Kikiam
Kikiam is a savory rolled snack commonly made with seasoned ground meat, vegetables, and tofu skin, then steamed and fried until golden and crisp.
A Filipino street-food favorite
Kikiam is loved for its savory filling, soft tofu-skin wrapper, and crisp finish after frying. You can prepare it ahead, steam it first, then fry just before serving. That makes it great for merienda, pulutan, or party food.
A Little History of Kikiam
Kikiam is the Philippine adaptation of ngo hiang, a Hokkien and Teochew dish associated with southern Fujian in China. The name refers to the five-spice seasoning traditionally used in the filling. Chinese migrants carried versions of the dish across Southeast Asia, where local communities adapted it to their own ingredients and tastes.
From Ngo Hiang
The older form combines seasoned minced meat and often shrimp with vegetables, then wraps the filling in tofu or bean-curd skin before cooking.
Adapted in the Philippines
In the Philippines, the dish became known as kikiam or quekiam and developed into several local versions, from traditional meat-filled rolls to familiar street-food forms.
A Cebu Relative
Cebu's ngohiong is a related local variation. One notable difference is that it is commonly wrapped in lumpia wrapper rather than tofu skin.
Ingredients
- 500 g ground pork or chicken
- 1/2 cup minced shrimp (optional)
- 1 small carrot, finely chopped
- 1 small onion, minced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tsp five-spice powder
- 1 tbsp sugar
- 2 tbsp cornstarch
- Salt and pepper
- Tofu skin or bean curd sheets
- Oil for frying
How to Make It
- Mix the meat, shrimp, carrot, onion, garlic, soy sauce, five-spice, sugar, cornstarch, salt, and pepper.
- Place the filling on tofu skin and roll tightly.
- Steam for 25 to 30 minutes until cooked.
- Let cool, then slice or keep whole for serving.
How to Cook It
- Heat oil over medium heat.
- Fry until lightly golden and crisp.
- Drain excess oil on paper towels or a rack.
- Serve hot with sweet chili sauce or vinegar dip.