No-Brainer “Sago at Gulaman” and “Fish Balls and Sauce” Recipes

Sago at Gulaman

When eating on the streets isn’t fun anymore, you can make your own childhood favorites or you can let your kids enjoy Pinoy street food in the comfort of your home.

Fish Balls

Alexa and I just had two items from Lynne’s merienda repertoire at home. Mmnn, all you can eat and drink sago at  gulaman and fish balls!

Try the super easy recipes below.

Sago at Gulaman Ingredients

Sago at Gulaman (tapioca balls and gelatin cubes)

You will need 1 pack gelatin of your choice (you can also substitute gulaman with grass jelly or agar-agar), 1 bag of cooked sago (tapioca balls), 3 cups water, 3/4 cup brown sugar and 1 tsp banana essence.

Prepare gelatin by following package instructions and cut into cubes. Set aside. In a pan, bring to boil water and brown sugar. Stir constantly to dissolve sugar. Mix in banana essence. I learned using banana essence from a Filipino restaurant owner. Put crushed ice on dessert or tall glasses and add gulaman at sago and then pour in the arnibal mixture. Yields about 4-6 servings.

Fish Balls and Sauce

For a package of fish balls (easily available at the tiendaan or grocery), you will need 2 cloves garlic (chopped), 1 tbsp. cornstarch mixed in 1 cup water, 2 tbsps. brown sugar, 1 tsp. white vinegar, pinch of salt and pepper.

Deep fry fish balls. For the sauce, saute garlic, add cornstarch-water mixture, brown sugar and white vinegar (cane vinegar) and bring to boil. Finish off with desired amount of salt and pepper. Serve with suka at sili (vinegar and chili) for that authentic sarap-anghang.

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