Introduction
On rainy afternoons or lazy weekends, nothing beats the joy of Filipino street food. Among the tusok-tusok classics—fishball, kwek-kwek, and squidball—one snack always stands out: kanto-style kikiam.
This isn’t the traditional Chinese-style version but the crunchy, savory Filipino favorite we dip in manong’s sweet, spicy sauce by the sidewalk. With just half a kilo of galunggong (or any fish available), you can make plenty to share with family, friends, or even freeze for later. Simple, practical, and oh-so Pinoy.
Homemade Kanto-Style Kikiam Recipe
Ingredients
Set A – Kikiam Mixture
- ½ kilo galunggong flesh only, no bones
- 3 cloves garlic
- 1 small knob ginger
- 1 tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- 2 egg whites
- ½ tsp five-spice powder
- ¾ cup cornstarch
- 2 ¼ cups all-purpose flour
- ½ cup cold water add more if needed
- ⅓ cup vegetable oil
- 1 pack all-in-one seasoning granules
- 1 tsp ground black pepper
- 1 tsp white sugar
Set B – Manong-Style Sauce
- ½ cup brown sugar
- 2 cups water
- 3 tbsp soy sauce
- ¼ cup oyster sauce
- 2 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1 onion minced
- 2 cloves garlic minced
- 1 –2 red chilies chopped
- Ground black pepper to taste
For Frying
- Oil enough for deep-frying
Instructions
Step 1 – Make the Fish Paste
- In a food processor, combine galunggong flesh, garlic, and ginger. Blend until smooth.
- Add salt, baking soda, baking powder, and egg whites. Blend well.
- Scrape down the sides and mix in five-spice powder, cornstarch, flour, cold water, oil, seasoning granules, pepper, and sugar.
- Add water gradually until you get a sticky, dough-like consistency.
Step 2 – Shape the Kikiam
- Oil your hands and work surface. Roll dough into logs and cut into desired sizes.
- Let rest for 1 hour or more. This helps improve crunch and puffiness.
Step 3 – Poach the Kikiam
- Boil a large pot of salted water (about 1 tsp salt).
- Drop kikiam pieces in. Cook until they float, about 1 minute.
- Remove and let cool. You can freeze them at this stage for later frying.
Step 4 – Cook the Sauce
- In a saucepan, combine brown sugar, water, soy sauce, and oyster sauce. Bring to a simmer.
- Stir in a slurry of flour and cornstarch to thicken.
- Add onion, garlic, and chilies. Season with pepper. Cook until glossy.
Step 5 – Fry and Serve
- Heat oil in a deep pan. Fry poached kikiam until golden brown and crisp.
- Serve hot with thick manong-style sauce, and a side of spiced vinegar if you like.
Simpol Cooking Notes
- Rest the dough for at least 1 hour before poaching. This makes your kikiam crunchier and puffier when fried.
- Salt your poaching water so the flavor stays in the kikiam instead of seeping out.
- This recipe yields plenty from just ½ kilo of fish—perfect for big groups or stocking in the freezer.
- Manong sauce is everything! Adjust the sweetness, saltiness, or spiciness depending on your taste.
