Top 15 Street Foods to Pair with Manong Fishball Sauce
Manong Fishball Sauce is one of the most popular sauces in Philippine street food. So what are some of your favourite dishes to eat with this fishball sauce kalye style? This blog post will share our top 15 picks for the best street foods to pair with fishball sauce ni Manong!
1. Favorite Filipino Street Food Fish balls
Deep fry fishballs are often served as street food or as part of a meal. Fish balls are made using a fish batter made from fresh fish and flour as the main ingredient.
When applied to pale, fresh fish, the batter will give a white coating, and when fried in saturated fat, it becomes crispy. Manong’s fish ball sauce provides the perfect complement for any starch dish such as rice or noodles that makes these fishballs the best.
For those looking for a more unusual and interesting fish balls sauce, this is an excellent option. Manong’s Fish Ball sauce will make any meal memorable.
2. Squid Ball
Squid ball is a type of food that has been popular in the Philippines for a long time. Squid balls are made of canned squid, shrimp, finely chopped garlic, and a few tablespoons of all purpose flour and spices that are mixed and then fried to create a crunchy outer shell. Street vendors typically sell these dishes for around 12-15¢ per piece. However, when paired with fishball sauce, the squid balls take on a whole new level of flavour. The sauce is made of fish broth, garlic, and spices, then cook, gently simmering on a stove top until the liquid dissolve properly. As a result, the dish has a savoury flavour that pairs nicely with the saltiness from frying squid balls.
The dirty food that I would recommend pairing with fishball sauce ni Manong the most is the fried kikiam. This is because it has a similar taste to fishballs. Kikiam would go well with the sauce because they’re both savoury and can be complemented by rice.
Kikiam is a deep-fried pork meatball that is wrapped with a cornstarch wrapper. It has an outer sweet and salty crust that can be dipped in vinegar or soy sauce but tastes best when paired best with the fishball sauce kalye style.
The Kwek-Kwek is a Filipino term and street food for battered and deep-fried quail eggs. The eggs were initially being cooked in a residual heat by boiling them first, but nowadays, it’s more common to use eggs, which have been preserved in a mixture of vinegar or salt combine water for 2 to 3 days, as an ingredient.
The opinion of the people who have tried this type of finger food is that they are addictive. They also taste delicious.
The best time to eat these is after the school day where the vendors are waiting outside.
Manong’s Fish ball Sauce can be paired with this street food because it tastes good and goes well with the Philippine fishballs fry.
5. Pork Barbeque
The best street food you can eat with fish ball sauce is available locally, like pork barbeque. The barbeque sauce is delightful and tangy, while the pork itself has a lot of flavours. A favourite among locals in Manila as well!
When you paired the fishball sauce ni Manong with the pork barbeque, you’ll get the perfect balance of sweet and tart flavours with a little bit of spice to round it out.
The name for this dish means “dynamite“, which derives from its appearance to a stick of dynamite with a long fuse (the label also plays on the pepper’s heat). This is, in reality, another type of lumpia. Nevertheless, street vendors in the Philippines usually serve the dish.
When you eat the dynamite lumpia and dip it with the fishball sauce kalye style, it will indeed explode the goodness in your mouth.
Eating this dish is not only a delight for the tastebuds, but it also offers excellent health benefits. The green chilli in dynamite lumpia has vitamin C, which boosts the immune system and benefits. It also has vitamin K, which has benefits for blood circulation.
One of the most popular food booths in the Philippines is “isaw.” This food is a grilled chicken intestine on a stick. The traditional “isaw” ingredients are chicken intestines and salt.
The fish ball sauce brings back memories of the streets of Manila. One of the best ways to enjoy this delicious sauce is by pairing it with the isaw.
The fish ball sauce becomes the perfect dipping sauce for a favorite Filipino street food.
Betamax is dried chicken blood that is shaped into small, cube-shaped pieces. The blood, extracted from a fully cooked chicken and set aside to cool and form a jelly substance, is then heated again before it solidifies into meat cubes. The cubes are then lightly grilled before being used as a topping on hanging rice or puso.
Betamax is perfect for pairing with fish ball sauce that is sweet and spicy sauce because it has the same rich flavour and thickness texture when consumed.
In addition, Betamax will not dilute or overpower the taste of your soup, unlike other meats that you might consider using to top off your plate.
9. Chicken skin
This is a favorite Filipino street food to pair with fishball sauce ni Manong.
The chicken skin is crispy and has a slight flavour of saltiness which only complements the taste of the fish ball sauce kalye style. However, it’s not oily or too salty, so you can enjoy it without feeling like your heart will explode from overeating.
Dipping the chicken skin or the chicken balls with fish ball sauce has a unique flavour that you won’t find anywhere else in the Philippines or abroad.
Balut, is popular street food in the Philippines, is a boiled egg with an embryo of a duck inside. It’s usually eaten in the late afternoon or best in the evening and is available from vendors all over the Philippines.
Balut pairs well with special Manong’s sauce because of its sweet and spicy flavour profile. Pinoy love to add more chili pepper for a more intense flavour.
It is one of the best street foods to pair with the special Manong’s sauce.
Chicharon bulaklak is a ruffle fat fried until golden crispy, then served for people to enjoy in a cup or on a stick.
You can find this dish at night markets because it smells incredible while Pinoy vendors start frying them in a sauce pan over a medium heat charcoal fire.
The chicharon bulaklak is paired with the spicy fish ball sauce, brown sugar and a little water to make the sauce thickens.
Try Chicharon Bulaklak as your next food blog trip adventure!
12. Chicken Feet Adidas
The Chicken Feet Adidas is a famous side food dish in the Philippines. It is made from chicken feet grilled with soy sauce, brown sugar and ketchup as the secret ingredient. This delicacy is best served piping hot to maximize its flavouring contrast. The soy sauce gives this dish a salty and savoury flavour. The brown sugar adds sweetness to balance out while ketchup lends it tanginess, favouring Filipinos who prefer their food dishes with sweet and spicy flavours. This will go well with Manong’s sauce because both have similar spices that complement each other.
Balunbalunan is a popular finger food found in many barbeque places in the Philippines, and it has become one of the most favourite dishes among Filipinos. This dish is served with soy sauce or Manong’s sauce on top as an appetizer before your main course. It tastes perfect when paired with Manong fishball soy sauce!
Manong’s sauce is a one for all sauce that can be used for different types of Filipino dishes like this Gizzard or balunbalunan. You will be wow when you dip the balunbalunan in the sauce made with soy sauce, brown sugar, manong’s secret recipe and other ingredients that give this manong’s fishball sauce an irresistibly savoury taste!
Manong’s sauce is the perfect partner for tokneneng. It will make your mouth water, and you’ll crave more of it every time you eat this dish!
Manong’s sauce doesn’t have to be limited to savory foods, although it excels at being a condiment on these dishes. The sauce pairs well with tokneneng because this dish is fairly easy to cook.
Adobong mani is an easy street dish to whip up. It’s so simple that this recipe doesn’t even require a list of ingredients! All you need are mani (peanuts), garlic cloves and salt — The prep time for this is no more than five minutes on the stove top, stirring continuously, making it the perfect last-minute snack.
The mani is soaked in a sauce made from finely chopped garlic and salt to release the flavours for an hour. It’s then blanched in water before being fried in the medium low heat sauce pan with chopped garlic cloves until golden brown. Lastly, it is seasoned with more salt and served as a side dish or appetizer with your favourite Manong’s sauce.
Manong’s sauce is a Filipino sauce that has been around for generations, and it’s still going strong! You can find this sauce in many local streets or schools across the country, but we want to help you take your love of Manong’s Fish ball sauce even further by pairing it with these 16 types of foods. There are many different flavours and textures to explore here, from crunchy chicken skins to weird-looking Betamax or the soft Kwek-Kwek. And don’t forget about the classic fish balls: whether they are cook by Manong or Manang, there are enough combinations out there to keep everyone happy! We hope you enjoy our guide—try some new dishes today while using Manong’s sauce for an extra kick. Bon Apetit!
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