How To Make Fishball Sauce Ingredients:

1 tablespoon white vinegar

3 tablespoons soy sauce

6 tablespoons white sugar

1 teaspoon hot sauce

1 cup water

2 tablespoons cornstarch

How To Make Fishball Sauce:

1. In a saucepan, add the white vinegar, soy sauce, white sugar, hot sauce, cornstarch, and water.
Whisk well.

2. Continue stirring over low heat until the sauce thickens.

3. Place Fishball Sauce in a small bowl.

Serve with your favorite fishballs, kikiam, lumpia, and other Pinoy street food snacks.

Sweet and spicy

1 cup water

1/3 cup soy sause

cup sugar

2 tbsp flour

2 tbsp cornstarch

3 cloves garlic (minced)

1 shallot onion (minced_

6 pcs chili

Salt

Combine all ingredients in a bowl except chili. Cook in medium heat

Filipino Dipping Sauce Ingredients: 2 cups white vinegar 1/2 teaspoon white sugar 1/2 teaspoon salt 1/2 cup soy sauce 1/2 teaspoon chili
flakes 1 small onion, minced 4 cloves of garlic, minced 2 stalks of onion springs, chopped 1/2 teaspoon ground black pepper 2 teaspoons
cornstarch (optional) How To Make Filipino Dipping Sauce: 1. In a saucepan, combine the vinegar, soy sauce, sugar, and salt. Mix and let it
boil over medium heat. 2. Add the onions, garlic, black pepper, chili flakes, spring onions, and cornstarch. Stir and simmer for 5 minutes. 3.
Transfer to a bottle or glass jar. Use this Filipino Dipping Sauce for lumpia or spring rolls, okoy, fried meat, barbecued chicken, grilled fish,
chicharon, chips and many more.

sweet and spicy vinegar dip.

This is best paired with meat and vegetable spring roll.

Ingredients

1/2 Cup Vinegar

1/3 Cup Water

(You can add more water depends on how strong your vinegar is)

1 TSP Salt

2 TBSP Brown Sugar

(You can add more if you desire more sweetness)

1 Medium Chopped Red Onion

1 Sliced Chili Pepper

1 TBSP Calamansi Juice

(You can use lime or lemon juice as well)

Procedure

1. Combine Vinegar and water, mix well.

2. Add in salt, sugar, onion, chili pepper and calamansi juice.

3. Mix well until the sugar and salt are well dissolved.

4. Leave for at least an hour so that the flavor will really set in.

Kwek-kwek is best enjoyed when it is still somewhat hot, the batter is more crispier when eaten. It can
start to become soggy once it cools. So better eat while still crispy. Enjoy!

Ingredients

24 pcs boiled quail eggs

1 cup flour

3/4 to 1 cup water(warm)

1 tbsp annatto powder

1/2 tsp baking powder

1/2 tsp salt

Ground black pepper

Flour for dredging

Cooking oil

Procedure

1. Dredge the eggs in the flour. Roll the eggs in the flour until each one is well coated.

2. Mix annatto powder and warm water. Stir well until dissolved.

3. In a bowl combine flour, baking powder, salt and ground black pepper. Mix

4. Pour the diluted annatto powder into the flour mixture. Mix thoroughly until there are no lumps.
Then set aside the batter for 30 minutes to create a thicker and richer batter.

5. After 30 minutes, toss the eggs into the batter mixture. Make sure to cover all sides of the eggs with
batter.

6. Heat oil in a deep pan. Drop a dollop of batter in it. If the batter starts to sizzle and fry, then the oil is
ready.

7. Start deep frying the covered orange batter eggs until golden brown and crisp.

Kwek Kwek Dipping Sauce Ingredients

2 tbsp finely chopped cucumbers

1 small red onions, finely chopped

1 cup white vinegar

Sugar (according to your preffered sweetness) Ground black pepper

Procedure 1. In a bowl mix together the cucumbers, red onions, white vinegar, sugar and ground black
pepper. Stir until well combined.

Fishballs in (Manong) Brown Sauce

Ingredients

Fishballs

Manong Sauce Ingredients:

2 cloves of garlic

1-2 small pieces of onions

1-2 pieces of red hot chili peppers

4 cups of water

3 tbsp of flour

2 tbsp of cornstarch

3 tbsp of soy sauce

3/4 cups of brown sugar

Instructions

1.Mince the onions and garlic.

2.In a bowl, pour the water. Mix and dissolve the flour, cornstarch and the sugar. Then add the soy
sauce. Once everything is dissolved, put the mixture in the pan and bring to boil.

3.Once it boils, lower the heat and mix the minced onions, garlic and chili pepper.

4.Continue mixing until the mixture becomes thick in texture.

5.While waiting for the sauce to thicken, it's the perfect time to fry the fishballs in the deep fryer. This is
best eaten while it's still hot.

Pork Siomai

Ingredients:

1 kg ground pork (suggested proportion of fat to lean meat is 1:3)

1/3 cup chopped water chestnuts or turnips (singkamas)
3/4 cup chopped carrots
2 tbsp or 4 cloves minced garlic
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
5 g seasonings
50 pcs. large or 100 pcs. small wanton or siomai wrapper
Soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)

Siomai Cooking Instructions:

1. Mix all the ingredients for the filling in a bowl.

2. Arrange 10 wrappers in a tray, and weigh 100 g of siomai mixture. Place 2 tsp of meat in each
wrapper until nothing is left unfilled. Each wrapper will have 10 grams of siomai.
3. To enclose, gather up the edges of the wrapper and gently fold it so that it forms a basket shape,
with the top of the filling exposed. Press lightly as you pleat each side. Or, if you dont want to
expose the filling, use a bigger wrapper. Do the same to the remaining meat mixture.
4. Meanwhile, boil water and brush steamer with oil.
5. When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20
minutes, longer for larger pieces.
6. Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.

Siomai Chili Sauce

Ingredients:

1/8 kilo Chillies (Siling Labuyo)

3 tablespoons cooking oil
2 cloves garlic, peeled and minced
dried shrimp or meat finely chopped or grind (Adds more flavor but optional)

Siomai Chilli Sauce Cooking Instruction:

Combine chopped chillies, dried shrimp or meat and minced garlic then simmer for around 20
minutes or till most of the water has evaporated. Add oil, simmer and stir well.

Siomai Recipe for Food Cart Business

1. Meat materials:
 1000 g Pork (700g lean, 300g back fat), ground finely
100 g Shrimp meat, cooked and chopped finely (or 2 tsp shrimp powder)

2. Curing mix:

1 Tbsp Salt, refined

1/2 tsp Curing salt
1 tsp Phosphate
1/4 cup Chilled water*
* To dissolve in 3 ingredients

3. Extender:

1/4 cup TVP

1/2 tsp Carageenan
In 1/2 cup water, add 1/4 cup textured vegetable protein (TVP). Hydrate fr 3 minutes. Add
1/2 tsp. carageenan.

4. Seasonings:

1/2 Tbsp Black pepper, ground

2 Tbsp Garlic, chopped finely
3/4 cup Carrots, shredded and pressed
1/4 cup Young green onion, chopped finely
1 pc Egg, medium size
1/2 cup Cheese, grated
1/2 tsp MSG
2 Tbsp Sesame oil

5. Packaging material: Molo wrapper (1 1/2 x 1 1/2) 2 packs

6. Sauce:

1 cup Soy sauce

12 pcs Calamansi
1 Tbsp Sugar
1 tsp Ground black pepper
1/4 tsp MSG
2 Tbsp Garlic, fried
2 Tbsp Sesame oil
 2 Tbsp Sesame seeds (fried)

6. Procedure:

1. Mix meat with first three ingredients: salt, curing salt and phosphate in chilled water.
2. Mix continuously until tacky.
3. The, combine all ingredients thoroughly and wrap into molo wrapper.
4. Steam for 30-35 minutes at simmering temperature.
5. Serve with prepared sauce.

Yield: 100-200 pcs/kg 1 pc = 2 tsp meat mixture per kg.