This is my favorite dipping sauce for fish balls or squid balls. The sauce is very easy to make. Just toss all the ingredients in the saucepan, heat it up and let it boil. Once boiling, simmer for 4-6 minutes or until the sauce thickens.
I divide the sauce in half. One part is for my husband (he’s not into spicy foods) and the other part is for me as I like the sauce to be spicy. I’ve added about 1/2 teaspoon of chili flakes to the sauce.
Try this recipe. I hope you’ll love it!
Fishball Sauce (Manong’s Fishball Sauce)
This sauce can be used not only for fishballs, but also for squid balls, or kwek-kwek.
Ingredients
- 2-3 cloves Garlic Chopped or minced
- 2 tablespoons all purpose flour
- 7 1/2 tablespoons Demerara brown sugar
- 1 tablespoon Soysauce
- 2 cups Water
- 1/2 teaspoon Iodized salt
- A pinch Ground black pepper or to taste
Optional Ingredients
- 1 tablespoon red onions chopped
- 1/2 teaspoon Chili flakes or to taste ( i divide the sauce in half and put the chili flakes on one part only)
Instructions
- In a saucepan, mix all the ingredients until well blended
- Put the saucepan on the stovetop. Turn on the stove to medium heat. Let it boil.
- Once boiling, lower the heat and simmer for 4-6 minutes or until the sauce thickens
Notes
If you want the sauce to be spicy, divide the sauce into two bowls and add chili flakes on one part. You now have 2 bowls of fishball sauce. One is sweet and the other is sweet and spicy.
You may also add chopped red onions to taste.
