These pandesal pieces look much bigger than they really are.

Nice to know:

The humble pandesal is a mainstay in most Pinoy breakfasts. The less humble kape is a steady companion.

What they say:

Some bakeries still sell pandesal for one peso per piece. Per teeny-tiny piece, if I may add.

The humble cornick, up close and personal

Nice to know:

Cornicks are Pinoy-style deep-fried corn kernels, usually flavored with salt and garlic. The most popular of which is Boy Bawang. This crispy, crunchy snack is an interesting alternative to nuts.

What they say:

Adik na yata ako sa Boy Bawang. Hinahanap-hanap ko lagi tuwing nanonood ng teleserye.

Sure, use it as a straw if you wish. (photo by Rina Alcantara)

Nice to know:

Beef bone marrow in vegetable soup. The soup should be served hot!

Tap the marrow out of the bone, but you may suck it out if that’s how you prefer to eat it.

What people are saying:

Sabaw pa lang ulam na! Kahit sa inyo na yung buto. - Alvin

I like those crispy waffle edges! - photo contributed by "a Pinay in Singapore"

Nice to know:

It’s served hot, it’s affordable and it’s heavy on the belly. Perfect combination!

The waffles are filled with any of the following: hotdog, cheese, cheesedog, ham & cheese, and even chocolate. Mmmm.

What they’re saying:

This was my favorite pantawid-gutom during college. Can’t go wrong with a 10-peso waffle-dog. Aaah, memories! – Alvin

The raw fish pieces are in there somewhere, buried under the onions and garnishings.

What others are saying:

Raw fish “cooked” in vinegar? Waiter, three bottles of beer, please!

Blushing isaw, "redder" than usual

Nice to know:

This Pinoy street food’s main ingredient is intestine from either a chicken or a pig. Brush a generous amount of barbecue sauce, and grill to desired crispiness.

What others are saying:

Saraaaap ng tustadong isaw na babad sa suka yuuuum! – Neva Arboleda-Santos; founder, Manila Mommy

I love isaw, my two-year old son eats isaw. When we walk by the street and he sees the vendor, he goes ‘Isaw! Isaw!’ – Denise Gonzales; co-founder, Indigo Baby

That one cup of rice is definitely not enough!

Nice to know:

Inasal means “grilled” in the Visayas region. But we’re not talking about regular grilled chicken because chicken inasal marinade belongs to a category of its own. The varieties have evolved to suit various tastes, but it is still undeniably Pinoy.

Why it’s in the list:

I prefer the “modified”, not-too-sour chicken inasal. I usually pick the pa-a and drown it in my own toyo-calamansi mix. Then I would sniff and appreciate the aroma before taking a huge bite. Just thinking about it is making me drool.

On days when I feel famished, I order 3 cups of extra rice with a single piece of chicken inasal. I guess Mang Inasal noticed that crowds of Pinoys have similar carbo-loading habits because it became a hit by offering unlimited rice along with its inasal meals.

Bright yellow mais. Sweeeet! - photo by Rory Alcantara

Nice to know:

This common street food gives you bang for your buck because it really fills you up. Plus, it takes quite a while for you to consume, especially when it’s freshly “fished” from a giganormous can of hot water.

Why it’s in the list:

I have fond memories of eating mais while walking home from school, creating a trail of yellow mess in the process.

photo by Chattee Lara of www.katherinevlara.com; No, those are not Chattee's hands

Nice to know:

Pinoys call it balut, while others call it disgusting. It is a one-day old boiled duckling egg.

To order, simply wait for the magbabalut at your favorite street corner. He will announce his arrival by shouting “Baluuuuut!”

Why it’s in the list:

It’s pampalakas ng tuhod!

We always invite our non-Pinoy guests to try out balut. It’s a form of mini-torture for them at first, but they usually end up requesting for another round of balut… and local beer, of course.

Ang sarap ng sabaw ng balut, lalo na pag mainit o bagong luto. – Rina Alcantara

Laing, with a red hot chilli pepper hiding behind the green garnish

Why it’s in the list:

It’s savory and goes well with hot rice. It’s also uniquely Filipino. Not only in the way that it’s cooked but the use of coconut cream and gabi leaves marks it as very distinct to our palate. – Carlos Celdran

The gata (coconut milk) in laing has a special effect on my taste buds. Oftentimes, I prefer it over the assortment of Chinese food here in Binondo. – Connie Lao