Along with the shabu-shabu fish balls and beef pares, today’s post should help fulfill your great dream of becoming the brand name of choice among street carts and carinderias. With this homemade kikiam recipe, you can push through with your new entrepreneurial venture as a hawker and start building your empire of street food. Soon, conyo kids will be riding jeeps to make tusok your fish balls, the 5-peso coin will be redesigned to bear your image, and your reputation as THE King of Balls will have traffic enforcers giving you VIP treatment (sans wang-wang).
But first, get over your fear of sputtering hot oil and get cooking.
Total Time: 30 minutes / Yield: 12 rolls
- 1 kg ground pork
- 2 cups red onions, chopped
- 1/3 cup minced garlic
- 1 cup minced carrots
- 1/2 cup cornstarch
- 2 tsp iodized salt
- 2 tbsp sugar
- 1-2 tsp five-spice powder
- Dry bean curd sheets
- Oil, for frying
- Mix together all ingredients except the bean curd sheets. Make sure to mix it very well to evenly distribute seasonings.
- Divide meat mixture into 12 portions. Layer down a piece of bean curd sheet. Add in meat mixture and roll like a spring roll. Repeat with the rest.
- Steam kikiam for 15 minutes. Cool and keep.
- To serve, heat an inch-deep of oil in a pan. Deep fry kikiam in medium heat for 2-3 minutes on each side. Drain on paper towels. Slice before serving.
- Once steamed, you can store kikiam in the freezer for up to a month. Just defrost before deep-frying.