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Pork and Prawn Wrapped in Bean Curd

What is Kikiam 

A popular Filipino street food in the Philippines. It’s sausage-like shape with Chinese origins. When it was introduced to the Filipinos, we adapted it and made it our own. Kikiam is sold by street vendors pushing wooden carts equipped with deep frying woks. 

This street food is usually sold together with fish balls. This iconic dish is served with three kinds of dipping sauce which are: spicy vinegar, sweet brown gravy and sweet and spicy brown gravy. This is the traditional version, the one you see on the streets now is processed seafood paste. Which is also as tasty as the traditional ones! I will put the recipe for this too in the future. 

Kikiam or Quekiam originated from the Chinese meat rolls Ngo Hiang. It’s pretty amazing how part of Filipino cuisine has Chinese influences in it too. Filipino-Chinese dishes Kikiam are dishes that the Chinese immigrants brought with them to the Philippines and were adapted using local ingredients available to them. The recipes were then passed down to their wives then to their children.

Today there are many Filipino recipes that incorporate Kikiam as part of a dish, such as Loming batangas (Noodle soup)  and some versions of Pancit Canton (Stir fried egg noodles) are just a couple of examples.



500g minced pork
100g prawns, minced
4 spring onions, chopped
1 red bell pepper or carrots, minced
4 pieces shiitake mushrooms, minced
2 garlic, minced
1 teaspoon salt
A pinch black pepper
4 bean curd sheets
Oil for frying


Mix 2 tablespoons flour and 4 tablespoons water to use as paste to seal the sausages.



In a bowl, add all the ingredients; pork, prawns, spring onion, bell pepper or carrots, mushrooms, garlic, salt and black pepper. Mix them all together until the ingredients are combined. Divide the sausage mixture into four portions.



Take a bean curd sheet, lay it on a plate and add some sausage mixture. Roll it like you would roll a spring roll and seal it using the flour paste mixture. Do this until you roll all the sausage mixture.



Place them in a steamer and steam for 15 minutes. Take them out of the steam to cool down. Put them in the freezer if you want to keep them for another day. Pat them dry with a paper towel.  



Pour some oil in a frying pan, fry the steamed kikiam on low to medium heat until all sides are golden brown. Take them out of the frying pan and serve them hot or cold with some sweet chili sauce dip. Serve warm or cold.

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