INGREDIENTS
- 1 kg ground pork
- 2 cups red onions, chopped
- 1/3 cup minced garlic
- 1 cup minced carrots
- 1/2 cup cornstarch
- 2 tsp iodized salt
- 2 tbsp. sugar
- 1-2 tsp five-spice powder
- Dry bean curd sheets
- Oil, for frying
METHOD
- Mix together all ingredients except the bean curd sheets.
- Make sure to mix it very well to evenly distribute seasonings. 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.
- Steam kikiam for 15 minutes. Cool and keep. To serve, heat an inch-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.
Notes: Once steamed, you can store kikiam in the freezer for up to a month. Defrost before deep-frying.
Total Time: 30 minutes / Yield: 12 rolls
For Sweet-Sour Sauce:
INGREDIENTS
- 1/2 tsp. chili sauce
- 1 tbsp. tomato paste
- 1 tbsp. cornstarch
- 6 tbsp. sugar
- 1 tsp. salt
- 3-4 tbsp. vinegar
- 1 c. water
- Sesame seed oil
METHOD
- In a small saucepan, mix together all ingredients.
- Set over medium-high heat until thick and the cloudiness has disappeared.
- Remove from heat.
- Add a few drops of sesame seed oil.
- Serve at once.
Credits to: pepper.ph
