Fishball Sauce Recipe, Streetfood Style!Ingredients: 1 cup water 1/4 cup brown sugar 1 tsp cornstarch 1 tsp all purpose flour 2 tbsp soy sauce finely chopped onion and garlic chopped siling labuyo (optional)Thats right! No vinegar. I never thought this is the key to having the right combination of ingredients to make the right fishball sauce, kalye style. HAHAHA!Dissolve brown sugar, cornstarch, flour and soy sauce with water on a sauce pan. Bring to a simmer until the sauce thickens (you know how thick Manong Fishballs sauce is, right?). Transfer on a saucer or sauce jar and add finely chopped garlic, onion and siling labuyo (only you prefer sweet and spicy).Fish balls in the Philippines are sold by street vendors pushing wooden deep frying carts. The balls are friend then served skewered, and most often offered with a choice of three kinds of dipping sauces:- Spicy (white/orange colored) vinegar, water, diced onions and garlic- Sweet (brown gravy colored) corn starch, banana ketchup, sugar and salt- Sweet/Sour (amber or deeper orange colored) the sweet variety with lots of small hot chilis added.Here is my recipe for fish/squid ball sauce.Mix together in a saucepan: -3/4 cup sugar1/4 cup vinegar1 tablespoon soysauce1 tablespoon flour1/4 cup waterStir them together under low heat until the sugar has melted and the sauce becomes thick. Add salt and pepper to taste Voila, now you can eat what you crave without the guilt (or less).Red Sweet and Sour Fish Ball Sauce 1/2 Cup Vinegar 1/2 Cup White sugar 1 tablespoon Catsup, to color 1 tablespoon Cornstarch

Preparation

Pour Vinegar into pan, dissolve sugar, low-medium heat. Dissolve catsup in 1/4-cup water, then mix with vinegar and sugar in pan. Slowly simmer. Dissolve cornstarch in 1/4-cup water, then add to mixture, stir. Turn to high heat for 10secs or until consistency is just right., add grounded pepper(optional). Brown Fish Ball Sauce

Same procedure just add Sprite or 7 Up to vinegar and sugar mixture (according to taste) some fish ball vendors use Royal or Orange Soda. For the color and consistency, substitute catsup with soy sauce and cornstarch with flour. Note: Corn Starch makes a clear sauce, Flour makes a merky looking sauce, no difference in developing consistency)

Fish Ball Sauce 1

Ingredients:

1/3 cup granulated white sugar1 1/2 teaspoons fine salt1/4 cup unsweetened pineapple juice2 tablespoons cornstarch1 cup water1 teaspoon soy sauce1 American lemon, washed and sliced thinly into rounds

Instruction:

Combine the first 6 ingredients in a saucepan. Cook over medium heatuntil slightly thick. Remove from heat and quickly stir in the lemonslices

Fish Ball Sauce 2

Ingredients:

1/3 cup vinegar1/2 cup granulated white sugar1/4 cup tomato catsup4 teaspoons soy sauce1 cup water4 teaspoons cornstarch dispersed in 1/4 cup water1 cup carrots, cut into strips1 cup red or green bell pepper, cut into strips1/2 cup sliced onions1 cup canned pineapple chunks, well-drained

Instruction:

Combine the vinegar, sugar, catsup, soy sauce and water in the saucepan.Let it boil without stirring. Add the cornstarch solution and thevegetables. Stir continously over low heat until thick.

1. my version:

1 piece silihalf onion chopped3 cloves garlic, chopped.1 tblspoon say sauce2 tblspoon sugar.pepper/ salt.

saute onions til slightly browned, brown onions, saute sili.

add tbl spoon of soysauce, 2 tblspoons on sugar.

1 cup of water.. an simmer for 3 minutes.

then add cornstarch solution to thicken sauce.

Sa vinegar sauce niya - vinegar, red onions, garlic, labuyo (red and green), a lil salt and sugar, a squeeze of calamansi in some cases.

Sa sweet brown sauce - panocha, labuyo and maybe a lil cornstarch as thickener.

Homemade Fish BallsThis street food staple gets a better-for-you, whip-it-at-home upgrade. Just fry, skewer, and dip!

400 to 500 grams fish fillet (any fish may be used; we used tilapia for this recipe) 1-inch piece ginger, peeled 4 cups diced potatoes1 cup diced carrots1 whole garlic, minced1 egg, beaten1 1/2 cups cornstarch1/2 cup cassava floursalt and pepper to taste8 cups fish stockoil for deep-frying

For the sauce1 cup vinegar1 cup Sprite or 7-Up1 cup brown sugar3 tablespoons soy sauce2 tablespoons cornstarch dissolved in 3 tablespoons waterchili flakes or chopped fres birds eye chili (optional)

1 Poach the fish fillet in salted water with the ginger.

2 Once cooked, flake the fish to make about 4 cups of flaked fish.

3 In a separate pot, boil potatoes and carrots until soft.

4 Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. Pure until smooth.

5 Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper.

6 Form into 1-inch balls. Simmer in fish stock until opaque. Drain.

7 To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until ready to cook.)

8 Make the sauce: In a pan, mix together vinegar, soda, sugar, and soy sauce. Simmer until sugar is dissolved. Add the cornstarch mixture (increase the amount for a thicker consistency); boil to remove the starchy taste. For a spicy sauce, add chili. Serve with fish balls.

1. eto po...

8 cloves garlic, minced1 1/2 T sugar1/4 t salt1/2 t ground black pepper1 T + 1 t vinegar1 T soy sauce3/4 cup water1 T cornstarch

Mix all ingredients until cornstarch is completely dissolved. Cook over low flame until slightly thick.

sa isang mix bowl pagsama-samahin mo lang ito then pakuluan

1 cup of water2 tbps of soysouce 5 tbps sugar

then mag-mix ka uli ng 3tbsp of flour (or tantyahin mo na lang) sa water then ihalo mo dun sa kumukulong mixture mo.....pag medyo ok na yung lapot ihalo mo yung hiniwang siling labuyo...then konting durog na paminta....

ok na....meron ka ng fish ball sauce....