FISH BALL (Laguna Style)

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

Procedure:

1. Boil fish for 3-5 minutes in water with ginger.
2. Strain and put in a container. Remove the heads entrails, skin and bones. Flake the fish.
3. Peel and chop the carrots, onions, garlic and potatoes. Mix and combine with the fish flakes.
4. Grind. Add the eggs, salt, pepper, vetsin and cornstarch.
5. Mash and form into balls.
6. Boil fish stock. Drop fish ball one by one into the boiling fish stock. Drain.
7. Deep fry in hot oil.
8. Store in sterilized bottles, add 2% brine solution (1 tsp. salt for every 4 cups water).
9. Cover and boil for 11/2 hours.
10. 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:

1. Pour Vinegar into pan, dissolve sugar, low-medium heat.
2. Dissolve catsup in 1/4-cup water, then mix with vinegar and sugar in pan. Slowly simmer.
3. Dissolve cornstarch in 1/4-cup water, then add to mixture, stir.
4. Turn to high heat for 10secs or until consistency is just right, add grounded pepper(optional).

Brown Fish Ball Sauce

1. 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.
2. For the color and consistency, substitute catsup with soy sauce and cornstarch with flour.
3. Note: Corn Starch makes a clear sauce, Flour makes a merky looking sauce, no difference in developing consistency)

Calamares Squid (Pureza Style)

Calamares Ingredients:

• 1 kg medium sized Squid
• 2 egg whites
• 1 cup plain (all-purpose) flour
• 1 cup oil
• 5 pcs calamansi (lime) or  1 pc lemon
• Salt
• Pepper

Souce Ingredients:

• 1/2 cup Vinegar
• 2 pcs Spicy Red Chili cut into a small pcs
• 1 Onion Chopped into a small square pcs
• Fine Grind Black pepper
• Salt

Mix all together and add small amount of salt to taste

Cooking Instruction:

• Clean the Squid, remove the head, ink sacs and tentacles discarded, outer purple skin peeled off and do not cut squid open.
• Slice squid into ½ inch rings. Marinate in calamansi juice for about 15 minutes.
• Dip squid rings in egg whites, then dredge in flour.
• Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make the squid tough.
• Remove squid rings from the wok and drain on paper towels. Season with salt and pepper.
  
  
  Serve and Enjoy!!

KIKIAM (QUIAPO STYLE)

Ingredients:
1/4 kilo shelled shrimp
1/4 kilo pork fat, minced
1/2 cup flour
2 eggs
2 teaspoons salt
1 teaspoon pepper
1 teaspoon sugar
atsuete (optional)

For sauce:
1 big radish grated finely
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoon salt

 

• Cooking Instruction


1. Shell shrimps and chop coarsely. Put in a bowl with the pork fat. Add flour, eggs, salt, pepper, sugar. Mix thoroughly and make a small patty and fry to check the seasoning.
2. Form small patties and fry in hot oil. Drain well and put over paper napkins to absorb the oil. Serve hot with sauce on the side.

3. Put grated radish in a bowl. Sprinkle with salt and let stand for 5 minutes then squeeze out juice. Put in a colander and wash out salt. Drain.

4. Return radish to bowl. Add vinegar, sugar and salt to taste

5. Serve and Enjoy!

Kwek Kwek (Recto Style)

Ingredients:

• 12 pcs peeled hard boiled quail eggs
• 1/2 cup water
• 1 cup Flour
• Food coloring (Few Drops)
• Salt & Fine Grind Black Pepper to taste
• Cooking Oil

For the souce

• 1/4 cup Vinegar
• 2 pcs red spicy Chili cut into small pcs
• Onion chopped into small pcs 
• Salt to taste

Cooking Instruction:

• Put the quail eggs in a clean plastic bag/zip lock, with 1/4 cup flour.
• Shake em until eggs are evenly coated.
• Mix all remaining ingredients except cooking oil.
• Use a wire whisk or fork, mix it to a smooth batter.
• Dump those little eggs to the batter.
• Put enough cooking oil for deep frying in a shallow pan. heat it.
• Spoon out those eggs from the batter and chuck it in the hot cooking oil.
• Wait till it cooks, about a minute or so. until the coating is crispy.
• Serve and enjoy!!