Kikiam

Category

Yields1 Serving

Ingredients
 1 kg ground pork
 2 cups red onions, chopped
  cup minced garlic
 1 g cup minced carrots
 ½ cup cornstarch
 2 tsp salt (iodized)
 2 tbsp sugar
 1 tsp five-spice powder
 dry bean curd sheets
 oil for frying

Procedure
1

Mix together all ingredients except the bean curd sheets. Make sure to mix very well to evenly distribute seasonings.

2

Divide meat mixture into 12 portions. Layer down a piece of bean curd sheet. Add in meat mixture and roll like a spring roll. Repeat with the rest.

3

Steam kikiam for 15 minutes. Cool and set aside.

4

To serve, heat a 3cm-deep of oil in a pan. Deep fry kikiam in medium heat for 2-3 minutes on each side. Drain on paper towels. Slice before serving.

Note
5

Once steamed, you can store kikiam in the freezer for up to a month. Just thaw before deep-frying.

Ingredients

Ingredients
 1 kg ground pork
 2 cups red onions, chopped
  cup minced garlic
 1 g cup minced carrots
 ½ cup cornstarch
 2 tsp salt (iodized)
 2 tbsp sugar
 1 tsp five-spice powder
 dry bean curd sheets
 oil for frying

Directions

Procedure
1

Mix together all ingredients except the bean curd sheets. Make sure to mix very well to evenly distribute seasonings.

2

Divide meat mixture into 12 portions. Layer down a piece of bean curd sheet. Add in meat mixture and roll like a spring roll. Repeat with the rest.

3

Steam kikiam for 15 minutes. Cool and set aside.

4

To serve, heat a 3cm-deep of oil in a pan. Deep fry kikiam in medium heat for 2-3 minutes on each side. Drain on paper towels. Slice before serving.

Note
5

Once steamed, you can store kikiam in the freezer for up to a month. Just thaw before deep-frying.

Kikiam

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