You didn’t think I was through with my Pilipinas food trip entries, did you? I am far from through so I’ll just go right ahead with it.
The highlight of our last day in the Philippines was a trip to the University of the Philippines, Diliman Campus. No, the trip was not to take photos of The Oblation nor for the pursuit of intellectual enlightenment but for a last ditch chance of satisfying a 4-year craving for what I consider to be THE queen of Philippine street foods…right up there with balut, FISHBALLS. Why did we go all the way to UP for our fishballs fill? I’ll get to that in a bit. *wink*
The photo I posted of fish/chicken balls was, to my surprise, well-liked by my Facebook friends. Hee hee.
Here is where the art of “making tusuk-tusok” (skewering) the fishballs take place, in a wok with lots of oil…
With a bamboo skewer, you pick the fishballs one by one until you get your full 5 pesos worth, which is 10 pieces. You push the balls up the stick with the help of those contraptions on the side of the wok that looks like a coil.
This is the reason why we went all the way to UP to satisfy our fishball craving…
No double-dipping! The different sauces are in easy-squeeze bottles.
As you can see, there was not even a need to squeeze. One just tips the bottle a little and sauce comes out. Hee hee.
I think I had 3 sticks of fishballs and a stick of chicken balls that day. I could have had more, but someone pulled a kj card on me. Hmp!
The next time we’re home, I’ll make sure to make more time for fishballs…absence of hand wash areas and hand dryers notwithstanding. ;)