Chinese Char Siu Kikiam
You make it out of mixed pork and seafood wrapped in bean curd skin. Now for the twist, I used grounded Char-Siu. Char-siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Side Dish, Snack
Cuisine: Chinese, Filipino
Keyword: charsiu, chinese, kikiam
Servings: 3 sausage
Calories:
Author: Mia
- 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!
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg