Homemade Kikiam Recipe

 Kikiam or Ngo hiang which originated in Southern China, is a distinctive Hokkien and Teochew meal that has become popular in Indonesia, Malaysia, the Philippines, Singapore, and Thailand.

It consists primarily of a combination of different meats, veggies, and other ingredients. It is a sausage-like roll made of minced pork and prawn (or fish) that has been seasoned with five-spice powder and is folded inside a tofu skin before being deep-fried. 

INGREDIENTS:

1/2 kilo giniling ng baboy

1 cup TVP or Textured Vegetable Protein, just soak it in water to soften and drain (or use Singkamas/Turnips)

1 big carrots

1 big white onion

2 eggs

1 bundle (tali ng) kintsay, minced

4 tablespoons oyster sauce

2 tablespoons chop garlic

3 tablespoons sesame oil

3 tablespoons brown sugar

2 tablespoons cornstarch

Salt and pepper

Bean Curd sheet or Wrapper (Buy it in Lazada/Shopee/Amazon/Asian Store)

INSTRUCTIONS:

In a medium bowl, combine all ingredients except the bean curd sheets. Stir it well to make sure seasonings are evenly distributed.

Just mix it and then use the kikiam wrap, better known as (beancurd sheet).

If TVP is not available, its best to use Turnips. If using Turnips, you only need 1 piece, just grate it finely.

Spread out one piece of bean curd sheet. Place meat mixture on top and roll like a spring roll. Do the same thing for the rest of the portions.

Prepare steamer and steam your kikiams for 15 minutes. Let it cool and set it aside.

When you’ve wrapped everything and steamed it, you can stock it as long as it’s in the freezer.

To cook, heat an inch-deep of oil in a pan. Deep fry kikiam in medium heat for 2-3 minutes on each side. Drain and transfer on plate with paper towels. 

Serve with sweet and sour sauce. Recipe included below. Enjoy!

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