Homemade Kikiam Recipe with Manong Sauce and Vinegar Dip

Ingredients

• 0.5 kg Galunggong Fillet (skinless, boneless; can substitute any white fish such as tilapia or cod)
• 5 cloves Garlic (peeled; 3 for the dough, 2 for the sauce)
• 1 tsp Fresh Ginger (finely grated)
• 1 tsp Salt
• 0.5 tsp Baking Soda
• 1 tsp Baking Powder
• 2 pieces Egg Whites (large eggs, separated from yolks)
• 0.5 tsp Five‑Spice Powder
• 0.75 cup Cornstarch
• 2.25 cup All‑Purpose Flour (sifted)
• 0.5 cup Cold Water (ice‑cold; keep extra on side)
• 0.33 cup Vegetable Oil (neutral oil, for the dough)
• 1 pack Maggi Seasoning Sauce (approx. 10 ml liquid seasoning)
• 1 tsp Black Pepper (ground)
• 1 tsp White Sugar
• 0.5 cup Brown Sugar (packed)
• 2 cup Water (for sauce)
• 3 tsp Soy Sauce (light soy sauce)
• 0.25 cup Oyster Sauce
• 1 tbsp Cornstarch (for sauce)
• 2 tbsp All‑Purpose Flour (for sauce)
• 1 small Onion (minced)
• 2 pieces Red Chili (sliced, optional for heat)
• 2 cup Cooking Oil (for frying) (vegetable oil, enough for deep frying)

Instructions

1. Prepare the Fish

   Remove any remaining bones from the 500 g of galunggong fillet, cut into chunks that will fit easily into the food processor.

   Time: PT10M

2. Blend the Dough

   In the food processor add the fish, 3 garlic cloves, 1 tsp grated ginger, 1 tsp salt, ½ tsp baking soda, 1 tsp baking powder, 2 egg whites, ½ tsp five‑spice, ¾ cup cornstarch, 2 ¼ cup flour, ½ cup cold water, ⅓ cup vegetable oil, 1 pack Maggi, 1 tsp black pepper and 1 tsp white sugar. Blend until a smooth, sticky paste forms, scraping the sides as needed. Add extra cold water a little at a time if the mixture is too thick.

   Time: PT5M

3. Rest the Dough

   Transfer the dough to a clean bowl, cover with plastic wrap, and let it rest at room temperature for at least 1 hour (longer if possible).

   Time: PT1H

4. Shape the Kikyam

   Oil a knife and cutting board. Divide the rested dough into bite‑size portions and roll each portion between oiled hands into balls about 2‑3 cm in diameter.

   Time: PT15M

5. Poach the Balls

   Bring a pot of water to a rolling boil, add 1 tsp salt, then gently drop the fish balls in. Cook until they rise to the surface (about 1 minute), then remove with a slotted spoon and set aside to cool.

   Time: PT5M

   Temperature: 100°C

6. Prepare the Sweet‑Savory Sauce

   In a saucepan combine ½ cup brown sugar, 2 cup water, 3 tsp soy sauce and ¼ cup oyster sauce. Bring to a gentle simmer. In a small bowl mix 1 tbsp cornstarch with 2 tbsp flour and a splash of water, then stir into the simmering sauce. Add minced onion, 2 garlic cloves, sliced red chili and ½ tsp black pepper. Cook, stirring constantly, until the sauce thickens.

   Time: PT10M

7. Deep‑Fry the Kikyam

   Heat 2 cup vegetable oil in a deep pan or wok to about 180°C. Fry the poached balls in batches until golden brown and crispy, roughly 3‑4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

   Time: PT5M

   Temperature: 180°C

8. Serve

   Toss the fried kikyam in the prepared sauce or serve the sauce on the side for dipping. Enjoy while hot.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Galunggong Fillet: Tilapia fillet, Mackerel fillet, Cod fillet
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Fresh Ginger: Ground ginger (½ tsp)
• Instead of Egg Whites: Aquafaba (¼ cup)
• Instead of Five‑Spice Powder: All‑spice (½ tsp)
• Instead of Cornstarch: Potato starch
• Instead of All‑Purpose Flour: Bread flour
• Instead of Vegetable Oil: Canola oil
• Instead of Maggi Seasoning Sauce: Soy sauce (1 tsp)
• Instead of White Sugar: Granulated sugar
• Instead of Brown Sugar: Dark brown sugar
• Instead of Soy Sauce: Tamari
• Instead of Oyster Sauce: Hoisin sauce (¼ cup)
• Instead of Cornstarch (for sauce): Flour (1 tbsp)
• Instead of All‑Purpose Flour (for sauce): Cornstarch (1½ tbsp)
• Instead of Onion: Shallot (1)
• Instead of Red Chili: Bird’s eye chili
• Instead of Cooking Oil (for frying): Canola oil

Equipment Needed

• Food Processor
• Mixing Bowl
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Deep Pot
• Frying Pan or Deep Fryer
• Saucepan
• Spatula or Wooden Spoon
• Wire Rack or Paper Towels

Critical Steps — Do Not Skip

• Blending the fish and aromatics into a smooth dough
• Resting the dough for at least 1 hour
• Poaching the balls until they float
• Frying at the correct oil temperature (180°C) for crispness

Chef Tips from the Video

• Use ice‑cold water in the dough to create a lighter, crispier texture after frying.
• Chinese five‑spice powder gives the authentic kanto‑style aroma; adjust to taste.
• Resting the dough for at least an hour improves the bite and reduces oil absorption.
• Fry in small batches; overcrowding drops oil temperature and yields soggy kikyam.

Troubleshooting

Storage

Refrigerator: Store cooked kikyam in an airtight container for up to 3 days.

Freezer: Freeze poached or fried balls in a single layer, then transfer to a zip‑lock bag; keep for up to 1 month. Reheat by deep‑frying or pan‑frying.

Room temperature: Not recommended; the product may spoil quickly.

Make-Ahead Tips

• Poach the fish balls and freeze them; fry directly from frozen for a crispier result.
• The sauce can be made up to 2 days ahead and reheated gently.
• The dough can rest overnight in the refrigerator for an even crunchier texture.

Frequently Asked Questions