SALMON KIKIAM AND ENSALADANG LABANOS

Kikiam with Ensaladang Labanos

The recipe below was just my calculation -based on the ingredients used.

DAIKON SALAD
4 oz chopped or grated ginger
1/2 (800 grams) daikon or radish, peeled and sliced thinly into strips.
salt and pepper
1/4 cup vinegar
1 tbsp sugar

KIKIAM
3/4 lb salmon, skin removed and chopped finely or diced.
1 small onion, peeled and quartered
1 large tomato, quartered
200 grams peeled and quartered potatoes
200 grams of peeled potatoes cut into thin strips
3/4 cup all purpose flour
1/4 cup cornstarch
1 egg white

Process onion and tomatoes in a food processor until smooth and watery.
add potatoes to the processor and keep pulsing – until totally pureed.
Season with 1 tsp salt and 1 tsp ground pepper
Add chopped salmon, keep pulsing for a few times until salmon pieces are chunky.
Add flour, cornstarch and egg white.
Keep pulsing until “just” combined.
Remove from the processor – texture should be “slimy”
Add strips of peeled potatoes
Combine well.
Pre heat enough oil
Using 2 spatula, form long and rounded logs from the mixture and slowly release into the oil.
Fry until golden brown.
Remove excess oil.
Repeat process until all kikiams are fried.
Cool down and slice according to your desired size.
Makes 8 to 10 small kikiam logs
Salad makes 2 servings with the kikiam.

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