The fun part is you can double dip all you want! Go ahead! □ Let us know if you’ve tried making this fishball sauce at home and how it went.Reporter: Cesar Apolinario Different tastes for different people for different cultures. You can use this for fried kikiam, chicken balls and squid balls. Tusukin ang fishballs and dip them in this sweet, spicy fishball sauce! □ That’s it! Super easy, right?! You can now transfer this to a bowl or a jar (I recycled our Biscoff cookie butter jars). It’ll continue to thicken because of the residual heat. □ So make sure you remove the pan off the heat as soon as you see the thickness of the fishball sauce to be closer to your preference. My first attempt (shown in the photos on this post) got a li’l too thick ’cause I was already eating some of the cooked fishballs and forgot to turn off the heat. Stir the mixture frequently and wait til you ALMOST get the consistency or thickness you prefer. (We’ll see if we can come up with our own fishball recipe soon for our foodie friends abroad. We only used regular fishballs you can buy frozen from the grocery or at the market. This is the perfect time for you to start frying those fishballs! I prefer them real crunchy. Once all the dry ingredients are dissolved, place the sauce pan over medium heat.Ĥ. The reason why you shouldn’t heat this yet is because the cornstarch won’t dissolve properly in hot water.Ģ. ( NOTE: Do not put this on the stove yet.) Mix water, cornstarch, all purpose flour, brown sugar and soy sauce in a sauce pan until the dry ingredients are dissolved. I minced the garlic, onion and chili in one go using our Tupperware Speedy Chopper. So you might want to do this if in case you’re still not happy with the outcome. Update: If you check the comments below, you’ll see some people suggested you add a few tablespoons of Sprite or 7up.But, I think they’ll be okay with 1 chili. But, if you prefer it that way, then go ahead.Īgain, use small ones, but adjust to your liking.Īdjust to your preferred hotness or skip this altogether if you’re making this for kids. Make sure you only use 1 small red onion, otherwise the flavor would be too strong. Update: We heard Marca Piña soy sauce worked well too, so it’s okay to try other brands. I think my family already had too much fishballs for me to test again. Let me know if you tried other brands and got the same taste. I’m sure other brands will work, but I have never tried any other soy sauce. Do this gradually since you might end up with a very thick sauce. Update: If the sauce doesn’t thicken quickly, just add more cornstarch or flour. I hope you enjoy this recipe! □įish Ball Sauce Recipe – Just Like Manong’s! But because of a friend from down under (yes, you bes Mavz! □ ), I decided to post here. And just to make sure I’m giving you the correct fishball sauce recipe with that familiar taste we all love, I tested this twice ’cause the last time I made this was in 2011. I have never shared this recipe with anyone before. It was too late for me to thank him because we already moved to Malabon, but I’m forever thankful. The thing is, I didn’t get to making it til a year later. The manong who sold fishballs at our home in Navotas told me about his fish ball sauce recipe. It was only in late 2004 that I learned the right recipe. Of course, I tried to make them at home and failed three times (twice, I was adding vinegar). There were a couple who refused to tell me anything, which, to me, was an indication they really had no idea, and some were so convinced they had the right recipe. Over the past decade or so (ugh, I’m old), I’ve asked different vendors about their sauce. I wondered, WHAT THE HELL IS GOING ON?!? □ It seemed to me that wherever I go, even outside the campus, the taste of the fishball sauce of every Manong fishball vendor (yes, I call all of them manong) I met had the same taste. It was where I got hooked on the sweet sauce, and I then moved on to the spicy version. I studied in UP Diliman and I’m sure many of you have heard that we love eating fishballs there from Manongs who sell them across the campus. I’ve always been curious about this well-loved fishball sauce recipe. But THE best part of it all is dipping them into their famous fishball sauce. Nothing beats eating fishballs off a stick, piping hot after you just skewered them off a street vendor’s deep-frying pan. And if you ask me about my favorite, it’ll have to be fish balls (or fishball). There is no doubt we Filipinos love our street food.
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