Chicken Skin

Ingredients:
(the quantity of the ingredients is according to number of streetfood(s) to be
produced)
1kg Chicken Skin
1pack Chicken Breading
2 eggs
2 cups Cooking Oil
Cooking procedure:
1. Wash the chicken skin and cut it into cubes.
2. Place the flavoured chicken breading in a bowl and dip the chicken skin
3. Heat the oil for deep fry in a deep frying pan until it turns golden brown for five minutes.
4. Remove and put in a serving plate

Isaw
Ingredients:
(the quantity of the ingredients is according to number of streetfood(s) to be
produced)
1 lb chicken intestine (well cleaned)
1/2 cup vinegar
2 tbsp whole pepper corn
2 tbsp salt
4 to 6 pieces dried bay leaves
4 cups water
Cooking procedure:
1. Pour the water in a cooking pot and bring to a boil.
2. Put-in the salt, whole pepper corn, and dried bay leaves.
3. Add the large intestines then simmer for a few minutes.
4. Add vinegar then simmer unti l the intestines are tender (about 30 minutes). Set aside until
the temperature goes down.
5. Cut the intestines crosswise (about 1 inch in length).
6. Skewer the intestine (about 3 to 4 pieces per skewer) .
7. Grill the intestine while basting with the mixture of cooking oil, banana catsup, and soy
sauce.







Kwek-kwek
Ingredients:
(the quantity of the ingredients is according to number of streetfood(s) to be
produced)
15 pieces boiled quail eggs
1 cup flour
3 tbsp cornstarch
1/2 cup water
1 tbsp anatto powder (pinulbos na atsuete)
1/2 tsp salt
1/2 tsp ground black pepper
2 cups cooking oil
Cooking procedure:
1. Place the cornstarch in a container and dredge the boiled quail eggs. Set aside.
2. In a mixing bowl, combine flour, salt, and pepper then mix thoroughly.
3. Dilute the anatto powder in warm water then pour -in the mixing bowl with the other
ingredients. Mix well.
4. Place all the quail eggs in the mixing bowl and coat with the batter.
5. Heat the pan and pour the cooking oil.
6. When the oil is hot enough, deep-fry the quail eggs by scooping them from the mixing bowl
using a spoon. Make sure that each is coated with batter.
7. After a few minutes, remove the fried quail eggs from the pan and place in a serving plate.
Pork Barbeque
Ingredients:
(the quantity of the ingredients is according to number of streetfood(s) to be produced)
2 lbs pork, sliced
1/2 cup soy sauce
Lemon juice from 1 piece lemon
1/2 cup banana ketchup
2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons brown sugar
8 cloves garlic, crushed and chopped
Cooking procedure:
1. Combine pork, soy sauce, lemon juice, ketchup, salt, ground black pepper, brown sugar, and
chopped garlic in a mixing bowl then mix the ingredients well. Make sure that all ingredients are
properly distributed; using your hands in mixing the ingredients is recommended.
2. Marinate the pork in the mixture overnight. Make sure to refrigerate the marinade to avoid
contamination. If in case you are so eager to grill right away, allow at least three hours for the meat
to
absorb the flavors.
3. Skewer the sliced pork using a bamboo skewer (this is also the same as the barbeque stick that we
know).
4. Grill the pork until both sides are done. Use the leftover marinade as basting sauce. Try adding few
tablespoons of soy sauce, ketchup, and a tablespoon of cooking oil to create the perfect basting
sauce.
Siomai
Ingredients:
1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or turnips (singkamas)
3/4 cup chopped carrots
2 tbsp or 4 cloves minced garlic
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
5 g seasonings
50 pcs. large or 100 pcs. small wanton or siomai wrapper
Soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)
Siomai Cooking Instructions:
Mix all the ingredients for the filling in a bowl.
Arrange 10 wrappers in a tray, and weigh 100 g of siomai mixture. Place 2 tsp of meat in each
wrapper until nothing is left unfilled. Each wrapper will have 10 grams of siomai.
To enclose, gather up the edges of the wrapper and gently fold it so that it forms a basket shape,
with the top of the filling exposed. Press lightly as you pleat each side. Or, if you dont want to
expose the filling, use a bigger wrapper. Do the same to the remaining meat mixture.
Meanwhile, boil water and brush steamer with oil.
When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20
minutes, longer for larger pieces.
Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.


Betamax (blood)
INGREDIENTS:
1/2 cup chicken blood
1/2 tsp salt
pepper
3 cups water
PROCEDURE:
1.) Mix the chicken blood, salt and pepper in bowl.
2.) Boil 3 cups of water and pour in the mixture.
3.) When the blood thickens, drain the water and let it cool.
4.) Cut into cubes and skewered. About 4 or 5 pieces per stick.
5.) Grill the blood while basting with the mixture of banana catsup, soy sauce and oil.

Kikiam Recipe
Ingredients
1 lb. ground pork
1/2 lb. shrimp, minced
1 medium carrot, minced
1 medium onion, minced
1 tablespoon five spice powder
2 teaspoons salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch diluted in 2 tablespoons water
6 pieces bean curd sheets (tawpe)
1 cup cooking oil
Cooking Procedure
In a large mixing bowl, combine pork, shrimp, carrot, onion, five spice powder, salt, and pepper.
Mix well.
Lay a piece of bean curd sheet flat on a table. Scoop a decent amount of pork mixture and arrange
it at one end of the bean curd sheet.
Fold the top and bottom ends of the bean curd sheets and then roll the sides until a sausage-like
figure is formed. Dip your fingers in the cornstarch mixture and run it on the end of the bean curd
sheet. This will help secure the kikiam.
Prepare the steamer. Pour-in 4 cups of water and let boil. Arrange the kikiam in the steamer and
then steam for 20 to 25 minutes.
Remove from the steamer and then set aside. Note: You can place some in the freezer for later use
once the temperature goes down or you can fry everything at once.
Heat the cooking oil in a pan.
Pan-fry the kikiam until the wrapper turns golden brown.
Remove from the pan and then slice into serving pieces.
Serve. Share and enjoy!
Fishballs
Ingredients:
(the quantity of the ingredients is according to number of streetfood(s) to be
produced)
15 pieces boiled quail eggs
1 cup flour
3 tbsp cornstarch
1/2 cup water
1 tbsp anatto powder (pinulbos na atsuete)
1/2 tsp salt
1/2 tsp ground black pepper
2 cups cooking oil
Cooking procedure:
1. Place the cornstarch in a container and dredge the boiled quail eggs. Set aside.
2. In a mixing bowl, combine flour, salt, and pepper then mix thoroughly.
3. Dilute the anatto powder in warm water then pour -in the mixing bowl with the other
ingredients. Mix well.
4. Place all the quail eggs in the mixing bowl and coat with the batter.
5. Heat the pan and pour the cooking oil.
6. When the oil is hot enough, deep-fry the quail eggs by scooping them from the mixing bowl
using a spoon. Make sure that each is coated with batter.
7. After a few minutes, remove the fried quail eggs from the pan and place in a serving plate.

Chicharon Bulaklak Ingredients:
1 Kilo Pork Mesentery, cleaned
6 pcs dried bay leaves
3 tbsp crushed rock salt
1 tbsp whole pepper corn
6 cloves garlic, peeled and crushed
2 medium onions, peeled and sliced
1 stalk of celery,
4 tbsp vinegar
2 cups water
3 cups Canola cooking oil
Dipping Sauce:
2 pcs sliced Siling haba
1/4 cup vinegar
1 small onion, diced


Chicharon Bulaklak Cooking Instructions:
Wash each Pork Mesentery thoroughly under cool, running water. Pick out any little bits of debris,
dried blood or matter. Its important to get rid of any bits that could contain harmful bacteria. To
make sure it is cleaned wash it 3 times.
Pour the water in a large pot then place the onions, peppers, garlic cloves and celery, bring to a boil
Add 2 tbsp salt and vinegar then let boil for another 1 minute.
Place the Pork Mesentery in the pot and wait until the liquid re-boils
Put-in the dried bay leaves and whole pepper corn then simmer for 45 minutes or until Pork
Mesentery is tender.
Remove the Pork Mesentery from the pot then drain excess water
Cut the Pork Mesentery according to desired size.
Sprinkle the remaining salt over the Pork Mesentery. Make sure that it is evenly distributed over
all the Pork Mesentery.
In a separate pot/pan, pour the oil and heat until the temperature is good for frying
Deep fry the Pork Mesentery. Make sure that the texture is crunchy before removing from the
frying pan.
Combine all the dipping sauce ingredients in a small bowl, mix well.
Serve Chicharon Bulaklak with dipping sauce and beer
Okoy
INGREDIENTS:
1 cup baby or small shrimps (cleaned, whiskers trimmed off)
1 cup cornstarch
3/4 cup water
1/2 cup sweet potato (kamote) thin strips
3/4 cup bean sprouts
2 eggs (beaten)
1 tsp salt
1/2 tsp ground black pepper
cooking oil for frying
Dipping Sauce:
1/4 cup vinegar
3 cloves garlic chopped
1/2 salt
1/8 tsp ground pepper
thai pepper or chili pepper (labuyo) - optional
HOW TO MAKE UKOY/OKOY:
In a bowl, combine cornstarch, water, eggs, salt and pepper.
Add shrimps, sweet potato and bean sprouts. Blend well.
Heat the oil in a frying pan.
When hot, drop about 3 tbsp of the mixture into the hot oil and fry over medium heat until crisp
and both sides are brown.
Remove from the pan and drain on paper towels.
Serve with garlic vinegar sauce.
Serve hot & crispy. Enjoy!
dynamite
Ingredients:
20 pieces finger chili(siling haba)
1 block cheddar cheese , sliced into small strips
Spring rolls or lumpia wrappers
cooking oil for deep frying
Procedures:
Part 1
1. Using a sharp knife, slit each chili vertical cut then scrape out the seeds. Rinse
and drain.
2. Stuff the chili with cheese then wrap and roll the wrapper, use a bit of water to
seal the edges.
Part 2
1. In a frying pan, heat enough oil then deep fry the rolls for 2-3 minutes until
golden brown and crisp.
2. Drain on paper towel then serve with preferred dressing.

Ingredients:
1 small onion
600g chicken mince
cup cornflake crumbs (gluten-free)
cup freshly grated parmesan cheese
1 egg, lightly beaten
Sweet chilli sauce, to serve
Method:
Preheat oven to 180C. Line a baking tray with baking paper.
Finely chop the onion I used the bowl attachment of my stab-mixer.
Combine onion, chicken, cornflake crumbs, cheese and egg in a large bowl.
Mix until well combined and roll tablespoons of mixture into small balls.
Place balls on tray and bake for 30 minutes until golden and sizzling.