Fish & seafood
- Baked pompano and red cabbage
- Chili garlic shrimps with coriander paste and Kecap Manis
- Tilapia with shredded corn and coconut cream
- Lemon-butter-garlic prawns
- Baked scallops
- Salmon salad with mango-lemon dressing
- Mackerel frittata
- Braised tilapia
- Baked river cobbler fillets
- Pasta with prawns in creamy garlic sauce
Mighty meaty
- Spaghetti with meatballs
- Ground beef, mushrooms and quail eggs in oyster sauce
- Rolled pork loin stuffed with garlic, onion, basil and tomatoes
- Lamb stew
- Beef short ribs braised in green mango jam
- Chicken and sausages pasta
- Pork and chicken in coco milk and pesto
- Ox Tongue (Lengua) in Mushroom Sauce
- Baby back ribs and mushrooms a la teriyaki
- Roast pork loin and spicy kangkong
Healthy veggies
Kikiam (Que-kiam)
Ingredients :
1/2 k. of ground lean pork
1 large onion, finely chopped
1 tbsp. of finely chopped garlic
1 medium-sized carrot, finely chopped
3 tbsps. of soy paste
1 tbsp. of brown sugar
1 tsp. of salt
1/2 tsp. of ground black pepper
1 egg, beaten
4 pcs. of tawpe (bean curd sheets)
1 tsp. of cornstarch cooked in 1/4 c. of water to form a paste
1-1/2 c. of cooking oil
Cooking procedure :
Soak the tawpe in cold water for five minutes to soften. Drain and carefully dry with paper towels.
Mix together the pork, garlic, onion, carrot, soy paste, salt, pepper, sugar and beaten egg. Divide into four portions.
Lay a piece of tawpe and place 1 portion of the meat mixture at the center. Shape the meat mixture into a log. Brush all the sides of the tawpe with the cornstarch paste. Roll tightly, folding the sides inward as you roll. Repeat for the rest of the meat mixture and tawpe.
Heat the cooking oil in a large skillet or wok until it starts to smoke. Carefully lower the tawpe-covered meat into the hot oil. Allow an interval of 60 seconds before adding the next, and so on. Fry over high heat until golden, about 8-10 minutes, letting the kikiam roll in the hot oil for even cooking and color. Drain on paper towels and allow to cool for 10 minutes before slicing. Serve with sweet-and-sour sauce.
For the sweet-sour sauce :
3 tbsp. of vinegar (you may need more if using mild-strength vinegar)
6 tbsp. of sugar
1 tsp. of salt
1/2 tsp. of chili sauce (Tabasco is ok)
1 tbsp. of tomato paste
1 tbsp. of cornstarch
1 c. of water
sesame seed oil
In a small saucepan, mix together all ingredients for the sweet-sour sauce. Set over medium-high heat until thick and the cloudiness has disappeared. In another saucepan, heat 1 tsp. of oil. Add carrots. Stir for a minute. Add bell pepper, onion, tomato, ginger and garlic. Stir for 15 seconds. Pour in the sweet-sour and bring to a boil. Remove from heat. Add a few drops of sesame seed oil. Pour over fried fish. Serve at once.
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Comments
9 Responses to “Kikiam (Que-kiam)”
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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.
does anyone know where can i get bean curd sheets in california? i’m dying to try the kikiam recipe.. i’ve been buying the prepacked kikiam here and they taste like crap seriously!
bean curd sheets, lagi kong nakikita to sa mga chinese supermarkets.
katabi ng mga tofu at soy milk products nila.
akala ko dati mahirap hanapin to, andami pala binebenta.