WATCH: How To Make Kikiam
This homemade recipe of this popular Filipino street food makes incredibly tasty kikiam.
Kikiam is a popular street food that is frequently peddled by your local street vendor. But unlike the other street food, kikiam is more like a Chinese meatball formed into a sausage shape. Its unique flavor comes from the five-spice powder that seasons the mixture which also includes carrots, green onions, fish, and ground pork. It's all processed into a paste before being formed into the sausage-looking lengths we see being cooked alongside other street food such as the fish, squid, and chicken balls.
Takes 30 minutes plus chilling
Makes 8 rolls
1 kilogram ground pork
1/2 kilogram white fish fillets
2 cups red onions, peeled, roughly sliced
1/3 cup garlic, peeled
1 cup carrots, peeled, roughly sliced
2 tablespoons green onions
1/2 cup cornstarch
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons sugar
1-2 teaspoons five-spice powder
Oil, for frying
In the bowl of a food processor, add ground pork, fish fillets, onions, garlic, carrots, green onions, cornstarch, salt, pepper, sugar, and five-spice powder. Process the mixture until finely mixed and becomes a paste consistency, scraping down the sides as needed. Pulse the mixture to evenly distribute the seasonings. Transfer to a bowl. Chill in the refrigerator for 30 minutes.
Place the meat mixture on long sheets of aluminum foil and form into rolls.
Preheat a steamer. Steam kikiam for 15 minutes. Cool then keep refrigerated until ready to cook. Kikiam can be stored in the freezer for a month.
When ready to cook, heat oil in a pan. Deep fry kikiam on medium heat for 2 to 3 minutes on each side. Drain on paper towels. Slice before serving.