Time needed: 1 hour and 45 minutes.
Makes: 4 servings
½ kilo fatty ground pork
½ teaspoon salt
1 teaspoon sugar
2 tablespoons oyster sauce
½ teaspoon ground black pepper
1 tablespoon five-spice (nghoiong) powder
1 piece egg
4 tablespoons cornstarch
½ cup shrimp, finely chopped
½ cup carrots, cut into small dice
½ cup labanos, cut into small dice
1/3 cup pork fat, cut into small dice
2 pieces rehydrated shiitake mushrooms, cut into small dice
2 tablespoons spring onions, chopped finely
4 – 6 pieces taupe/tofu skin
1 tablespoon cornstarch mixed with 1 tablespoon water
Oil, for brushing and frying
1 teaspoon ginger, minced
1 piece large red onion, cut into large dice
2 pieces garlic cloves, minced
1/4 cup carrots, cut into florets
1/4 cup green bell pepper, cut into medium dice
1/4 cup red bell pepper, cut into medium dice
1/4 cup pineapple tidbits
1/4 cup pineapple juice/syrup
2 tablespoons ketchup
2 tablespoons sugar
2 tablespoons vinegar
1/4 cup water
salt, to taste
ground black pepper to taste
1 tablespoon cornstarch + 2 tablespoons water
- Make kikiam filling
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.
- Assemble kikiam
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.
- Steam kikiam
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.
- Fry kikiam
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.
- Make sauce
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.