After finally completing the right fishball sauce recipe that could go at par with those from the street and sidewalk fishball vendors, I feel like I have just taken a berserk pill and I can’t let this day pass without being able to share this recipe for fishball sauce street food style.
I have tried so many times to replicate the fishball sauce being prepared by the multitudes of street vendors in the Philippines but, for some “mysterious” reasons, I just can’t do it right. Until today. All thanks to My Food Notebook for the original recipe which I modified a bit to suit a Kitchen Grouch’s taste buds.
Fishball Sauce Recipe, Streetfood Style!
- 1 cup water
- 1/4 cup brown sugar
- 1 tbsp cornstarch
- 1 tbsp all purpose flour
- 2 tbsp soy sauce
- finely chopped onion and garlic
- chopped siling labuyo (optional)
That’s 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 Fishball‘s sauce is, right?). Transfer on a saucer or sauce jar and add finely chopped garlic, onion and siling labuyo (only if you prefer sweet and spicy).
Note: You don’t need to subject the fishball sauce to polluted street air for one whole day. This is what separate street style fishball sauce from the Kitchen Grouch’s fishball sauce – the latter is more sanitary. It’s not the pollution and all dirt that makes the sauce sinfully irresistible.