Kikiam (Que-kiam) appeared first on CASA Veneracion
Ground pork and chopped vegetables are wrapped in bean curd sheets, steamed, cooled and fried to make kikiam (que-kiam). It’s Chinese in origin but, like most Chinese dishes that immigrants brought with them, adaptations vary. I cooked my first que-kiam back in 2004 when I discovered fresh bean curd sheets in a store located smack …
Kikiam (Que-kiam) was written by Connie Veneracion and originally published in CASA Veneracion.