We are all guilty of this. Admit it. We all want to recreate that perfect fishball sauce that we used to buy from Manong who passes by our house or the one selling outside our school. Fishballs are not fishballs without this sauce. Well if you are not, I am. That has been one of my life-long missions and dreams. After today, I think I can now cross it off my bucketlist. I made a pretty close sauce that my husband started calling me “Manang’. Buset.
I found this recipe from Certified Foodies and I added just a few more ingredients as requested. Here’s the recipe to the Closest-To-Manong’s fishball sauce:
1 small white onion, chopped
2 cloves of garlic, chopped
4 cups of water
2 tbsps flour
2 tbsps cornstarch
3/4 cup brown sugar
4 tbsps soy sauce
1 siling labuyo chopped
salt and pepper to taste
- Dissolve the flour, cornstarch and sugar in the water and soy sauce. Make sure the water is not hot when this is done.
- Place over heat mix wait for the mixture to boil, stirring occasionally.
- When it is boiling, add the chopped garlic, onions and pepper. Add salt and pepper.
- Simmer while stirring constantly until it reaches the consistency that you like.
- Serve with fried fishballs and enjoy.
I would have wanted my sauce a little thicker but we were so excited to eat we didn’t wait for it to reach the consistency anymore. The thicker it is, the sweeter it tastes.My next project is to make home-made fishballs. Enjoy!