Filipino Street Food Fishball Sauce

When I was still working in an office, I usually consume my lunch break taking a nap in our sleeping lounge. But when I spend my lunch break outside, I eat fishball, kwek kwek and squidball at my favorite spot.

Introduction

About this Recipe

By: Albee

When I was still working in an office, I usually consume my lunch break taking a nap in our sleeping lounge. But when I spend my lunch break outside, I eat fishball, kwek kwek and squidball at my favorite spot. And it is the one across M & Co in Fuente near Chong Hua hospital. Their fish ball sauce is sweet and the vinegar is really spicy. A lot of people flock to this manong vendor because of his sauce and free cucumber. And now that I am working at home already, it is really inconvenient for me to travel there just to buy the 10Php/stick squidball. So I decided to make this Filipino street food fishball sauce at home. And I just bought some ready to cook squidball from the grocery and made kwek kwek too. This one is pretty easy!

 

Ingredients

Sweet fishball sauce:

  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 4 pieces chili or siling labuyo, minced
  • 4 tablespoons cornstarch
  • 750 ml water
  • 1/2 cup brown sugar
  • 5 tablespoons soy sauce
  • 1 teaspoon salt
  • cooking oil

Spicy Vinegar sauce:

  • 1 liter vinegar
  • 1 large onion, roughly chopped
  • 2 cloves garlic, minced
  • 5 pieces chili or siling labuyo or more!

Step by Step Instructions

Sweet fishball sauce

Step 1

Dissolve the cornstarch in water and set aside. FYI: Cornstarch doesn’t dissolve well in hot water.

Step 2

In a pot, saute the onions, garlic and chili until cooked.

Step 3

Then pour in the water and cornstarch mixture into the pot.

Step 4

Add the brown sugar, soy sauce and salt. Mix them well.

Step 5

Let it simmer until the sauce has thicken.

Step 6

Let it cool for 5 minutes and store in a glass container.

Spicy vinegar sauce:

Step 1

Add the onions, garlic and chili into the vinegar.

Step 2

Place it inside a container and store.

Step 3

The longer you store it, the spicy it gets.

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