01:18.7
Okay, so there it is.
01:20.2
So for example, I'm going to order.
01:23.7
Oh my! How is this?
01:29.7
Tofu skin wrapper, so it's like this.
01:32.7
So there it is, right?
01:33.7
It's already out, so there it is.
01:35.7
Taupe or Bean Curd Sheets, just 99 pesos for one of this.
01:42.7
So there, I click it.
01:44.7
Taupe, Bean Curd Sheets for Kikiam Roll.
01:48.2
What I like about this is that it's already cut, the size is perfect for making Kikiam or this recipe.
02:00.7
So if you're really into it, just like me.
02:03.7
When you watch it, you want to make it as in now that you can use lumpia wrapper
02:09.7
but of course, the outcome will be slightly different.
02:13.2
If you don't have lumpia wrapper, then you just make it ball shape, right?
02:19.7
So first, I have here 1 kilogram of pork.
02:24.2
This is lean but you don't want super lean
02:27.2
because it also needs to have a bit of fats for it to be moist.
02:33.2
So I'm just going to put this into the mixer.
02:35.7
If you don't have mixer, you may hand mix it.
02:37.7
No problem, it's not required to mix this.
02:41.2
And then I'm going to put my seasonings.
02:45.2
It's already here.
02:46.2
Brown sugar, you put your brown sugar.
02:52.2
This is soy sauce.
02:55.2
Ground black pepper and one of the most important, this is Chinese five-spice powder.
03:03.7
This is the one that will give a different flavor and aroma on your Kikiam.
03:09.2
So make sure not to miss this.
03:11.2
If you don't have five-spice powder on your pantry, then you should order this together
03:17.2
because it's not going to be a Kikiam without this.
03:22.1
And then I'm also going to put oyster sauce for that added oriental flavor.
03:33.1
I put flour and I also put cornstarch.
03:39.1
By the way, this is not an extender, this is binder.
03:43.1
So that your Kikiam won't be soggy.
03:47.1
And one piece of egg.
03:52.1
This is onions that I've grated, just grated.
03:56.1
You can also use food processor but lately, I discovered that when you grate it using the big mesh
04:04.1
which I'm going to show you.
04:05.6
So if this is your box grater, you use the big mesh.
04:10.6
This one, you grate it.
04:12.6
Because when you use this, actually the moisture stays in the vegetable, it won't be squeezed.
04:21.6
Whereas if you use the food processor, you will notice that it's watery.
04:26.6
The juices are just going to the bottom of the food processor.
04:31.6
So you want the juices to go into your mixture instead.
04:36.6
So it's better if you grate it.
04:39.1
It's just for me.
04:41.1
If for example, you are too lazy to grate, then use the food processor.
04:46.6
It's desired but it's not required.
04:49.6
You know me, where you can be faster.
04:52.6
That's the way you use it.
04:55.1
This is carrots that I've also grated.
04:59.1
And this is radish.
05:02.1
This is important on Kikiam, you put radish.
05:06.1
Actually, you may also put squid.
05:09.6
But traditionally, they put radish.
05:12.6
You can also put mushrooms, you can put shrimps if you want.
05:17.6
Because this is what inspired me to prepare this recipe.
05:23.6
Because I have ordered Kikiam.
05:26.6
I'm not gonna say where, it's really delicious.
05:29.6
It's just that I feel sad, it should look sad.
05:34.0
I feel sad because you know what?
05:37.5
It's like bread with a lot of flour and extenders.
05:41.5
So I feel really sad.
05:43.5
But if it's like that, I won't be complained by people.
05:46.5
I understand that with inflation, everything is really buying and increasing.
05:51.5
So I will just make it at home.
05:55.0
It should still look sad, right?
05:57.5
So let's mix this using a mixer.
06:01.5
You may also hand mix it.
06:05.5
Speed 1 first so that it won't splatter.
06:11.0
And there it is, I increase the speed already.
06:16.5
So you just need to mix it until all the ingredients are combined.
06:23.0
And you also need to rate it a bit.
06:26.5
So there, once it's mixed thoroughly.
06:31.0
So there, you can see it.
06:32.5
So that it's like a paste.
06:35.5
Binded together, you don't want to overmix it
06:38.5
because if you overmix it, what will happen is that it would be too airy.
06:42.5
The mixture would be too airy, there's a chance that it would clump.
06:48.5
So there, let's remove it already and let's wrap it already.
06:53.5
Just in preparation of your wrapping, you prepare a slurry.
06:58.0
This is just cornstarch and I'm going to put in here some water.
07:04.0
I'm using my hands because I will also use my hands later.
07:09.0
And then this is our Kikiam wrapper, the bean curd skin.
07:16.0
Now, to be honest, you know me.
07:19.0
When it comes to cooking, there's really no right or wrong.
07:23.0
It really depends on you on what size and how you want to do it.
07:28.5
So if you want the fat Kikiam, you will do it like this.
07:37.5
I'm going to show you two ways.
07:39.5
So I have here a half a cup because when I was testing the recipe,
07:46.0
the size of half a cup is perfect.
07:48.9
So you soak your hands on the slurry and then this is the fat.
07:55.9
Let's start with the fat Kikiam.
07:59.4
When you put that, don't put it directly on the end.
08:03.4
Give it some space because when the filling comes out, your Kikiam would be dry.
08:10.4
And you use the slurry, that would be your paste and then you roll it.
08:18.9
You just roll it like that.
08:34.9
Okay, so this is the fat Kikiam.
08:39.9
The name of the store is really nice, right?
08:44.4
It's really appetizing, right?
08:47.9
One more, the Fat Kikiam.
08:51.9
So there, you just wrap it.
09:18.9
Me, I like this Fat Kikiam more because it looks more generous.
09:25.9
But let's also make, we can call it regular because it's not nice to call it thin Kikiam, right?
09:34.9
Let's call it regular Kikiam.
09:36.9
It's also like that, half a cup but it's for resting.
09:45.9
Then let's roll it.
10:06.9
Okay, so this is your regular Kikiam.
10:09.9
You see the difference, right?
10:12.9
You have the fat, you have the regular.
10:15.9
Let's make one more of the regular for you to see.
10:43.9
So whether you like your Kikiam fat or regular in size, it's up to you on where you are happy.
10:51.9
So I will continue wrapping this and then next, we will cook it already.
10:57.9
Okay, so after wrapping it.
11:01.9
You just line it here on the sheet pan.
11:05.4
I just have here a baking sheet pan that I've lined with parchment paper, okay?
11:11.9
So don't raise your eyebrows yet because I know that traditionally, when you make this,
11:18.4
you will steam it.
11:20.4
After steaming it, you will pan-fry it.
11:23.4
But when I was developing the recipe, I've discovered that why would I still steam it
11:29.4
if what I want is it to be dry and golden.
11:32.9
So why don't we just bake it right ahead?
11:36.4
So what I will do is I will bake it directly
11:39.9
and you will see that after baking, it's already golden.
11:43.9
You may just roll it a bit on the oil or actually, you may just cook it directly on the oven.
11:50.9
Well, the choice is really up to you.
11:53.9
You may also steam it for 20 minutes after that.
11:58.9
You let it cool and then you pan-fry it.
12:00.9
And actually, I have also tried-
12:04.9
I have tried a lot, you know me.
12:07.8
I'm obsessed on trying things like that.
12:11.3
I have also tried that what I did is I just pan-fry it directly.
12:16.8
It's also effective.
12:18.3
How will you do that?
12:20.3
I will show you one.
12:22.3
This one, the thin one that's left but I will oven this one.
12:29.3
Not all of it yet.
12:30.8
When you put it on your pan, you may still fix it a bit
12:36.3
so that the shape would be nice.
12:39.8
And then just one last finishing that I'm going to do is
12:44.8
I'm just going to brush it with water.
12:47.3
Doing so, you can make sure that it won't dry.
12:52.8
The bean curd skin won't get burned on the inside of the oven as you bake it.
12:59.3
So there is still a bit of steam that will happen but just a bit.
13:06.3
Enough to cook it perfectly and enough to brown it.
13:19.8
Okay, so I'm going to bake it.
13:26.3
Just bake it for around 30 minutes.
13:37.3
And this one piece, let me show you.
13:45.3
So this one is like a gyoza style when it's cooked.
13:50.3
You just get some oil.
13:53.3
You need to cover your pan because you're gonna steam it here.
14:00.3
And then you just put this here, your wrapped Kikiam.
14:12.8
And then you're gonna pan-fry that.
14:15.3
Halfway, you pour a bit of water to produce the steam.
14:20.8
But for now, you may already cover it.
14:22.8
Okay, look at it browning.
14:25.8
It's very gorgeous.
14:27.3
So now, when it's like that, put water and then cover it.
14:35.3
There it is, right?
14:38.3
And then you lower the fire to cook it thoroughly.
14:43.3
Okay, that's the gyoza style because what if you're just alone
14:48.3
and you want to cook Kikiam, will you still steam it?
14:51.8
Will you still preheat the oven?
14:56.3
Okay, while we are cooking this thoroughly, let's prepare the Achara.
15:02.8
To prepare the Achara, I just put here vinegar.
15:06.3
This is just white vinegar, around a cup.
15:10.3
And then I put some white sugar, around 1 third to 1 half cup.
15:19.8
I'm going to bring this to a boil.
15:28.3
And then into this, I also put a cup of water.
15:32.8
Just let it boil.
15:35.8
So when you notice that it's already a bit firm,
15:39.3
you continue the cooking until the sides of your Kikiam turn brown.
15:50.3
Okay, so you see.
15:52.8
This looks good to me.
15:54.3
I will turn off the fire already.
15:55.8
And our Achara is already boiling.
16:03.8
You just want to boil it like this to dissolve the sugar
16:09.3
and then I have here radish, carrots, sliced onions, and garlic.
16:26.8
We will just pour this.
16:29.3
But before you pour it, just season it with some salt and pepper.
16:42.3
Let's plate this Kikiam already.
16:47.3
Isn't it amazing?
16:51.3
You just pour it there.
16:56.3
I really didn't prepare a lot of the brine
17:12.8
because you will notice that the vegetables would get watery.
17:19.8
When all the vegetables are wet, I suggest you leave it in the fridge overnight.
17:25.8
Before serving it so that the taste would really be absorbed
17:30.8
but I want to taste it already.
17:32.3
Maybe I still need to put salt.
17:44.3
Not overly sweet.
17:45.8
I don't like acharas that are super sweet, this is just perfect.
17:50.8
You will partner it here with your Kikiam
17:55.3
but I want to wait for the other batch
17:57.8
so that we can see the Kikiam that looks so good.
18:02.3
About 20 minutes more, so let's go back.
18:05.8
Alright, so there.
18:07.8
We have removed our Kikiam already and you see how nice.
18:13.8
But of course, if you want the outside to be more golden, we will just pan-fry it.
18:19.3
So I just have a pan here and since it's already cooked, we will just do a quick pan-fry, okay?
18:31.3
Just so that the outside would be crisp
18:34.3
but you see, color-wise, it's already perfect.
18:39.3
And you have also seen our achara, right?
18:43.3
That's what I'm telling you, right?
18:46.3
It will be watery.
18:50.3
Let's put it on containers already.
18:59.3
And of course, this is a base recipe that you can also use for other applications.
19:07.3
You may partner it with other dishes that we have cooked such as our Crispy Pata.
19:23.3
Okay, just like that.
19:25.3
Just quickly pan-fry it until it turns nice golden.
19:43.3
So there it is, our Kikiam.
19:46.3
Wait, should I pan-fry all of it since I'm already here on my pan-fry.
19:56.3
Let's rest it a bit and then let's taste it.
20:01.3
Okay, now the best part.
20:04.3
Let's try our Kikiam.
20:06.3
So this one, I will just cut it.
20:09.3
Because I can see that in Binondo, they are cutting it.
20:12.3
Look how moist the inside.
20:16.3
You can really see the meat.
20:18.3
You can really see the layers of the things that we put
20:21.3
because when it's whole, you already know that there are a lot of extenders that we put
20:26.3
but here, you can really see the crumbs.
20:30.3
That's the term maybe.
20:32.3
The crumbs of your meat.
20:35.3
You can really see the radish, carrots.
20:40.3
And the smell, so good.
20:52.3
I have ketchup here.
20:55.3
But I will just try it without anything.
21:14.3
But this is more delicious if it has rice.
21:18.3
Or the leftovers of this.
21:21.3
From the fridge, you slice it.
21:23.3
You put it on the pancit.
21:26.3
On the Pancit Canton or on the Hototay Soup.
21:30.3
Let's taste it with pickle.
21:35.3
Then a bit of ketchup, I will dip it on the ketchup first.
21:57.3
With the pickle, it's perfect.
22:01.3
Because it will cut your gums.
22:03.3
Because of course, it's pork meat, right?
22:06.3
So there are oils, there are layers of fat.
22:10.3
When you eat it with the pickle, it's very refreshing.
22:15.3
So that you can have more food.
22:17.3
Actually, even if there's no ketchup with the pickle.
22:30.3
What are you waiting for?
22:32.3
Make this Kikiam already.
22:34.3
Whether you want it as a family meal.
22:39.3
And this is really perfect for business.
22:42.3
Imagine, for 1 kilo of pork meat.
22:47.3
Which is, how many kilo of pork meat is that? 340?
22:51.3
Because we are gonna buy it on the supermarket, right?
22:54.3
We are gonna sell it.
22:55.3
So for those, around 320 to 360 pesos per kilo.
23:01.3
How many of this can be made?
23:04.3
If you will stick.
23:05.3
It's the same thing that can be made because whether it's the big or the regular.
23:10.3
Regular, one measure.
23:12.3
1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12.
23:18.3
Because the small one that we pan-fry a while ago.
23:22.3
Make that already as a free taste.
23:27.3
For you to check the quality.
23:29.3
Even you taste it on your child, that you can smell what you're cooking.
23:32.3
It's very good for selling.
23:35.3
It's a good business.
23:37.3
So well, it's up to you, I'll leave it to you.
23:39.3
For family, for house, for gift or for business.
23:44.3
Where you are happy.
23:46.3
So make yourself a Kikiam and I'm going to see you all soon.
