Traditional Chinese Kikiam Recipe

A Rich Heritage in Every Bite

This Traditional Chinese Kikiam is a far cry from the deep-fried versions sold on the streets. Originating from Chinese culinary traditions and often served in Filipino-Chinese family tables and restaurants, this dish combines ground pork, shrimp, shiitake mushrooms, and five-spice—all rolled in bean curd skin and delicately cooked to bring out bold flavors and refined textures. It’s an impressive dish to serve, yet surprisingly simple to prepare.

Ingredients

Set A: Meat and Seafood Mixture

• ½ kg ground pork, with 20% fat (chilled)

• ½ tsp salt or 1 pack Maggi Magic Sarap

• 1 Tbsp sugar

• 2 Tbsps oyster sauce

• ½ tsp black pepper

• 1 tsp Chinese five-spice powder

• 1 pc egg

• 4 Tbsps cornstarch

• ½ cup shrimp, peeled, deveined, and minced

Set B: Vegetables and Aromatics

• ½ cup carrot, diced finely

• 1 cup radish, diced finely

• 2 pcs shiitake mushrooms, soaked and minced

• 1 Tbsp spring onions, chopped

Set C: Wrapping and Frying

• 6 pcs bean curd sheets (tofu skin)

• Slurry (Flour and water) for sealing

• Canola or peanut oil, for frying

Set D: Glaze Sauce (Optional)

• 1 cup water

• 2 Tbsps oyster sauce

• 1 Tbsp light soy sauce

• 1 Tbsp banana ketchup (optional for sweetness and color)

• 2 Tbsps sugar

• 1 Tbsp rice vinegar

• 2 Tbsps cornstarch (dissolved in water)

• Dash of sesame oil

• Black pepper, to taste

Instructions

Step 1: Make the Filling
Combine ground pork, salt, sugar, oyster sauce, pepper, five-spice powder, egg, and cornstarch in a bowl. Mix thoroughly. Add minced shrimp and fold in the carrots, radish, mushrooms, and spring onions. Stir well.

Step 2: Wrap the Kikiam
Lay out the tofu skin on a flat surface. Scoop a log of filling onto the center. Roll tightly and seal the edge with cornstarch slurry. Repeat until all filling is wrapped.

Step 3: Steam to Cook Through
Brush the steamer with oil and place the kikiam rolls inside. Steam for about 20 minutes or until firm and fully cooked. Let cool completely before frying.

Step 4: Light Frying for Texture
Heat oil in a pan and lightly fry each roll until golden and crisp on the outside. Avoid over-frying to preserve the soft, meaty interior.

Step 5: Cook the Sauce (Optional)
Combine all sauce ingredients in a pot (except cornstarch slurry). Bring to a simmer, add slurry, and stir until the sauce thickens. Finish with sesame oil and pepper.

Step 6: Slice and Serve
Let the rolls rest before slicing diagonally into ½-inch pieces. Serve with the glaze or on the side as a dipping sauce.

Simpol Cooking Notes

• Simpol Tip: Allowing the rolls to cool before slicing helps them hold their shape and gives a better texture when fried.

• Restaurant Flair: Use sesame oil in the sauce and garnish with toasted sesame seeds or chopped scallions to elevate the presentation.

• Freezer-Friendly: Steam ahead and freeze the rolls for quick frying anytime.