Fish Ball - Homemade

(photo: credit to owner)

Ingredients

FISH BALL:

½ kg Galunggong

¼ tbsp. black pepper

2 tbsp. sugar

¾ cup cornstarch

½ cup all purpose flour

1 tbsp. baking powder

1 medium Onion (minced)

3 cloves Garlic (minced)

2 medium carrots (grated)

1 medium stem spring onion

Salt to taste

1/3 Cups water

SAUCE:

2 cups water

2 tbsp. soy sauce

2 tbsp. cassava flour (or cornstarch)

1/2 cup brown sugar

3 cloves garlic

1 small onion chili (labuyo) optional

pinch of salt



Cooking Procedure

FISH BALL:

1. In a pot, boil the galunggong for 3-5 minutes, then let cool shredded and remove the fins.

2. In a bowl, combine all ingredients, add salt and black pepper to season, then put 1/3 cup of water.

3. Mixed it well until it turns in dough but tender.

4. In a pan put oil and turns to medium heat. Using 2 spoons get some dough and form a circle, and dip into the pan, one after another. Turn to other side, until its turn to golden brown.

5. Serve with Dip Sauce.



SAUCE:

1. In a pot, put the 2 cups of water and combines the sugar, soy sauce, garlic, onions, chili & salt.

2. Add the cassava flour; mix it well until it will dissolve. Then turn the heats on and let it boil.

3. Once the mixture starts to boil, lower the heat and stir continuously.

4. Cook it for 5 – 7 minutes until the sauce thickens.