Kikiam or Quekiam is a Chinese dish that was well adapted by the Filipinos, even utilizing it as toppings for Batangas Lomi, or as part of Pansit Canton. On its own it is eaten as a main meal with rice or as a snack. Typical sauce dip can be sweet and sour sauce, sweet chili sauce, or if you want to go just basic, plain ketchup will do either banana or tomato.
This recipe for 5 spice kikiam was something I learned during my days serving as an assistant to a Cantonese Chef from Hong Kong, with some few modifications of course. You can add, swap, or remove some of the vegetables you don't like. You can also go all pork, all chicken, or add some shrimps. There can be many combinations, so feel free to create your own combo.
Drying the kikiam after steaming is an important step. This ensures the taope adheres well to the meat so it doesn't bubble up during frying. This also makes slicing easier because the skin doesn't separate from the filling.
Try out my recipe and let me know how it turned out for you. Post a question or reaction in the comments section. Thanks and please remember to LIKE, SHARE, and SUBSCRIBE.
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