Filipino Street Food Fishball Sauce
About this Recipe
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!
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
Dissolve the cornstarch in water and set aside. FYI: Cornstarch doesn’t dissolve well in hot water.
In a pot, saute the onions, garlic and chili until cooked.
Then pour in the water and cornstarch mixture into the pot.
Add the brown sugar, soy sauce and salt. Mix them well.
Let it simmer until the sauce has thicken.
Let it cool for 5 minutes and store in a glass container.
Spicy vinegar sauce:
Add the onions, garlic and chili into the vinegar.
Place it inside a container and store.
The longer you store it, the spicy it gets.