Weekend ‘ Spamin’
This is my homage to the delicious SPAM MUSUBI that we would buy at the
Aloha Flea Market, at the Aloha Stadium in Hawaii, many a Saturday morning.
We would arrive early to stroll the aisles and buy shorts, t-shirts, sarongs, slippers, (flip flops), and lei or two. Then by lunch time I would stop off at one of the food stands to buy our SPAM MUSUBI to snack on as we strolled around some more. I was always on the lookout for my vintage Hawaiian collectibles. I could usually find some, but they did tend to be off the beaten track and in the more out of the way booths. More where the locals would shop.
This is the perfect quick lunch to grab as you run out the door. Our kids grew up on these so they love them too.
So here is to the unappreciated canned SPAM!
Delicious and so Pretty
We don’t eat SPAM very often, I haven’t eaten it in years because it is processed meat and we don’t eat much processed meat anymore. The occasional brauts but no more hot dogs or any kind of potted meat. But this was a special occasion and seeing how it is a holiday weekend there was no excuse not to indulge ourselves.
The Aloha Flea Market
The Aloha Flea Market is a Saturday staple in Honolulu at the Aloha Stadium. There are rows and rows of vendors selling their wares, Polynesian and island music playing in the background, nice festive atmosphere. Tourists as well as locals visit the Aloha Flea Market. Here is where we spent many a Saturday morning shopping, strolling the aisles looking for our Hawaiian and Asian treasures, buying our fruit from the vendors and visiting my favorite seller to buy his banana bread. For lunch we always stopped off at any vendor to buy our Spam Musubi. My kids love it. They grew up eating it. Brodie is especially fond of it. So what a nice surprise this will be when they come home from their weekends away to find this.
The ingredients are simple. A can or two of Spam, Nori (seaweed), rice, sweet soy sauce, and a mold. You can cut out the bottom of the can of Spam to use as a mold if you don’t have one.
By adding the sweet soy sauce to the already cooked Spam it becomes a caramel like sauce.
How To Mold Your SPAM MUSUBI
Open your package of Nori Seaweed and fold in half, lengthwise. Then cut into your desired strips. Next take one piece of the seaweed and lay flat on a cutting board. Place your mold over top of the seaweed.
You want to fill the bottom of the mold with your rice, then press it down.
Now add one of your fried SPAM, then another layer of the sticky rice.
Press down so that the rice is all nice and compact, then you can remove the mold.
Now you just want to wrap your seaweed around the rice and Spam.
For a smaller strip of seaweed just cut to fit and repeat as you did above. Some people are not seaweed fans but they may eat just a little bit of it.
It’s not hard to make at all.
NOTE: It is best to use day old rice. Just make rice the night before and keep in the refrigerator until you are ready to assemble your
No fork or chopsticks required. Just pick it up and start eating it.
Hawaii Food Truck
You can find Spam musubi all over Hawaii.
Pretty much a staple on every food truck and at every gas station.
A Bowl Full of SPAM Musubi
I wrapped them individually and place them into the frig. The kids will grab one or two to take to work for lunch, same with Gordon. Nice light dinner too.
Ying and Yang Fortune Game
The sticks tell your fortune and it’s telling me the Spam Musubi Is Ono!!
But before you make your SPAM MUSUBI, you first need to make your
HAWAIIAN STICKY RICE
If you are going to make any of the recipes using the SUSHI/MUSUBI molds, you need to make your rice differently from what you are familiar with on the Mainland. The local people, as well as the Asians, Filipinos, and the other Polynesian countries, wash their rice 3 times before cooking it. They do not eat the outer coating on the rice, where-as Mainlander’s do. The rice needs to hold or pack together to hold the shapes.
How to Make Perfect Sticky Rice
We love Jasmine rice the best, here is a white and a brown.
Fill the rice about half way up the bowl.
Fill with water and rinse.
Then rinse again, and again. You want to remove the starch coating off of the rice.
When done, place about 1 inch of water above the rice or one of your knuckles is an easy measurement.
If you have a rice cooker just close the lid and turn it on. If you don’t, do the same thing in a pot, bring the water to boil and cover tightly, then turn to very low heat and simmer for ~ 12 min.
Perfect rice every time!
On My Way Out The Door
I always carry food and drink with me even when I am just going to run some errands. This is hot humid Florida and many a person has gotten heat stroke and dehydration from living here in this heat so I always have nourishment with me so that I am not reliant upon whatever I may come upon.
In this case I am on my way out the door to the condo.
Hence, my lunch.
I do have a nice sack lunch, don’t I?
Spam Musubi, crab salad on some wheat crackers, a mango for dessert and my favorite Cranberry Ginger Ale.
I always have my Made in Japan vintage binoculars with me. Aren’t they pretty? I bought them at a thrift store for about $6.00. They retail on Ebay for around $50.00. I always have them with me. We are surrounded by ocean here so you never know when you might see a dolphin and want a closer look.
Gordon makes the best crab salad ever. The secret is using rice wine. Also we don’t use real crab, this is imitation crab, white fish from Alaska. I love real crab but unless we know where it comes from then we don’t eat it. Next time we are in Virginia and Maryland we will definitely chow down on some crab.
The pretty bowls I bought at the Asian Supermarket. Here I glued two bowls together, one upside down. I have a friend who’s birthday sign is Cancer, the crab, I’m planning on giving her a nice set as a gift. I do love mine though!
Crab Salad Recipe
This is a quick and easy cracker topping that is always a hit. Simply use one package of imitation crab meat of which I prefer the chunk type made by the company shown. I found this brand breaks up nicely like real crab meat.
Break up the the crab meat into a medium sized bowl and add 1/2 cup Miracle Whip, 1 Tbsp Old Bay Seasoning, 1/2 cup diced celery, and 2 Tbsp Rice Wine. Mix all ingredients well and place in the refrigerator for about 1 hour to chill. The Rice Wine adds to the sweetness of the crab and keeps the ingredients moist.
Place a dollop of the crab salad on your favorite cracker and enjoy!
Aloha and Mahalo,
Gordon and Julie