Homemade Kikiam Recipes

FISHBALL SAUCE RECIPE

Steps:

• In a saucepan, combine all ingredients, except the red chili, and mix until flour and sugar are dissolved.
• Bring it to a simmer over medium heat while stirring continuously. Add the chopped red chili and stir until the sauce thickens. Usually takes about 3-5 minutes.
• Transfer to a bowl or a jar and let it cool down a bit before serving.

HOMEMADE KIKIAM

Steps:

• In a large bowl, combine ground pork, minced shrimp, water chestnuts, carrots, green onions, five-spice powder, salt, and pepper.
• In a small bowl, combine cornstarch and water. Stir until smooth and blended. Add cornstarch slurry to pork mixture and stir to fully combine.
• Under warm running water, moisten bean curd sheets and squeeze to rid of excess liquid.
• On a flat working surface, place a bean curd sheet. Spoon 1/3 of the pork mixture and spread across the bottom length of the sheet. leaving about 1-inch space on the sides.
• Roll the sheet tightly around the filling to form a tight log about 2-inch thick. Moisten the end to seal and twist the edges to lock the pork. Repeat with remaining pork mixture.
• Arrange pork rolls on a steamer in a single layer and steam for about 15 to 20 minutes or until set and temperature in the center reads 145 F.
• Gently remove kikiam from the steamer and place on a platter to slightly cool. Refrigerate to cool completely.
• In a wide pan over medium heat, heat about 2-inch deep of oil to 350 F. Carefully place steamed rolls in a single layer and fry, turning on sides as needed, until heated through and golden and crispy on the outside.
• Remove from the pan and let stand for about 5 minutes before slicing into serving portions.

AUTHENTIC KIKIAM RECIPE

Steps:

• Mix together all ingredients except the beancurd sheets. Make sure to mix it very well to evenly distribute seasonings.
• Divide meat mixture into 12 portions. Layer down a piece of beancurd sheet. Add in meat mixture and roll like a spring roll. Repeat with the rest.
• Steam kikiam for 15 minutes. Cool and keep.
• To serve, heat an inch-deep of oil in a pan. Deep fry kikiam in medium heat for 2-3 minutes on each side. Drain on paper towels. Slice before serving.

FILIPINO KIKIAM SREET FOOD RECIPE

Steps:

• Mix together ground pork, shrimp, garlic, onion, carrots, five spice, sugar, salt, and ground pepper.
• Lay down a piece of bean curd sheet and add 3 tbsp of the meat mixture. Wrap it like you're wrapping a lumpia. Set aside and repeat with the remaining mixture.
• Arrange wrapped meat (kikiam) in a steamer and steam for 15-20 minutes. Once done, remove kikiam from the steamer. Set aside and allow to cool.
• Place enough cooking oil in a pot for deep frying. Heat oil, then fry kikiam on medium heat until skin is crispy.
• Remove from heat and slice before serving with a sweet and sour creamy sauce for dipping. See sauce recipe below.