Steamed peanuts are a snack made by steaming or boiling raw peanuts in their shells. They are widely enjoyed in countries such as the Philippines, other Southeast Asian nations, southern China, and the southern United States, with subtle differences in preparation methods and names depending on the region or country. In places like Baguio in the Philippines, steamed peanuts are commonly served at night markets and street stalls, becoming established as a popular, affordable snack or light bite. The steaming process creates a soft texture and accentuates the natural sweetness and unique flavor of the peanuts.
Balut is a traditional food widely consumed in Southeast Asia, especially in the Philippines. It consists of a fertilized duck egg that is incubated for a specific period until the embryo develops to a certain stage, after which it is cooked and eaten. The incubation period, cooking methods, and ways of consumption vary by region. In the Philippines, balut is commonly available at street stalls and night markets, and is popular not only among locals but also with tourists.
Fresh Harvest Beer is a craft beer brewed at Baguio Craft Brewery, located in the highland city of Baguio in northern Luzon, Philippines. Emerging alongside the development of craft beer culture in the Philippines, this beer is characterized by its seasonal availability, utilizing fresh ingredients. Variations include American-style pale ales that feature seasonal hops and malts, as well as flavorful beers made with local ingredients. Leveraging Baguio’s cool climate and abundant water resources, the brewery produces a range of beers that reflect the uniqueness of the region. Fresh Harvest Beer is popular among tourists and local residents alike.
Pork belly refers to a cut of meat from the underside of a pig and is a widely used ingredient in various cuisines around the world. Noted for its distinctive layers of fat and lean meat, pork belly has given rise to diverse cooking methods such as braising, frying, and grilling. Countries and regions have developed unique dishes rooted in their local climate, traditions, and culinary culture, making pork belly a popular choice ranging from home-cooked meals to high-end restaurant menus. In contemporary dining establishments, such as Craft Brewery in Baguio, Philippines, menus that blend tradition and creativity with pork belly are offered and enjoyed by both locals and tourists.
Tonkatsu ramen is a creative dish that combines ramen and tonkatsu, served at Japanese restaurants and food stalls overseas. While it is not commonly enjoyed in Japan itself, it has become popular in regions such as Southeast Asia, North America, and Hawaii, spreading amid the Japanese food boom through fusion with local food cultures. The details of the dish vary depending on the region and restaurant, but it is generally based on Japanese-style ramen with unique local ingredients or cooking methods added. This article provides an overview of its characteristics, historical background, and international development, using the example of tonkatsu ramen served at the Botanical Garden in Baguio City, a tourist destination in the Philippines.
Banana Cue (also known as Banana Q) is a traditional snack originating from the Philippines. It is primarily made by skewering whole or large pieces of saba bananas (a variety of cooking banana) and deep-frying them in oil with sugar. During preparation, caramelized sugar is coated onto the surface of the bananas, resulting in a sweet, crunchy exterior and a soft, fluffy texture inside. Banana Cue is widely enjoyed at local food stalls and markets, and is recognized as a popular, easily accessible street food in the region.
Green Mango & Bagoong is a traditional snack widely enjoyed in the Philippines. It features unripe green mangoes that are sliced thinly or cut into sticks and served with bagoong, a fermented shrimp paste. The combination of the mango’s refreshing sourness and the strong saltiness of the bagoong is loved by many. This snack is easily found at street stalls and markets, and is also commonly seen at tourist spots such as Mines View in Baguio.
Sisig rice is a dish popular in Filipino street food culture, where ""sisig,"" a mixture of finely chopped pork meat and offal seasoned with a tangy and spicy flavor, is generously served over steamed white rice. Based on the traditional sisig from Pampanga province in Luzon, which is considered its place of origin, the dish has developed various regional variations. Especially in places like the night market of Baguio City, it is a popular and easily accessible meal for both locals and tourists. Sisig rice is regarded as one of the representative street foods found throughout the Philippines, symbolizing the vibrancy of local food culture and the lively atmosphere of food stalls.
Isaw is a traditional Filipino street food consisting mainly of chicken or pork intestines skewered and grilled over charcoal. Known for being inexpensive and easily accessible, it is widely enjoyed especially in urban areas and is a popular item at night markets such as those in Baguio. Isaw is characterized by its unique texture and savory aroma, and is often served with sweet and spicy sauces or vinegar-based dips. For both locals and tourists, Isaw is more than just a meal; it also serves as a means to experience the region's street food culture and social atmosphere.
Buko Pandan Jelly is a popular cold dessert drink widely enjoyed in Southeast Asia, particularly in the Philippines. The main ingredients are the flesh of young coconut (buko) and vibrantly green jelly made from the extract of pandan leaves (a plant from the screwpine family). Sweet milk, condensed milk, or cream are often added, resulting in a refreshing sweetness and a distinctive aroma. In the Philippines, this dessert is especially common during the hot season and is frequently served at night markets and food stalls, making it a favorite among locals and tourists alike.
