Philippine streetfood takes center stage at Madrid Fusion 2016
If the best chefs in the world wowed the crowd at the Madrid Fusion 2016 in Manila, the event also made sure to pay homage to Pinoy Streetfood as an integral part of Pinoy culture.
Pinoy streefood in itself is already creative and inventive. While the use of animal innards or the presentation sometimes cause first timers to do a double take (a classic example is the balut), the reasons these streetfood thrive on every corner is because Pinoys absolutely love them.
During the Madrid Fusion, Pinoy chefs and establishments produced their own takes on the various assortment of Pinoy streetfood to give the world a taste of our colorful culture – a labor of love to put their own twists on traditional favorites. (By: Angel Ong)
Here’s a wrap up of the best that our best had to offer:
Kesong puti pandesal
Ice Cream on a bun
An economic crisis hit the Philippines during the 1970’s, and people were driven to find ways to save money. Pig’s ears and intestines, chicken wings/necks/feet/heads, and even cow lungs were meticulously cleaned, looped on thin skewers, and grilled on coals. Since “pig’s intestines” wasn’t exactly a catchy name, savvy street vendors christened their snacks with pop names that endure to this day. Chicken/pork intestines were renamed “isaw” from the sawsawan(sauce). Would you try it? #PhilippineStreetFood #PorkIntestine #FilipinoFood #KnowHistory #KampeonCo
Five star Kwek Kwek
Chef Gab Bustos from @twelvetenph presents his version of kwek kwek – a Scotch quail egg, wrapped in wagyu and pork then fried katsu style. Below he added a Japanese touch of his house tare and house made atchara at the department of agriculture #philippinestreetfood lunch at #madridfusionmanila2016
Buko Pandan cocktail