This week's LaPiS theme is "on a stick." I actually did this entry upon waking up this morning, and decided on the fishballs thinking my brother would post a barbecue picture. I already posted barbecue for the "grill" theme, and thinking my brother had a different post, I pushed through with this.
Anyway, the fishballs are me and my brother's favorite street foods. Anywhere we go, if we see a fishball cart, we would surely buy some. Health threats made our dad ask us once to just buy raw fishballs and cook it here at home, but the problem was that we didn't know how to cook the sauce. Before, I was able to create a great tasting sauce using the corn flour our Aunt Bing gave when she got home from Taiwan, but of course, when we ran out of the flour, we're back to dipping our fishballs in vinegar.
Just sometime ago, brother came up with a great dip, which we use now. What we do is combine a tablespoon each of sugar, ketchup, lechon sauce (we use Mang Tomas), and a dash of cayenne pepper. Of course, you will also use cornstarch and water, but we go by our instincts as far as the last two ingredients are concerned. The key there is to make the sauce thick enough to cling to the fishballs.
The idea for the shots were taken from Food Magazine. In their last issue, I saw a picture of fishballs on a stick using a big potato as the base, but we didn't have potatoes the time I cooked this, so I used the available vegetable in our fridge - the sayote. Of course, brother cooked the veggie soon after, because oxidation might turn the pokes brown.
This blog is still under construction. I thank you for dropping by here, and no worries, this is the permanent food blog. If you added me in your blog roll, please do edit the link one last time. Thanks a lot.
*** Jenn ***