The Dirtier, The Better

For many years now, we've been trying to make our own fishball sauce, like the one peddled on the streets. But it still remains a mystery why fishball sauce from the streets tastes much better by at least ten-fold compared to the one we make for ourselves at home. What is it with this sauce being pushed on carts that makes it so sweet, salty, and addictive?

Is it the skewer stick he uses? The oil that he's been frying with since yesterday? The saliva of the other customers that got incorporated with the sauce (dip fishballs on skewers into sauce --> eat some --> dip the whole thing again)? Or is it Manong Pishbol's charming smile?

Being a health care worker, I should know better that street food can make me sick. But sometimes I lose all reason and still patronize Manong Pishbol's merchandise. I just can't point out exactly why, all I know is that the sauce he makes tastes FANTASTIC.

Come on, I know you agree. I can feel you nod from here.