Kikiam is a sausage like dish that has a chinese origin. It was adapted right away ever since it was introduced in the Philippines. Up until now, Kikiam has been one of Filipinos all time favorite streetfood (tusok-tusok) in the Philippines for so many decades. Try this recipe so you can definitely make this at your own kitchen.
Homemade Kikiam Recipe
- 1 lb ground pork
- ½ lb shrimp, minced
- 1 medium carrot, minced
- 1 medium onion, minced
- 1 tbsp five spice powder
- 2 tbsp salt
- ½ tsp ground black pepper
- 1 tbsp cornstarch (diluted in 2 tbsp water)
- 6 pcs bean curd sheets (tau pe)
- 1 cup cooking oil
- Combine pork, shrimp, carrot, onion, five spice powder, salt, and pepper in a large mixing bowl and mix well.
- Lay a piece of bean curd sheet flat on a table.
- Scoop a decent amount of the mixture and arrange it at one end of the bean curd sheet.
- Fold the top and bottom ends of the bean curd sheets and then roll the sides until a sausage-like figure is formed.
- Dip your fingers in the diluted cornstarch and run it on the end of the bean curd sheet (this will help secure the kikiam).
- Prepare the steamer by pouring 4 cups of water and letting it boil.
- Arrange the kikiam in the steamer and then steam for 20 to 25 minutes.
- Remove from the steamer and then set aside.
- Heat the cooking oil in a pan.
- Pan fry the kikiam until the wrapper turns golden brown.
- Remove from the pan and then slice into serving pieces. Enjoy!
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