FISH BALLS

[nemo]

FISH BALLS

Materials needed:

1 kilo fish (lapu-lapu, talakitok, apahap, maya-maya, or carp)
2 carrots
2 potatoes
1 head garlic
2 eggs
3/4-1 1/4 cups cornstarch
ginger, pepper, salt,
vetsin and soysauce
Utensils:
Kitchen knife
Chopping board
Measuring cups
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.Vitamin C Makes Pigs Grow Faster, Bigger
8. Store in sterilized bottles, add 2% brine solution (1 tsp. salt for every 4 cups
water).
9. Cover and boil for 1½ hours.
10. Store for 12 days.

Source: Tekno Tulong
 UNLAD, NSDB Appropriate Technology Series No. 2
Descriptor: Food preparation
Descriptor: Fish balls