Kikiam or Quekiam is another popular street food in the Philippines usually sold by street vendors pushing wooden carts equipped with deep frying woks. Usually sold together with fish balls it is also served with three kinds of dipping sauce which are: spicy vinegar, sweet brown gravy and sweet and spicy brown gravy. This street food have been widely commercialized and offered at very low price hence it does not look like the traditional dish anymore, what we see now sold on streets are food item made out of highly processed seafood paste. The traditional ones originated from a Chinese delicacy called Ngo hiang which is made out of mixed pork and seafood wrapped in bean curd skin, luckily this is still available in Chinese specialty shops in the Philippines, I still remember seeing this in Greenhills and the Chinese shop in front of SM Supermarket in SM City but if you don’t have access to any of those you can make one at home using the recipe below.

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  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Category: Main Course
  • Cuisine: Filipino


Kikiam or Quekiam is another popular street food in the Philippines usually sold by street vendors pushing wooden carts equipped with deep frying woks. Usually sold together with fish balls it is also served with three kinds of dipping sauce which are: spicy vinegar, sweet brown gravy and sweet and spicy brown gravy.



  • 700g minced pork
  • 300g shelled prawns, finely chopped
  • 1 large red onions, finely chopped
  • 1 whole garlic, minced
  • 1 large carrot, finely chopped
  • 1/2 cup cornstarch
  • 1 heaping tbsp five-spice powder
  • 2 tbsp sugar
  • beancurd sheets
  • salt
  • oil


  1. Place half of the pork mince in a food processor then process it until it becomes a paste. Remove from the container then mix it together with all other ingredients apart from the beancurd sheets and oil.
  2. Lay down a piece of beancurd sheet and add meat mixture in the middle, wrap it similar to wrapping spring rolls. Set aside then repeat with the rest.
  3. Place kikiam in a steamer and steam for 15 minutes. Let it cool then you can store it in the freezer or deep fry immediately.
  4. To deep fry, prepare a wok with enough oil for deep frying. Heat oil then deep fry kikiam (if frozen defrost first) in medium heat, cook for 3 minutes or until skin is crisp. Remove from oil then drain.
  5. Slice before serving then serve with sweet chilli sauce.



36 Responses

  1. Raymund, you always have the most fabulous recipes.
    πŸ™‚ Mandy

  2. blank elizz says:

    i just had it today for lunch.. yum yum, i regularly buy my kikiam at Rustan’s fresh..

  3. blank Karen says:

    I’m sure this is a very tasty dish with the combination of shrimp and pork.

  4. OH LORDY! Thanks! I will make this! YAY!

  5. blank salsachica says:


  6. Yum! I remember eating this as a kid when we visited the Philippines!

  7. blank Michelle says:

    I am having the darnedest time finding bean curd sheets. Have been searching for months. Now you’ve given me yet another reason to be angry about my lack of success!

    • blank Tess says:

      You can find it in the oriental stores the dry one . Look for DRIED BEAN CURD SHEET in the isles where driend mushroon and species then the frozen ones in the frezzer together with the lumpia wrapper BEAN CURD SHEET.

  8. blank Kristy says:

    The Philippines have some awesome street food. One of these days I’m going to get there and spend days just eating street food. I’ll make sure to find the authentic version of these beauties though. This sounds delicious. πŸ™‚

  9. blank mjskit says:

    Thank you for continuing to turn us on to such awesome cuisine! This Kikiam streetfood is one that I would want to eat everyday!

  10. blank Alex says:

    It looks great! Thank you for the recipe – I was preparing myself to say “if only i could have a taste… too bad I live so far away” but then again: now I can make it! Have a great weekend!

  11. I could eat these forever. Your version looks pure and fantastic.

  12. Wow, this is such a wonderful recipe! I totally have to make this – it looks wonderful! Thanks so much.

  13. What an interesting recipe! It looks really good and I love the texture of the bean curd sheets.


  14. We have something similar here too…But dunno what’s the name :-p

  15. Dear Raymund,

    I didn’t realise the Philippines had her own version of ngo hiang which is one of my favourite street foods. It is usually the first to disappear whenever I serve is as canapes for a home party.

  16. Nothing beats delicious roadside food on the stick!

  17. I was just thinking when I saw the photo of “ngo hiang” which I lovelovelove – and the three sauces are similar too !

  18. I will definitely be trying this out at some point. Sounds amazing!

  19. blank foodjaunts says:

    Oh I know what I’m making for the upcoming Mother’s Day holiday! My ni will be so excited when she sees this.

  20. blank Bonnie Badilla says:

    Can I have a recipe of the Kikiam sauce? I remember when I was still in Manila a lady from Malabon sells kikiam with a delicious brown sauce in our office. Thanks!

    • blank Raymund says:

      Sorry I dont have a kikiam sauce recipe, I just used the Thai Sweet Chilli sauce. I guess its easy to make though just guesstimate a combination of soy sauce, water, cornstarch, chilli, sugar, black pepper and lots of garlic. You may also try adding hoisin or oyster sauce to add some flavour.

  21. blank Nami | Just One Cookbook says:

    I see, no wonder. I think I’ve tried Chinese version and I liked it a lot. Hey Raymund, I love your portrait pictures! Food even looks more real!

  22. Another delicious dish which is somehow familiar (though I’ve often sampled it cooked another way.) The Kikiam reminds me of a steamed delicacy I’ve eaten before at Yum Cha. Very similar in how it’s wrapped in the curd skins too.

    This crunch street style snack looks far more delicious as I can never say no to a cridpy skin either!

  23. blank Charles says:

    Goodness, it looks like a delicious kind of… sausage. Can it be considered a sausage?

    The filling sounds absolutely incredible; I’ve never heard of beancurd sheets though. I must look them up – they sound like they could be quite fun to cook with!

  24. need to be careful sharing sauces with street food.. hihi…

  25. blank Jenifer says:

    I must be missing something, but at what point do you add the rest of the pork and the prawns? The instructions say to add half of the minced pork to a food processor until it forms a paste, then it just says to remove it from the container and mix it in with the rest of the ingredients. Do you not put the other half of the pork or the prawns in the food processor too?

    • blank Raymund says:

      No you dont put them all only half of the pork mince. This will act as the binder. If you process them all it will become like sausage in texture, so we leave the others in mince form. Anyways I forgot the shrimps/prawns must the finely chopped.

  26. blank bgcglobal1 says:

    Reblogged this on Notes and commented:

    Thanks for the recipe. I love kikiam. Childhood food from Binondo.

  27. blank J'Marinde says:

    Please, where is the referenced Beancurd sheet recipe?
    Thank you.

  28. blank Nell says:

    Here’s how it turned out, Chef… see it on FB πŸ™‚

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