Homemade Balls
SARSAYA® Oyster Sauce and SARSAYA® Sweet and Sour Sauce
Recipe Finder
Ingredients
For the Fish Ball:
1/4 kilo (250 g) Galunggong, fillet, ground
1/4 cup (23 g) Carrots, minced
1/2 tsp. (1.5 g) Ginger, grated
1 Tbsp. (10 g) Garlic, grated
1/2 pc. (25 g) Egg, beaten
1/4 cup (37.5 g) Cornstarch
1 Tbsp. (10 g) All-purpose Flour
1 tsp. (3 g) Salt, coarse
1/8 tsp (0.5 g) Black Pepper, ground
1/2 Tbsp. (7.5 g) Brown Sugar
For the Squid Ball:
1/4 kilo (250 g) Squid, cleaned, ground
1/2 tsp. (1.5 g) Ginger, grated
1 Tbsp. (10 g) Garlic, grated
1 Tbsp. (10 g) Cornstarch
2 Tbsps. (30 g) All-purpose Flour
1 tsp. (5 g) White Sugar
1 tsp. (3 g) Salt, coarse
1/8 tsp. (0.5 g) Black Pepper, ground
For the Kikiam:
1/4 cup (50 g) Garbanzos (chickpeas), canned, drained
1/4 cup (50 g) Ground Pork
2 Tbsps. (25 g) Carrot, minced
2 Tbsps. (15 g) Spring onion, chopped
1/2 pc. (25 g) Egg, beaten
1/8 tsp. (0.5 g) Five Spice Powder
1/2 Tbsp. (7.5 g) Cornstarch
1 Tbsp. (15 g) All-purpose Flour
1/2 pack (15 ml) SARSAYA® Oyster Sauce
1/4 tsp. (1 g) Black Pepper, ground
3 pcs (7 g/pc) (21 g) Bean Curd Sheets or Kikiam Wrapper
2 cups (500 ml) Water, for poaching
2 cups (500 ml) Cooking Oil, for frying
1/4 cup (60 ml) SARSAYA® Sweet and Sour Sauce
NUTRITION INFORMATION
| Nutrition Facts | |
|---|---|
| Calories per serving (kcal) | 313.9 |
| Carbohydrates (g) | 30 |
| Proteins (g) | 20.5 |
| Fat (g) | 12.7 |
| Dietary Fiber (g) | 1.5 |
| Calcium (mg) | 89.3 |
| Iron (mg) | 2.4 |
| Sodium (mg) | 618.2 |
Good to Know Nutrition Facts!
Galunggong is a good source of Vitamin D and Phosphorus which both help in better Calcium absorption for stronger bones.
Cooking time: 30 minutes
Preparation: 45 minutes
Procedure
- GRIND. In a blender or food processor, add galunggong, carrots, ginger, garlic, egg, flour, cornstarch, salt, pepper, and sugar. Blend until well-incorporated and smooth. Set aside. Do the same for the squid balls and kikiam. Then set aside.
- WRAP. For the kikiam, place the kikiam wrapper on a clean surface. Put 1/4 cup of Kikiam filling shaped into a log then roll the sheet tightly, wrapping the filling. Moisten the edges to seal the wrap. Do this until all filling has been used.
- STEAM. Using a steamer, place kikiam on top of boiling water and allow steam to flow. Cook for 15-20 minutes. Let cool then slice into diagonal pieces. Set aside.
- POACH. Meanwhile, to make the homemade squid and fish balls, in a pot with 2 cups water simmering, get at least 1 Tbsp. fish balls mixture and form into a ball then cook until they float. Do the same for the squid balls mixture. Drain on a strainer or collander. Set aside.
- DEEP-FRY. In a pan, heat oil. Fry fish ball, squid ball, and kikiam until light brown. Drain excess oil using a strainer or collander.
- SERVE. Serve homemade balls on barbecue sticks and kikiam on the side with SARSAYA® Sweet and Sour Sauce. Enjoy while hot.
Makes 6 servings
Serving size: 4 pcs fish ball, 2-3 pcs squid ball, 3 pcs kikiam (130.4 g)
Cooking Tips
In making squid balls, blend 1/4 kilo squid with the other ingredients and dice the other 1/4 kilo to have squid bits in the balls for added texture. For Kikiam, you can serve it either stemed or deep fried.
Product Used
