Filipino Street Foods
Delicious but not expensive foods.
Fish Ball Recipe
The most commonly eaten type of fish balls is colloquially known simply as fishballs. It is somewhat flat in shape and most often made from the meat of cuttlefish or pollock and served with a sweet and spicy sauce or with a thick black sweet and sour sauce.
Fish balls in the Philippines are sold by street vendors pushing wooden deep frying carts. The balls are served skewered, 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, and Sweet/Sour (amber or deeper orange colored) - the sweet variety with lots of small hot chilis added. Dark sauces are rare as these are soy sauce based and soy sauce is expensive in terms of food cost for street food. A recent trend in the Philippine fishball industry is the introduction of 'ball' varieties: chicken, squid (cuttlefish actually), and kikiam.
Ingredients:
2 cups flaked fish
4 tbsp flour
fresh or evaporated milk
2 tbsp kinchay or spring onion stalks, finely chopped
oil for sauteing
sugar
soy sauce
vinegar
salt and pepper to taste
Procedure:
1. In a bowl, mix flaked fish, flour and milk. Add salt and pepper, kinchay or spring onions.
2. Refrigerate mixture until it is firm and sticky.
3. Form mixture into small balls.
4. Boil water in a saucepan. Drop balls into the water, remove, then saute in oil until brown. Serve fish balls with sweet-and-sour sauce.
5. To make sauce; Combine soy sauce, vinegar and sugar.
cheap price.