![](https://www.bitesized.ph/wp-content/uploads/2021/11/1-6.jpg)
In a bowl, mix together ground pork, salt, sugar, oyster sauce, pepper, five-spice powder, egg, cornstarch, shrimp, carrots, labanos, pork fat, shiitake mushrooms, and spring onions until well combined and meat has well bound into a sticky paste. Set aside.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/2-6.jpg)
Separate the tofu skin sheets and place a good amount of filling in the bottom center of the tofu skin. Wrap the tofu skin around the filling and roll up tightly like a lumpia. Seal the edges with the thick cornstarch paste. Repeat with the remaining filling and tofu skins. For best tastes, chill overnight before steaming.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/3-6.jpg)
Brush the steamer tray with oil to prevent sticking. Place the kikiams into the oiled steamer tray. Cover and steam on medium heat for 30 – 40 minutes. Remove and let cool.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/4-5.jpg)
In a pan, heat up oil over medium-high heat and fry the cooled kikiam pieces for just a few minutes until crispy. Drain excess oil and slice into thick pieces.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/5-4.jpg)
In a pan over medium heat, saute ginger, onions, and garlic until translucent. Add carrots, green peppers, red peppers, pineapples, pineapple juice/syrup, ketchup, sugar, and water. Cover and let simmer for 3 mins. Season with salt and ground black pepper then add the cornstarch slurry and bring to a boil.
Ingredients
Directions
![](https://www.bitesized.ph/wp-content/uploads/2021/11/1-6.jpg)
In a bowl, mix together ground pork, salt, sugar, oyster sauce, pepper, five-spice powder, egg, cornstarch, shrimp, carrots, labanos, pork fat, shiitake mushrooms, and spring onions until well combined and meat has well bound into a sticky paste. Set aside.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/2-6.jpg)
Separate the tofu skin sheets and place a good amount of filling in the bottom center of the tofu skin. Wrap the tofu skin around the filling and roll up tightly like a lumpia. Seal the edges with the thick cornstarch paste. Repeat with the remaining filling and tofu skins. For best tastes, chill overnight before steaming.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/3-6.jpg)
Brush the steamer tray with oil to prevent sticking. Place the kikiams into the oiled steamer tray. Cover and steam on medium heat for 30 – 40 minutes. Remove and let cool.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/4-5.jpg)
In a pan, heat up oil over medium-high heat and fry the cooled kikiam pieces for just a few minutes until crispy. Drain excess oil and slice into thick pieces.
![](https://www.bitesized.ph/wp-content/uploads/2021/11/5-4.jpg)
In a pan over medium heat, saute ginger, onions, and garlic until translucent. Add carrots, green peppers, red peppers, pineapples, pineapple juice/syrup, ketchup, sugar, and water. Cover and let simmer for 3 mins. Season with salt and ground black pepper then add the cornstarch slurry and bring to a boil.
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