Filipino Street Food Fishball Sauce
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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