Kikiam, a sausage-like delicacy wrapped in tofu, has always been a special treat for me since I was a child. I don’t ever remember it being prepared at home, but they were widely available at Chinese restaurants and peddled by street vendors or office mates. If you like Chinese sausage, lumpiang shanghai, or embutido, you’ll definitely like kikiam.
This is my first attempt to prepare kikiam in my kitchen, complete with home-made sauce/dip!
1/2 lb. ground pork
1/4 lb. shrimp, peeled and minced
1 small carrot, minced
1 small onion, minced
Salt and pepper to taste
3-4 pieces, bean curd sheets (tawpe)
Olive oil for frying
Water for steaming
For the sauce/dip:
4 cloves garlic, peeled and minced
1/2 onion, minced
1/3 cup corn starch, diluted in water
2 tbsps soy sauce
2 tbsps white vinegar
2-3 tbsps brown sugar ( adjusted to your sweetness preference)
In a large mixing bowl, combine pork, shrimp, carrots, onion, and salt and pepper to taste. Mix well with clean, bare hands. Lay a bean curd sheet on a clean, flat surface. Place about a handful of the pork mixture on one end of the bean curd to form a log. Fold either side of the bean curd then roll it like you would when making egg rolls. Moisten the end of the bean curd to seal. Prepare the steamer. Add water and let boil. Arrange the kikiam in the steamer and then steam for about 25 minutes.Remove from the steamer and then set aside. In a medium pan, heat Olive oil over medium-high heat. Add in the kikiam and cook till they turn golden brown. Remove from heat, let cool, then slice diagonally into bite-sized pieces.
To prepare the sauce/dip:
Heat Olive oil in a medium pan. Add garlic and cook until golden brown. Add in onions and cook until tender. Add diluted corn starch and stir. Add soy sauce and vinegar and cook for about two minutes. Add brown sugar and stir well. Add water as needed to prevent sauce from drying up.