Stir-fry Cabbage with Kikiam

Stir fry cabbage with kikiam is a scrumptious cabbage stir fry where kikkiyam is added to enhance the taste along with soy sauce, oyster sauce, pepper. carrot, onion and garlic. To make it extra special, our favorite street food kikiam is combined for some protein and chewiness to it. Seasoned with soy sauce and oyster sauce for umami and sweetness, the stir fry cabbage with kikiam can be enjoyed as a salad, appetizer and and ulam. and ulam.

Stir-fry Cabbage with Kikiam Recipe

Ingredients:

• 500 grams cabbage
• 300 grams kikiam (sliced)
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• pepper to taste
• 1 small carrot (sliced)
• 1 medium onion (chopped)
• 3 cloves of garlic (minced)

Directions:

1. Wash and prepare the cabbage. Remove the large stem at the center and then chop the leaves into chunky pieces. Transfer them to a bowl and set aside.
2. Prepare the carrot and slice it into thin strips. Place to a bowl and set aside.
3. Slice each kikiam diagonally into two. Place to a bowl and set aside.
4. Heat some oil in a pan. Stir fry the kikiam until light brown and crispy. Make a hole at the center of the pan. Add the garlic and onions. You may add extra oil if needed. Saute them for a few minutes until aromatic. Add the carrot strips and continue stir frying. Cover the pan for a whole minute and let it cook.
5. Then, add the cabbage chunks. Toss well and saute for a few minutes. Cover the pan for a whole minute and let it cook.
6. Add the soy sauce and oyster sauce. Season with some black pepper to taste. Mix and saute well for a few minutes. When the cabbage are all cooked and softened, the dish is ready. Turn the heat off.
7. Transfer the stir fry cabbage with kikiam to a serving plate. You may partner this with some rice or enjoy it as an appetizer or salad. Yum!

What is Kikiam?

As a child, are you also fond of streetfood tusok tusok? If yes, there’s a 100% chance that the kikiam is familiar to you.

Kikiam, or Quekiam (Ngo Hiang) is a Chinese dish made with a mixture of minced prawns and pork, highly seasoned with the classic five spice powder, wrapped and rolled using a beancurd wrapper, initially steamed and then fried up to perfection.

Since the classic and authentic kikiam is very delicate to prepare, the local adaptation of the kikiam is the processed one. The Pinoy one is characterized by long brown shape, with pointy edges on both sides. They are usually sold from kanto carts where they are deep fried and dipped in fishball sweet sauce. The kikiam are crispy on the outside while soft on the inside. But the best part of the kikiam is that this snack is very economical and always fits the budget. Currently, kikiams are sold in 4 pieces for 5 pesos. They are sold alongside other tusok tusoks like fishballs, squidballs, kwek kwek and hotdog bites.

Stir-fry Cabbage with Kikiam

In this economy, the prices of grocery items are really increasing almost every day. Luckily, the prices of vegetables remain to be affordable.  Having veggie dishes during petsa de peligro is truly a life saver.

One of the simplest and easiest dishes we can do with veggies is a stir fry. In many recipes like pancit and noodles, it is common that cabbage and carrots are used. These two are the best to use in stir fry dishes as they are crunchy, filling and combines well with most seasonings.

These stir fry veggie recipes are not complete without a meat source. But since we are looking for ways to reduce the cost, our favorite street food kikiam will be on the rescue.

The kikiam is an underrated streetfood tusok tusok. I know we all have our own memories with these streetfoods. Although commonly eaten as a snack, I had an episode before where I bought 10 pcs of kikiam, grabbed a lot of the sauce, went home and ate the kikiam with rice. Kikiam looks simple but can be a great ulam if we only have coins left in our pockets.

Adding kikiam to stir fried veggies has been a common way not just to put proteins into the stir fry veggies but to also have the kids a healthier way to eat their kikiam. This stir fry cabbage with kikiam can be enjoyed as it is, like a salad, or have it with some rice. Yum!

If you wanna know how to make stir fry cabbage with kikiam at home, read and follow the simple steps below. Happy cooking!

How to Cook Stir-fry Cabbage with Kikiam

Preparing this stir fry recipe is super easy and fun to do. If you have tried making any pancit guisado in the past, simply remove the pancit on the equation and that will result to this dish.

 Although you can buy pre-sliced cabbage in the market, slicing them on our own is still the better choice, knowing that the cabbage is fresh. When choosing a cabbage, remember to remove all wilted leaves first before giving it to the seller to weigh.

Before anything else, prepare and slice all the ingredients. The kikiam that I bought were a little long thats why I sliced them into two. You can also add squidballs or fishballs into this recipe if you like.

After preparing all the ingredients, the last thing to do is to saute them all together. But before that, remember to fry your kikiam first. This is to make sure that the kikiam are fully cooked by the end of the cooking.

For the seasonings, I used both soy sauce and oyster sauce to have that salty, umami with a little hint of sweetness. I did not add anymore salt since those two are already salty but feel free to adjust the flavors to your liking. You can add a little sugar if you like it extra sweet. If you want your cabbage a little crunchy, do a taste test before turning the heat off. If you like it all softened,  continue cooking for a few minutes. Once all veggies are all good, the dish is ready to be served. I usually enjoy this dish as a salad but this of course goes well with a lot of rice.

Ginisang Repolyo na May Kikiam Recipe

Mga Sangkap:

• 500 grams repolyo
• 300 grams kikiam (hiniwa)
• 2 kutsarang toyo
• 2 kutsaranf oyster sauce
• paminta
• 1 maliit na carrot (hiniwa)
• 1 sibuyas (hiniwa)
• 3 butil ng bawang (hiniwa ng maliliit)

Paano Lutuin:

1. Linisin at ihanda ang repolyo. Alisin ang malaking stem sa gitna at hiwain ang mga dahon ng malalaki. Ilipat ang mga ito sa bowl at isantabi.

2. Ihanda ang carrot at hiwain ng maninipis na strips. Ilipat sa isang bowl at isantabi.

3. Hatiin ang bawat kikiam sa dalawa. Ilipat sa bowl at isantabi.

4. Magpainit ng mantika sa kawali. Iprito ang mga kikiam ng ilang minuto hanggang maging crispy. Gumawa ng space sa gitna ng pan at dito ilagay ang hiniwang bawang at sibuyas. Pwede ka magdagdag ng mantika kung kailangan. Igisa ang mga ito ng ilang minuto. Ilagay ang carrots at ituloy ang pag-gigisa. Takpan ang kawali at hayaan itong maluto ng isang minuto.

5. Sunod na ilagay ang repolyo. Haluin at igisa ng ilang minuto. Takpan ang kawali at hayaan itong maluto ng isang minuto.

6. Timplahan ito gamit ang toyo at oyster sauce. Budburan rin ng konting paminta. Haluin at igisa ng ilang minuto. Kapag malambot na ang repolyo, ready na ito. Patayin ang apoy.

7. Ilipat ang stir fry cabbage with kikiam sa serving plate. Ihain ito kasama ng kanin o enjoyin bilang appetizer o salad. Yum!