Turn down heat and keep cooking, turning the rolls until crispy and brown. You can make a paste by cooking starch and water together and use it to seal the uncooked que-kiam. Stir, shake occasionally and away from the heat when it gets smokey as you cook dilis for about 12 to 15 minutes until toasted. It turned out my filling needed a lot more salt and a little more Chinese five-spice powder. . This is different from the ones sold by fishball vendors that consist only mostly of flour. Today, we will be making one popular street food in the Philippines, Que Kiam or Kikiam.
However, most that are sold by street vendors are already highly processed and lacks some of the original ingredients. There has been some proposal here and there, calls here and there, email inquiry and update of my website too. For the QueKiam Rolls, simply mix all ingredients for the rolls except the bean curd wrapper. I love these with steamed Jasmine rice. This is not stir frying which requires the oil to be smoking hot.
Process all the ingredients in a food processor until smooth. Overcrowded skillet will turn your kikiam soggy. I think you can buy it in Chinese food market in divisoria. There's one that i used to love, not sure if it's only in Cebu tho'. My uncle is pure Chinese, and married to my mom's eldest sister.
Cut on a bias and serve with sweet and sour sauce or soy sauce and lemon juice mix. Deep fry kikiam in medium heat for 2-3 minutes on each side. Kikiam is a popular street food that is frequently peddled by your local street vendor. Mikka Wee is former editor of Pepper. Slowly drop the roll, about 3 rolls at a time to achieve crispy kikiam. I want to make kikiam so i started buying all the ingredients you mentioned and i found soy sauce paste in Robinsons Pioneer supermarket, thinking it might be the same, i bought it na.
It's all processed into a paste before being formed into the sausage-looking lengths we see being cooked alongside other street food such as the fish, squid, and chicken balls. This recipe makes about 5-6 rolls so you can simply freeze the rest for later use. Sprinkle the sinigang mix, add garlic and add jalapeno. Add in meat mixture and roll like a spring roll. So, here I am 14 years later, updating my que-kiam recipe to include step-by-step photos. Cool the que-kiam thoroughly before frying.
Roll kikiam mixture by placing a portion in the center of the sheets, roll, fold both sides into the center, then roll away. The pan has to be super hot then add dilis. Hey I am not complaining, I am happy with what my life has been lately, its just that I never had so much time to document all the dishes that I cook. Scoop the que-kiam from the oil, cool and bit and slice before serving. He doesn't talk much, but his cooking was awesome! I tried this recipe over the weekend. Cool then keep refrigerated until ready to cook. If you love street foods, there is a big chance you are already familiar with Kikiam.
Heat oil using medium heat and slowly release kikiam rolls and fry for about 7 to 8 minutes until golden brown. Freeze the remaining rolls in freezer bags and heat at least an inch of oil on medium heat. I think I have the need to really update my blogsite as well, my plate has been very full lately as I launched several food items, food delivery service and catering service, plus my writing and research work as my active income generating stuff. From what I could recall, he makes Que Kiam, Siomai ,Fishballs and Tofu fresh weekly. If you fry thick que-kiam without steaming, the bean curd wrapper might get too brown before the filling is cooked through. Fry over high heat until golden, about 8-10 minutes, letting the kikiam roll in the hot oil for even cooking and color.
Place on a tray seam side down. Let cool a little before slicing diagonally. Repeat the process until you have used all the meat. For the other half of the mixture, i added spring onions and it came out good as well. Steam kikiam for 15 minutes. This recipe is my version of the Chinese Kikiam. I did post the recipe but the photo was not too good.