Street-style Fishball Sauce


I’m pretty sure everyone of us has experienced buying fishballs from the street.  I think it was like 10 cents before and I remember asking 1 peso from my mother just so I can buy.  Nowadays though, people have been careful buying them as the stigma of the sauce being “not safe” blew up.  And so I tried to find the right recipe for that ever so popular sauce that street vendors  use.  This is as close as I can get.

Street-style Fishball Sauce


3 cups water

2 tbsp cornstarch

2 tbsp all-purpose flour

3/4 cup brown sugar

4 tbsp soy sauce

1 small red onion, minced

2 small garlic cloves, minced

1 tsp salt

a dash of cayenne pepper or 1 siling labuyo (if you want it spicy)


Mix water, cornstarch, flour, brown sugar and soy sauce in a bowl. Stir until the dry ingredients are dissolved. Transfer to a pan over medium heat. Stir every now and then until the mixture boils.  Reduce heat to low and add onions, garlic, salt & cayenne or siling labuyo (if spicy). Let it simmer for about 5 minutes or until you get the right consistency.

You can use this sauce for fishball, squid ball, kikiam and even kwek kwek.


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