I Miss Quekiam!
Quekiam (or kikiam) is a dish made from ground pork and shrimp wrapped in bean curd sheets.
It’s actually Chinese in origin adopted into Philippine cuisine. It’s delicious and has a unique
taste. Quekiam can be served as an appetizer, a viand or pansahog (an ingredient or garnish to other recipes).
I miss quekiam! My mom used to ask me to go to an esquinita (alley) where a quekiam
house was located to buy a few of rolls of quekiam. I remember that all I did was to sniff the
smell of this delicious, warm and freshly cooked rolls while walking back home. I don’t recall eating it with rice,
but my mom always adds it to the pancit (noodle) recipes that she used to make.
The recipe I am sharing in this blog makes about seven rolls. You can store unserved rolls after steaming, just
by freezing them in sealed bags then thaw and fry them later if you wish. The most popular dipping sauce for quekiam
is sweet and sour sauce, but you may also use any dip you wish. So here’s to quekiam! Enjoy!
2 lbs. ground pork
1 lb small shrimp, chopped
1 carrot, peeled and chopped
3 pcs. scallions, chopped
1 tsp salt
2 tbsp white sugar
1 tbsp Chinese five spice
1/2 cup all purpose flour
1 pack taupe (bean curd sheet)
1. Soak taupe for about 30 minutes to soften
2. In a big mixing bowl, combine all ingredients (except taupe of course)
3. Mix with 2 hands thoroughly.
4. Lay a sheet of taupe and put 3 big spoons of the mixture.
5. Roll and set aside.
6. Steam the rolls for about 25 minutes. (I prefer to use a bamboo steamer for this one.)
7. Let cool for 30 minutes.
8. At this point, you can freeze and store the quekiam in sealed bags or fry them in oil until golden brown before serving.
Presentation matters so don’t forget to slice quekiam nicely. 😀