'#howtomakekikiam #filipinostreetfood #unsaltedrecipe You just need ground pork to start with as well as some other ingredients like red onions, minced garlic and carrots, cornstarch, sugar, five-spice powder, and lumpia wrapper or if you can find bean curd sheets. The cooking procedure is much like cooking Lumpia. You wrap it. But, unlike in Lumpia where you need to fry it, Kikiam needs to be steamed first then after that you can fry it. The dish is also accompanied by a sweet garlic brown gravy or chili sauce. HOW TO MAKE BROWN SWEET AND GARLICKY SWEET MANONG SAUCE FOR FISHBALLS AND KIKIAM LINK- CLICK HERE--- https://youtu.be/cqFYr__SEOQ please do connect to TUK\'S PERSONAL ASSISTANT AS WELL! THANKS IN ADVANCE @nova G23 --- https://www.youtube.com/channel/UC9CKLmQQlxC-_0VBk-hZmmA IF YOU WOULD LIKE TO HELP THE PEOPLE IN NEED & WH, PLEASE JOIN HERE: https://www.youtube.com/channel/UCnr9mxU5C5iztzlYqGry1tg/join BY JOINING THIS CHANNEL YOU ARE HELPING SPECIAL CHILDREN & ELDERS BACK IN THE PHILIPPINES! Hello everyone! Welcome to The Unsalted Kitchen, by Dioza. I\'m \"May,\" but friends and family call me Dioza. I\'m a Filipino who\'s married to a wonderful man from Texas. My father-in-law was from Holland and his wife was from Kentucky. I want to share my cooking with all who seek a healthier diet. I am vlogging my unsalted and low sodium dishes to help others like my father-in-law, who started having chronic kidney disease and blood pressure problems at the age of 90. His kidney doctor recommended a daily sodium intake between 1,300mg and 1,500mg. I am going to do my best to make every dish and video simple and easy to understand. It is my hope to help other people. Thank you for your time. Please feel free to like, share, & subscribe to see all my new videos. I HOPE THAT YOU CONTINUE TO SUPPORT MY CHANNEL. WHATEVER I MAKE FROM THIS CHANNEL WILL BE DONATED TO PEOPLE WHO ARE IN NEED, BACK IN THE PHILIPPINES. THERE WILL BE VIDEOS FOR YOU TO SEE WHERE MY YOUTUBE FUNDS WILL BE GOING TO. HOW TO MAKE KIKIAM Ingredients: 1 lb. Ground pork 1/4 lb shrimp raw, minced 1 large red onions, finely chopped 1 whole garlic, minced 1 large carrot, shredded 1 can chestnuts, shredded 1/4 cup cornstarch 1 heaping tbsp five-spice powder 2 tbsp sugar bean curd sheets 1/4 tsp white pepper 2 tsp. Onion powder 2 tsp. Garlic powder Salt (optional) Flavor enhancers (optional) oil Instructions Place the ground pork and all other ingredients in a bowl then mix with hands until it becomes a paste. Lay down a piece of beancurd sheet and add meat mixture in the middle, wrap it similar to wrapping spring rolls. wet the sheet to be more playable. Set aside then repeat with the rest. Place kikiam in a steamer and steam for 8 minutes. Let it cool then you can store it in the freezer or fry immediately. To fry, prepare a pan with enough oil for frying. Heat oil then deep fry kikiam (if frozen defrost first) in medium heat, cook for 3 minutes or until skin is crisp. Remove from oil then drain. Slice before serving then serve with sweet gravy and garlic sauce.'
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