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June 17, 2010 in Cleveland, Food Network, Hawaii, On our menu, Places, The Best Thing I Ever Ate | Tags: best friends, deconstructed, Japanese, musubi, nori, plany kine, SeriousEats, Spam, Spam Fried Rice, Spam Mac Nuts, travel | 14 comments
Had to pack some lunches today and we opted for Spam Musubi.
Holds well, travels well, tastes great, musubis are the greatest travel food ever!
For those who are uninitiated, this little snack from heaven is one of our childhood favorites. Sweet, salty, savory, it covers all parts of your taste spectrum. Various textures include the slightly crisp spam and soft moist rice…perfect combinations as parts of the flavoring in the Spam seeps into the rice…flavoring the lightly salted musubi rice. Yes robust in total flavor, the delicate roasted Japanese nori holds everything together.
Prepared properly, this hand-held snack will make you everyone’s best friend in any place of the world. Trust me. BEST FRIENDS…like sleep-with-you-cause-you-can-cook best friends.
To help you understand Spam musubi, here’s a link to the SeriousEats website that does a great job with plany kine pictures.
I know that made your mouth water.
Also, hilarity ensued when we “deconstructed” one too (cause we SO fancy).
We are freakin hilarious.
Reporting live from QuarryLaneFarms…
June 2, 2010 in Alton Brown, Anthony Bourdain, Chefs, Cleveland, Food Network, France, Giada DeLaurentiis, Hawaii, On our menu, Places, The Best Thing I Ever Ate, Travel Channel, TV | Tags: adore, Alton Brown, Anthony Bourdain, Best thing I ever ate, childhood, Cleveland, dol sot, exploration, Foodies, France, Giada DeLaurentiis, Hawaii, Hawaii Fried Rice, how yeow, MaMae, mom, mother, Ohio, shoyu, socarrat, Spam, Spam Fried Rice | 10 comments
A post from several Cleveland Area Foodies/Ohio food nuts about SPAM reminded us of our ALL TIME FAVORITE dishes: Hawaii Fried Rice or Spam Fried Rice.
Yes, Spam is one of my most favorite items…ever. Because I grew up in Hawaii, cheap eats, etc…whatever the reason, I like it. And honestly, you can’t say you don’t like it if you never had it. Trust me.
So to help you understand, our infatuation with this dish we hold close to our heart we offer this mouth-watering glimpse in descriptions and pictures below.
Personally, this delicious dish evokes strong memories of childhood stemming from mother who made this all the time. Almost all Chefs of any caliber will reminisce about dishes they had growing up. In fact Alton Brown (Food Network) gushed about it in an entire episode about his MaMae’s biscuits, Giada DeLaurentiis (Food Network) gushed about it on The Best Thing I Ever Ate with her chocolate hazelnut purse, and Anthony Bourdain (Travel Channel) dedicated an entire episode with his brother on his childhood in France/New England.
Of course, this dish has evolved and tweaked a little but the basic premiss has remained true.
Ingredients (in order of appearance): Rice (preferably day old), Vegi oil, shoyu (prefer Aloha shoyu), minced onions, garlic salt, how yeow (Oyster sauce), diced Spam, peas, carrots, shredded eggs, and garlic.
How does it taste? The moist chunks of well seasoned rice brings everything together. The Spam itself has a nice crust on the outside which compliments the eggs and onions. The peas and carrots are a nice add for flavor and color…also a perfect way to get the kids to eat veggies too. Salty, slightly sweet, and definitely savory – what more could you ask for in one bowl. For those texture folks, every once in a while, you get a slightly crunchy rice chunk which is similar to the paella socarrat bottom rice of paella or Bi Bim Bapp sesame oil crusted (socarrat vs dol sot). Additionally the last-minute add of green onions add a slight onion-ey flavor that is sublime (Also fresh picked from our green onion patch helps too). Heaven in a bowl that you can shovel with a spoon…basically all the factors of a great childhood meal in one big bowl.
Our latest guests have initially viewed this dish with apprehension and a faint heart. Once on the table, they LOVE ADORE it.
Sometimes served extra fancy with a sunny side egg on top…Mmmmm! When you break into the egg, the yolk seeps into the dish. As Anthony Bourdain would say, “Eggslut”.
Here at QuarryLaneFarms, we often push this childhood dish to help them to be adventurous in their exploration of food. Trust me…order it – you won’t be disappointed.
Also – special thanks to my Mother for making this dish for me all the time.
Reporting live from QuarryLaneFarms…