Name: Sweet and Sour Kikiam
Yield: 4 servings
Ingredients: ½ kg fatty ground pork; ½ tsp salt; 1 tsp sugar; 2 tbsp oyster sauce; ½ tsp ground black pepper; 1 tbsp five-spice (ngohiong) powder; 1 piece egg; 4 tbsp cornstarch; ½ cup shrimp; ½ cup carrots; ½ cup labanos; ⅓ cup pork fat; 2 pieces rehydrated shiitake mushrooms; 2 tbsp spring onions; 46 pieces taupe/tofu skin; 1 tbsp cornstarch mixed with 1 tablespoon water; Oil, for brushing and frying; 1 tsp ginger; 1 piece large red onion,; 2 pieces garlic cloves; ¼ cup carrots; ¼ cup green bell pepper; ¼ cup red bell pepper,; ¼ cup pineapple tidbits; ¼ cup pineapple juice/syrup; 2 tbsp ketchup; 2 tbsp sugar; 2 tbsp vinegar; ¼ cup water; salt, to taste

Make kikiam filling

1

In a bowl, mix together ground pork, salt, sugar, oyster sauce, pepper, five-spice powder, egg, cornstarch, shrimp, carrots, labanos, pork fat, shiitake mushrooms, and spring onions until well combined and meat has well bound into a sticky paste. Set aside.

Assemble kikiam

2

Separate the tofu skin sheets and place a good amount of filling in the bottom center of the tofu skin. Wrap the tofu skin around the filling and roll up tightly like a lumpia. Seal the edges with the thick cornstarch paste. Repeat with the remaining filling and tofu skins. For best tastes, chill overnight before steaming.

Steam kikiam

3

Brush the steamer tray with oil to prevent sticking. Place the kikiams into the oiled steamer tray. Cover and steam on medium heat for 30 – 40 minutes. Remove and let cool.

Fry kikiam

4

In a pan, heat up oil over medium-high heat and fry the cooled kikiam pieces for just a few minutes until crispy. Drain excess oil and slice into thick pieces.

Make sauce

5

In a pan over medium heat, saute ginger, onions, and garlic until translucent. Add carrots, green peppers, red peppers, pineapples, pineapple juice/syrup, ketchup, sugar, and water. Cover and let simmer for 3 mins. Season with salt and ground black pepper then add the cornstarch slurry and bring to a boil.