Homemade Kikiam

Homemade Kikiam are steamed and fried to crispy perfection for the ultimate street food! These delicious bean curd pork rolls are delicious on their own or added to other dishes, such as noodle stir-fries and soups.

Since we are on the subject of street food, I thought I'd follow up on our recently updated kwek-kwek recipe with this delicious homemade kikiam. Guys, if you're looking for a great make-ahead meal, you need to stock up on que-kiam!

Every weekend or so, I like to roll up a few pieces to store in the freezer for future use. Not only do these Chinese five-spice pork rolls keep well in the freezer, but they're also very versatile. They're delicious on their own as an appetizer with a choice of dipping sauce, served as a meal with steamed rice, and a great addition to soups or noodle stir-fries such as pancit canton.

With a couple of these meat rolls neatly stored in resealable bags in the freezer, a tasty and satisfying dinner lasts just minutes. Truly heaven-sent, especially when you're too tired to cook or have unexpected guests.

What is Kikiam

Kikiam or Que-kiam are popular street food in the Philippines, commonly peddled in make-shift wooden carts, fish balls or seafood balls, and a variety of dipping sauces.

A local adaptation of the Chinese Ngoh hiang, these meat rolls are made of ground pork and minced shrimp seasoned with five spice powder. The meat mixture is wrapped in bean curd sheets (tawpe), steamed until cooked, and then deep-fried until golden and crispy.

Ingredient notes

The recipe uses ground pork, minced shrimp, chopped water chestnuts, carrots, and green onions, but feel free to add shitake mushrooms, onions, garlic, or Chinese celery (kinchay). You can also swap the pork with ground chicken, beef, or minced raw fish flesh.

Cooking directions

Here is a quick rundown including tips on how to recreate this kikiam successfully. The detailed instructions and ingredient list are in the recipe card below.

1. Combine ground pork, minced shrimp, water chestnuts, carrots, green onions, five-spice powder, salt, and pepper in a large bowl. Combine cornstarch and water until smooth, add to the pork mixture, and stir to fully combine. To ensure the que-kiam are adequately seasoned according to personal preference, do a taste test! Fry a small amount of the mixture and adjust seasonings as needed before wrapping.
2. Assemble the pork rolls. Trim any hard edges to make rolling easier and cut at the same length as the steamer so the pork rolls will fit nicely. Moisten the sheets under running warm water and then squeeze the excess liquid to make them more pliable. They'll cling to filling better and seal at the edges easier when slightly wet. Place a bean curd sheet on a flat working surface, spoon pork mixture, spread across the bottom length of the sheet. Roll the sheet tightly around the filling to form a tight log. Moisten the end to seal and twist the edges to lock the pork. Repeat with remaining pork mixture.
3. Steam the pork rolls in a single layer until set and temperature in the center reads 145 F. Gently remove from the steamer and place on a platter to slightly cool. For the best texture, refrigerate to cool completely before frying.
4. Deep-fry. Heat oil in a wide pan to 350 F. Carefully place steamed rolls in a single layer and fry, turning on sides as needed, until heated through and golden and crispy on the outside. Remove from the pan and let stand for about 5 minutes before slicing into serving portions.

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Serving suggestions

When I am in a pinch, I serve the fried kikiam with banana catsup or sweet chili sauce, but when I am feeling extra industrious, I like to go all out with my special dipping sauce, which is also my go-to for other street food favorites such as kwek-kwek and bbq pork ears. Perfectly sweet and spicy and oh so tasty, you'd want to spoon it on everything!

How to Make Kikiam Sauce

1. In a saucepan, combine 2 cups water, ½ cup soy sauce, 1 cup brown sugar, ¼ cup fresh minced garlic, ¼ cup finely chopped shallots, one tablespoon chopped chili pepper, one tablespoon flour, one tablespoon cornstarch, one teaspoon salt, and ½ teaspoon pepper. Stir well until well blended and free of lumps.
2. Over medium heat, bring to a boil, whisking regularly, for about 3 to 5 minutes or until thickened.
3. Allow to cool and transfer to an airtight container until ready to use. The sauce will continue to thicken as it cools and will keep in the fridge for up to 3 days.

Storage instructions

You can store the Chinese pork rolls just steamed or already fried. Cool them completely and individually wrap in plastic film or aluminum foil. Place in a resealable bag and refrigerate for up to 3 days or freeze for up to 3 months.