Visitors
Filipino Fish Balls SAUCE
Add to Recipe Box
"This filipino recipe deserves its own entry. No Filipino fishball-on stick should be eaten without it. You can make it spicier by adding chili peppers [the really small, red hot kind]."
- 1/2 Cup Vinegar [cane vinegar will do, BUT what I liked better is seasoned vinegar. We "season" vinegar with garlic, pepper, and about 4 kinds of chili and let it stay for 24 hours.
- 1/2 Cup White sugar [although brown sugar is better]
- 1 tablespoon Cornstarch
- Coke [I mean coca cola]. Yes....you read it right. THAT is the secret ingredient used by local street vendors.
1. Pour Vinegar into pan, dissolve sugar, low-medium heat.
2. Dissolve cornstarch in 1/4-cup water, then add to mixture, stir.
4. Turn to high heat for 10 secs or until consistency is just right, add grounded pepper(optional).
5. Add Coca-Cola or Coke to taste.
Email
Print Article
Favorites
Report Abuse
User Comments
 |
YES! Only with lumpia, you add raw crushed garlic. |
 |
You are my inspiration for today's dinner Rica. I am going to stop by the filipino store pick up some frozen lumpia and make this sauce! Of course, fresh lumpia would taste a lot better. Now for that pansit.... |
|
BUT.....BUT....it's soooooooooooo easy to make the fresh ones!!!!!!! |
|
<sighing> I'm a white girl from the U.S. Rica, I've just mastered my eggrolls... |
|
hahahahahahahahah.... I don't actually know how to make eggrolls. darn. I wish we were neighbors too. I could just come over and cook for you. |
|
That would be good. Eggrolls (white style) is what I make. I use the eggroll wraps from the grocery store. Depending on what I have I'll chop up celery, carrots, bell pepper, bean sprouts, brocolli, onion (finely diced) and chicken (finely chopped) stir fry everything with salt, pepper, and chinese seasoning fill up the wraps and deep fry. Very easy. |
|
ooohhhh so you call them eggrolls. lol i thought eggroll - the pastry kind! |
|
Pastry?! what do you call them? |
|
i dont know.... for what you described we just call them lumpia wrappers lol. |
 |
easy to make but a pain to roll lol |
 |
I can't get lumpia wrappers here so I use the recipe for crepes and use them for my lumpia....I add a very little bit more water so they cook thinner. This is the recipe I use: There are three things to remember when making crepe-like spring roll wrappers. 1. The correct proportion between the flour and the starch; The following recipe makes 10 spring roll wrappers using a 10-inch non-stick frying pan. If you use a smaller sized pan, you will be able to make more wrappers. But small wrappers aren’t easy to work with because you will need a substantial amount of overhang to fold them properly without the lumpia bursting open before they are served. Ingredients : 1 c. of all-purpose flour Cooking procedure : In a mixing bowl, beat the egg. Add the water and mix. Add the flour, starch and salt and mix until well blended. Place the frying pan on the stove and turn on the heat to medium-low. Pour 1/3 cup of batter into the pan, swirling the pan to evenly distribute the batter on the bottom. Cook the batter until the crepe (it is a crepe, really) pulls away from the sides of the pan (see the photo), about two minutes. Using a spatula, flip the crepe over and cook the other side for a minute. Okay, stoves have different settings and temperature and the cooking time of two minutes is relative. How can you tell if the crepe is ready to be flipped over? It is ready when the spatula slides easily underneath. If the crepe wrinkles, that means it is still too wet. If you flip it at this stage, it is still sticky, it’s difficult to flip over and it might crumple and stick in places. Just keep repeating the procedure until you have used up all the batter. A tip: stir the batter before cooking each wrapper. The starch has a nasty tendency to sink to the bottom and you really want the batter to be very well blended before it goes into the hot frying pan. Where do you place the cooked lumpia wrappers? Most cooks will say stack them between sheets of kitchen (wax) paper. That’s too rich for me — kitchen paper is not cheap and I only use it for baking. I don’t have any problems stacking the cooked lumpia wrapper one on top of the other. They might stick to one another if they are still wet. But if they have been sufficiently looked, you will be able to pull off each wrapper easily. How long will they keep? Ah, I do not know. I only make lumpia wrappers that can be consumed in one meal. What do you use for filling? Give me an hour or so and I’ll show you. Shortlink for this post: http://homecookingrocks.com/?p=3100 |
 |
I share the same view with you But, I'm glad my wife always make it for us... |
 |
ahhh, yes. sounds really good!!!!! |
 |
umum |
thanx. its been a great help! coca cola huh =) |
thanks a lot! this was helpful!!
|
love it!
You can use this sauce for other things. I believe it sounds good to be on maybe some fried chicken or maybe lumpia if you want something more spicy. Right?