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| Masarap isabaw ang mayonnaise at mustard sa fishball. All mine! =) |
13 February 2014
(Updated 27 August 2017)
Fishballs is a cult favorite among Filipinos. Sometimes, I like to do it my way and make them extra crunchy and toast. The experience is even more enjoyable when I treat myself to an indulgence of mayonnaise and mustard, they are bought cheap in sachet. The amount of fishball I usually cook for one eating is 500 grams to 1 kilo.
Here's to do it MY WAY:
1) Heat up the oil in the frying pan at the lowest temperature.
2) Drop one whole star anise into the oil.
3) Cut around 10-20 bay leaves to strips, this helps to maximize the release of its essence into the oil.
4) Add a palmful of whole black peppers into the oil.
5) Let the pungent spicy concoction heat up for a minute, then switch to medium heat.
6) Take 5 green chili peppers. Cut them to strips, then put them into the oil along with the fishballs.
7) Add slices from one whole turmeric. This is edible later on.
8) Once the oil is simmering/bubbling, add the fishballs a handful at a time. Let them stay there until golden brown.
Fishballs is a cult favorite among Filipinos. Sometimes, I like to do it my way and make them extra crunchy and toast. The experience is even more enjoyable when I treat myself to an indulgence of mayonnaise and mustard, they are bought cheap in sachet. The amount of fishball I usually cook for one eating is 500 grams to 1 kilo.
Here's to do it MY WAY:
1) Heat up the oil in the frying pan at the lowest temperature.
2) Drop one whole star anise into the oil.
3) Cut around 10-20 bay leaves to strips, this helps to maximize the release of its essence into the oil.
4) Add a palmful of whole black peppers into the oil.
5) Let the pungent spicy concoction heat up for a minute, then switch to medium heat.
6) Take 5 green chili peppers. Cut them to strips, then put them into the oil along with the fishballs.
7) Add slices from one whole turmeric. This is edible later on.
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| Missing in this photo are the green chili peppers. |
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| Let the fishballs simmer until golden brown and crunchy. |
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| Now you can enjoy this delectable 'Fishballs From Hell' by Rattus... not for the faint of heart! |
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