Homemade Fishball "Manong" Sauce- Street Style
Deep-fried goods are popular afternoon snacks in the Philippines (alongside sandwiches or drinks), and we have many options you can choose from, but the most popular ones include fishballs, squid balls, crab balls, and flour-coated quail eggs. You can buy them on the street, at the mall, or make them at home.
What makes these snacks tastier are the sauces. You can choose from spiced vinegar, sweet sauce, or spicy sauce. You're also free to combine everything if that suits your taste.
Today, I'll show you how to make street-food-style sauce (also "Manong Sauce"). It's super easy. It is also much safer to prepare it at home than to get it outside, especially nowadays with all the local and global health issues.
If you miss eating fish balls, squid balls, or chicken balls with this yummy dip, this is for you! All you need are the following ingredients (big serving, just keep the rest in the fridge):
Homemade Fishball Manong Sauce (Filipino Street Style) Recipe
6 cups of water
1 1/4 cup of sugar
3 spoons of cornstarch or 5 spoons of flour
Chopped garlic
4 teaspoons vinegar
1 teaspoon salt
6 teaspoons of soy sauce
2 teaspoons of chili flakes
Just mix the ingredients in a bowl until lumps are dissolved, then transfer it to a pan for heating.
That's it! You can make your homemade street-style sauce in ten minutes!
Feel free to adjust the measurement of the ingredients according to your preferred taste and consistency.
You most likely have everything that you need in your kitchen. Just pick which frozen goods to fry. I recommend the following: Purefoods Squid Rings, Marby Squid Balls, Marby Fish Balls, and King Crab Balls from Li Chuan. They're really yummy!
Other things you can have this homemade fishball manong sauce for are the following: kikiam, isaw, and chicken feet, among others.
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