1. TOP 10 STREET FOODs in MANILA

2. banana-CUE & CAMOTE CUE

3. BANANA CUE
Banana cue is made with deeply fried bananas coated in caramelized brown sugar. The bananas used for this recipe are Saba bananas, which are very commonly used for cooking in the Philippines. It is usually skewered on a bamboo stick, and sold on the streets.

4. CAMOTE CUE
Camote cue or camote fritter is a popular snack food in the Philippines made from camote, the local sweet potato. Slices of camote are coated with brown sugar and then fried to cook the potatoes and to caramelize the sugar

5. MARUYA
Maruya is a type of fritter from the Philippines. It is usually made from saba bananas. The most common variant is prepared by coating thinly sliced and "fanned" bananas in batter and deep frying them. They are then sprinkled with sugar

6. Dirty Ice Cream or Sorbetes
Sorbetes is the traditional variation of ice cream made in the Philippines. It is distinct from the similarly named sorbet. Peddled by street hawkers, it is usually served with small wafer or sugar cones and more recently, bread buns. It is uniquely made from coconut milk, unlike other iced desserts that are made from animal milk.

7. FISH BALL, SQUID BALL, TEMPURA &CHICKEN BALL
Fish balls are made from finely pulverized cuttlefish meat or Pollock and they are formed in flat shape. Other variations now include the squid balls and chicken balls. They are deep fried and you can have a preference of their sauce. There is sweet and sour sauce and hot and spicy vinegar sauce.

8. Fish balls are a common food in southern China and overseas Chinese communities made from "fish paste" (otherwise known as Chinese
Fish balls in the Philippines are sold by street vendors pushing wooden deep-frying carts. The balls are served skewered, offered with three kinds of dipping sauces: spicy (white/orange coloured) – vinegar, water, diced onions and garlic; sweet (brown gravy coloured) – corn starch, banana ketchup, sugar and salt; and sweet/sour (amber or deeper orange coloured) – the sweet variety with lots of small hot chilis added. Dark sauces are rare, as these are soy sauce-based and soy sauce is expensive for street food.
Tempura  is a Japanese dish of seafood or vegetables that have been battered and deep fried.

9. KWEK KWEK & TOKNENENG

10. Tokneneng is a tempura-like Filipino street food made by deep-frying orange batter covered hard-boiled eggs.
A popular variation of tokneneng is kwek kwek. The main difference between the two lies in the egg that is used. Toknenengis traditionally made with chicken or duck eggs, while kwek kwek is made with quail eggs or "itlog ng pugo". Due to their similarities, the two are often confused with some people calling tokneneng "kwek kwek" and vice versa.
Tokneneng is usually served with a spiced vinegar-based dip.
The name "tokneneng" originated from the 1978 Pinoy komiks series Batute, illustrated by Vic Geronimo and created by Rene Villaroman. In the main character Batute's language, tokneneng means ‘egg’

11. KIKIAM & CALAMARES
It came from the Chinese food quekiam. It is made of ground pork and vegetables that is wrapped in bean curd sheets. It is cooked deep fried and can be paired with a sauce.
Calamares Breaded squid rings that are deep fried. This is very famous to Filipinos since they use it for pulutan or dry finger food that accompany alcohol drinks.

12. ADIDAS
Chicken feet are a part of the chicken that is cooked in China, Indonesia, Korea, Malaysia, Trinidad and Tobago, Ukraine, Russia, Romania, Moldova, Jamaica, South Africa, Peru, Mexico, Philippines and Vietnam. Most of the edible tissue on the feet consists of skin and tendons, with no muscle.

13. TAHO
Taho is bean curd made of soft silken tofu. It is topped with arnibal or sweet syrup or caramelized or liquefied brown or raw sugar with sago or tapioca pearls.

14. ISAW ISAW
Isaw is a street food from the Philippines, made from barbecued pig or chicken intestines. The intestines are cleaned, turned inside out, and cleaned again, repeating the process several times. They are then either boiled, then grilled, or immediately grilled on sticks. They are usually dipped in suka/sukang pinakurat .They are usually sold by vendors on the street corners in afternoons.

15. BALUT
A balut (spelled standardized as balot) is a developing duck embryo (fertilized duck egg) that is boiled and eaten in the shell

16. THANK YOU!!!