👩‍🍳SWEET & SOUR—This term is used to describe dishes that have a flavor balanced between sweet and pungent, usually accomplished by combining sugar and vinegar. The flavor is often incorporated into a sauce or dressing that can be served with meat, fish or vegetables. The Chinese are famous for their sweet-and-sour specialties and the Germans are noted for their delicious sweet-and-sour cabbage dishes. So I can say this is a combination of German-Chinese effect! As everybody knows, I’m living in German speaking country. It does in fact originate from China, and is now also used in some American and European cuisines.

Tofu & vegetable with sweet and sour sauce


4 Cake Tofu

Some Vegetable Oil

1pc Carrot 🥕

Half a Head Cabbage

100g Champignons

100g Snow Peas

1pc Green Pepper and Red Pepper


2pcs Scallions

Half a Head Garlic 🧄

Thumb-sized Ginger

3tbsps Soy sauce

2tbsp Vinegar

2tbsp Brown Sugar




This entry was only TRANSFERED from my old Blog which was updated on December 9, 2009. So, you don’t have to ask me why this kind of video entry during Holiday season of the year on the month of June:)
Que-kiam is another popular Chinese dish adopted into Filipino cuisine. Locally known as kikiam, it is made with ground pork and vegetables wrapped in bean curd sheets or Tawpe then deep-fried until golden.


* 1 kg of ground lean pork or beef
* 1 large onion, finely chopped
* 1 tbsp. of finely chopped garlic
* 1 medium-sized carrot, finely chopped
* 4 tbsps. of soy paste
* 1and1/2 tbsp. of brown sugar
* 1 tsp. of salt
* 1/2 tsp. of ground black pepper
* 1 egg, beaten
* 4 pcs. of tawpe (bean curd sheets)
* 1 tsp. of cornstarch cooked in 1/4 c. of water to dissolve
* 3-4 cups of vegetable oil for frying


—Mix together the pork, garlic, onion, carrot, soy paste, salt, pepper, sugar and beaten egg. Divide into portions.

—Soak the tawpe in cold water for five minutes to soften. Drain and carefully dry with paper towels.

—Lay a piece of tawpe and place 1 portion of the meat mixture at the center. Shape the meat mixture into a log. Roll tightly, folding the sides inward as you roll. Repeat for the rest of the meat mixture and tawpe.

—Heat the cooking oil in a large skillet until it starts to smoke. Carefully lower the tawpe-covered meat into the hot oil. Fry over high heat until golden brown, about 10 minutes letting the kikiam roll in the hot oil. Drain on paper towels and allow to cool before slicing. Serve with sweet-and-sour sauce. For sweet and sour sauce see the next entry!

SWEET-SOUR SAUCE (for my kikiam)

According to sources, the Cantonese probably originally came up with the idea of merging these two very different flavors, although it is unclear when the idea originated or what led to its invention. While most of us are familiar with sweet and sour pork, sweet and sour sauce is used to flavor a number of stir-fried meats, such as beef and chicken. It also makes an excellent dipping sauce. But this is my version! 😀
For those who wants to know my recipe for sweet and sour sauce for my que-kiam, here it is!
For majority request, I’m posting this……


* 3 tbsp. of vinegar (you may need more if using mild-strength vinegar)
* 6 tbsp. of sugar
* 1 tsp. of salt
* 1/2 tsp. of chili sauce or Tabasco
* 1 tbsp. of tomato paste
* 1 tbsp. of cornstarch
* 1 c. of water
* sesame seed oil


—In a small saucepan, mix together all ingredients for the sweet-sour sauce.

—Set over medium-high heat until thick and the cloudiness has disappeared.

—Remove from heat. Add a few drops of sesame seed oil. Serve at once.