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HomeFood & Recipes3 Filipino Street Food Recipes You Can Make at Home

3 Filipino Street Food Recipes You Can Make at Home

Miss your favorite fishball, kwek-kwek, and kikiam? Try making one at home!

Street food, or tusok-tusok, is a staple merienda habit for Filipino students and workers alike. They would wait in the afternoon for the street food vendor to arrive and start cooking thei favorites like kwek-kwek, fishball, squidball, and kikiam.

But due to the COVID-19 pandemic and the quarantine guidelines imposed, many street vendors have been forced to stay at home. Now, regular customers of their neighborhood manong or manang vendor are surely missing the street food we Filipinos have grown to love. (Read: 3 Secrets To Ensure Food Safety Amid COVID-19 Pandemic)

Good thing, you can actually cook your street food favorites at home! Here are three recipes for the classic kwek-kwek, fishballs, and kikiam that you can try in your own kitchen!

How to Make Kwek-Kwek

Photo from Ten Minutes PH / Philippine Primer


  • 12-18 pcs boiled quail eggs
  • 1 cup flour
  • 3 tbsps cornstarch
  • 3/4 cup water
  • 1 tbsp atsuete powder
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 cups cooking oil

Cooking Procedure:

  • Place the cornstarch in a bowl and coat the quail eggs in it. Set aside.
  • Make the batter by combining the flour, salt, and pepper. In a separate bowl, dilute the atsuete powder in warm water and pour in the flour mixture. Mix well until fully combined.
  • Dip the quail eggs in the batter until fully coated.
  • Heat the oil in a pan. Once the oil is hot enough, grab a spoon and fish out the quail eggs from the batter then place it in the pan to deep fry.
  • Once cooked, drain the excess oil on a paper towel.
  • Serve with your favorite kwek-kwek sauce or condiment.

How to Make Fishballs

Photo by Kristian Ryan Alimon on Unsplash


  • 1 lb fish meat (tilapia, lapu-lapu, talakitok, maya-maya, or apahap)
  • 2 pcs carrots, shredded
  • 2 onions, finely chopped
  • 1 stem celery, finely chopped
  • 1/2 tsp ground black pepper
  • 3 cups cooking oil
  • 3 cups flour
  • 1/2 tsp salt
  • 2 cups shrimp stock


  • In a bowl, combine the fish meat, carrots, celery, onions, salt, and pepper. Once mixed thoroughly, add the flour and shrimp stock. Set aside once the mixture becomes a thick consistency.
  • In a pan, heat the oil. Once heated, scoop a tablespoon of the mixture and form it into a ball and place in the pot. Cook the fishball for 3-5 minutes or until golden brown.
  • Make sure to drain the excess oil before serving.

How to Make Kikiam

Photo from Contemporary Nomad


  • 1 kg ground pork
  • 2 cups red onions, chopped
  • 1/3 cup garlic, minced
  • 1 cup carrots, minced
  • 1/2 cup cornstarch
  • 2 tsps iodized salt
  • 2 tbsps sugar
  • 1-2 tsp five-spice powder
  • Dry bean curd sheets (optional)
  • Oil


  • In a bowl, combine all the ingredients except the bean curd sheets. Mix well.
  • Divide the mixture into 12 equal portions.
  • Spread one sheet of bean curd and place one portion of meat on top. Roll the sheet to cover the meat, just like you would a lumpiang shanghai. Do this for all portions.
  • Place the rolls in the steamer and steam for 15 minutes. Set aside to cool.
  • Heat an inch-deep amount of oil in a pan and deep fry the kikiam for 2-3 minutes on each side.
  • Drain excess oil on a paper towel and serve.

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