Monday, May 30, 2011

Fish Ball sauce

Fish ball is one of my favorite street foods, besides of quail eggs and chicken skin. I remember when i was a kid i always asking money from my mom when the clock strikes 3pm because this is the time where kids are asking for there mirienda. I love buying fish ball to a vendor, because i was so amazed back then on how they cooked it, you can really see how it expand and once it's cooked, all you have to do is grab a stick and make tuhog the fish ball. You can get as many as you like in 1 stick and once you have it, manong vendor will count it and you can choose 2 types of sauce: Chili and non chili. As i remember 1 pc of fish ball cost 5centavo and this is way back in 80's and i don't know how much i cost now.

and because is miss it so much, we decided to but 3 packs fishball. kikiam and squid ball. And it only cost us 50 pesos, 1/2 kilo each. And let me share to you. How we made the sauce. Here we go:

Serve:  2-4 person
Prep Time: 2 minutes
Cook Time: 10 Minutes

What you need:

1/2 kilo fish ball, kikiam or squid balls ( but for use what we did we mixed it)


1 cup of water
1 tbsp of cornstarch and flour
2 tbsp of soy sauce
1/2 cup of sugar
2 pcs of chilli chopped

  • For the sauce. Mix all the ingredient on a small pan and let it simmer on a low heat and wait until it thickens. Then set a side.
  • On a  hot pan add oil and cook fishball, kikiam or squid balls.
That's all and you can have your mirienda!!!!

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