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.
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.
Kikiam Recipe
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!
DaveSS says
You come up with some of the best recipe my wife said this is like Embutido that you have but not the same
Art Montesa says
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).
china_blue2004 says
hi, can i use lumpia wrapper in replace of bean curd sheets?
Tet says
If you use Lumpia wrapper, then you are making lumpia..bean curd sheets has its distinct taste and texture far from lumpia wrapper.
ozemike says
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.
dawn says
Do youave recipe for the sauce??
Vanjo Merano says
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.
Liza Mangob II says
I really want to know how to make kikiam and i want to make this food out of pork and carp..
Rizel P. Tago says
i can’t find the bean curd in the grocery…any other good alternatives for this?
Nancy Sarmiento says
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.
Vanjo Merano says
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.
Drew says
can I use bean curd stick? I tried soaking the sticks and its hard to flatten it. Any alternatives to bean curd sheets?
LP says
Where can I find the bean curd sheets at the Asian store? Are they in the freezer section?
Jussel says
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…
Criselda says
Can I bake the kikiam after steaming?
Also can I just wrap it in foil? Tks