Food business that you can try and sell this summer, for extra income, even infront of your house. All you need is a kerosene-stove, a pan, oil, bbq sticks and of course your special sauce. Here’s some recipes:

FISH BALL

Ingredients:

  • 2 carrots
  • 2 potatoes
  • 1 head garlic
  • 2 eggs
  • 3/4-1 1/4 cups cornstarch
  • ginger, pepper, salt,
  • 1 kilo fish (lapu-lapu, talakitok, apahap, maya-maya, or carp)
  • vetsin and soysauce

Utensils:

  • Kitchen knife
  • Measuring cups
  • Chopping board
  • Strainer
  • Ladle
  • Frying pan
  • Kettle
  • Stove
  • Jars/bottles

Procedure:

  1. Boil fish for 3-5 minutes in water with ginger.
  2. Strain and put in a container. Remove the heads entrails, skin and bones. Flake the fish.
  3. Peel and chop the carrots, onions, garlic and potatoes. Mix and combine with the fish flakes.
  4. Grind. Add the eggs, salt, pepper, vetsin and cornstarch.
  5. Mash and form into balls.
  6. Boil fish stock. Drop fish ball one by one into the boiling fish stock. Drain.
  7. Deep fry in hot oil.
  8. Store in sterilized bottles, add 2% brine solution (1 tsp. salt for every 4 cups water).
  9. Cover and boil for 11/2 hours.
  10. Store for 12 days.

Red Sweet and Sour Fish Ball Sauce

Ingredients:

  • 1/2 Cup Vinegar
  • 1/2 Cup White sugar
  • 1 tablespoon Catsup, to color
  • 1 tablespoon Cornstarch

Preparation:

  1. Pour Vinegar into pan, dissolve sugar, low-medium heat.
  2. Dissolve catsup in 1/4-cup water, then mix with vinegar and sugar in pan. Slowly simmer.
  3. Dissolve cornstarch in 1/4-cup water, then add to mixture, stir.
  4. Turn to high heat for 10secs or until consistency is just right, add grounded pepper(optional).

Brown Fish Ball Sauce

  1. Same procedure just add Sprite or 7 Up to vinegar and sugar mixture (according to taste) some fish ball vendors use Royal or Orange Soda.
  2. For the color and consistency, substitute catsup with soy sauce and cornstarch with flour.
  3. Note: Corn Starch makes a clear sauce, Flour makes a merky looking sauce, no difference in developing consistency)

PORK KIKIAM

Ingredients:

  • 1/2 k. of ground lean pork
  • 1 large onion, finely chopped
  • 1 tbsp. of finely chopped garlic
  • 1 medium-sized carrot, finely chopped
  • 3 tbsps. of soy paste
  • 1 tbsp. of brown sugar
  • 1 tsp. of salt
  • 1/2 tsp. of ground black pepper
  • 1 egg, beaten
  • 4 pcs. of tawpe (bean curd sheets)
  • 1 tsp. of cornstarch cooked in 1/4 c. of water to form a paste
  • 1-1/2 c. of cooking oil

Instructions:

  1. Soak the tawpe in cold water for five minutes to soften. Drain and carefully dry with paper towels.
  2. Mix together the pork, garlic, onion, carrot, soy paste, salt, pepper, sugar and beaten egg. Divide into four portions.
  3. Lay a piece of tawpe and place 1 portion of the meat mixture at the center. Shape the meat mixture into a log. Brush all the sides of the tawpe with the cornstarch paste. Roll tightly, folding the sides inward as you roll. Repeat for the rest of the meat mixture and tawpe.
  4. Heat the cooking oil in a large skillet or wok until it starts to smoke. Carefully lower the tawpe-covered meat into the hot oil. Allow an interval of 60 seconds before adding the next, and so on. Fry over high heat until golden, about 8-10 minutes, letting the kikiam roll in the hot oil for even cooking and color. Drain on paper towels and allow to cool for 10 minutes before slicing. Serve with sweet-and-sour sauce.

For the sweet-sour sauce :

  • 3 tbsp. of vinegar (you may need more if using mild-strength vinegar)
  • 6 tbsp. of sugar
  • 1 tsp. of salt
  • 1/2 tsp. of chili sauce (Tabasco is ok)
  • 1 tbsp. of tomato paste
  • 1 tbsp. of cornstarch
  • 1 c. of water
  • sesame seed oil

Procedures:

  1. In a small saucepan, mix together all ingredients for the sweet-sour sauce.
  2. Set over medium-high heat until thick and the cloudiness has disappeared.
  3. In another saucepan, heat 1 tsp. of oil. Add carrots. Stir for a minute.
  4. Add bell pepper, onion, tomato, ginger and garlic. Stir for 15 seconds.
  5. Pour in the sweet-sour and bring to a boil.
  6. Remove from heat. Add a few drops of sesame seed oil.
  7. Pour over fried fish.

CHINESE SQUID BALLS

Ingredients:

  • 1 kilo Squid cut into rings
  • 250g pound Cooked shrimp
  • 4 cloves garlic chopped
  • 1 Egg yolk
  • 1/2 cup Water
  • 1 cup Chicken stock
  • 1 tablespoon Ginger grated
  • 6 tablespoons cooking oil

Directions:

  1. Poach squid rings and tentacles in boiling water for 30 seconds. Drain and set aside to cool. Saute garlic in frying pan over low heat in 1 Tb of oil until lightly browned.
  2. Combine squid, garlic, the egg yolk and the rest of the dry ingredients in a food processor. add 1 or 2 Tbs of oil as you go. Stop when the mixture forms a large ball. Remove and form into a dozen or so balls. Heat 3 Tbs of oil in a heavy frying pan.
  3. When hot, add squid balls and brown lightly on all sides. Turn down heat, add stock and cover. Simmer for five minutes. Serve on toothpicks with soy sauce, or use as fishballs in soup.

sources: cdkitchen.com, elgu2.ncc.gov.ph, bohol.ph, recipescan.com


Related Posts:


12 Responses to “Fishball, Kikiam & Squid Ball Recipe”

  1. 12
    norma nollora Says:

    hello everyone… can you help me to make a fishball that is cheap only..

  2. 11
    Arnel Says:

    Hello anybody who could let me know where to buy/secure Electro mechanical chicken grill as those ones being used by Baliwag/Andoks litson manok on teir food store?

    Thanks

  3. 10
    devine Says:

    good am ! san po ba makabili ng fishbal machine at stick waffle machine?ds is my cfone #09202807703.wait po ako sa reply .dami daming salamat po.

  4. 9
    jaypee Says:

    puede po bang mag tanong mga sir and ma’am… saan po ba nakakabili ng fish ball forming machines? and may idea po kayo how much? please text me po, my number is 0918-391-1524… thank you so much and God speed!

  5. 8
    Leo Says:

    @joyce,
    kamias candy - http://www.mixph.com/2007/05/making-camias-kamias-candy.html
    making tokwa - http://www.mixph.com/2006/06/making-soybean-curd-tokwa-and-taosi.html

  6. 7
    joyce saniatan Says:

    ask ko lng po kung paano gumawa ng kamias candy or camias jam marami po kc d2 sa harap ng bahay nmn sayang lng din po kc,pinagaasim lng nmn sa ulam…meron pp ako tanong paano po ba gumawa ng tokwa?

  7. 6
    vjane Says:

    can i ask the price of fishball machine? plz. text me this is my number.. 09064673319

  8. 5
    jane Says:

    hello. .can i ask, wer can we buy a fishball forming machine in the philippines? how much it cost? plz.. txt me this is my number.09064673319.. plz.. i”ll wait for your reply.

  9. 4
    Vanessa de Guzman Says:

    hellow… can i ask where can we buy “fishball forming machine”? and how much it costs? do you know any store or company selling such machine? PLEASE HELP… please reply… thank you…. i needed it for my thesis writing… thanks

  10. 3
    kikz Says:

    meron bang may alam kung saan nakakabili ng fishball machine yung automatic na nagcucut. txt me please asap 09162259588

  11. 2
    Alex Basinillo Says:

    Panu po yung pagawa ng beef pares. Yung tinitinda sa kalye?

  12. 1
    Leo Says:

    Rolf Says: 5/24/2006 04:46:00 AM

    Eu-leh,

    Salamat sa blog na ito at sa mga infos na shi-nishare mo. From time to time, i’ll drop by for new infos :)

    Keep it up, marami ka pang maitutulong sa amin!

    chinitazei Says: 9/17/2006 07:45:00 AM

    hi..tnx sa recipe n yan..lalo n ung sauce ng squid balls,kasi pag tinatama ako bumibili ako ng squid balls sa market then nhihirapan ako kung panu gumawa ng sauce..pero dahil sa recipe nyo ntulungan nyo ko..tnx tnx tnx!!!!!

    Eu-Leh Says: 9/18/2006 11:43:00 PM

    You’re welcome chinitazei!

    Anonymous Says: 12/30/2006 05:05:00 PM

    Hi Eu-Leh,

    Alam ko wala sa topic itong question ko.

    Pero pwede mo ba akong bigyan ng advice sa magandang negosyo ngayon..Planning to go into business nlang kasi napapagod na akong mag abroad.

    Nalilito parin ako kasi kung ano magandang start na negosyo..Especially neophyte talaga ako when it comes to business.

    Thanks,
    Jerome

    Eu-Leh Says: 12/30/2006 09:09:00 PM

    Ka Jerome,

    Tama ka, nakakapagod na talaga mag-abroad lalo na’t karamihan sa kagaya nating OFW ay nagbuhos na ng napakaraming taon sa abroad.

    Sorry to disappoint you but I’m not a business guru nor had a business experience, so I’m not in the position to give you authoritative business advice. I can give you some basic pointers though.

    Dapat yung papasukan mong negosyo ay meron kang sapat na kaalaman at yung talagang pinakahihiligan mo. Pag-aralan mong mabuti sa pamamagitan ng paggawa ng business plan at feasibility studies. Mag inbestiga at magtanong-tanong sa mga may negosyong kapareho ng iniisip mo.

    Dapat may sapat kang kapital hindi lamang sa simula ng negosyo kundi pati sa operational expenses for at least 6 months. May mga expenses na bigla na lang lalabas during operation na hindi mo inaasahan kaya dapat palagi kang may buffer fund.

    Halos 75% ng mga unang sumubok sa negosyo ay hindi nagtagumpay. Kaya kung sakaling isa ka sa madadagdag sa statistics, huwag mawalan ng pag-asa at sumubok ulit. If you’re not a risk taker, try to put up a small business first with minimal capital, just to test the waters ika nga. In case hindi nag click o nalugi hindi ganong malaki ang impact sa iyo.

    Attend ka rin ng mga seminars para malaman mo ang mga tamang teknik,paraan at mga bagong business ideas na pwede mong i-apply sa magiging negosyo mo.

    You can also read the following articles:
    The Entrepreneur’s Checklist
    What Every Start-Up Entrepreneur Must Know
    Risks and Rewards of Going into Business

    I hope I make sense here. Goodluck!

    Sherlane Says: 1/31/2007 02:16:00 PM

    Eu-Leh,

    Thanks for sharing all the information about anything! I used to sell squidballs/kikiam/fishballs every summer break from school. It’s been a small pastime, and now that I’m abroad, I would want to save up some to make that hobby a full-time business in the near future.

    Thanks again!

    Eu-Leh Says: 1/31/2007 08:20:00 PM

    Hi Sherlane,

    You’re welcome and thanks for visiting the site.

    Regards.

    Anonymous Says: 5/04/2007 11:01:00 AM

    hello! nagenjoy ako sa pagbasa ng mga recipes mo kasi very simple para sa talagang mga baguhan sa pagluluto. dito ako sa middle east nagwowork.ano ba ang pwedeng i- substitute sa mga ricewine na nakikita ko misan sa mga ibang recipe? yung gingerroot? red vineger? shortening? thanks and Godbless!

    Eu-Leh Says: 5/04/2007 03:36:00 PM

    If you are in Saud Arabia, you can’t find any substitute for rice wine, as you know, any beverage with alcohol content is banned. But if you’re from any other middle east countries, any cooking wine substitute will do.

    For ginger root, vinegar and shortening, you can easily find all these stuff from big supermarkets at condiments and baking section. Regards.

    Anonymous Says: 5/23/2007 05:44:00 AM

    i just noticed that the direction for the squid ball e kulang ang shrimps and ginger. does this mean i just dump everything in the food processor?

    muks Says: 6/14/2007 03:47:00 AM

    hi!

    been looking around for hot starch sauce recipes for tempura, squid balls etc. have not found any. i was wondering if you have any.

    thanks!

    muks

    Anonymous Says: 7/19/2007 12:42:00 PM

    Hi Sir, pano po ba gumawa ng coating ng kwek kwek, pano po ba at nagiging orange yung coating pag naluto na? sana po magpost kayo ng recipe nito. Thanks po.

    fruityoaty Says: 7/24/2007 08:42:00 AM

    Mmmmmmm…. those recipes are delish… I’ll save these for reference. Thanks.

    beverly Says: 8/13/2007 11:33:00 AM

    hi there i found your site really nice..can you pls give a recipe for fRUIT BALLS..para ciang fishbaLL but fruit ung maIn ingredient..thank you!!

    Cheng Says: 8/25/2007 11:31:00 AM

    ang sarap, really don’t know how to cook, naging interested ako when i found your answers sa question ko through search engine…

    keep it up and you’re a blessing to everybody!

Leave a Reply