Kikiam Recipe
User Reviews
5
Kikiam Recipe
Description
The recipe mixes ground pork with sugar, soy sauce, oyster sauce, five-spice powder, white pepper, grated singkamas (or radish), carrot, chopped shiitake mushrooms (optional), onion, and cornstarch to bind. The mixture is portioned and wrapped tightly in dry bean curd sheets, sealed with a cornstarch slurry. The rolls steam for 15 minutes to cook through and cool before frying. Deep frying in medium heat creates a golden brown, crisp exterior encasing the tender, seasoned pork filling. Slicing before serving reveals the layered textures and savory flavor, making kikiam a textured combination of tender and crunchy.
Ingredients
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 grated and liquids slightly squeezed, or radish
- ½ cup carrot grated
- 2-3 pieces dried shiitake mushrooms rehydrated in water, finely chopped (optional
- 1 medium white onion finely chopped
- 4 tablespoons cornstarch
For wrapping
- 1 pack dry bean curd sheets
- 1 tbsp cornstarch dissolved in 2 tbsp water
For Frying
- neutral cooking oil for frying, generic cooking oil
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 60mg | 20% |
| Sodium | 570mg | 24% |
| Potassium | 355mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1891IU | 38% |
| Vitamin C | 10mg | 11% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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