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Squid balls are among the street foods brought to the Philippines by the Chinese. Similar to fish balls, the taste varies according to the sauce. I love squid balls. They are sold by street vendors pushing wooden deep frying carts. The balls are served skewered, offered with a choice of three kinds of dipping sauces: spicy (white/orange colored) - vinegar, water, diced onions and garlic, sweet (brown gravy colored) - corn starch, banana ketchup, sugar and salt, and sweet/sour (amber or deeper orange colored) - the sweet variety with lots of small hot chilis added. Dark sauces are rare as these are soy sauce based and soy sauce is expensive in terms of food cost for street food. A recent trend in the Philippine fishball industry is the introduction of 'ball' varieties: chicken, squid (cuttlefish actually), and kikiam. The last are low cost renditions vaguely resembling the original Chinese delicacy of the same name. This one is taken from FM Food and Noodles today at 6:33 pm.
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