Kikiam

Meat materials:

1000 g - Pork (700g lean, 300g back fat), ground finely
100 g - Shrimp meat, cooked and chopped finely (or 10 g shrimp powder)

2. Curing mix:

1 T - Salt, refined
1 t - Phosphate
1/4 cup - Chilled water

3. Extender:

1/4 cup - TVP
1/2 t - Carageenan
1 T - Isolate
1/2 cup - Chilled water

4. Seasonings:

6 T - Sugar, refined
2 T - Garlic, chopped finely
1/2 cup - Singkamas, shredded and pressed
1/2 cup - Onion, chopped
1 t - Ground black pepper
1 t - Goyong powder
1 pc Egg, medium size
1/2 t - MSG

5. Sauce: ( this mixture is being cooked)

1 cup - Water
6 T - Brown sugar
2 T - Modified starch (dissolve in 2 T water)
1/2 t - MSG
1/2 t - Siling labuyo
1 small pc laurel leaf
1/2 t - Ground black pepper

6. Procedure:

Chill meat. Grind meat and chopped shelled shrimps meat.
Combine all ingredients well and mix into meat and shrimp until well blended.
Pack in taupee wrapper (3 T per roll).
Fry in hot cooking oil (deep fat fry).
Serve with prepared sauce.

You can buy all the ingredients above at:
Ultima Entrepinoy Forum CenterNutrition Foundation of the Philippines Bldg.#107 E. Rodriguez Sr. Ave., Quezon City