INGREDIENTS:
For Fishballs:
- Fishballs
- Oil for cooking
For Manong’s Sauce:
- 4 cups water
- ⅓ cup soy sauce
- 2 tbsp cornstarch
- 2 tbsp flour
- ¾ cup brown sugar
- 1 shallot, finely chopped or minced
- 3 cloves garlic, minced
- salt
HOW TO COOK:
- In a saucepan combine all manong’s sauce ingredients, mix well until free of lumps.
- Place in stove top then cook by gently simmering in medium low heat until sauce thickens.
- Deep fry fishballs according to your liking, if using the Philippine fishballs fry them until they are really crispy.
SOURCE: angsarap.net
