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Kikiam (Ngo Hiong)

by Pauline De Mesa
Pork | March 15, 2019

Remember your childhood days when you waited for the street food vendor to roll his cart with your faves like fish balls, squid balls, and kikiam? Well, there’s no need to wait for the manong to have your fill of the savory dish. Learn to make it at home and enjoy this Tsinoy classic whenever you want!

Recipe by Lydia Gawki
Photographed by Mike Cuevas

 

Ingredients :

8 servings
For Kikiam Mix
500 g Ground Pork
4 clove Garlic, minced
1 Red Onion, minced
2 Eggs
0.25 cup Chopped Spring Onions
0.5 cup Canned Water Chestnuts, roughly chopped
0.5 cup Minced Shrimps
1 Small Carrot, grated
0.25 cup Cornstarch
Bean Curd Wrappers (tau peh)
For Seasoning Mix
1 tbsp Five-Spice Powder
1 tbsp Soy Sauce
1 tbsp Oyster Sauce
0.5 tbsp Salt
1 tbsp Sugar
2 tsp Sesame Oil

Procedure :

  • 1
    Combine all the ingredients in a big bowl. Set aside.
  • 2
    In another bowl, mix all the seasoning ingredients and pour the seasoning sauce on the meat mixture. Mix until well-combined.
  • 3
    Wrap the mixture in the tau peh like rolling a lumpia.
  • 4
    Steam the kikiam for 15 minutes to ensure even cooking. Let it cool completely.
  • 5
    When cooled, fry the steamed kikiam until the skin turns brown.
  • 6
    Let the fried kikiam rest before slicing. Serve with your choice of dipping sauce.