The name says it all. Traditionally a Filipino street food, Fish balls are popular because they are cheap, portable and yummy. Usually presented on a bamboo skewer, they can also be served as take-out in a plastic bowl or served at home on your finest China. Filipino stands have their own unique dipping sauce to complement the taste of fish balls. You can make your own sweet, savory, sweet and sour or vinegar dipping sauce.
- 1 cup all-purpose flour
- 1 kg galunggong fish (round scad fish) – or any white fish fillet
- 3/4 cup grated carrots
- 3/4 cup grated potatoes
- 1/2 cup soy sauce
- 2 eggs
- 1 teaspoon pepper
- 1 teaspoon salt to taste
- Oil for frying
Blend the dry ingredients in a mixing bowl.
Add the filleted fish meat, as well as the potatoes and carrots to the dry ingredients until well combined.
Pour in the soy sauce while stirring the mixture at the same time to ensure the soy sauce is equally distributed.
Whisk the eggs and add them to the mixture.
Eggs help to bind the ingredients to each other.
To form it into balls, scoop a tablespoon of the mixture – you may use your hands to roll it into balls or use two tablespoons to form them Grease or flour your hands so the mixture doesn’t stick to your hands.
Pour enough oil into the pan to cover the fish balls and wait until the oil is boiling.
Deep-fry the fish balls for 3-5 minutes or until they have turned golden brown.
To ensure uniform color, only fry a few at a time. This will also keep the oil hot.
Serve with your favorite dipping sauce
- It is better if you use your hands to mix and form it into balls.
- Make sure the flour is in correct proportion to the fish meat. If you put in too much flour, it will turn out tough.
- Dip a chopstick, or the handle of a wooden spoon into the oil, when the oil bubbles fast around the handle it means that the oil is hot enough to fry. Each time you add another batch of the fish balls check to make sure the oil is hot enough
Chicken Curry menu is fashioned in Filipino method of food preparation. This curry menu is amongst the filipino meal that people commonly cook in each and every birthday celebrations as well as gatherings. This chicken meal continues to be our most favorite throughout special events or maybe even in the typical dishes simply because families enjoys it. They said that whenever they begin enjoying this chicken curry, you’ll experience a bit burning sensation inside their mouth and also incredibly hot and spicy.
2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis (fish sauce)
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2” long
1 cup coconut milk or evaporated milk
(Cooking Measurements )
Cooking Procedures :
Pan fry potatoes. Set aside.
In the same pan, fry chicken pieces and brown a little.
Add garlic and onion. Sauté for a few minutes until soft.
Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
Remove from heat. Serve hot.