CHINESE KIKIAM: AUTHENTIC BINONDO CHINA TOWN RECIPE REVEALED. PANG BUSINESS. SEE VIDEO DESCRIPTION.
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- čas přidán 9. 09. 2024
- How to cook authentic Filipino Kikiam. KIKIAM, quikiam,quekiam,ngohiong (Pork Roll) is a very popular food that is a "must eat" in Binondo , Manila, Philippines, the oldest China Town in the world. This is a family recipe that we prepare during Holidays, like Chinese New Year. There are a lot of variations, like using ground pork, ground dark chicken meat (boneless thighs and legs) a 50-50 mix of ground pork and minced shrimp or ground dark chicken and minced shrimp. For business, ground pork(80/20 meat-to-fat ratio) is the cheapest and easiest to make. This recipe is guaranteed to be as good , if not better than the ones being sold in Binondo.
A cheap ( not authentic) Filipino version of KIKIAM, being sold outside of Binondo, contains more vegetable binders like shredded carrots, singkamas (jicama) and sayote (chayote) than meat.
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track title: Jazz Apricot
Artist: Joey Pecoraro
Thank you for posting this chinese authentic kikiam recipe. This is my favorite . I m always dissappointed when kikiam does not taste like it should be. . What I bought usually taste of flour and veggies. Surely, I Will cook this but have to look for 5 Spice powder and bean curd sheet.
You are most welcome. You will find those two ingredients in US Asian markets and Binondo/ Divisoria in the Philippines. I always use the frozen bean curd.
My! I grew up loving this. Finally! I've been missing this. A million thanks!!!
Thanks for appreciating the video. I'm always glad to know that some of my recipes make viewers reminisce past eating pleasures.
Wow, great job!!! This is Sam po!!! Subukan ko nga eto!!!
Thanks, Sam. Please share with your friends too.
@@LutongPinasTV ok po.
@@nakaayayat kamusta po natry nyo nba?
Hi! Jeddahlyn, If you try I am sure you will like it. You can also use ground pork instead of chopped pork. I suggest also, you make use of frozen bean curd wrapper avaialble at any Asian Market and not the dry one. Appreciate if you subscribe to my channel.
@@LutongPinasTV Hello this is a nice video. I wonder kung pwede ko po bang ibalot na lang sa WAX PAPER yung Pork Mixture (as an alternative), to steam it? The reason for that is because here in Canada it is not easy to find Bean Curd Sheets.
Good
Thanks
Great recipe. Love it!
Thanks so much!
sana gawa ka ng pancit canton na tulad ng sa binondo yung saucy at kung anong klase ng sauce ang gamit mo kasi dito pa ako sa USa eh
Thanks edita rose. I will in the near future. After lockdown. Meanwhile, please watch the Pancit Miki Bihon Guisado video.Please subscribe too if you haven't done so.
Hi edita rose, we finally made your saucy pancit canton. Here is the link: czcams.com/video/u3pQotYNTVU/video.html
check this @numutv and @gabjornacion
I do that always. I only fry what I need and freeze the rest. Shelf life is up to 3 months. My stock though lasts only in a month.
I see.. Thanks for the info.. Will try this soon.. Pag nkahanap nko ng bean curd sheet..
@@celedonioiimortega3134 Appreciate feedback by then.
I want to try this I love Binondo kikiam, may nabibili po ba sa supermarket Ng bean curd sheet? Anu po pwede alternate sa kanya for wrapping? Thanks po
@@amongthebest1126 Try Chinese Supermarkets in Binondo. Also, Divisoria wet market. Ask around .
where to buy that bean curd sheet ? wla kasi dto s cavite mabilhan
Subukan mo sa Binondo at Divisoria.
Can i use ground pork for this and add some flour for business
Yes you can. Please read the description for variations.
After masteam pwede istock sa freezer? And how many days ang shelf life nya? Thanks
Yes. That is what we do, freeze and fry as needed. We try to consume everything within a month.
Where to buy bean curd sheet?
Asian Market in the US and Amazon online. Binondo Chinatown and Divisoria in Manila.
Tried it.. soo good!!! I want to know the background jazz music in this cooking. Put in the cooking mood..
The title of the jazz music is "Jazz_Apricot". Thanks for trying the recipe.
No egg?
Yes! The the pounding of the meat using the cleaver and the ingredients particularly the oyster sauce are enough to bind the meat.