Looking for a budget friendly meal for your family? Try the Malunggay and Kalabasa Balls. This is the best meal you’ve been looking for. Para sa Petsa de Peligro, tipid ulam ideas at healthy pa! Full of healthy vegetables and your picky eater kids wont know it!
Malunggay Kalabasa Balls with Sweet and Sour Sauce
2 cups kalabasa, boiled and mashed
½ cup all purpose flour
½ cup milk (I used fresh milk)
½ tsp salt
½ tsp ground black pepper
1 egg, beaten
1 cup bread crumbs
1 cup malunggay leaves
1 ½ cup chicken, shredded (leftover)
1 white onion, minced (set aside other half for sauce)
4 cloves garlic, minced (set aside other half for sauce)
Oil for deep frying
For the Sweet & Sour Sauce:
1/4 cup sugar + 3 tbsp sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1 cup water or reserved pineapple juice
1/4 cup apple cider vinegar
1 ½ tablespoon cornstarch dissolved in 4 tablespoons water
1/2 cup pineapple chunks
1 tbsp sesame oil
1 tsp salt
Shred chicken into pieces
In a bowl, mash kalabasa, then add the flour, milk, egg, bread crumbs, malunggay and chicken adobo flakes, half portion of onion and garlic. Season with little salt and pepper.
Form into balls. Place it in the freezer so it’s easy to pick up while frying. (about 10 mins)
Once chilled, roll it one more time in bread crumbs and shape it in perfect round shape. It is easy to form now because it was slightly chilled.
It’s ready for deep frying.
For Sweet & Sour Sauce:
In a bowl combine all sauce ingredients and mix thoroughly.
Place it saucepan and bring the sauce to a boil over medium heat including the other half portion of minced garlic and onion. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, add salt and sesame oil.
Serve hot and pour it over the fried malunggay kalabasa balls. Enjoy!
Coat the balls with cornstarch and the result is more crunchy.
You can also coat it with extra bread crumbs.
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