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Homemade Kikiam Recipe

Homemade Kikiam Recipe

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 in the Philippines for so many decades.

Kikiam or Ngo hiang which originated in Southern China, is a distinctive Hokkien and Teochew meal that has become popular in Indonesia, Malaysia, the Philippines, Singapore, and Thailand.

It consists primarily of a combination of different meats, veggies, and other ingredients. It is a sausage-like roll made of minced pork and prawn (or fish) that has been seasoned with five-spice powder and is folded inside a tofu skin before being deep-fried. 

Hokkien immigrants first brought these dishes to the Philippines, where they are now more commonly referred to as kikiam. Ngohiong from Cebu is a variation that has drastically changed from the original meal, though. Lumpia wrappers are utilized in place of bean curd skin for Ngohiong in Cebu.

For those who’s looking for the business recipe version, you only need to add grated turnips/singkamas fillers to make an even larger batch. Yes just like bulk siomai, chinese use singkamas for fillers or alternatively you may use TVP which you can buy in online stores like Lazada/Shopee/Amazon.

Homemade Kikiam Recipe

INGREDIENTS:

  • 1/2 kilo giniling ng baboy
  • 1 cup TVP or Textured Vegetable Protein, just soak it in water to soften and drain (or use Singkamas/Turnips)
  • 1 big carrots
  • 1 big white onion
  • 2 eggs
  • 1 bundle (tali ng) kintsay, minced
  • 4 tablespoons oyster sauce
  • 2 tablespoons chop garlic
  • 3 tablespoons sesame oil
  • 3 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • Salt and pepper
  • Bean Curd sheet or Wrapper (Buy it in Lazada/Shopee/Amazon/Asian Store)

INSTRUCTIONS:

  1. In a medium bowl, combine all ingredients except the bean curd sheets. Stir it well to make sure seasonings are evenly distributed.
  2. Just mix it and then use the kikiam wrap, better known as (beancurd sheet).
  3. If TVP is not available, its best to use Turnips. If using Turnips, you only need 1 piece, just grate it finely.
  4. Spread out one piece of bean curd sheet. Place meat mixture on top and roll like a spring roll. Do the same thing for the rest of the portions.
  5. Prepare steamer and steam your kikiams for 15 minutes. Let it cool and set it aside.
  6. When you’ve wrapped everything and steamed it, you can stock it as long as it’s in the freezer.
  7. To cook, heat an inch-deep of oil in a pan. Deep fry kikiam in medium heat for 2-3 minutes on each side. Drain and transfer on plate with paper towels. 
  8. Serve with sweet and sour sauce. Recipe included below. Enjoy!

Kikiam Sauce Recipe:

  • 1/2 tsp. chili sauce
  • 1 tbsp. tomato paste
  • 1 tbsp. cornstarch
  • 6 tbsp. sugar
  • 1 tsp. salt
  • 3-4 tbsp. vinegar
  • 1 cup water
  • Sesame oil

INSTRUCTIONS:

  1. In a small saucepot, stir all ingredients. Adjust heat to medium-high heat until sauce becomes thick and the sauce becomes clear. Remove from heat. Add a few drops of sesame seed oil for an authentic taste.

Storage Tips: After steaming, you may keep kikiam in the freezer for up to one month. Just thaw it first, if you want to cook it.

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