This sweet and spicy Fishball Sauce recipe is a one-for-all sauce for your favorite Filipino street food like fishballs, squidballs, kikiam, and kwek kwek.
This is my version of “Manong’s” sauce. The one used by Filipino street food vendors as a one-for-all dipping sauce. It is used for fishball, squidball, kikiam, kwek kwek, tokneneng, dynamite or whatever new invention they come up with.
This is the sauce I used for Kwek Kwek on my last post and I thought I would write about it separately since it is very versatile and not limited to Kwek Kwek only.
I titled it Fishball Sauce because I do not know what else to call it all. Sweet brown sauce? Too generic. And since it is originally used for fishballs by the street food vendors (when there were only fishballs and no other choices yet), so people know it only as the sauce for fishballs.
It is fairly easy to make and only needs 8 basic ingredients: water, flour, sugar, soy sauce, garlic, red chili, ground pepper, and salt. You can even skip the chili if you are not into spicy but Armin and I definitely are, the hotter the better.
Fishball Sauce Recipe
- 2 tablespoon flour
- 1 cup water
- 1 tablespoon soy sauce
- 2 tablespoon brown sugar
- 2 cloves garlic - - minced
- 1 teaspoon salt
- 1/8 teaspoon cracked black pepper
- 1 small red chili (labuyo) - - chopped
- In a saucepan, combine all ingredients, except the red chili, and mix until flour and sugar are dissolved.
- Bring it to a simmer over medium heat while stirring continuously. Add the chopped red chili and stir until the sauce thickens. Usually takes about 3-5 minutes.
- Transfer to a bowl or a jar and let it cool down a bit before serving.