Kikiam

KIKIAM

Prep time: 20 minutes
Cooking time: 10 minutes
Yields: 4 large logs

½ pound shrimp, peeled, deveined
1 lb ground pork
1 cup shredded carrots
2 ribs celery cut into large chunks
½ large yellow onion, peeled and cut into chunks
6 cloves garlic, minced
3 tbsp soy sauce
¼ cup oyster sauce
3 tbsp brown sugar
2 tbsp five spice powder
pinch of ground black pepper
1 egg beaten
3 tbsp cornstarch
¼ cup all purpose flour
4-sheets of dried bean curd sheets (Tofu skin)
2 tbsp cornstarch and ¼ cup water mix to make a paste (to be used to seal the roll)*
Canola oil for frying

Microwave the cornstarch mix for few seconds to make a paste then set aside.

Combine shrimp, ground pork, carrots, celery, onions, garlic, soy, oyster sauce, brown sugar, five spice, salt and pepper, egg, cornstarch and flour. Process all the ingredients in a food processor until smooth.
Before rolling, test a small portion of the mixture and fry. Taste and adjust if needed.
Roll kikiam mixture by placing a portion in the center of the sheets, roll, fold both sides into the center, then roll away. Brush the end edges with cornstarch paste to seal before completely roll.
Heat oil using medium heat and slowly release kikiam rolls and fry for about 7 to 8 minutes until golden brown. Remember the filling has ground pork and shrimp so it is important that it is cooked before removing it from the pan. Transfer to a plate lined with paper towels to remove excess oil. Cool down, then slice and serve.

SOME TOFU SKIN NEEDS REHYDRATION – there are few brands of tofu skin that requires rehydration. There are some that don’t need.

SWEET AND SPICY DILLIS
(inspired by Mama Sita’s)

Prep time: 5 minutes
Cooking time: 15 minutes
Yields: 4 to 6 as appetizer

1 pound dried dilis
1 cup sugar
3 tbsp water
2 tbsp sinigang mix powder
1 jalapeno, finely chopped
5 cloves garlic, minced

Turn your vent to high. Pre heat pan. The pan has to be super hot then add dilis. Stir, shake occasionally and away from the heat when it gets smokey as you cook dilis for about 12 to 15 minutes until toasted. Meanwhile, place sugar in a small sauce pan and heat until sugar has melted, about 1 minute and beginning to turn to brown. Sprinkle the sinigang mix, add garlic and add jalapeno. Combine dilis and sauce and toss. Keep tossing until well combined. Cool down a little bit and serve.