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.
- 700g minced pork
- 300g shelled prawns, finely chopped
- 1 large red onions, finely chopped
- 1 whole garlic, minced
- 1 large carrot, finely chopped
- ½ cup cornstarch
- 1 heaping tbsp five-spice powder
- 2 tbsp sugar
- beancurd sheets
- 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.
- 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.
- 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.
- 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.
- Slice before serving then serve with sweet chilli sauce.