Kikiam: What Is It And Where Did It Come From?
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Read for freeKikiam is a traditional dish from Fujian, China, called ngo hiang. It is made of minced pork, prawn, and veggies mixed together and seasoned with Chinese five-spice powder. It is typically served as a snack or appetizer.
In this post we'll cover:
Is kikiam made of fish?
No, kikiam is not made of fish. It does have seafood in it. It is made of minced pork, prawn, and vegetables mixed together and seasoned with Chinese five-spice powder. The processed street food known as orlian is made of fish and is sometimes called kikiam.
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What is the origin of kikiam?
Kikiam is believed to have been introduced to the Philippines by Hokkien migrants from China. It is a popular street food in the Philippines and is also known as ngohiong in some regions, although that is made with lumpia wrappers instead of tofu skin.
How is kikiam served?
Kikiam is a popular dish in many Southeast Asian countries, particularly in the Philippines, where it is often served as a street food. It can be found in most Filipino restaurants and is usually served with a dipping sauce such as vinegar or soy sauce.
There are also small rectangles that resemble fries called orlian that are sometimes referred to as kikiam, but these are a mass-produced version that originated from homemade kikiam but is nothing like the dish itself.
Recipes like loming batangas use kikiam as the source of protein in the dish.
Is kikiam healthy?
Yes, kikiam can be a healthy dish if it is made with lean meat and fresh vegetables. The processed street food known as orlian is not as healthy since it is made with fish and often has unhealthy additives.
Conclusion
If you’re looking for a delicious and easy-to-make appetizer, kikiam is a great option!
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
Try it out for free with Kindle Unlimited:
Read for free
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
