

These street soft serves are not exactly dirty. The name was coined from the dodgy appearance of the carts owned by the ice cream vendors. Flavors often come in chocolate, ube (purple yam) and cheese. They are pocket-friendly and can satisfy your sweet cravings on a hot day.

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Bite-sized meals that are rather unique. They might look uncomfortable to eat, but you will surely change your mind once you give it a try! Maybe once, twice? Third times the charm to try the food?

Ginataang Kuhol

Kuhol or Snail Meat tastes really bitter, but becomes better when you cook it in coconut milk. The rich flavor that this unique recipe has is something that you would crave for. Given the fact that this dish has gata or coconut milk, cooking this dish will take some time but I assure you it is well worth it.

Adobong Kamaru

Kamaru or Rice Field Crickets at the first bite, I have sensed some crunchiness and a little mushiness. I could taste the juices coming out.I do admit that eating crickets is a little gross, but maybe I am just used to munching on these weird-looking creatures already. For adventurous foodies, kamaru is highly recommended. It will tickle your taste buds and will definitely widen your gastronomical experience.

Uok

Uok (native term) is basically a coconut rhinoceros beetle larva which can be found in dead coconut logs. This fat, eerie worm can be eaten raw just like what the natives do in the forest. This creepy creature is best when cooked in adobo style which is called “Adobong Uok” and is very tempting and mouth-watering despite of its worm-like appearance. This exotic dish is very popular in some of the places in the Philippines.

Sea Urchin

Locally called “tuyom”, “tiyok”, or “swaki” in the Visayas, or “kuden-kuden” in Bolinao, Pangasinan and “maritangtang” in the Ilocos Region, this extremely jelly-like creature and tastes very fishy is best eaten raw or kinilaw. It is also believed to have aphrodisiac property, making it a fancy favorite in some restaurants

Abuos

Also known as ant-egg caviar, this Ilocano delicacy is one that is tasty, but a little bit pricey. Abuos, which looks like legumes, is often served sautéed in garlic or prepared as adobo, though some eat it raw. These are sold at public markets in Ilocos, and are usually displayed on leaves.

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Over the years, Filipinos have been using their creativity over various things. And this also includes cooking! But by being creative, they use various local and native resources to make their food rather unique looking. Here are some of the most unique Filipino main course dishes you should try!

Dinuguan

Dinuguan or pork blood stew is a Filipino, savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili’s, and vinegar.

A lot of times people judge this dish before tasting it. The truth is for most people that do actually taste it, they actually like it. This dish is so popular in the Philippines that you will find it at just about any occasion, from simple family gatherings to weddings

Papaitan

Papaitan is an exotic recipe for most foreigners but not for filipinos. Exotic because it is composed of beef internal organs such as tripe, kidney, hearts, lungs and intestines.

This dish is mostly served as an appetizer especially for drinking, as it is sometimes served as very hot and spicy. Once you get drunk, a zip of the soup will make you feel up and drinking again. So it will be a “never-ending drinking”.

Adobong Adidas

Also known as Chicken Feet Adobo, it is a unique recipe of adobo using chicken feet.
These chicken feet are one of the favorites in neighboring Asian countries too. Like Papaitan, Adobong Adidas is a dish that can also be served during casual parties and events. Even though it can be a party food, it is also okay for this dish to be your meal.

Fruit Bat Stew

Some people will say it tastes like chicken. It is difficult to compare to another meat, as it has a taste totally of its own, and is red meat. Fruit bats are notoriously bony, so do get prepared to suck the bones to get the meat off.

Tamilok Ceviche

Also known as “Kinilaw na Tamilok”, tastes a bit salty and nutty. The saltiness comes from it being a seawater mollusk, while the nutty and somewhat earthy taste is probably due to its wooden diet.

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