Healthier tusok-tusok: 'Fish balls' without fish

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January 12, 2026 | 3:07pm

MANILA, Philippines — We all crave for something sometimes, and marketing executive and weekend kitchen warrior Ces Nepomuceno-Gamad is no exception. She sometimes craves for fish balls, but during her most recent craving for it, there was no fish available. So, she had to get more creative than usual in her attempt to satisfy her craving.

She had used kangkong leaves for her Sinampalukan, which she ate for lunch earlier, and she was left with a bunch of kangkong stems. It was merienda time, and she wanted to eat fish balls but, alas, there was no fish available. She had some flour, cornstarch, and seasonings in the pantry. So she thought of making kangkong balls using the kangkong stems. 

The result: A batch of delicious Kangkong Balls, which she flattened a bit before frying. The experience would not be complete without its best pair, the so-called Manong’s Sauce.

Kangkong Balls with Manong’s Sauce

Ingredients:

1 bunch kangkong stems, sliced into small pieces

1 cup flour

1 cup corn starch

1 tsp. baking soda

2 tbsps. Mama Sita’s Menudo Mix (or a combination of onion powder, garlic powder, paprika, salt, pepper and other herbs of choice)

1 tsp. Mama Sita’s Annatto Powder 

1 tbsp. ginger gin* (optional)

1/2 cup cold water

For the Manong’s Sauce:

3 tbsps. Mama Sita’s Oyster Sauce

1 tsp. soy sauce

2 tbsps. brown sugar

1 tbsp. cornstarch

1 cup water

1 pc. siling labuyo, chopped (optional)

Procedure:

For the Kangkong Balls:

1. In a mixing bowl, combine all ingredients together until thoroughly incorporated. (*Ginger gin is sliced ginger soaked in gin.)The batter must be a little bit sticky like a pancake batter. Refrigerate for about 10 minutes.

2. In a sauce pan or deep kawali, heat oil for deep frying. You know it is ready when some tiny bubbles are rising. 

3. Using a tablespoon or mini ice cream scooper, scoop batter to form a ball and slide into the hot oil. Repeat until you have enough to fill the pan and gently stir the balls to fry evenly. Cook for about 2 minutes or until they turn golden brown.

4. Drain off oil and set aside.

For the Manong’s Sauce:

1. In a sauce pan, combine all the ingredients and cook over medium heat.

2. Stir gently until the sauce becomes thick and smooth.

3. Add chopped siling labuyo as desired and serve with the Kangkong Balls. 

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