An Asian food that resembles sausage is called kikiam.
As soon as it was introduced in the Philippines, it was quickly adopted. In fact, lomi and various varieties of pancit canton are just a couple of the Filipino dishes that use kikiam as an ingredient.
Kikiam is pretty simple to make. Making kikiam is straightforward if you can make lumpiang shanghai.
Three
main procedures are involved: mix and wrap, steaming, and frying. You
must first combine all the ingredients before wrapping them in bean curd
sheets (tawpe). The wrapped kikiam will then be steam-cooked.
The final step is to pan-fry it for a short period of time.And then enjoy!
Ingredients:
1 lb. vegan ground meat
1 medium carrot minced
1 medium onion minced
1 tablespoon five spice powder
2 teaspoons salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch diluted in 2 tablespoons water
6 pieces bean curd sheets tawpe
1 cup coconut oil
Procedure:
Ground
vegan meat, carrot, onion, five spice powder, salt, and pepper should
all be combined in a sizable mixing bowl. Mix thoroughly.
A bean curd sheet should be placed flat on a table.
Place a sizable scoop of the pork mixture at one end of the bean curd sheet.
The bean curd sheets are folded at the top and bottom, and then the sides are rolled into a sausage-like shape.
Apply the cornstarch mixture to the end of the bean curd sheet using your fingers after dipping them in it.
This will make the kikiam more secure.
Get the steamer ready.
Four cups of water should be added, then the water should boil.
Next, steam for 20 to 25 minutes after arranging the kikiam in the steamer.
Take out of the steamer.
Note: You can either fry everything at once or put some in the freezer to use when the temperature drops.
In a pan, heat the cooking oil.
The kikiam should be pan-fried until the wrapper turns golden brown.
Slice into serving-sized pieces after removing from the pan.
Purchase kikiam wrapper by clicking this.
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