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Tiki Central Forums Ľ Ľ Tiki Drinks and Food Ľ Ľ Hawaiian Spam recipes?
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Hawaiian Spam recipes?
Bender_Rodriguez
Tiki Centralite

Joined: Dec 22, 2011
Posts: 34
From: Arizona
Posted: 2011-12-22 07:46 am   Permalink

These are about as authentic as you get for Hawaiian style Spam recipes. There are tons of variations you can experiment with as well.

Onolicious Spam Fried Rice

4 cups cold, cooked white rice
1/2 can Spam, diced
1/4 cup chopped scallion (green onion)
1/4 cup diced red onion
3 eggs
2tbsp. shoyu (soy sauce, preferably Aloha Shoyu or a low sodium Kikkoman if you must)
2tbsp. Oyster flavored sauce (found in the Asian food aisle)
1tbsp. Tabasco
2tbsp. toasted sesame seed
Fresh ground pepper to taste
2tbsp. peanut, coconut or cottonseed oil

-Heat your wok or largest frying pan on medium high heat and add the oil, thoroughly coating the pan, quickly stir fry the spam until it's nicely carmelized about 2 to 3 mins., add the scallion and onions and stir fry about a minute, break up the cold rice and add to the pan and continue stir frying (if the rice sticks to the pan, you can add a TINY splash of chicken stock to loosen it (too much will make the rice soggy), spread out the rice to expose an open area in the middle of the pan and add the eggs, scramble the egg in the pan or wok and fold it into the fried rice mixture. add the shoyu, oyster sauce and Tabasco (and black pepper to taste) and stir fry until heated through. Garnish with toasted sesame seeds, additional scallions and serve hot with your favorite protein.


Spam Loco Moco

Two thick slices of Spam
Two eggs
Steamed white rice
Brown gravy

This is a simple recipe but if anyone wants a good, brown gravy recipe I can post that as well.

Pan fry two slices of Spam until crispy, cook the eggs any style you like (most people back home prefer this recipe sunny side up or over easy), place the Spam on the steamed rice, top with the fried eggs and smother the whole thing with brown gravy. Typically this is served with macaroni salad for an extra cholesterol, fat and carb overload. Add Tabasco to taste if you like. Not the healthiest of dishes but friggin' awesome.

Saimin (Ramen)

Hawaiian style ramen noodles/Saimin (if unavailable, shrimp flavored Top Ramen is an acceptable substitute)
2 cups water
1oz. Spam cut into thin strips
1/2 oz. sliced kamaboko (Japanese fish cake, available in most Asian supermarkets)
2 tbsp. chopped scallion
1/2 ounce bean sprouts
1 sheet of nori (dried seaweed)
1 egg
Furikake (a nori, sea salt and sesame garnish found in the Japanese section of most Asian supermarkets)
Hot chili oil (optional)

Bring water to a rapid boil and add the broth packet, spam, sprouts and scallion, then add the noodles (if using fresh saimin noodles, immediately crack and add the egg to the side of the sauce pan, to poach it at the same time, otherwise add it after the first minute of cooking the dried ramen), cook the noodles for a total of three minutes for dried and 90 seconds to two minutes for fresh noodles until al dente adding the kamaboko and nori during the last 30 seconds of cooking. Pour it all into a large bowl and garnish with Furikake (or toasted sesame seeds), additional scallions and top with chili oil if desired.

~~Larry

[ This Message was edited by: Bender_Rodriguez 2011-12-22 07:48 ]


 
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MadDogMike
Grand Member (6 years)  

Joined: Mar 30, 2008
Posts: 7283
From: The Anvil of the Sun
Posted: 2011-12-22 4:04 pm   Permalink

Welcome to TC Bender. Living in AZ, you may be near the Mexican border like I am. Here, "Loco Moco" would mean "Crazy Booger" - does it have a different meaning in Hawaii?
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Bender_Rodriguez
Tiki Centralite

Joined: Dec 22, 2011
Posts: 34
From: Arizona
Posted: 2011-12-23 09:58 am   Permalink

Thanks for the welcome Mike. In Hawaii it was just basically a name people came up with and the loco part makes sense since it is kind of a crazy dish. I don't know the actual origin behind the name but I think it was just a catchy name that rhymed. I always thought growing up that it was a reference to "mokes" which in Hawaii is a bit of a derogatory name for a big, beefy local guy with a short fuse who's always willing to throw down (obviously you wouldn't want to refer to someone as a moke to their face). I just always assumed it was adapted from there since it seems like something a crazy (loco) moke would eat, lol. Loco mocos however are typically made with a hamburger steak, fried egg, rice and gravy, but the Spam version is a popular variation on it.

Quote:

On 2011-12-22 16:04, MadDogMike wrote:
Welcome to TC Bender. Living in AZ, you may be near the Mexican border like I am. Here, "Loco Moco" would mean "Crazy Booger" - does it have a different meaning in Hawaii?




 
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Professor G
Tiki Socialite

Joined: Sep 03, 2011
Posts: 334
From: the Tiki Wastelands
Posted: 2012-01-07 11:02 am   Permalink

I really, really wish I could blame this all on MadDog Mike. Thereís a guy who loves his Spam. Based on his posts, Iíd say thereís a guy who loves his dead pig, period. Somehow, his excitement was contagious over the miles, infecting a brain in the Wastelands with the need, or dare I say compulsion, to cook Spam.

Iíd just finished working out a nice rumaki when I stumbled across the dang Spam thread and it happened: the idea of preparing Spam in the style of rumaki got into my head and has haunted me for weeks. Iím confident I can make it work if I ever have to and that should be enough. Why wouldnít that be enough?

It isnít enough. I have to know. The other day, the urge grew too strong: I bought the Spam.

Typically, Iím pretty literal about food definitions, so to really be rumaki, bacon should be wrapped around marinated chicken or maybe duck liver and a water chestnut. Anything else is simply bacon-wrapped anything-else. Iíll allow Spam because, like the bird livers, it needs some work to make it desirable, but Iíll still waffle a bit and call it rumaki-style Spam (Spam en Brochette a la mode du Rumaki?) just to keep what conscience I have left clean . . . clean-ish, anyway.



I started with something like my normal Rumaki recipe, only with Spam. . .

1 can of Spam, cut into 1 inch cubes
4 oz can water chestnuts, drained
12 slices bacon, halved crosswise
1 cup soy sauce
1/2 cup mirin
1 tsp sri racha
1 crushed garlic clove
1 Tbsp fresh ginger, peeled and chopped

. . . all of which is real nice, but I threw in 1 chopped jalapeno, an ounce or so of hoisin and the last of my Healthy Boy brand sweet soy with a drizzle of yuzu juice. Thatís right, I used yuzu on Spam. Do you hear that whirring sound? Itís very sincere Pacific Rim food snobs spinning in their metaphorical graves. I may have splashed a dab of fish sauce into the pungent hell-brew, as well. After a 36-hour marination, I wrapped them up and took them to the grill.



Do you hear an increase in the whirring? Thatís my culinary school instructors joining the Pacific Rim food snobs in their figurative casket pirouettes. This stuff is absolutely, perhaps even freakiní, delicious. I did these on a standard issue gas grill and had to stay alert in case of flare-ups, but other than that, easy sailing. Theyíre much easier to handle than the livers and donít have the bitterness associated with innards; in terms of texture and richness, however, they are quite similar. Like real rumaki, two or three is plenty. I serve them with straight sri racha, because subtlety at this stage of the game seems a bit pointless.

So, MDM, if youíre out there--and you are out there, although possibly wishing to disassociate yourself from the entire project--this oneís for you. It is tasty, vaguely Asian, completely inauthentic, wrapped in bacon, doesnít have any nori involved, and looks nice on a plate. You canít beat it with a log of centrifuged pork product.

[ This Message was edited by: Professor G 2012-01-07 13:23 ]

[ This Message was edited by: Professor G 2012-01-07 13:24 ]


 
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MadDogMike
Grand Member (6 years)  

Joined: Mar 30, 2008
Posts: 7283
From: The Anvil of the Sun
Posted: 2012-01-07 4:11 pm   Permalink

Prof G, I like you - you've got imagination, mad cooking skilz, and you write an entertaining story. What a beautiful presentation - one would never suspect it is made with "centrifuged pork product" I am proud to have my name associated with your invention! I may have to try it out next chance I get (Mojave Oasis?) I like to serve foods that make people skeptical when they hear about them but win them over with the taste
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Professor G
Tiki Socialite

Joined: Sep 03, 2011
Posts: 334
From: the Tiki Wastelands
Posted: 2012-01-07 9:26 pm   Permalink

Glad you like it, Mike. It turned out really, really tasty. I fed some to my cooks before the dinner shift and they dug them. One of them referred to the dish as faux-maki, which I like. I almost mentioned how good a dish this would be for a guy in a teardrop trailer: every ingredient holds at ice-chest temperature (what we in the Wastelands call "rodeo cool") or room temp, but I figured I'd gone on long enough.

As I often mention, I read your progress posts, as well as Wendy C.'s, ZeroStreet's and a few others, instead of watching television these days: the characters are more likeable and I learn stuff.


 
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TikiTomD
Grand Member (4 years)  

Joined: Sep 20, 2009
Posts: 675
From: Flagler Beach, FL
Posted: 2012-01-09 3:47 pm   Permalink

I had speculated in another thread that Spam Rangoon would be a worthy challenge for the protagonists of this thread. However, I found that it has been tried before, and actually was a winning recipe in the Great American SPAM Championship, according to this online article from MyFoX8.com dated October 14, 2011...




Not Hawaiian, but certainly a derivative of the old Trader's legacy.

-Tom
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