Introduction
Welcome to a culinary journey where we explore the delightful world of Chinese Kikiam, also known as Quekiam. Originating as a Chinese sausage, this dish has taken on various forms across Asia, with its Filipino adaptation becoming a beloved street food. Today, I’ll share with you my take on this delectable recipe that promises juicy, flavorful bites with every bite.
Ingredients
To make the Best Chinese Kikiam, you’ll need a few key ingredients that are easy to find and bring out the rich flavors of this dish. Here’s what you’ll need:
- 500 grams ground pork
- Shrimp
- Diced carrots and radish
- Dried shiitake mushrooms
- Spring onions, etc.
These ingredients are not only delicious but also essential for achieving the perfect texture and taste in your Kikiam.
Preparation of the Filling
Creating the filling is where the magic begins. Start by mixing 500 grams of ground pork with a dash of salt, a teaspoon of sugar, and two tablespoons of oyster sauce. This combination not only enhances the pork’s natural flavors but also helps bind the ingredients together.
Next, add half a teaspoon of black pepper and a tablespoon of five-spice powder, a blend of five distinct spices that give the dish its distinctive Chinese flair. Once mixed, incorporate an egg and four tablespoons of cornstarch to bind the mixture.
Personal Tip: When choosing ground pork, opt for a slightly fatty cut to keep your sausages juicy. It’s all about balancing flavor and texture!
Assembly of Kikiam
With the filling mixed to perfection, it’s time to assemble your Kikiam. Divide the mixture into portions and securely roll each portion in tofu skin wrappers. This step not only holds everything together but also adds a delightful crunch to each bite.
Once rolled, arrange your Kikiam in a steamer. Steaming is key to ensuring your sausages are juicy and flavorful. Steam them gently for about 20 minutes until they’re cooked through.
Sauce Preparation
While your Kikiam is steaming, whip up a simple yet flavorful sauce. In a saucepan, combine water, soy sauce, oyster sauce, banana ketchup, vinegar, sugar, and cornstarch. Adjust the heat and stir until the sauce thickens. Season with a dash of black pepper and a splash of vegetable oil for that glossy finish.
Personal Anecdote: Growing up, my family always made a big deal out of the sauce. It was our secret ingredient to making our Kikiam stand out at family gatherings. The aroma alone would bring everyone to the table.
Frying and Serving
Once your Kikiam are steamed to perfection, heat a pan and fry them until golden brown. This step adds a satisfying crunch and depth of flavor. After frying, slice them diagonally for an elegant presentation. Serve them hot with the prepared sauce on the side.
Conclusion
And there you have it—a recipe for the Best Chinese Kikiam that you can easily recreate at home. It’s a dish that’s sure to impress your family and friends. The combination of juicy pork, crunchy vegetables, and a flavorful sauce is guaranteed to make this a favorite at your table.
Tips and Notes
- Experiment with different vegetables or even tofu for a vegetarian twist.
- Store any leftovers in an airtight container in the refrigerator. They make a quick and tasty snack the next day!
Call to Action
I hope you enjoyed this recipe as much as I enjoyed sharing it with you. Don’t forget to subscribe to my channel for more delicious recipes and tips! Happy cooking!
This comprehensive guide not only provides you with the steps to create the perfect Chinese Kikiam but also shares personal insights and tips to ensure your dish is a hit. Enjoy your culinary adventure!
