Kikiam is a sausage-like dish that has a Chinese origin. It was adopted right away ever since it was introduced in the Philippines. In fact, there have been many Filipino recipes that incorporate it as an ingredient; loming batangas and someversions of pancit cantonare just a few examples.

Making kikiam is relatively easy. If you were able to make lumpiang shanghai before, then you can easily make kikiam. There are 3 major processes: mix and wrap, steam, and fry. First, you will need to mix all the ingredients then wrap them in bean curd sheets (also called tawpe). Next is to steam the wrapped kikiam. The last step is to pan-fry it for a few minutes.

It might be easier to purchase the bean curd sheet in the Philippines compared to locations such as North America. You are lucky if you live near a China town in your area. As for me, I got the sheets online. I ordered it from a website in Hong-kong and had it delivered to me in Chicago. It came in as a dry sheet, so I needed to soak it in water before using.

Before I forget, you should only fry the ones that you plan to consume right away. You may freeze steamed kikiam for a month for other future consumption. Fried kikiam goes well with sweet and sour sauce.