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Paggawa ng sarsa ng fishball recipe

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Paggawa ng sarsa ng fishball recipe

3 cloves of garlic clove pounded

3 tablespoons soy sauce

3 tablespoons sugar

1/4 cup of vinegar

some oil

2 glasses of pork broth

3 tablespoons corn starch

Inside a casserole begin by starting to warm up the oil. Place the garlic clove and onion. Saut them until they become translucide. Incorperate your pounded chicken liver and continue mixing. Put some pepper and salt. Pour your pork broth and allow it to simmer lightly for around half an hour. Add some soy sauce and sugar. Continue mixing. Pour the vinegar and taste whether it needs more sugar or salt. Then obtain a laddle of the broth and dissolve the corn starch before adding up inside your sauce or sarsa. Mix well to prevent getting lumpy part. Taste and switch from the fire. It the sauce is simply too runny increase the corn starch but make sure to dissolve it first on some liquid before adding. The sauce will thicken more whether it stays longer around the stove. You may also switch the pork broth with chicken broth This sauce is a brand around sauce you should use for lechon, fried pork or chicken or perhaps fried fishes.

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