Showing posts with label Con gee. Show all posts

Ingredients:

500 g Ground Fish Meat

a. Mix 1

1 1/2 Tbsp Salt refined
1 tsp Phosphate
1/4 Cup chilled water

b. Mix 2

1/4 Cup - TVP powder
1/2 tsp Carageenan
1 tbsp Isolate
1/4 Cup Qualicel
3/4 Cup Chilled water

c. Mix 3

3 Tbsp Refined Sugar
1/4 tsp MSG
1/4 tsp Baking soda
2 Tsp white pepper
2 Tsp Garlic powder
1 1/2 cup Cornstarch
1/4 cup Iced water
1 tsp BF blend
1/2 tsp Meaty ginisa

Procedures:

1. Add mix 1 to the ground fish meat.
2. Mix until translucent appearance is attained.
3. Add mix 2. Continue mixing for 5 minutes to obtain homogenized mixture.
4. Add mix 3 alternately with iced water
5. Form into balls and soak in cold water for 20 minutes.
6. Put in simmer water.
7. Drain and let it cool before packing. Store in freezer.
8. Deep fat fry for 2-3 minutes.
9. Serve with sauce.

Sweet and Sour Sauce Ingredients:

1. 1/2 Cup of water
2. 1/4 Cup of sugar
3. 3 Tbsp vinegar
4. 1 Tbsp cornstarch\1/2 Tsp Salt
5. 2 Tbsp Oil
6. 3 Tbsp catsup
7. 1 pc. Siling labuyo

Cook until translucent texture obtained.

1. Sweet Sauce Ingredients:
2. 1/2 Cup of water
3. 1 tbsp Soy sauce
4. 1 Tbsp brown sugar
5. 1/2 Tsp MSG
6. 2 Tsp garlic powder

Cook until translucent texture obtained.

Source: Spice and Food Mix
www.spiceamdfoodmix.com

Ingredients:

1. Fresh fish (kalaso,dalagang bukid,labahita,bidbid,torsillo & bisugo)
2. 2 tsp. Salt
3. 1 Cup all purpose flour
4. 1 Cup Cornstarch
5. 2 Tbsp. baking powder
6. 1/2 Cup water
7. 1/4 tsp Monosodium glutamate (MSG) optional

Procedures:

1. Wash fish, split into butterfly fillet and eviscerate. Wash and drain.
2. Separate fish meat from skin & bones & chop finely.
3. Add salt to fish and mix evenly. Gradually add flour, cornstarch, baking powder and MSG (optional) and mix well
4. Add iced water and mix well until thick homogeneous paste is obtained.
5. Form into balls and allow set in water for 2 hours
6. Cook in boiling water. When balls float, they are already cooked.
7. Transfer fish ball to colander and cool to room temperature.
8. Pack the fish ball in polyethylene bags with weights of 1/4 kg to 1 kg per pack
9. Store the products in chiller or freezer.

Sauce: Ingredients:

1. 3/4 Cup of water
2. 1/2 tbsp cornstarch
3. 1/2 tbsp. patis
4. 1/2 tbsp flour
5. 2 tbsp sugar
6. 1/3 tsp black pepper

Procedures:

Combine all ingredients and cook in medium heat with constant stirring (5-10 minutes)

Source: ITDL, DOST

Fish balls is one of the favorite con gee for the Asian food. You can order them from Asian food restaurant. Supermarket of Mall food stall. I love the taste of it, of course when you dip it with there sweet and sour chili sauce.
In the Philippines we love fish balls, specially when you hear the tik-tak sound of there frying pan as they approaching. If you can not go to the malls to grab one, definitely the fish ball vendors will come to you. They are every where around the city. Or should I say they have a suki (regular customers). In same time of the day their sukis are waiting for them. The fun thing is that when you surround the cart while rushing to stick on the fish balls.


For recipes of Fish Ball - Filipino Style O1

Ingredients:

1) 2 Carrots - Chopped
2) 2 Potatoes - Chopped
3) 1 Head Garlic – Minced
4) 2 Eggs
5) ¾ - 1 ¼ Cups of Cornstarch
6) Ginger –
7) Pepper – grounded
8) 1 Kilo Fish (Lalu-lapu ,talakitok,apahap, maya-maya, or carp)
9) MSG (Vetsin) soysauce

Procedures:

1) Boil the fish for 3-5 minutes in water with ginger
2) Strain and put in a container
3) Remove the heads entrails, skin and bones.
4) Flakes the fish
5) Combine and Mix the carrots, potatoes, garlic and fish flakes
6) Grind. Add pepper, vetsin, eggs and cornstarch.
7) Mash and form balls.
8) Boil fish stock. Drop fish ball one by one into the boiling fish stock. Drain.
9) Deep fry in hot oil
10) Store in sterilized bottles, add 2 % brine solution (1 tsp. salt for every 4 cups of water)
11) Cover and boil for 1 ½ hours
12) Store for 12 days

Source: ncc.gov.ph


Fish Ball Sauce

A. Red Sweet & Sour Sauce

1 Ingredients:

1) ½ Cup of vinegar
2) ½ Cup of white sugar
3) 1 Tsp. Catsup, or color
4) 1 Tsp. cornstarch

Preparations:

1) Pour vinegar into pan, dissolve sugar in medium fire
2) Dissolve catsup in ¼ cup of water, mix with vinegar and sugar in pan, slowly simmer.
3) Dissolve cornstarch in ¼ of water, then add to mixture and stir.
4) Turn to high heat for 10 seconds or until consistency is just right.
5) Add grounded pepper (optional)

B. Brown Fish Ball Sauce

1) Same procedures 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: For clearly sauce use cornstarch and for merky looking sauce use flour. There is no difference in consistency.

Source: Bohol