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| Fish Balls |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Monday, 04 August 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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2 cups flaked fish 4 tbsp flour evaporated milk 2 tbsp spring onion stalks, finely chopped salt and pepper to taste oil for sauteing Fish balls Procedures 1.In a bowl, mix flaked fish, flour and milk. Add salt and pepper, spring onions. 2.Form into balls and soak in cold water for 20 minutes. 3. Put in simmering water. 4. When balls float, continue cooking for 20 minutes. 5. Drain and let cool before packing. Store in freezer. 6. Deep fat fry for 2-3 minutes. 7. Serve with sweet and sour sauce. Sweet & Sour Sauce, Mix: 1/2 cup - water 1/4 cup - sugar 3 T - vinegar 1 T - cornstarch 1/2 t - salt 2 T - oil 3 T - catsup 1 pc - siling labuyo, chopped Cook until translucent texture is obtained.
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