These recipes (dyna)might just satisfy those street food cravings.

With today’s trying times and reminders to stay indoors as much as possible, getting your cravings for street food satisfied can be quite challenging.

Looking for more Filipino food but you don't want to cook at home? Check out: Your Guide to Filipino Food Delivery Available Now

Luckily for you, however, there’s no need to step out onto the streets ’cause we’ve got homemade recipes of iconic street food you can recreate at home. Check out these 6 homemade street food recipes you have to try.

Homemade Fish Balls

Homemade Fish Balls
Photo from eatlikepinoy’s website

Here’s a recipe from eatlikepinoy:

Ingredients (good for 4 servings):

  • 1 lb fish meat (lapu-lapu, talakitok, apahap, maya-maya, or tilapia)
  • 2 pcs. carrots (shredded)
  • 2 pcs. onions (finely chopped)
  • 1 stem celery (finely chopped)
  • 1/2 tsp ground black pepper
  • 3 cups cooking oil
  • 3 cups of flour
  • 1/2 tsp salt
  • 2 cups shrimp stock
Note: Here's a recipe for homemade shrimp stock. 


Combine the fish meat, carrots, celery, onion, salt, and pepper in a bowl.

Once well mixed, add the flour and the shrimp stock. Keep stirring until the mixture is thick. Set aside.

In a pot, heat 3 cups of oil.

Once the oil is hot enough, grab a tablespoon of the fish mixture, form a ball with it, and then gently drop them in the pot. Cook for about 3-5 minutes or until it’s light brown.

Drain the excess oil before serving.


Homemade Tofu

Homemade Tofu
Photo from kitchenconfidante’s website

Here’s a recipe from kitchenconfidante:

Ingredients (good for 4 servings):

  • 16 oz. silken tofu
  • 1 1/4 cups brown sugar
  • 1 cup water
  • 1 tsp. vanilla
  • 1 cup sago or tapioca pearls


For the sago/tapioca pearls:

In a large pot, bring water to boil.

Cook the sago/tapioca pearls according to the package instructions.

Once cooked, set aside.

For the arnibal:

In a saucepan over medium high heat, combine brown sugar, water, and vanilla.

Bring the mixture to a boil and stir to dissolve the sugar. At this point, you should lower the heat to a simmer.

Continue simmering the mixture for about 2-4 minutes before removing it from the heat.

For the tofu:

Steam the silken tofu in a parchment lined steamer for 10-15 minutes until it’s heated.

If you don’t have a steamer, you may also microwave the tofu for 2-5 minutes.

Note: Don't have silken tofu at home? Here's a recipe on how to make silken tofu with soy milk. 

For the assembly:

Usually, you place the tofu first then the sago, pouring the arnibal over everything as the last step. However, you may also build according to your personal preference.

Just don’t forget to enjoy your taho warm!

Homemade Dynamite Lumpia

Homemade Dynamite Lumpia
Photo from kawalingpinoy’s website

Here’s a recipe from kawalingpinoy:

Ingredients (30 pcs.):

  • 30 pcs finger chili peppers/siling haba/siling pansigang
  • 1 lb. ground pork
  • 2 cloves garlic (peeled and minced)
  • 1/2 cup green onion (chopped)
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 30 pcs. spring roll wrappers/lumpia wrappers
  • canola oil
  • cheese (cut into sticks)
  • water


Grab your chili peppers and with a knife, make a slit lengthwise from the stem to the tip. Remember to keep the stems intact.

Using a teaspoon, scrape the inside of the pepper to remove the seeds and pith. You may also rinse the chili under water to remove any stray seeds. Set aside.

In a bowl, combine the ground pork, garlic, green onions, salt, and pepper.

Stuff the meat mixture and slices of cheese in the peppers.

Now, it’s time to wrap the lumpia.

Separate the lumpia wrappers and on a flat work surface, place the stuffed pepper in the wrapper. Fold the sides of the wrapper to enclose the chili pepper except the stem. Roll the chili pepper tightly and seal the seam with a dab of water. Keep repeating these steps with the rest of the chili peppers.

Then, it’s time to fry.

In a pan over medium heat, heat 2-inches deep of oil and add the peppers and cook for about 7-10 minutes until golden brown.

Drain the excess oil before enjoying with your preferred sauce.

Homemade Turon

Baana and Jackfruit turon
Photo from The Little Epicurean’s website

Here’s a recipe by The Little Epicurean:

Ingredients (good for 10 servings):

  • 10 8-inch square spring rolls wrappers or lumpia wrappers
  • 5 ripe saba bananas (split lengthwise)
  • 1/3 cup sliced fresh or canned jackfruit (optional)
  • 1/3 cup brown sugar
  • water (for sealing wrappers)
  • vegetable oil (for frying)


Place a lumpia wrapper on a flat surface with one point facing you. It should look like a diamond in front of you.

Grab a half banana, coat it with brown sugar and place it horizontally on the bottom of the wrapper. Don’t forget to leave a 1/3 space from the bottom. You may also add strips of jackfruit.

Fold the tip at the bottom upward, enough to cover the banana and the jackfruit. Then, fold the right side and left side to the center. It should look like you have an open envelope.

To close, roll the wrapper upward until it looks like a log. Seal the opening with water. Repeat until you’re finished wrapping all of the bananas.

Now, it’s time to fry.

In a heavy-bottomed frying pan over medium heat, add 1/2 inch to 1 inch of vegetable oil and bring the oil to a temp of 350°F (175°C).

Once the oil has reached the right temperature, place the turon in the pan with the “opening side” on the pan. Cook each side for about 90 seconds to 2 minutes or until golden in color.

Drain the excess oil with paper towels and enjoy.

Fun addition: You may add a caramel coating, chocolate sauce, or ice cream to take your turon to another level. 

Homemade Kwek-Kwek

Photo from Panlasang Pinoy’s website

Here’s a recipe from Panlasang Pinoy:

Ingredients (good for 4 servings):

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


Place cornstarch in a bowl and dredge the boiled quail eggs in the cornstarch. Set aside.

To make the batter, combine and mix well flour, salt, and pepper. In a separate bowl, dilute the anatto powder in warm water and add the flour mixture to the anatto mixture.

Coat the quail eggs in the batter.

To fry, first, heat the pan and pour the cooking oil.

When the oil is hot enough, scoop the quail eggs from the mixing bowl with a spoon – making sure each quail egg is coated with batter – and deep fry them.

Cook for a few minutes then drain the excess oil from the cooked quail eggs on paper towel.

Enjoy hot and with your preferred condiment/sauce.

Homemade Binatog

Homemade Binatog
Photo from recipenijuan’s website

Here’s a recipe from Panlasang Pinoy:

Procedure (good for 3 servings):

  • 1 cup boiled white corn kernels/white hominy corn kernels
  • 1 tbsp. melted salted butter
  • 1 tbsp. grated coconut
  • 1 tsp. sugar (or more to taste)


Combine the white corn kernels, butter, coconut, and sugar in a bowl.


Lumpiang Togue

Photo from angsarap’s website

Here’s a recipe from angsarap:


  • 2 cups bean sprouts
  • 1/4 head cabbage (shredded)
  • 1 large carrots (thinly sliced)
  • 1 cup green beans (thinly sliced)
  • 1/2 cup minced shrimps
  • 2 tbsp. sesme oil
  • 2 tbsp. oyster sauce
  • 2 tsp. sugar
  • salt
  • lumpia wrapper


Combine all the ingredients except for the wrapper in a bowl.

Begin heating up oil in a wok or pan for deep frying.

While waiting for it to heat up, prepare the lumpia.

Place a lumpia wrapper on a flat surface with one point facing you. It should look like a diamond in front of you.

Take three tablespoons of the vegetable mix and place it near the edge, rolling the lumpia wrapper right after until it reaches 1/3 of the way. Then, you fold the left and right edges to keep the contents from coming out the sides.

Continue rolling until you reach the top edge. Don’t forget to dab water on the top edge to seal the lumpia.

Deep fry as soon as you finish so that it won’t get soggy.

Once it’s golden brown, remove from the oil and place it on top of a paper towel to remove the excess oil.

Enjoy with preferred dip!

Note: Here's a recipe for homemade vinegar sauce that goes well with lumpiang tongue. 


Street Food “Fishball” Sauce

Photo from foxy foksy’s website

Here’s a recipe from foxy folksy:


  • 2 bsp. flour
  • 1 cup water
  • 1 tbsp. soy sauce
  • 2 tbsp brown sugar
  • 2 cloves garlic (minced)
  • 1 tsp salt
  • 1/8 tsp cracked black pepper
  • 1 small red chili/siling labuyo (chopped) – optional


In a saucepan, combine all the ingredients except the red chili. Mix until the flour and sugar dissolves completely.

Bring the mixture to a simmer over medium heat, stirring continuously. You may then add the chopped red chili.

Keep stirring for 3-5 minutes or until the sauce thickens.

Transfer to a jar or a bowl and allow it to cool before serving.

Looking for more recipes for you to try? Simply type RECIPE in the Booky Guide to see the different things you can make at home from soju cocktails to famous restaurant dishes like Max’s Sizzling Tofu.