How to Make Commercial Kikiam – Kikiam is a Chinese recipe which is a combination of meat and vegetables wrapped in tauppee wrapper (3/4) foot long) and both ends are closed tightly with egg white. Tauppee wrapper is produced out of soybean while the mixture is dried under the sun in circular form.
Mixture of meat, extenders and seasonings are being wrapped and deep fat fried and served with sauce.
With the sauce of extenders like soy protein and bamboo fiber one kilogram of meat will give a yield of 1.5 kilogram product. One piece of kikiam should weigh 40 grams. This can be sold at P20.00/piece.
Pork lean – 500 gms.
Pork backfat – 300 gms.
Shrimp powder – 2 tsp
Salt, refined – 1 tablespoon
Phosphate – 1 tablespoon
Chilled water – ¼ cup
TVP (textured vegetable protein) – ¼ cup
Qualicel – ¼ cup
Versagel – ½ cup
Water – 1 ¼ cup
Sugar, refined – 6 tablespoons
Green onions, chopped finely – 200 gms.
Sinkamas, shredded & pressed – ½ cup
Eggs – 3 pcs.
CFI Modified starch – 10 tablespoons
Goyong powder (5 spice) – 2 tablespoons
Vestin (MSG) – ½ teaspoon
Beef aroma – ½ teaspoon
Meaty ginisa – ½ teaspoon
BF Blend – 1 teaspoon
Water – 1 cup
Brown sugar – 6 tablespoons
Corn starch (dissolve in 2 tablespoons water) – 2 tablespoons
Vetsin (MSG) – ½ teaspoon
Sili (labuyo) – 1 piece
Salt – ½ teaspoon
Laurel – 1 small piece
Ground black pepper – ½ teaspoon
1. Chill meat. Grind meat and chopped shelled-shrimps meat.
2. Combine all ingredients well and mix into meat and shrimp until well blended.
3. Pack in tauppee wrapper (3 tablespoons per roll).
4. Fry in hot cooking oil (deep fat fry).
5. Serve with prepared sauce.
Source: Lourdes S. Rivera
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