Fish Balls & Squid Balls Recipes

Food business that you can try and sell this summer, for extra income, even infront of your house. All you need is a kerosene-stove, a pan, oil, bbq sticks and of course your special sauce. Here’s some recipes:



FISH BALL

Ingredients:

2 carrots
2 potatoes
1 head garlic
2 eggs
3/4-1 1/4 cups cornstarch
ginger, pepper, salt,
1 kilo fish (lapu-lapu, talakitok, apahap, maya-maya, or carp)
vetsin and soysauce

Utensils:

Kitchen knife
Measuring cups
Chopping board
Strainer
Ladle
Frying pan
Kettle
Stove
Jars/bottles

Procedure:

Boil fish for 3-5 minutes in water with ginger.
Strain and put in a container. Remove the heads entrails, skin and bones. Flake the fish.
Peel and chop the carrots, onions, garlic and potatoes. Mix and combine with the fish flakes.
Grind. Add the eggs, salt, pepper, vetsin and cornstarch.
Mash and form into balls.
Boil fish stock. Drop fish ball one by one into the boiling fish stock. Drain.
Deep fry in hot oil.
Store in sterilized bottles, add 2% brine solution (1 tsp. salt for every 4 cups water).
Cover and boil for 11/2 hours.
Store for 12 days.

Red Sweet and Sour Fish Ball Sauce

Ingredients:

1/2 Cup Vinegar
1/2 Cup White sugar
1 tablespoon Catsup, to color
1 tablespoon Cornstarch

Preparation:

Pour Vinegar into pan, dissolve sugar, low-medium heat.
Dissolve catsup in 1/4-cup water, then mix with vinegar and sugar in pan. Slowly simmer.
Dissolve cornstarch in 1/4-cup water, then add to mixture, stir.
Turn to high heat for 10secs or until consistency is just right, add grounded pepper(optional).
Brown Fish Ball Sauce
Same procedure just add Sprite or 7 Up to vinegar and sugar mixture (according to taste) some fish ball vendors use Royal or Orange Soda.
For the color and consistency, substitute catsup with soy sauce and cornstarch with flour.
Note: Corn Starch makes a clear sauce, Flour makes a merky looking sauce, no difference in developing consistency)


CHINESE SQUID BALLS

Ingredients:

1 kilo Squid cut into rings
250g pound Cooked shrimp
4 cloves garlic chopped
1 Egg yolk
1/2 cup Water
1 cup Chicken stock
1 tablespoon Ginger grated
6 tablespoons cooking oil

Directions:

Poach squid rings and tentacles in boiling water for 30 seconds. Drain and set aside to cool. Saute garlic in frying pan over low heat in 1 Tb of oil until lightly browned.

Combine squid, garlic, the egg yolk and the rest of the dry ingredients in a food processor. add 1 or 2 Tbs of oil as you go. Stop when the mixture forms a large ball. Remove and form into a dozen or so balls. Heat 3 Tbs of oil in a heavy frying pan.

When hot, add squid balls and brown lightly on all sides. Turn down heat, add stock and cover. Simmer for five minutes. Serve on toothpicks with soy sauce, or use as fishballs in soup.

sources: cdkitchen.com, elgu2.ncc.gov.ph, bohol.ph, recipescan.com