Kikiam or Quekiam is the Filipino variation of the Ngoh Hiang, a Chinese dish of minced pork and prawn seasoned with five-spice powder, rolled in a beancurd skin wrapper, steamed and fried until crisp and golden.
For the filling
- 500 grams ground pork 80% lean
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon five-spice powder
- ½ teaspoon ground white pepper
- ½ cup singkamas or radish grated and liquids slightly squeezed
- ½ cup carrots grated
- 2-3 pieces dried shiitake rehydrated in water, finely chopped (optional)
- 1 medium white onion finely chopped
- 4 tablespoons cornstarch
- 1 pack Dry bean curd sheets
- 1 tbsp cornstarch dissolved in 2 tbsp water
Mix together all ingredients for the filling. Mix well using hand squeezing from time to time to fully combine. Divide meat mixture into 5 portions.
Place a beancurd sheet on a board or plate. Scoop a portion of the mixture and place it on top of the sheet along one of the long ends. Roll the sheet enclosing the filling then fold both the side corners over the center to close the sides. Roll it over until the other end of the wrapper. Brush the edge with cornstarch slurry to close and seal completely. Make sure to wrap it tightly pushing out any trapped air inside before closing.
Steam kikiam for 15 minutes. Remove from the steamer and let it cool down completely. You can also freeze them if not to be consumed immediately.
To serve, heat an inch-deep of oil in a pan. Deep fry kikiam in medium heat for 2-3 minutes on each side or until golden brown. Drain on paper towels. Slice before serving.
Calories: 363kcal | Carbohydrates: 30g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 570mg | Potassium: 355mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1891IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 3mg