Every afternoon after I send my daughter to school, the mommies sometimes stay or went to a mall to stroll and eat snacks. If ever we stay in school, we buy fishball. I always buy small cup that have 21 pieces (P15) and big cup that have 28 pieces (P20).
Fish balls are a common food in southern China and overseas Chinese communities made from "fish paste".
The most common type of Filipino fish balls are known as bola-bola. It is somewhat flat in shape and most often made from cuttlefish or pollock and served with a sweet and spicy sauce or with a thick, black, sweet and sour sauce.
Fish balls in the Philippines are sold by street vendors pushing wooden deep-frying carts. The balls are served skewered, offered with three kinds of dipping sauces: spicy (white/orange coloured) – vinegar, water, diced onions and garlic; sweet (brown gravy coloured) – corn starch, banana ketchup, sugar and salt; and sweet/sour (amber or deeper orange coloured) – the sweet variety with lots of small hot chilis added. Dark sauces are rare, as these are soy sauce-based and soy sauce is expensive for street food.
