Dried soybean sheets that are used as the wrapper for a popular dish called Kikiam or Que Kiam. I had never cooked kikiam before so when I spotted these at a Chinese grocery on Ongpin street the other day, I decided to get three packs for about PHP100 total. The sheets are are almost translucent, and have an unusual texture. What were large circles were cut in half and there were ten halves in each pack. Roughly PHP3 per piece.
Back at home, I opened a pack of tau’pe and was pleased to see they weren’t stuck to each other and were still quite pliable. Some recipes suggest that you need to soak these, but we didn’t find that to be necessary. As I looked up various recipes for kikiam, I noticed that there were three rough groups of recipe styles… one without a wrapper at all, more like little meat and veggie patties fried directly in a skillet, one group of say circa 1950’s recipes that called for “leaf lard” which I think is technically wrong, perhaps they meant “caulfat” or “panyo” that webbed fat from pigs that will disintegrate as you cook it, leaving the log shaped sausage, and third, using the soybean wrappers. Next up, my version of kikiam. :)