My household loves eating fish or squid balls. A vendor passes by our neighborhood almost everyday and we buy from him about 2-3 times a week. When I was studying At UP Manila, my classmates and I would usually get our fill of fried fish or squid balls, kwek-kwek (fried battered chicken or quail eggs), or boiled corn before heading home. I enjoyed the sweet-spicy or sour sauce and the cucumber relish that cut the greasiness of the fried stuff.
However, in spite of our great effort, we have never been able to duplicate that sauce at home. I think our fundamental error is in trying to make a sweet-spicy-sour sauce because they’re actually two separate sauces that we combine to suit our personal preference. While the sour sauce was relatively easy to prepare, making that sweet-sauce was difficult.
That is, until a fellow food blogger posted her recipe HERE. After reading her post, I included a pack each of squid and chicken balls in our grocery list because I was eager to try her recipe.
Yesterday, I had the chance to do it.
The process was simple enough–dissolving 2 tablespoons each of flour and cornstarch, 3/4 cup brown sugar, 4 tablespoons of soy sauce in 4 cups of water before putting it over a medium fire then adding minced red onion, some garlic and red chili when the mixture has thickened a bit. I actually reduced the amount of sugar and added a dash of white pepper but these are just my tweaks to the simple recipe.
It turned out great, the sauce was indeed sweet and spicy. My mother said it could be sweeter so I admitted that I adjusted the sugar–for our health benefit. But it went very well with the squid and chicken balls that I fried. Mama can’t wait to try it on kwek-kwek!