Ingredients
1 kg ground pork
2 cups red onions, chopped
⅓ cup minced garlic
1 g cup minced carrots
½ cup cornstarch
2 tsp salt (iodized)
2 tbsp sugar
1 tsp five-spice powder
dry bean curd sheets
oil for frying
Procedure
1
Mix together all ingredients except the bean curd sheets. Make sure to mix very well to evenly distribute seasonings.
2
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.
3
Steam kikiam for 15 minutes. Cool and set aside.
4
To serve, heat a 3cm-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.
Note
5
Once steamed, you can store kikiam in the freezer for up to a month. Just thaw before deep-frying.
Ingredients
Ingredients
1 kg ground pork
2 cups red onions, chopped
⅓ cup minced garlic
1 g cup minced carrots
½ cup cornstarch
2 tsp salt (iodized)
2 tbsp sugar
1 tsp five-spice powder
dry bean curd sheets
oil for frying
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