Kikiam Recipe

Kikiam is a Chinese recipe adopted in Filipino cuisine and now a famous street food in the Philippines and Filipinos all over the world. Best when served with a sweet and sour creamy dip sauce. Great for parties or any day.

  • 2 lbs. ground pork
  • 1 lb. shrimp, peeled and chopped
  • 8-10 cloves garlic, minced
  • 1 large onion, finely chopped
  • 1 small carrot, grated
  • 1 tablespoon five spice powder
  • 1 tablespoon sugar or more
  • salt and ground pepper to taste
  • bean curd sheet for wrapping
  • cooking oil for frying

  1. Mix ground pork, shrimp, garlic, onion, carrots, five spice, sugar, salt and ground pepper.
  2. Lay down a piece of bean curd sheet and add 3 tablespoon meat mixture. Wrap it like you are wrapping a lumpia. Set aside and repeat with the remaining mixture.
  3. 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.
  4. Place enough cooking oil in a deep pot for deep frying. Heat oil then fry kikiam in medium heat until skin is crispy.
  5. Remove from heat and slice before serving with a sweet and sour creamy sauce for dipping. See sauce recipe below.

Tip: You can store steamed kikiam in the freezer for later use or deep fry immediately.

Kikiam Sauce

  • 1/2 cup cornstarch
  • 1 cup water
  • 2 cloves garlic, minced
  • 1 small onion, minced
  • 3 tablespoon soy sauce
  • 2 tablespoon vinegar
  • 2-3 tablespoon brown sugar
  • 2 tablespoon cooking oil

  1. Dilute cornstarch in water.
  2. Saute garlic and onion in cooking oil until it turns caramelized.
  3. Pour diluted cornstarch, soy sauce and vinegar. Stir well and simmer in low heat for few minutes. Remove sauce from heat and set aside till ready to use.



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