- 1/2 k. of ground lean pork
- 1 large onion, finely chopped
- 1 tbsp. of finely chopped garlic
- 1 medium-sized carrot, finely chopped
- 3 tbsps. of soy paste
- 1 tbsp. of brown sugar
- 1 tsp. of salt
- 1/2 tsp. of ground black pepper
- 1 egg, beaten
- 4 pcs. of tawpe (bean curd sheets)
- 1 tsp. of cornstarch cooked in 1/4 c. of water to form a paste
- 1-1/2 c. of cooking oil
- Soak the tawpe in cold water for five minutes to soften. Drain and carefully dry with paper towels.
- Mix together the pork, garlic, onion, carrot, soy paste, salt, pepper, sugar and beaten egg. Divide into four portions.
- Lay a piece of tawpe and place 1 portion of the meat mixture at the center. Shape the meat mixture into a log. Brush all the sides of the tawpe with the cornstarch paste. Roll tightly, folding the sides inward as you roll. Repeat for the rest of the meat mixture and tawpe.
- Heat the cooking oil in a large skillet or wok until it starts to smoke. Carefully lower the tawpe-covered meat into the hot oil. Allow an interval of 60 seconds before adding the next, and so on. Fry over high heat until golden, about 8-10 minutes, letting the kikiam roll in the hot oil for even cooking and color. Drain on paper towels and allow to cool for 10 minutes before slicing. Serve with sweet-and-sour sauce.
For the sweet-sour sauce :
- 3 tbsp. of vinegar (you may need more if using mild-strength vinegar)
- 6 tbsp. of sugar
- 1 tsp. of salt
- 1/2 tsp. of chili sauce (Tabasco is ok)
- 1 tbsp. of tomato paste
- 1 tbsp. of cornstarch
- 1 c. of water
- sesame seed oil
- In a small saucepan, mix together all ingredients for the sweet-sour sauce.
- Set over medium-high heat until thick and the cloudiness has disappeared.
- In another saucepan, heat 1 tsp. of oil. Add carrots. Stir for a minute.
- Add bell pepper, onion, tomato, ginger and garlic. Stir for 15 seconds.
- Pour in the sweet-sour and bring to a boil.
- Remove from heat. Add a few drops of sesame seed oil.
- Pour over fried fish.
sources: cdkitchen.com, elgu2.ncc.gov.ph