Per last week’s comment: sadly, my stand-up paddle board (SUP) yoga class was cancelled, so nothing new to report on that front. Apparently everyone else is too chicken or prudent to sign up for September classes on the water, especially during a Seahawks game. Anyway..:
So K________ grew upo, also known as calabash or bottle squash for the first time this year, from some seeds his dad gave him. He was literally getting in touch with his roots (from the Philippines). These squash almost grew to be larger than the neighborhood kids who were checking on their progress every day, and definitely caused more than one random neighbor to stop by and ask who the heck kind of squash it was.
K_______ was kind enough to chop one up for ease of cooking, so one night when my friend J______ generously acquired some Aidell’s pineapple & bacon smoked chicken sausage, I sauteed some onions on medium, threw in the sausage, garlic and upo, and fried it all up for dinner. Continue Reading
I used to think vacations to Hawaii were over-rated and so cliche (cheap flights from the west coast! All your co-workers are doing it!), until i finally went. Then i realized why everybody in the Pacific Northwest tries to head out here in the Nth month of rain -it’s great! There’s a reason it’s a cliche.
I hope some day you will feel about spam musubi just as fondly as Pacific Northwesterners feel about Hawaii. One of the great gifts from vacationing there was the delicious spam musubis. Entertainingly, the best ones were from a Shell gas station on Honoapiilani Highway, on the West side of Maui near Kaanapali -the one next to Maui Grown Coffee Store. Luckily, my co-worker grew up there, so he gave me in-person advice on how to make it extra home-made-delicious. So after I impulse-bought a musubi mold from the local Japanese grocer in town here, I was set. That link there was for one on Amazon, which will do just fine if you’re up for supporting the blog with your purchase.
*0. Early prep: cook sushi rice, mix in about 2 tsp rice vinegar for sweetness.
1. Slice Spam into 9 or 10 slices. Some prefer thinner slices, your choice.
2. Heat a skillet over medium heat, turning until nicely browned on both sides.
3. Turn heat to medium-low. Sprinkle sugar evenly over Spam, then pour in water-soy-sauce mix, coating each slice.
4. Turn heat back up to medium or medium-high, turning Spam slices until the water evaporates and Spam caramelizes. Turn off heat and set aside.
5. Once Spam has cooled, set up musubi mold, rice, furikake, and nori.
6. Press one slice spam, sprinkle with furikake, then press rice firmly into mold (pick the amount of rice to your liking), and for extra meat, top with another spam piece so everything fits right into the mold. Fill in any gaps in the corners of the mold with rice and press it all in again for good luck.
7. Fold nori tightly around the musubi. Use several grains of rice or a little water to seal the nori.
8. See storage tips below in Lessons Learned.
I made you a gif, but WordPress wouldn’t let it work easily. So check the twitter feed..
Today’s Trial Recipe Rating:
Novelty Rating: 5 of 5 stars.
I don’t think I ever had spam until I had it in spam musubi. Mind blown. Likelihood of Repeat: 80%
The hard part is not making it every week (or else you may be left with fewer weeks in your life from all the sodium and cholesterol). Lesson learned: These are definitely best when you plan to eat them the same day or the next day, so you can just wrap them in saran wrap and keep them at room temp (like for a picnic!). When you put them in the fridge the rice dries out, and while you can revive it a bit with a little time in the microwave, it’s not quite as delicious. C’mon, it’s spam, it’s meant to last.