12Mar / 2021

Recipe: Bánh Bò Nướng: Vietnamese Honeycomb Cake

I saw this online months ago and wanted to try it so bad. Remember the steamed Chinese rice cakes that you get from the manapua man? Man, those were my favorite. I’m so sad that Char Hung Sut is closed because they have it there and I would get it when I would pick up my gon lo mein (da best!) from them. I have my fingers crossed they will reopen but I don’t know…so sad. Anyway, this is a Vietnamese version and I loved that it has pandan flavor. I love pandan. I played around a bit with the flavoring, added some coconut extract to make it like a buko pandan cake. Recipe below!

Heat up 200 ML of Coconut Milk with 200g of Sugar until sugar has melted. Set aside and let cool to room temperature.

I set out 6 eggs to warm to room temperature, the original recipe doesn’t say you have to but I have made that a habit since I started baking. Gently break the yolks and stir 25 times…without the whisk ever leaving bottom of the bowl. You are merely mixing to get the yolk and whites incorporated, I followed the video’s instructions to a T!

Once mixed, add the cooled coconut milk/sugar mixture and lightly mix.

240g Tapioca Starch and 2 1/2 t of single-acting baking powder (I ordered this one from Amazon). Gradually sift the dry ingredients into the wet ingredients.

I even bought a bundt cake pan for this recipe. I am crazy, I know this. Anyway, the video instructed me to grease the pan and then set it in the 350 degree oven as it heated up. I did it as I was mixing the batter.

Once the oven has been pre-heated, take the pan out and pour the batter in through a strainer. There will be lumps in the cake so this step is crucial!

Glorious. Bake in the oven for 45 minutes in 350 degree oven. The video tells you not to open that oven door for at least 30 minutes into the cooking time. I always listen!

This picture makes the crust look a bit mealy, no worries, it wasn’t! I bought a cheap pan so I was afraid of the cake sticking. I used a small rubber spatula to scrape the sides but it came out just fine!

I am so amazed it came out so well. I saw so many comments saying they failed at it…like it wouldn’t have the honeycomb innards or that it would bake up flat. Whew…so glad it was a success! Was a success with my family too, it’s all gone already! I’m going to have to make one more batch really soon because this recipe only calls for half a can of coconut milk. Hello, what am I supposed to do with the other half can. Make another one of these I guess!

Bánh Bò Nướng: Vietnamese Honeycomb Cake

**Inspired by Helen’s Recipes, below is the recipe that was tweaked for my use.

Ingredients:
200 ml coconut milk
200 g sugar
1 t pandan flavoring
1/2 t coconut extract
6 eggs eggs, room temperature
240 g tapioca starch
2 ½ tsp single-acting baking powder (it’s about a single packet of Alsa brand)

Instructions:
Place coconut milk and sugar in a pan and heat until sugar has melted. Set aside and cool to room temperature.

Grease bundt cake pan with oil or butter and place in the oven as it preheats to 350 degrees.

Place 6 eggs in mixing bowl and gently break all 6 egg yolks. Mix gently (about 25 times) until yolks and whites are just mixed together. Add cooled coconut/sugar mixture and mix until just incorporated.

Gradually sift in tapioca starch/baking powder into the wet batter and mix. Add pandan flavoring and coconut extract and mix. The batter will look lumpy at first, just keep mixing!

Once the oven is preheated, take the pan out and pour the batter into the pan through a fine mesh strainer (there will still be lumps). Place into the oven and bake for 45 minutes.

Post Views: 3,407

Permalink 11 Comments

01Mar / 2021

Recipe: Japchae

Japchae is one of my favorite Korean foods and it’s so easy to grab from Korean supermarkets…though I never order it when I’m at a restaurant. Sure, I’ll add it to my Korean BBQ plate but never as an ordered dish. You know? Well during the pandemic (I know we’re still in it, but this is more towards the beginning of the pandemic), I had a real hankering to make it myself. Well let me tell you, it’s no easy feat in terms or prep. Check it out.

Great marinade recipe for the beef, it was delicious!

Not that I go looking for this but it was so nice to find fresh shiitake at the Korean market! I think I prefer fresh over dried.

I have one of those mandolins but I am so lazy to take it out and then have to wash yet another dish. Forget it. You can tell I chopped this by hand, the different sizes shows it was homemade with love (or with me, probably in anger but angry love)

Red bell peppers, a must have! And it gotta be red cause you want all the pretty colors!

Sliced Onions

Man, if I knew I needed spinach…I would have gotten the big bag from Costco. Here’s my puny bunch from the Korean market haha

Just a plan omelet, nothing special here. And not even cooked yet.

For inquiring minds, this is the brand of noodles I bought.

Noodles ready to go at the bottom…look at how pretty the veggies and eggs are layered on top. See why you need the red bell pepper??

Can’t really pretty up brown and brown. I just dumped the meat and mushrooms on top lol.

All mixed together and ready to eat. It’s OH SO GOOD. The marinade in the meat makes this dish all the more delish. I would definitely make and eat it again! Check out the recipe below!

Japchae (Seonkyoung Longest)

INGREDIENTS

For the Beef
½ lb beef, cut into 3″ long thin strips (such as sirloin, chuck, short ribs or tri-tip)
1 tbsp soy sauce
1 tbsp sugar
½ tbsp sesame oil
½ tbsp mirin (Seasoned rice wine, if you don’t have it, leave it out)
1 clove garlic, chopped

For Vegetables & Egg Omlet
2 eggs, lightly beaten
½ medium size onion, thinly silced
1 ¼ bell pepper, fine julienne
½ large size carrot, fine julienne
5 shiitake mushrooms, thinly sliced (You can substitute to any other mushrooms)
12 oz spinach (1 large bunch), cleaned well
salt and vegetable oil

For the Noodles
14 to 16 oz Korean sweet potato noodle, Dangmyun
For the Sauce
⅓ cup soy sauce
⅓ cup sugar, honey or agave nectar (if you are using agave, add additional 1 tbsp soy sauce)
2 tbsp sesame oil
1 tbsp sesame seeds
1/2 tsp black pepper

INSTRUCTIONS
Combine all ingredients for beef in a medium mixing bowl. Let marinate while preparing other ingredients.

Heat a large skillet over medium-low heat. Add 1 tsp oil; swirl to coat. Add beaten eggs swirl skillet to egg covers surface in a thin layer. Cook until it’s just set, about 2 to 3 minutes, then flip over and cook for another minute. Slip omelet onto a plate and let it cool.

Heat the same skillet over medium-high heat. Add 1 tsp oil and sliced onion. Season with a pinch of salt, sauté 4 to 5 minutes. Remove onion from pan, keep warm. (Place on a plate or a bowl where you are going to mix whole entire japchae.)

Add 1 tsp oil to the pan and red pepper with a pinch of salt. Sauté 1 minute. Remove chili pepper from pan, keep warm. Add 1 tsp oil to the pan, carrots and a pinch of salt. Sauté 2 to 3 minutes. Remove carrot from pan, keep warm.

Wipe off excess oil from the pan and add mushrooms. Sauté 2 tp 3 minutes. Remove from pan, keep warm.

Add 1 tsp oil and add marinated beef to the pan; sauté for 2 to 5 minutes or until beef is cooked through and all moisture has evaporated. Remove from pan, keep warm.

Bring a large pot of water to a boil. Add generous amount of salt. Add the spinach, cook about 10 seconds, not much longer. Move spinach from the boiling water to ice water immediately. Squeeze out water from spinach gently. Set aside with other veggies.

In the same water, cook the Korean sweet potato noodles. Boil noodles according to package directions or 6 to 10 minutes.

Meanwhile the noodles are cooking, whisk all ingredients for sauce in a bowl, set aside. Slice cooled egg omelet into thin ribbons and set aside. Drain the cooked noodles and place in a large mixing bowl.

Cut the noodles as needed, if you prefer. Pour 2/3 of the sauce into the noodles and gently mix until noodles absolve all of the sauce. Add the noodles into the vegetables and beef, toss gently to combine everything with your hand or/and tongs.

Garnish Japchae with some additional sesame seeds as desired. Serve hot, warm or at room temperature. Enjoy!

Post Views: 2,258

Permalink 7 Comments

22Feb / 2021

Recipe: Origami Onigiri

How do I title this post? This is quite embarassing. I am huge on TikTok videos and I have been making choke recipes based on videos I have watched. I don’t really want to name my posts after TikToks so I’m just going to cop to it when I’m writing out the posts. This one is old now but if you have been on TikTok, you saw the origami posts. First it was with a tortilla that you cut up and then fold strategically.

I didn’t take step by step photos of my folding up my tortillas but this is what I have been packing up for lunch almost daily. It’s so much easier to eat right when I have food ready to go. It’s much too tempting when I have to go out to eat.

Well, before you know it, Asians came through and came up with the origami onigiri which of course is superior. Check it out.

Yes! Okay, I go show the step by step with this one.

I don’t know if you can tell but you cut a line in the bottom middle of the nori…

Fold the left bottom section up…

Then you fold the left part to the right…

And then fold it down and you got em…ready to eat. I’ve learned since then as I mastered this for tortillas that it’s actually better to fold both bottom sides up and then fold them together.

Play with the ingredients! Who wouldn’t want egg in their spam musubi? Enjoy!

Post Views: 3,196

Permalink 10 Comments

10Feb / 2021

Recipe: Hokkaido Milk Bread

Here I am. First recipe post after talking about healthy stuff and I am posting about bread. I just had to, Jalna has been posting about making bread so how could I forget my bread making adventures a few months ago? Remember when yeast was harder to find than clorox wipes? Well, somehow I found out Elvin’s Bakery was selling both bread flour and instant yeast, it was fate. I watched many videos of people making Hokkaido milk bread and I just had to try it myself. My first try? Complete failure, I had to throw it out. Then I got the hang of it…biggest difference? Measuring ingredients in grams and using a kitchen scale. I’ll post the recipe and then some step by step photographs…hang with me to the end…for the most satisfying bread pull (well satisfying for me).

Hokkaido Milk Bread

Makes one bread in a 5×9 inch loaf pan

Tang Zhong:
35 g (1/4 cup) Bread Flour
175 g (3/4 cup) Water

Prepare the Tang Zhong:
1. In a non-stick pan combine bread flour and water.
2. Cook, stirring constantly, over medium heat until the mixture thickens into a pudding-like consistency, or reach 65°C-150°F.
3. Transfer into a small bowl, cover with plastic wrap and cool down at room temperature.
4. You can use it when cool down or, better, refrigerate it overnight: use it at room temperature!

Milk Bread:
Bread Flour 340 g (2+2/3 cup)
Salt 3 g (1/2 teaspoon)
Sugar 30 g (2 tablespoons)
Active Dry Yeast 5 g (1+1/4 teaspoon)
1 Medium Egg (about 40 g), room temperature
Whole Milk, lukewarm, 140 g (1/2 cup+1 tablespoon) – microwaved for 1 minute
Tang Zhong (about 155 g)
Unsalted Butter, cubed and softened at room temperature, 40 g (3 tablespoons)
Extra bread flour for the working surface
1 Medium Egg and 1 T Whole Milk mix for brushing the top

Prepare the Milk Bread:
1. In a large bowl mix flour and salt.
2. Add sugar, dry yeast and combine.
3. Add the egg (beaten), lukewarm milk and start to combine with a spatula.
4. Add the Tang Zhong and combine with a spatula until reach a very sticky dough.
5. Add the butter (room temperature) and combine with a spatula.
6. Sprinkle the work surface with at least 3 tbsp of flour and start to knead the dough with your hands; if you have a stand mixer you can use it, since the dough is pretty sticky.
7. Incorporate a little flour until knead the dough, but don’t add too much flour: the dough have to remain very soft and slightly sticky*

*NOTE: The consistency of your dough may vary depending of your flour. If your dough seems too wet, you can add up to 1-3 tbsp more flour until the dough comes together but consider that this is a pretty sticky dough. You can use your scraper instead of your hands to help you kneading.

8. Knead for about 15 minutes or until the dough will be smooth and elastic.
9. Form into a ball, place it in a greased bowl and cover with plastic wrap.
10. Let it rise in a warm place** for about 45 minutes or until triple in size: the dough will be ready when you poke it and it will maintain its shape.

** I preheated oven on 170°F (lowest my oven would go), turned it off after 5 minutes. Placed dough to rise in the warm oven, opened the oven door after 10 minutes because I was afraid it would be too hot in there.

11. Transfer the dough over a silicone pastry mat or a floured surface and split it into 3 equal pieces.
12. Roll each piece into a ball and cover every ball with plastic wrap.
13. Use a rolling pin and roll one piece into a long oval shape.
14. Fold the right third of the oval over the middle, then fold the left third of the oval over the middle.
15. Turn the packet and roll it into a rectangular shape.
16. Roll the rectangular from the bottom to get a fat roll.
17. Cover the roll with plastic wrap and repeat with the other 2 pieces of dough.
18. Arrange the 3 rolls of dough into a greased 11,5×22,5 cm – 4,5×9 inch loaf pan. (I have a 5 x 9 and it worked fine)
19. Cover with plastic wrap and let it rise in a warm place for about 30 minutes, or until the dough reaches the rim of the loaf pan.
20. Brush the top with beaten egg + milk.
21. Bake in a preheated static oven at 350°F for 25 minutes.
22. Cool down for 15 minutes, then remove from the pan and cool down on a wire rack
23. You can store the bread into a paper bag and place the paper bag into a plastic bag for about 1 week.

Recipe from: How Tasty

I actually make this the day before and chill it in the fridge.

Butter diced into cubes and weighed exactly, ready to go!

Arm workout done, now it is time to rise…

Measure the dough into three equal parts and start the rolling and folding…fold up!

Gotta do this three times and line them up in your bread tin! Ready for the last proof…

Kaboom! Proofed, ready for egg wash and the oven!

WATCH MY BREAD PULL…!

Post Views: 3,017

Permalink 10 Comments

29Apr / 2020

Recipe: Fried Garlic Fried Rice

That title is not a a mistake. I am making fried garlic…fried rice. I love the taste of fried garlic and decided to play it up with fried rice one day. I’ve come to the conclusion as of late that simple fried rice is the best. Enough with throwing everything you have into the fried rice. One of my favorite fried rice dishes is just egg and rice tossed together and seasoned with some salt. That’s it. Anyway, this isn’t much of a recipe. I don’t have detailed notes but if there is interest, I can try to type some instructions up.

Garlic is always the star of the show

Spam (optional)

Scrambled 4 eggs until about 80% done

Here comes the best part. Make sure the heat is on medium low, add oil and the garlic. It will take a while to get there but you have to make sure the heat remains low so the garlic fries up not burns up.

Golden morsels of goodness

Add the rice! Look at it…just look at it!!

Add the eggs and begin the breakdown…

Mm hmm mm hmm!

Oh yes. I learned from another recipe that if you want to add sheen to the fried rice, you add just a bit of oil at the end and fry it together. Oh this fried rice was delicious, if you enjoy garlic. It reminded me of the garlic served with the garlic shrimp plates from the North Shore. No need shrimp for me, I could have done without the spam myself but it’s good either way!

Post Views: 2,877

Permalink 3 Comments

20Apr / 2020

Recipe: French Onion Bac’n Spinach Dip (Vegan!)

I think I have mentioned this before, I have a vegan worker in my office and it has helped me to push my limits in cooking! I really enjoy feeding people and always try to make dishes that everyone can eat. Well, here is a recipe that was totally sparked through curiosity. I can make choke vegan baked goods but I wanted to serve up a savory dish. So I got the idea for this dip and served it up with crackers/ruffles chips.

How did it go? Surprisingly well, the office folks certainly ate it up. What did I think? Ehhh…I gotta say, I am not a fan of the “fake” bacon bits and to me, that taste overpowers in this dish. I think if I tinkered around with this recipe, I could find a dip I like. Minus the bacon bits…and minus the french onion soup mix. I know I know, that’s not selling this huh? I think the recipe for the sour cream is solid so that’s a good start. Heck, I even give you the recipe for two different vegan sour creams! See below…

First recipe uses raw cashews, gotta be raw!

Gotta soak the cashews at least 4 hours so it’s soft enough for the blender

2nd sour cream uses silken tofu as a base…

Started with the cashew sour cream and one mix packet

Added a cup of cooked spinach, water squeezed out

Then I got loopy because it was late at night and didn’t know what I would do with a whole thing of silken tofu sour cream and threw it in…oops

Which then led me to adding another soup packet since I had so much sour cream now…

French Onion Bac’n Spinach Dip (Vegan!)

Ingredients:

32 oz. Vegan Sour Cream (Two recipe versions following this recipe)

1 C chopped spinach and squeezed (heaping cup).

2.2 ounces McCormick Bac’n Bits (bottle sold is 4.4 ounces, I used half a bottle)

2 packets Lipton Recipe Secrets Soup & Dip Mix Onion (usually two packets come in a box)

Directions:

Mix the sour cream and soup mixes together until blended (by hand). Add spinach and bacon to mix. Best served chilled.

Notes:

Spinach – I used fresh but one package of frozen chopped spinach would be fine. Thaw out the spinach and squeeze out additional water!

Vegan Sour Cream Recipe 1

1.5 c raw cashews (soaked 4 hours)

3/4 c water

1.5 T lemon juice

1.5 t apple cider vinegar

1/2 t salt

1/2 t Dijon mustard

Blend all ingredients in blender until creamy, scraping down sides of blender as needed. Produced about 2 cups of sour cream (16 oz.)

Note: My taste preference is for the cashew sour cream.

Vegan Sour Cream Recipe 2

1 package 12 oz. Silken Tofu (soft)

1.5 Tbsp. lemon juice

1 Tbsp. red wine vinegar

1 clove garlic

1/2 tsp. sea salt

1-2 Tbsp. water to get to the desired consistency

Blend all ingredients in blender until creamy, scraping down sides of blender as needed. Use in recipes such as Creamy Mushroom Stroganoff, or serve on baked potatoes, tacos, or enchiladas. Produced about 2 cups of sour cream (16 oz.)

Post Views: 2,140

Permalink 4 Comments

06Apr / 2020

Recipe: Prime Rib

I should really post my recipes closer to when I make them. I made this back on New Years Day. Oh boy, thinking about that, feels like years ago huh? I hope you folks are holding on together alright during this pandemic. I am grateful that I am able to currently work from home. It’s been a tough few months for me and sometimes it’s not that easy to really reach deep in and be grateful for what I do have.

I have been following the orders to stay home pretty well. If I go out, I am going out to buy groceries (I am trying to stock up as much as I can so the trips are less). Still have TP and hand soap (knocks on wood). Hope you are all doing well.

I had my doubts when I first saw this recipe. You “cook” it for a very short time and then let is sit in the oven with the residual heat for 2 hours. The way I calculated it, it would only cook for 25 minutes. That’s nuts! That’s how long it takes to heat up like frozen fries…! Well I held onto my patience and followed through on the directions and behold…it worked! Isn’t it beautiful?

I don’t have a roasting rack so I made a “rack” of vegetables. I was all excited to eat the vegetables after but ummm…they didn’t work. I feel like my carrot was already junk but since the actual cooking time was short…the carrots were still hard. I never like recook them so I just let it go…

I pierce many holes into the meat and stuff each hole with a clove of garlic. Oh…I just love garlic.

Mix that soft butter with all the herbs and spices you want to create a lovely crust on your prime rib!

Can any dish ever go wrong with that much butter? No, I don’t think so. Do I need to remind you to scroll back up to see the first picture? I am tempted to repost it…

Prime Rib With Garlic Herb Butter

Ingredients:

1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped (I don’t think I had this so I used dried Italian seasoning)
2 tablespoons fresh thyme, finely chopped (I used dried)
2 tablespoons salt
1 tablespoon pepper
5 lb boneless ribeye roast, trimmed

Preparation:

Preheat oven to 500°F (260°C).
Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
Once the 2 hours are up, remove the roast from the pan.
Carve the prime rib into ¾-inch (20 mm) slices.
Enjoy!

Notes:

This was the main recipe I used but I really just used whatever dried herbs I had, italian seasoning and thyme worked great!
I deviated from the recipe by piercing holes into the meat and adding cloves of garlic. How many did I do? Maybe about 15? It’s up to you how much you want to add in!
Main recipe inspiration: https://tasty.co/amp/recipe/prime-rib-with-garlic-herb-butter

Post Views: 3,159

Permalink 6 Comments

20Mar / 2020

Recipe: Copycat Zippy’s Chili

If you’re from Hawaii, you love Zippy’s Chili. There’s no if’s, and’s or but’s about it. And if you don’t like Zippy’s Chili, what is wrong with you? Just kidding, sort of. Well, while I love the chili…I certainly don’t love the price tag. It’s pricey at the restaurant and pricey in frozen form at the grocery store.

I found a copycat recipe the other day and decided to try it out during this whole Covid-19 hysteria. I went to Target to shop for some ingredients…and eureka! They had all the ingredients. Well all but one…pinto beans. No pinto beans. I guess in an emergency, people stock up on beans. So what did I find? Garbanzo beans. Uh oh, how will this go? Well let me tell you, it went quite well! Can I say it tastes exactly like Zippy’s, I don’t think so but I can’t pinpoint what is different (maybe because I didn’t have pinto beans). The kids loved the chili and it tastes even better after sitting a day. Mmm…I really enjoyed it and will totally make this again. No need Zippy’s when you can make it at home!

I hope you can make it and let me know how it goes for you! I included pictures of the actual products I used in the recipe, click the linked ingredients for pictures of what I used. I doubled the original recipe which is reflected in the recipe I shared below, feel free to cut it in half to still have a good portion!

Fry up that ground beef! No need oil, it’s plenty greasy.

Remove the ground beef and fry up the onions in the leftover grease
(plenty grease, what did I tell you?)

Tomato sauce and pureed garbanzo beans in the pot!

Beef base, garlic salt, chili powder, the kitchen sink, etc.

I asked IG to guess if this was mayo and sour cream, the winner was sour cream but the winning answer was the losing one! It’s mayo!!!

Copycat Zippy’s Chili Recipe

Ingredients:
2 teaspoons vegetable oil (optional)
2 pounds ground beef (I just buy the one from Costco)
2 medium onions, finely chopped
1 (29-ounce) can tomato sauce
2 (15-ounce) cans of low sodium garbanzo beans, pureed, with liquid
2 (16-ounce) cans of light red kidney beans, with liquid
4 teaspoons chili powder
2 tablespoons premium roasted beef base (Better Than Bouillon)
2 tablespoons brown sugar
2 teaspoons garlic salt
1 cup mayonnaise

Directions:
In a large pot, break up and fry up ground beef. Remove ground beef, set aside. Fry up onions in leftover oil on medium heat until limp and golden, add the two teaspoons of vegetable oil if there is not enough grease (honestly, there will be).

Transfer beef back to pot along with tomato sauce, pureed garbanzo beans, light red kidney beans, chili powder, beef base, brown sugar and garlic salt. Bring to a boil, then turn heat down to medium or medium-low and simmer 15 minutes. Stir in mayonnaise and heat through. Taste and correct seasonings.

Recipe inspired by: Wanda’s Copycat Chili

Post Views: 10,293

Permalink 13 Comments

20Sep / 2019

Recipe: Nori Chicken

Chicken marinated, ready to be fried up!

Nori sheets cut and ready to wrap the chicken…

Like, I didn’t even remember to take a picture of the finished product so you can look to the left of this picture for a slight view. How did it go? Really well. The people I fed enjoyed it! It’s a nice recipe and it’s basically mochiko chicken with some nori on top. Can’t go wrong there. Would I make it again? Perhaps for a party, it’s best eaten fresh out of the oil.

Nori Chicken

Marinade:
– 1/4 cup mochiko (sweet rice flour)
– 1/4 cup cornstarch
– 1/4 cup sugar
– 1/2 tsp salt
– 6 cloves garlic, grated or chopped
– 2 eggs
– 1/3 cup shoyu (Soy Sauce – I used Yamasa)

– 2 lb boneless skinless chicken thighs, cut into bite sized pieces
– Oil for frying
– Nori (Japanese dried seaweed ) – cut into strips

Mix marinade ingredients with chicken and soak for at least 4 hours, the longer you soak chicken the better. Wrap a small piece of nori around each piece of chicken and deep fry.

Recipe inspired by: https://www.youtube.com/watch?v=8wAkICflo9E

Post Views: 2,592

Permalink 2 Comments

13Sep / 2019

Recipe: Spam Musubi

I know what you’re thinking, a recipe for spam musubi? Is that really needed? And guess what? This is not even a real recipe, it’s a total lazy day/cheat recipe. However, I am always curious about how people make their spam musubi! I found this new way to make it and wanted to share! Please feel free to share any recipes you are willing to in the comments!

Boil up and down, get that sauce nice and thick!

Pretty generous with the rice…(nice photobomb from Hurricane Popcorn in the back)

Spam Musubi

1 12 oz. jar of Halm’s Hawaiian Bar-B-Que Sauce

2 cans of Spam

5 Cups of Cooked White Rice

6 full sheets of Nori, cut in half (vertical, long way)

Spam musubi maker

Makes: 12 Musubi

Cut 8 slices of spam per can, you should have 16 slices at the end. Pan fry each slice of spam both sides in batches (if it doesn’t all fit in the pan you have). Place all the spam slices back into pan (it’s okay if they are stacked on each other), pour entire jar of Hawaiian Bar-B-Que sauce, lower heat to medium and allow sauce to thicken. Occasionally turn over spam slices to make sure each slice gets nicely sauced up.

Use your spam musubi maker and layer rice and spam slice according to your taste! Wrap with nori and EAT!

Note: 5 cups of rice made 12 musubis perfectly! Eat the leftover spam slices as a side dish for another meal! Delish and kids love it!

Post Views: 3,705

Permalink 10 Comments

← Older posts Newer posts →

maybeitsjenny

Category Archives: Recipe

Recipe: Bánh Bò Nướng: Vietnamese Honeycomb Cake

Bánh Bò Nướng: Vietnamese Honeycomb Cake

Recipe: Japchae

Japchae (Seonkyoung Longest)

INGREDIENTS

Recipe: Origami Onigiri

Recipe: Hokkaido Milk Bread

Hokkaido Milk Bread

Recipe: Fried Garlic Fried Rice

Recipe: French Onion Bac’n Spinach Dip (Vegan!)

French Onion Bac’n Spinach Dip (Vegan!)

Vegan Sour Cream Recipe 1

Vegan Sour Cream Recipe 2

Recipe: Prime Rib

Prime Rib With Garlic Herb Butter

Ingredients:

Preparation:

Notes:

Recipe: Copycat Zippy’s Chili

Copycat Zippy’s Chili Recipe

Recipe: Nori Chicken

Nori Chicken

Recipe: Spam Musubi

Spam Musubi