Kikiam (Que-kiam)
Que-kiam is another popular Chinese dish adopted into Filipino cuisine. Locally known as kikiam, it is made with ground pork and vegetables wrapped in bean curd sheets then deep-fried until golden. I’ve wanted to cook this dish for some time now but finding the bean curd wrapper, or tawpe, had been quite a problem. Until last Sunday.
My husband and I were in Quezon City canvassing prices for the hardware of my new computer. I’m bequeathing my two-year-old laptop to my kids so I’m getting a replacement. Since I don’t work in an office anymore, I really don’t need another laptop. I want a fully loaded desktop with a 17″ or 19″ flat screen monitor. There is a three-story building along Gilmore Avenue that houses at least a dozen computer stores. The problem was parking. We had to look for available parking space within the vicinity but not too far from the computer stores. We found ourselves in front of an Oriental store. There was a sign that said “Parking for customers only”. Ok, fine. I suggested we get something to drink so that we would be bona fide customers entitled to the parking slot. We could just then proceed to the computer stores. Drinks were all we intended to buy. But when we entered the store, we stayed a little longer. And bought a lot. The bean curd sheets for the kikiam, Japanese green tea, oriental noodles, soy paste, rice vinegar… Most of the ingredients one reads in cookbooks or hear about in Chinese TV shows were there. Plus, they had all sorts of frozen dumplings and even fresh sea cucumber. The store’s name was… I can’t remember. Sorry.
Anyway, that was how I got my ingredients for the kikiam I cooked tonight.
StumbleUpon | Digg | Del.icio.us | Newsvine | Spurl | Furl | Reddit | Yahoo! MyWeb
In the mood for more food? Try these!
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments
7 Responses to “Kikiam (Que-kiam)”
Leave a Reply
hi connie, i’ve been browsing and trying recipes on your site. Everytime, it’s a success. May I ask where can I buy taupe wrapper? I would like to try this recipe.
thanks!
i find this site really informative and enjoyable. =)
My mom knows how to cook que-kiam and I remember her asking my aunt to buy some for her in ongpin everytime my aunt goes to manila, since she cant find one here in the province. Your site is very informative and my wife and I learned a lot. Thanks, Connie.
[...] Trixie and I to hear the 6pm anticipated mass. We got there early, around 4:30 pm. After having a kikiam and fish ball galore (considered as yummy street foods, not for the faint of heart and weak [...]
hi, can you help me where i can buy bean curd sheets or taw pe here in the US? thnks…
Connie,
Hi!
I’ve been trying to look for bean curd sheets but none of the oriental stores here in Oxford, UK doesn’t seem to have it. What they always have are the dry bean curd sheets. I asked them if that’s the same sheets used for wrapping, and they said no… what does it look like Connie? Can you help me?
Thanks.
Beige and wrinkled. Comes loosely rolled.