When it comes to Pinoy street foods, I think fish balls will always be #1. Who wouldn’t crave for fishballs when they come across one in the street, right? It is a guaranteed quick and affordable snack!
What makes the fish balls more interesting is the aroma, the crispiness, and of course, the sauce! Have you ever wondered how Manong makes his sauce? The fish balls won’t be complete without it.
In this recipe, you’ll learn the secret and how to imitate that special sauce. This time, you can definitely double-dip as much as you want! And you can even sell your own fishballs once you’ve perfected this!
Try making one at home today!
INGREDIENTS:
For Fishballs:
- Packed fishballs
- Oil (for cooking)
Homemade Fish Balls Recipe here: Easy Homemade Fish Balls Recipe
For Special Manong’s Sauce:
- 4 cups water
- ⅓ cup soy sauce
- 2 tbsp cornstarch
- 2 tbsp flour
- ¾ cup brown sugar
- 1 shallot, finely chopped or minced
- 3 cloves garlic, minced
- salt
HOW TO COOK:
- In a saucepan, combine all of the special manong’s sauce ingredients. Mix well until free of lumps.
- Place in stove top then cook by gently simmering in medium low heat until sauce thickens.
- Deep fry fishballs according to your preference (if using the Philippine fishballs, fry them until they are really crispy).
IMAGE: angsarap.net
