Homemade Balls

SARSAYA® Oyster Sauce

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

Procedure

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. SERVE. Serve homemade balls on barbecue sticks and kikiam on the side with SARSAYA® Sweet and Sour Sauce. Enjoy while hot.

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.

  Cooking Time: 30 minutes   Preparation: 45 minutes   Servings: 6 servings   Serving size: 4 pcs fish ball, 2-3 pcs squid ball, 3 pcs kikiam (130.4 g)

Products Used

SARSAYA® Oyster Sauce Buy Now
SARSAYA® Sweet and Sour Sauce Buy Now

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.

Ratings