KIKIAM 1kg lean pork 2 pcs. carrots, grated 5 pcs. radish, grated 2 pcs. onions, grated 1 tsp. salt 1 tsp. black pepper 2 tbsp. soy sauce 1 tbsp. five spice powder ½ cup cornstarch 6 tbsp. all-purpose flour 2 tbsp. brown sugar ¼ cup oyster sauce 1 pc. whole egg

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Isa sa binabalik-balikan ko sa Binondo at sa Malabon ay Kikiam.

Hindi yung Kikiam na nasa street food ha, nakasama ng fish balls or squid balls.

But the real one, yung gawa sa meat and then nirolyo na ang wrapper ay bean curd skin or tofu skin.

Napakasarap naman talaga, perfect with rice, perfect pangsahog sa pancit, salomi, sa fried rice.

Kaya naman, gawin natin yan today.

This is super duper easy to prepare.

First, while you're watching this video, order a bean curd skin.

I just order this online, Lazada, Shopee mayroon.

You just type it, bean curd skin or tofu skin or if you want, I'll give you a sample.

Wait a minute.

Okay, so there it is.

So for example, I'm going to order.

Oh my! How is this?

Tofu skin.

Tofu skin wrapper, so it's like this.

So there it is, right?

It's already out, so there it is.

Taupe or Bean Curd Sheets, just 99 pesos for one of this.

So there, I click it.

Taupe, Bean Curd Sheets for Kikiam Roll.

What I like about this is that it's already cut, the size is perfect for making Kikiam or this recipe.

So let's start.

So if you're really into it, just like me.

When you watch it, you want to make it as in now that you can use lumpia wrapper

but of course, the outcome will be slightly different.

If you don't have lumpia wrapper, then you just make it ball shape, right?

Super easy.

So first, I have here 1 kilogram of pork.

This is lean but you don't want super lean

because it also needs to have a bit of fats for it to be moist.

So I'm just going to put this into the mixer.

If you don't have mixer, you may hand mix it.

No problem, it's not required to mix this.

And then I'm going to put my seasonings.

It's already here.

Brown sugar, you put your brown sugar.

Salt.

This is soy sauce.

Ground black pepper and one of the most important, this is Chinese five-spice powder.

This is the one that will give a different flavor and aroma on your Kikiam.

So make sure not to miss this.

If you don't have five-spice powder on your pantry, then you should order this together

because it's not going to be a Kikiam without this.

And then I'm also going to put oyster sauce for that added oriental flavor.

I put flour and I also put cornstarch.

By the way, this is not an extender, this is binder.

So that your Kikiam won't be soggy.

And one piece of egg.

This is onions that I've grated, just grated.

You can also use food processor but lately, I discovered that when you grate it using the big mesh

which I'm going to show you.

So if this is your box grater, you use the big mesh.

This one, you grate it.

Because when you use this, actually the moisture stays in the vegetable, it won't be squeezed.

Whereas if you use the food processor, you will notice that it's watery.

The juices are just going to the bottom of the food processor.

So you want the juices to go into your mixture instead.

So it's better if you grate it.

It's just for me.

If for example, you are too lazy to grate, then use the food processor.

It's desired but it's not required.

You know me, where you can be faster.

That's the way you use it.

This is carrots that I've also grated.

And this is radish.

This is important on Kikiam, you put radish.

Actually, you may also put squid.

But traditionally, they put radish.

You can also put mushrooms, you can put shrimps if you want.

Because this is what inspired me to prepare this recipe.

Because I have ordered Kikiam.

I'm not gonna say where, it's really delicious.

It's just that I feel sad, it should look sad.

I feel sad because you know what?

It's like bread with a lot of flour and extenders.

So I feel really sad.

But if it's like that, I won't be complained by people.

I understand that with inflation, everything is really buying and increasing.

So I will just make it at home.

It should still look sad, right?

So let's mix this using a mixer.

You may also hand mix it.

Speed 1 first so that it won't splatter.

And there it is, I increase the speed already.

So you just need to mix it until all the ingredients are combined.

And you also need to rate it a bit.

So there, once it's mixed thoroughly.

So there, you can see it.

So that it's like a paste.

Binded together, you don't want to overmix it

because if you overmix it, what will happen is that it would be too airy.

The mixture would be too airy, there's a chance that it would clump.

So there, let's remove it already and let's wrap it already.

Just in preparation of your wrapping, you prepare a slurry.

This is just cornstarch and I'm going to put in here some water.

I'm using my hands because I will also use my hands later.

Okay.

And then this is our Kikiam wrapper, the bean curd skin.

Now, to be honest, you know me.

When it comes to cooking, there's really no right or wrong.

It really depends on you on what size and how you want to do it.

So if you want the fat Kikiam, you will do it like this.

I'm going to show you two ways.

So I have here a half a cup because when I was testing the recipe,

the size of half a cup is perfect.

So you soak your hands on the slurry and then this is the fat.

Let's start with the fat Kikiam.

When you put that, don't put it directly on the end.

Give it some space because when the filling comes out, your Kikiam would be dry.

And you use the slurry, that would be your paste and then you roll it.

You just roll it like that.

Okay, so this is the fat Kikiam.

The name of the store is really nice, right?

Fat Kikiam.

It's really appetizing, right?

Fat Kikiam.

One more, the Fat Kikiam.

So there, you just wrap it.

You seal.

Okay, fat.

Me, I like this Fat Kikiam more because it looks more generous.

But let's also make, we can call it regular because it's not nice to call it thin Kikiam, right?

Let's call it regular Kikiam.

It's also like that, half a cup but it's for resting.

Then let's roll it.

Okay, so this is your regular Kikiam.

You see the difference, right?

You have the fat, you have the regular.

Let's make one more of the regular for you to see.

So whether you like your Kikiam fat or regular in size, it's up to you on where you are happy.

So I will continue wrapping this and then next, we will cook it already.

Okay, so after wrapping it.

You just line it here on the sheet pan.

I just have here a baking sheet pan that I've lined with parchment paper, okay?

So don't raise your eyebrows yet because I know that traditionally, when you make this,

you will steam it.

After steaming it, you will pan-fry it.

But when I was developing the recipe, I've discovered that why would I still steam it

if what I want is it to be dry and golden.

So why don't we just bake it right ahead?

So what I will do is I will bake it directly

and you will see that after baking, it's already golden.

You may just roll it a bit on the oil or actually, you may just cook it directly on the oven.

Well, the choice is really up to you.

You may also steam it for 20 minutes after that.

You let it cool and then you pan-fry it.

And actually, I have also tried-

I have tried a lot, you know me.

I'm obsessed on trying things like that.

I have also tried that what I did is I just pan-fry it directly.

It's also effective.

How will you do that?

I will show you one.

This one, the thin one that's left but I will oven this one.

Not all of it yet.

When you put it on your pan, you may still fix it a bit

so that the shape would be nice.

And then just one last finishing that I'm going to do is

I'm just going to brush it with water.

Doing so, you can make sure that it won't dry.

The bean curd skin won't get burned on the inside of the oven as you bake it.

So there is still a bit of steam that will happen but just a bit.

Enough to cook it perfectly and enough to brown it.

Okay, so I'm going to bake it.

350° F oven.

Just bake it for around 30 minutes.

And this one piece, let me show you.

So this one is like a gyoza style when it's cooked.

You just get some oil.

You need to cover your pan because you're gonna steam it here.

And then you just put this here, your wrapped Kikiam.

See?

And then you're gonna pan-fry that.

Halfway, you pour a bit of water to produce the steam.

But for now, you may already cover it.

Okay, look at it browning.

So there, see?

It's very gorgeous.

So now, when it's like that, put water and then cover it.

There it is, right?

Gyoza style.

And then you lower the fire to cook it thoroughly.

Okay, that's the gyoza style because what if you're just alone

and you want to cook Kikiam, will you still steam it?

Will you still preheat the oven?

Of course not.

Okay, while we are cooking this thoroughly, let's prepare the Achara.

To prepare the Achara, I just put here vinegar.

This is just white vinegar, around a cup.

And then I put some white sugar, around 1 third to 1 half cup.

I'm going to bring this to a boil.

And then into this, I also put a cup of water.

Just let it boil.

Okay, so there.

So when you notice that it's already a bit firm,

you continue the cooking until the sides of your Kikiam turn brown.

Okay, so you see.

This looks good to me.

I will turn off the fire already.

And our Achara is already boiling.

You just want to boil it like this to dissolve the sugar

and then I have here radish, carrots, sliced onions, and garlic.

We will just pour this.

But before you pour it, just season it with some salt and pepper.

Let's plate this Kikiam already.

Isn't it amazing?

You just pour it there.

I really didn't prepare a lot of the brine

because you will notice that the vegetables would get watery.

Okay.

When all the vegetables are wet, I suggest you leave it in the fridge overnight.

Before serving it so that the taste would really be absorbed

but I want to taste it already.

Maybe I still need to put salt.

Perfect.

Not overly sweet.

I don't like acharas that are super sweet, this is just perfect.

You will partner it here with your Kikiam

but I want to wait for the other batch

so that we can see the Kikiam that looks so good.

About 20 minutes more, so let's go back.

Alright, so there.

We have removed our Kikiam already and you see how nice.

But of course, if you want the outside to be more golden, we will just pan-fry it.

So I just have a pan here and since it's already cooked, we will just do a quick pan-fry, okay?

Just so that the outside would be crisp

but you see, color-wise, it's already perfect.

And you have also seen our achara, right?

That's what I'm telling you, right?

It will be watery.

Let's put it on containers already.

And of course, this is a base recipe that you can also use for other applications.

You may partner it with other dishes that we have cooked such as our Crispy Pata.

Oh my!

Okay, just like that.

Just quickly pan-fry it until it turns nice golden.

Just like this.

Just like this.

Okay.

So there it is, our Kikiam.

Wait, should I pan-fry all of it since I'm already here on my pan-fry.

Okay, so next.

Let's rest it a bit and then let's taste it.

Okay, now the best part.

Let's try our Kikiam.

So this one, I will just cut it.

Because I can see that in Binondo, they are cutting it.

Look how moist the inside.

You can really see the meat.

You can really see the layers of the things that we put

because when it's whole, you already know that there are a lot of extenders that we put

but here, you can really see the crumbs.

That's the term maybe.

The crumbs of your meat.

You can really see the radish, carrots.

And the smell, so good.

One more.

One more slice.

One more cut.

Okay.

Now, to try it.

I have ketchup here.

But I will just try it without anything.

Just this.

So good.

But this is more delicious if it has rice.

Or the leftovers of this.

From the fridge, you slice it.

You put it on the pancit.

On the Pancit Canton or on the Hototay Soup.

Let's taste it with pickle.

Then a bit of ketchup, I will dip it on the ketchup first.

Good.

With the pickle, it's perfect.

Because it will cut your gums.

Because of course, it's pork meat, right?

So there are oils, there are layers of fat.

We pan-fry it.

When you eat it with the pickle, it's very refreshing.

So that you can have more food.

Actually, even if there's no ketchup with the pickle.

Oh my!

What are you waiting for?

Make this Kikiam already.

Whether you want it as a family meal.

And this is really perfect for business.

Imagine, for 1 kilo of pork meat.

Which is, how many kilo of pork meat is that? 340?

Because we are gonna buy it on the supermarket, right?

We are gonna sell it.

So for those, around 320 to 360 pesos per kilo.

How many of this can be made?

If you will stick.

It's the same thing that can be made because whether it's the big or the regular.

Regular, one measure.

1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12.

Because the small one that we pan-fry a while ago.

Make that already as a free taste.

For you to check the quality.

Even you taste it on your child, that you can smell what you're cooking.

It's very good for selling.

It's a good business.

So well, it's up to you, I'll leave it to you.

For family, for house, for gift or for business.

Where you are happy.

So make yourself a Kikiam and I'm going to see you all soon.