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Fishball Dipping Sauce
Fishball Sauce
Dipping Sauce for Fishballs

Fish balls are popular street-food in the Philippines that are sold by street vendors pushing wooden deep frying carts. The balls are fried then served skewered in bamboo sticks, and offered with a choice of dipping sauces. Here's one of the more popular dipping sauce right from Manong's kitchen.

kusina ingredients 
  • 1½ cup water
  • ¼ cup brown sugar
  • 1 tbsp cornstarch
  • 1 tbsp all purpose flour
  • 2 tbsp soy sauce
  • 1 small red onion, minced
  • 2 cloves garlic, minced
  • 1 siling labuyo, sliced
kusina instructions
1. In a sauce pan, dissolve cornstarch, flour, and brown sugar in water.

2. Stir in soy sauce. Put the pan on the stove and bring to a boil.

3. Add red onion, garlic, and siling labuyo. Omit the chili and add a little more sugar if you prefer a sweet rather than a spicy dipping sauce.

4. Reduce heat. Stir constantly to prevent scorching.

5. Simmer until sauce thickens. Serve with fried fishballs, kikiam or squidballs.



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