How to Make Filpino Kikiam Asian Cooking Recipe Cuisine

Philippines Kikiam

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

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


Directions:

1. In a large mixing bowl, combine pork, shrimp, carrot, onion, five spice powder, salt, and pepper. Mix well.

2. 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.

3. 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.

4. 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.

5. 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.

6. Heat the cooking oil in a pan. Pan-fry the kikiam until the wrapper turns golden brown.


*After steaming you can freeze for up to a month for future consumption! Make sure to cool before freezing.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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