• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Panlasang Pinoy logo

  • Recipes
  • Start Here
  • Cooking Schools
  • About
Home » Recipes » Appetizer Recipes » Kikiam Recipe

Kikiam Recipe

Jump to Recipe Print Recipe

Kikiam is a sausage-like dish that has a Chinese origin. It was adopted right away ever since it was introduced in the Philippines. In fact, there have been many Filipino recipes that incorporate it as an ingredient; loming batangas and some versions of pancit canton are just a few examples.

Kikiam

Making kikiam is relatively easy. If you were able to make lumpiang shanghai before, then you can easily make kikiam. There are 3 major processes: mix and wrap, steam, and fry. First, you will need to mix all the ingredients then wrap them in bean curd sheets (also called tawpe). Next is to steam the wrapped kikiam. The last step is to pan-fry it for a few minutes.

It might be easier to purchase the bean curd sheet in the Philippines compared to locations such as North America. You are lucky if you live near a China town in your area. As for me, I got the sheets online. I ordered it from a website in Hong-kong and had it delivered to me in Chicago. It came in as a dry sheet, so I needed to soak it in water before using.

Before I forget, you should only fry the ones that you plan to consume right away. You may freeze steamed kikiam for a month for other future consumption. Fried kikiam goes well with sweet and sour sauce.

Try this Kikiam recipe. Let me know what you think.

Print Pin
4 from 1 vote

Kikiam Recipe

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Vanjo Merano

Ingredients

  • 1 lb. ground pork
  • 1/2 lb. shrimp minced
  • 1 medium carrot minced
  • 1 medium onion minced
  • 1 tablespoon five spice powder
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon cornstarch diluted in 2 tablespoons water
  • 6 pieces bean curd sheets tawpe
  • 1 cup cooking oil

Instructions

  • In a large mixing bowl, combine pork, shrimp, carrot, onion, five spice powder, salt, and pepper. Mix well.
  • Lay a piece of bean curd sheet flat on a table. Scoop a decent amount of pork 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 cornstarch mixture and run it on the end of the bean curd sheet. This will help secure the kikiam.
  • Prepare the steamer. Pour-in 4 cups of water and let boil. Arrange the kikiam in the steamer and then steam for 20 to 25 minutes.
  • Remove from the steamer and then set aside. Note: You can place some in the freezer for later use once the temperature goes down or you can fry everything at once.
  • 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.
  • Serve. Share and enjoy!

Nutrition

Serving: 4g

Related Recipes:

  • Garlic Butter Shrimp Recipe
    Garlic Butter Shrimp Recipe
  • Leche Flan Recipe
    Leche Flan Recipe
  • Adobong Kangkong Recipe
    Adobong Kangkong Recipe
  • Ginisang Labanos Recipe
    Ginisang Labanos Recipe
  • Pata Tim Recipe
    Pata Tim Recipe
  • Mutya ng Cavite Recipe
    Mutya ng Cavite Recipe

Reader Interactions

Comments

  1. Criselda says

    November 14, 2018 at 3:28 am

    Can I bake the kikiam after steaming?
    Also can I just wrap it in foil? Tks

    Reply
  2. Jussel says

    September 20, 2018 at 10:21 am

    4 stars
    Yes,its in frozen sections, here in Vancouver area,my mom in law cooked it first and my first time to eat it,so good that I told n thought my friends when I traveled in LA,LV and NY..you’re recipe is quite the same,thanks, now I forwarded your link to one of my inaanak who asked me yesterday to teach her…

    Reply
  3. LP says

    September 15, 2018 at 4:11 pm

    Where can I find the bean curd sheets at the Asian store? Are they in the freezer section?

    Reply
  4. Drew says

    January 24, 2017 at 12:14 am

    can I use bean curd stick? I tried soaking the sticks and its hard to flatten it. Any alternatives to bean curd sheets?

    Reply
  5. Nancy Sarmiento says

    November 11, 2016 at 8:23 pm

    I tried your Embutido recipe last night, it turned out great. Thanks. We ate a lot…yummy!
    Later I will try the Siomai and Kikiam but I’m not sure where to get “tawpe”. I am in Saipan.
    Also, what is the english name for “Kasubha”? I really like adding it to my arrozcaldo.

    Reply
    • Vanjo Merano says

      November 11, 2016 at 9:27 pm

      Thanks for the comment. I am glad to know that you liked the embutido. Tawpe is a hard ingredient to find. I had to order mine online.

      I think that kasubha is called safflower. It looks like saffron, but not that fragrant.

      Reply
  6. Rizel P. Tago says

    May 26, 2015 at 1:10 am

    i can’t find the bean curd in the grocery…any other good alternatives for this?

    Reply
  7. Liza Mangob II says

    May 13, 2015 at 7:19 am

    I really want to know how to make kikiam and i want to make this food out of pork and carp..

    Reply
  8. dawn says

    August 7, 2014 at 6:40 am

    Do youave recipe for the sauce??

    Reply
    • Vanjo Merano says

      August 7, 2014 at 9:30 am

      Dawn, there are different sauces for kikiam,but I love to use sweet and sour sauce. Here is the link for the Sweet and Sour Sauce.

      Reply
  9. ozemike says

    April 22, 2013 at 8:27 pm

    made this last week very yummy, kids loved it. for those in Australia this is what the sheets look like , you can buy it at some Asian Grocery stores its dried so you have to soak it.

    Reply
  10. china_blue2004 says

    April 15, 2013 at 5:13 am

    hi, can i use lumpia wrapper in replace of bean curd sheets?

    Reply
    • Tet says

      December 13, 2016 at 5:44 pm

      If you use Lumpia wrapper, then you are making lumpia..bean curd sheets has its distinct taste and texture far from lumpia wrapper.

      Reply
  11. Art Montesa says

    April 10, 2013 at 10:52 pm

    I will try this recipe of yours for kikiam -- it seems to be similar to the recipe I have been using. I have tried many different variations -- and the one I liked the best was when I added some fish paste (available at Oriental food stores in NY).

    Reply
  12. DaveSS says

    April 7, 2013 at 7:42 am

    You come up with some of the best recipe my wife said this is like Embutido that you have but not the same

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Latest Recipes

23 Easy Filipino Vegetable Recipes

Chili Garlic Oil Recipe

Chili Garlic Oil Recipe

egg fried rice

Egg Fried Rice

Spicy Eggplant Stir Fry

Spicy Eggplant Stir Fry

RECIPES

All Recipes

Top Recipes

Chicken Empanada

Siopao

Siopao Asado Recipe

Brazo de Mercedes

Pandesal with Coffee

Pandesal Recipe

Baked Macaroni Panlasang Pinoy

Baked Macaroni Recipe

Embutido Recipe

Max’s style Fried Chicken

Egg Pie Recipe

KFC Style Gravy Recipe

Lumpiang Sariwa (Fresh Spring Rolls Recipe)

pork siomai recipe

Pork Siomai Recipe

Cassava Cake Recipe

Pork Adobo Recipe

Pork Adobo

Espasol Recipe

Banana Bread

Banana Bread Recipe

How to Make Rice Cake Bibingka

Bibingka Recipe

Jollibee Style Spaghetti

Custard Cake Recipe

biko recipe panlasang pinoy

Biko Recipe

Ginataang Hipon Sitaw at Kalabasa

Ginataang Hipon Sitaw at Kalabasa

Footer

  • Email
  • Facebook
  • Instagram
  • YouTube
  • Food and Health
  • Diet and Weight Loss
  • What’s Cooking?
  • Philippines
  • Privacy Policy
  • Contact
  • HTML Sitemap
Copyright © 2009 - 2021 · Panlasang Pinoy