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New twist of kikiam....Chinese kikiam that is :)

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New twist of kikiam....Chinese kikiam that is :)
Hey guys :). I just want share my knowledge on how to cook this irresistibly delicious food in

you own kitchen. :) CAUTION.... Once eaten, it's hard to stop. :P

Keep in mind. :) The tauppee wrapper used in this dish is hard to find. This kind of

wrapper can be found at some chinese stores at quiapo. :)
More Photo(s)
Authentic chinese ulam for either lunch or dinner :)
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Ingredient and Portion
Pork lean (500 grams)

Pork backfat (300 grams)

Shrimp powder (2 tsp)
Sugar, refined (6 tablespoons)

Green onions, chopped finely (1/4 cup)

Sinkamas, shredded & pressed (1/2 cup)

Egg (1 pc)

Potato Starch (4 tablespoons)

Goyong powder (2 teaspoons)

Vetsin (MSG) (1/2 teaspoon)

Beef aroma (1/2 teaspoon)

Meaty ginisa (1/2 teaspoon)

BF blend (1 teaspoon)

For the sauce:

Water: (1 cup)

Brown Sugar (6 tablespoons)

Corn starch (2 tablespoons)
-first dissolved at 2 tablespoon of water

Vetsin (MSG) (1/2 teaspoon)

Siling labuyo (1 pc)

Salt (1/2 teaspooon)

Laurel (1 small piece)

Ground black pepper (1/2 teaspoon)
1.Grind meat and chopped shelled-shrimps' meat

2.Combine all ingredients well and mix into meat and shrimp until well blended.

3.Pack in tauppe wrapper (3 tablespoons per roll)

4.Serve with prepared sauce.
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