KIKIAM

Ingredients:

1/2	kg	MONTEREY GROUND PORK
1 (100 g)	pc	onion, minced
1 (50 g)	pc	carrot, minced
1 (200 g)	pc	singkamas, grated
2	tbsp	five spice powder
2	tbsp	soy sauce
1	pc	MAGNOLIA BROWN EGGS
2	tbsp	MAGNOLIA ALL PURPOSE FLOUR
1	tbsp	iodized fine salt
1	tsp	pepper
2	tbsp	tomato ketchup
6	pc	bean curd sheets (taupe)
2	cups	cooking oil

Procedure:

Mix all ingredients together except bean curd sheets and oil.
Form meat mixture into logs, wrap in bean curd sheets.
Heat oil in a pan and fry rolls until golden brown.

Tips:

Dried bean curd or taupe is available in Chinese and Asian stores.
When using dried bean curd, soaked in water to reconstitute it.
Large batches of kikiam can be steamed a head of time, kept frozen, and fried as needed.

Makes 6 servings.

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