Filipino Kikiam with Yuba Skin
Yields: 10 servings
Adapted from Edmund Baylon, ABACÁ
Photo by Brie Mazurek, Foodwise
ABACÁ, owned by Chef Francis who honed his skills at Michelin-starred restaurants, proudly partners with Hodo in their innovative Filipino cuisine. This recipe is based on Chef Edmund’s dish, recreated with entirely plant-based ingredients.
“Growing up, my experience with kikiam was as an after school snack that you could get from vendors selling all kinds of fish balls, squid balls, kikiam, and more. Traditionally, kikiam is ground meat or shrimp with spices wrapped in beancurd or tofu skin which is steamed then deep fried. I recently had the chance to go to the Philippines to learn more about Filipino food and try traditional kikiam in Binondo, Manila’s Chinatown District. This is my version of kikiam..” - Edmund Baylon, ABACÁ
Check out our demo event with Restaurant ABACÁ at the Foodwise Ferry Building Farmers Market
Ingredients
For the Kikiam:
1 (5 oz) package Hodo Organic Yuba Sheets Locate Product
1500 grams (3 pounds) plant-based ground pork
120 grams (1 bunch) green onions, thinly sliced
20 grams (3 in piece) ginger, grated
20 grams (4 teaspoons) soy sauce
70 grams (2 teaspoons) Knorr Liquid Seasoning
10 grams (1½ teaspoons) salt
30 grams (2½ tablespoons) cornstarch
5 grams (1¼ teaspoons) five spice powder
For the Sweet & Sour Sauce:
2 red Fresno peppers or other sweet red pepper
1000 grams (4 cups) banana ketchup
10 grams (1 tablespoon) Korean chili flakes
500 grams (2 cups) Korean rice syrup or agave
5 grams (1 teaspoon) vegetable oil
7.5 grams (2 teaspoon) cayenne pepper powder
5 grams (1 teaspoon) white vinegar
25 grams (5 teaspoon) calamansi juice or lemon juice
Instructions
Combine everything for the kikiam, except for the yuba, in a mixing bowl and knead/mix until homogenous.
Put mixture in piping bag or zip lock bag with one of the corners snipped off.
Spread sheets of yuba on a flat surface then pipe in meatless mixture in longer logs.
Loosely roll the yuba over the filling to give yuba room to puff up when fried.
Seal roll and put in freezer to set overnight.
Cut and portion to desired size then deep fry in oil at 350 F for 10 minutes or until cooked all the way through.
For the sauce, roughly chop Fresno pepper and add to medium sauce pan.
Sauté in oil with Korean chili flakes and cayenne pepper powder until fragrant.
Add banana ketchup, Korean rice syrup or honey, and white vinegar, and let simmer for 10 minutes.
Blend sauce.
Add calamansi juice or lemon juice then set aside to cool.
Serve with freshly fried kikiam!
