Make the manong sauce by boiling water in a cooking pot. Add star anise, brown sugar, Knorr Liquid Seasoning, garlic powder, chili pepper, and onion powder. Stir until well blended. Simmer for 5 minutes.

Combine cornstarch and 1/4 cup water. Stir and pour into the pot. Continue cooking while constantly stirring the mixture until your desired consistency is achieved. Transfer to a sauce bottle and let it cool down. Set aside.

Make the spicy vinegar dipping sauce by combining all the ingredients as listed above in a jar or bowl. Mix well. Set aside.

Make the veggie balls by combining flour and cornstarch in a bowl. Mix well and then gradually add water while mixing.

Add carrot, green onion, kalabasa, and green peas. Mix well.

Season with Knorr Liquid Seasoning. Mix until all ingredients are well blended.

Heat cooking oil in a deep cooking pot. Mold the mixture into balls and then fry in medium heat until it floats, and the exterior part turns golden brown in color.

Remove from the pot and skewer using bamboo sticks. Dip in manong sauce or spicy vinegar before eating.

Make the eggplant balls by boiling the peeled eggplant until it gets tender. Cut it into smaller pieces and then mash. Combine with egg, all-purpose flour, onion, garlic, salt, and ground black pepper. Mix well. Form into balls and roll it over the panko breadcrumbs. Deep fry in low to medium heat until the color turns golden brown. Remove from the pot and let it cool down. Dip in manong sauce or spicy vinegar before eating.

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