AuthorBiteSized
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.
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.
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.
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.
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
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.
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.
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.
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.
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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