Chinese Char-Siu Kikiam is my version of the traditional Chinese kikiam. This street food, like fishballs, are widely commercialized and sold at very low price. It does not look like the original dish anymore. What we see now sold on streets are out of processed seafood paste. Ngo Hiang is what they call the traditional Chinese delicacy. You make it out of mixed pork and seafood wrapped in bean curd skin. Now for the twist, I used grounded Char-Siu which I bought from an Asian store near me. Char-siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine. This recipe will give you best of both worlds, oriental taste of kikiam with a bit of sweetness coming from the char siu.
When I first made this type of kikiam, my husband quickly devoured 8 pieces. He say’s it’s nostalgic having the traditional version. He remembers pancit canton back home with this kind of kikiam as toppings.
The secret ingredient is always LOVE
Tips for Chinese Char-Siu Kikiam
- Don’t wrap with too much layers of bean curd.
- Don’t use too much of the 5 spices powder, because it’s too strong.
Chinese Char Siu Kikiam
- 250 grams grounded char siu pork you can use common ground pork
- 1 medium red onion finely chopped
- 1 medium carrot grated
- 1/4 tsp 5 spice powder
- 2 tbsp cornflour
- 1/4 tsp ground black pepper
- 3 sheets bean curd
- 1 cup cooking oil
- In a large mixing bowl, combine char siu pork, cornflour, carrot, onion, five spice powder and pepper. Mix well.
- Lay a piece of bean curd sheet flat on a table. Scoop a decent amount of pork mixture and arrange it at one end of the bean curd sheet.
- Fold the top and bottom ends of the bean curd sheets and then roll the sides until a sausage-like figure is formed. Dip your fingers in water and run it on the end of the bean curd sheet. This will seal the kikiam.
- Pour-in 4 cups of water in your steamer and let boil. Arrange the kikiam in the steamer and then steam for 15 – 20 minutes.
- Remove from the steamer to cool it down. Suggestion: If you’re want to save some for later consumption, wrap in cling film and place some in the freezer for later use.
- Once the kikiam cools down. Heat the cooking oil in a pan. Pan-fry the kikiam until the wrapper turns golden brown.
- Remove from the pan and then slice into serving pieces. Serve and Enjoy with sweet and spicy sauce. Bon Appetit!