Kikiam Recipe


  • 1 lb. ground pork
  • 1/2 lb. shrimp, minced
  • 1 medium carrot, minced
  • 1 medium onion, minced
  • 1 tablespoon five spice powder
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon cornstarch diluted in 2 tablespoons water
  • 6 pieces bean curd sheets (tawpe)
  • 1 cup cooking oil

Kikiam Recipe

  1. In a large bowl, combine pork, shrimp, carrots, onion, five spice powder, salt and pepper. Mix well.
  2. Place a piece of tofu sheet flat on a table. Takes a good amount of pork mixture and arrange at one end of the sheet of bean curd.
  3. Fold the top and bottom of the bean curd sheets then pull the sides up to form a sausage shape. Dip your fingers in the cornstarch mixture and run it on the end of the bean curd sheet. This will help ensure the kikiam.
  4. Prepare the steamer. Pour in 4 cups of water and boil. Organize kikiam in steam and then steam for 20-25 minutes.
  5. Remove from the steamer and set aside. Note: You can place some in the freezer for later use when the temperature drops or you can fry all at once.
  6. Heat oil in a pan. Kikiam Pan-fry until browned container. Remove from pan and cut into serving pieces

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