Chinese Quekiam Recipe (Kikiam)



  • 1 kilo pork lean, finely ground
  • 100 shrimp meat, finely ground
  • 1 tbsp refined salt
  • 4 tbsp refined sugar
  • 2 tbsp garlic, finely chopped
  • 1/2 cup turnips, chopped
  • 1/2 cup onions, chopped
  • 1 tsp ground pepper
  • 1/2 tsp ngoyong powder or five spice
  • 1-2 pcs. fresh, beaten
  • taupe wrapper
  • broth cube


  • 1 cup water
  • 6 tbsp brown sugar
  • 2 tbsp corn starch
  • 1 pc chili (labuyo)
  • 1 tsp refined salt
  • 1 tsp soy sauce
  • 1 pc laurel leaf
  • 1/2 tsp ground pepper

Procedure for Sauce:

  1. In a saucepan, combine all the ingredients, stir slowly until the sugar and starch dissolve.
  2. Over medium heat, continue stirring until thicken.
  3. Let cool. Serve or store in a tight container.


  1. Measure all ingredients. Set aside.
  2. Mix ground pork and shrimp meat until blended. Set Aside.
  3. In another mixing bowl, mix all ingredients except the egg until blended.
  4. Add the meat mixture and slowly pour the beaten egg, continue stirring until tacky.
  5. Wrap in taupe wrapper (250 gms / pack).
  6. Steam for 20 to 25 minutes.
  7. Let cool for a few minutes and slice.
  8. Serve with sauce and hot rice.

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