Food Business · Street food

Homemade Kikiam Recipe

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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 (tusok-tusok) in the Philippines for so many decades.

Authentic Kikiam is wrapped in bean curd sheet.  If its not available dont worry you can still make your own Kikiam without the sheet or wrapper.

For those who’s looking for the business recipe version, you only need to add grated singkamas fillers to make an even larger batch. Yes just like bulk siomai, chinese use singkamas for fillers.

Homemade Kikiam Recipe

Total Time: 30 minutes 
Yield: 12 rolls

INGREDIENTS:
1 kg ground pork
2 cups red onions, chopped
1/3 cup minced garlic
1 cup minced carrots
1/2 cup cornstarch
2 tsp iodized salt
2 tbsp. sugar
1-2 tsp five-spice powder
Dry bean curd sheets (optional)
Oil, for frying
Kikiam Sauce  (recipe below)

Notes: If bean curd sheet is not available, just place the shaped kikiam on a large spoon and carefully push it down into oil without breaking the shape and let it deep fry in oil.


INSTRUCTIONS:
In a medium bowl, combine all ingredients except the bean curd sheets. Stir it well to make sure seasonings are evenly distributed. Make 12 equal portions of the meat mixture.

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 11 portions.

Prepare steamer and steam your kikiams for 15 minutes. Let it cool and set it aside.

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. 

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 c. water
Sesame seed oil

INSTRUCTIONS:
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.

You may also try this for Kikiam Sauce:

Fish Ball Sauce (ala Manong’s Sauce)

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Credits
Photo by Fe Victoria