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Breakfast, Dinner, Eggs, Kimchi, Korean, Lactose Free, Pork, Recipes, Rice Dishes

Kimchi & Spam Fried Rice

June 7, 2016

Kimchi & Spam Fried Rice Kimchi and Spam are staples in many households here in Hawaii.  Crunchy, pungent, spicy, kimchi pairs perfectly with a bowl of steaming rice and Korean hamburger patties.  And Spam?  Well, there are lovers and haters, just as there are for cilantro, Marmite, and anchovies…. Everyone I know loves a bowl of homemade fried rice and most would not turn down this version with kimchi, Spam and a perfectly  fried egg.  Spam may look unappealing straight out of the can, but once fried up into crispy little Spam croutons, it pairs perfectly with rice of any kind.  You ought to give it a try!

KimchiThere is an abundance of kimchi choices at the markets.  Use your favorite brand, but choose one that has a medium heat level rather than mild.

Glorious SPAM!Glorious SPAM!  I always chuckle when I see this little guy on the can.

Crispy Fried SpamFrying the Spam until each piece is perfectly crisp makes all the difference.  You won’t be able to avoid nibbling on them before they make it into the fried rice.

Kimchi & Spam Fried Rice

Kimchi & Spam Fried Rice
 
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Adapted from Kenji's Serious Eats recipe.
Author:
Serves: 6
Ingredients
  • 5 cups cooked jasmine rice (I use my rice cooker and the measuring cup that came with it - 2 cups uncooked rice)
  • 1½ cups finely chopped kimchi, about 325g (kimchi drained with 3 tablespoons liquid reserved)
  • canola oil
  • 1 12-ounce can Spam, cut into ½-inch dice
  • 2 cups finely diced onion
  • 2 medium garlic cloves, minced
  • ⅓ cup + 1 tablespoon thinly sliced scallions
  • freshly ground black pepper
  • 1 teaspoon sesame oil
  • 1 teaspoon fish sauce
  • ⅓ cup chopped cilantro (optional)
  • fried eggs, for serving
  • 1 Fresno chili thinly sliced (optional)
  • Sriracha hot sauce, for serving
Preparation
  1. Cook rice and let cool completely. I cook my rice in the morning and store in the refrigerator until ready to use. For this dish it is better to use day old rice.
  2. Place kimchi in a mesh strainer set over a bowl. Squeeze out excess liquid (reserve 3 tablespoons liquid). Finely chop kimchi.
  3. Heat a few teaspoons of canola oil in a wok over medium-high heat. Add Spam cubes and cook, tossing frequently, until well browned and crisp, about 8 minutes. Drain on paper towels. Wipe out wok.
  4. Add 2 teaspoons canola oil over medium heat and sauté onions until slightly softened, about 3 minutes. Add garlic and stir fry for 1 minute.Transfer to a bowl and set aside.
  5. Add ½ tablespoon canola oil to wok. Increase heat to medium high and heat until oil just begins to smoke. Add the rice and cook, stirring and tossing, until rice is warmed. Press rice against the sides of the wok to crisp up (like bibimbap and tag dig). Add onion and garlic mixture, kimchi, Spam, and ⅓ cup scallions tossing with rice to combine. Pour in reserved kimchi juice and season generously with black pepper. Add sesame oil, fish sauce and cilantro. Toss to combine.
  6. Serve fried rice in ceramic bowls, topped with a fried egg, reserved 1 tablespoon scallions, Fresno peppers and sriracha sauce.

 

Breakfast, Dessert, Lactose Free, Recipes

Maple Scones with Candied Pecans

February 29, 2016

Maple Tea Scones with Candied PecansIf you enjoy a light and delicate scone, look no further. This recipe adapted from Bon Appetit will please not only you, but just about everyone. I eat them warmed up or sometimes crisp the top a bit in the toaster oven for a few minutes.  My pantry was over flowing with lots of maple syrup and maple sugar and this maple scone recipe immediately came to mind.

maple scones - 1 (4)I also had some crunchy candied pecans so I sprinkled them over the scones after they were done baking, along with a light maple glaze.

Candied Pecans

Candied Pecans

Maple Tea Scones Ready for BakingThese are petite scones.  You could make them larger, but I find they are the perfect size for a morning snack with a cup of coffee.

Maple Tea Scones with Candied Pecans

Maple Scones with Candied Pecans
 
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Author:
Ingredients
  • 3 cups all-purpose flour
  • 4 tablespoons (packed) maple sugar, or dark brown sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (1½ sticks) Earth Balance Buttery Sticks, or unsalted butter, chilled and cut into ½ inch pieces. If using unsalted butter increase salt to ½ teaspoon
  • ½ cup plus 3 tablespoons lactose free half and half, or regular half and half
  • ½ cup plus 2 tablespoons pure maple syrup
  • 1 cup powdered sugar
  • ½ cup coarsely chopped candied pecans, optional
Preparation
  1. Preheat oven to 375 degrees.
  2. Whisk flour, 2 tablespoons maple sugar or dark brown sugar, baking powder, baking soda and salt in a large bowl to blend. Add butter and using a pastry blender, cut butter into dry ingredients until mixture resembles coarse meal. If you do not have a pastry blender use your fingertips to incorporate the ingredients.
  3. Stir in ½ cup half and half and ½ cup maple syrup in a small bowl to blend.
  4. Gradually add half and half mixture to flour mixture, stirring just until dough comes together. Add a bit more cream if dough is dry.
  5. Turn dough onto a lightly floured surface. Knead dough gently until smooth, about 5 turns. Cut dough into 4 equal pieces. Using floured hands, pat out dough into into even rounds; cut each round into 4 wedges. Transfer wedges to baking sheet, spacing 2" apart. Bake scones until golden and tester inserted in center comes out clean, about 13 minutes. Transfer to cooling rack.
  6. Meanwhile, whisk remaining 2 tablespoons maple sugar or dark brown sugar, 3 tablespoons half and half, and 2 tablespoons maple syrup in a medium bowl to blend. Gradually whisk in enough powdered sugar to form a thick glaze.
  7. Drizzle or spread glaze over slightly warm or cooled scones. Top with chopped candied pecans.
  8. For larger scones, pat dough into 8" round and cut into 8 wedges. Baking time will increase. Check scones after 15 minutes of baking. Continue to bake if scones need more time, checking every two minutes.

 

Bread, Breakfast, Lactose Free, Recipes, Sandwiches

Seeded Whole Grain Soda Bread

February 18, 2016

Seeded Whole Grain Soda BreadJohn is usually our designated bread baker. However, I have a few special breads that I make too, such as this soda bread which makes the best, crunchy, hearty toast.  I fell in love with it the first time I made it.  It’s simple to make with minimal hands on time.  Let the grains and buttermilk soak while you do your errands, then mix everything together and bake this delicious soda bread.

Cream Cheese & Lilikoi Jelly on Seeded Whole Grain Soda BreadOne of my favorite ways to eat this bread is to toast it until it’s super crunchy, then generously spread it with cream cheese and homemade lilikoi jelly.

Seeded Whole Grain Soda Bread IngredientsMillet, quinoa, amaranth, oatmeal, whole wheat flour, flax and sunflower seeds. Lots of “good for you” ingredients go into this bread.

Seeded Whole Grain Soda BreadBeautiful bread.  Serve it with a pat of butter and honey or cream cheese and your favorite jam or jelly.  It also makes the best avocado toast.

Avocado Toast on Seeded Whole Grain Soda Bread

Seeded Whole Grain Soda Bread
 
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Delicious quick bread! Adapted from Bon Appetit
Author:
Ingredients
  • ¼ cup millet
  • ¼ cup quinoa
  • 2 tablespoons amaranth (if amaranth is not available substitute 1 tablespoon each millet and quinoa)
  • 1 cup old-fashioned oats, plus more for topping
  • 2¼ cups buttermilk, divided, plus more for brushing (I used lactose free whole milk with 3 tablespoons fresh lemon juice)
  • 1 tablespoon canola oil, plus more for pan
  • 3 cups white whole wheat flour
  • 1 cup all-purpose flour
  • 2 tablespoons flaxseed
  • 1 tablespoon kosher salt
  • 2 teaspoons baking soda
  • ¼ cup unsalted sunflower seeds, plus more for topping
  • 4 tablespoons Earth Balance Buttery Sticks, cut into pieces (or equivalent butter)
  • 3 tablespoons mild flavored (light) molasses
Preparation
  1. Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and ½ cup water in a small bowl. Cover and let sit 8 hours. (Per the original recipe, you may alternatively bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours).
  2. Preheat oven to 350 degrees. Lightly oil an 8" round cake pan.
  3. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and ¼ cup sunflower seeds in a large bowl. Work in Buttery Sticks with your fingers until pieces are pea-size. Make a well in the center and add molasses, oat mixture, remaining 1¼ cups buttermilk, and remaining 1 tablespoon oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
  4. The original recipe tells you to form dough into a ball and place in pan. My dough has always been very wet. I dust my hands with flour and quickly place the dough in the prepared pan. Continue with brushing the top with reserved buttermilk, oats and sunflower seeds. Cut a large X in the top and bake until nicely browned and an instant-read thermometer inserted into the center of loaf registers 190 degrees, about 70 minutes.
  5. Let cool in pan for about 30 minutes and transfer to a rack to cool completely. Cut bread into slices and refrigerate for up to two days or freeze for up to a month.
  6. This bread is fantastic served with butter and jelly or honey, or avocado, egg salad, smoked salmon, tuna salad… endless possibilities!

 

Bread, Breakfast, Fruit, Lactose Free, Recipes

Sunrise Muffins

September 21, 2015

Sunrise MuffinsIt’s hard to tell there’s a fence under the lush, thick lilikoi vines in our garden.  Their tendrils grab on to everything within their reach, which includes our mango trees.  We’ve thought about removing the vines since we can’t keep up with all the fruit they produce.  Our freezer is still full of lilikoi juice packed away in small containers.  But we just can’t bring ourselves to do it.  Every time we make something with lilikoi juice, whether it be jelly, tarts, bars, vinaigrette, the entire house is permeated with that exotic aroma.  Virtually everything made with lilikoi tastes fantastic.  There’s nothing else quite like it.  Always on the look out for new ways to use our fruit, I found this recipe on the Tasting Kauai blog and one of the ingredients was lilikoi juice so I had to try it.  They turned out to be the most delicious breakfast muffins with a nice hint of lilikoi flavor.

LilikoiThe lilikoi fruit itself is nondescript  until you cut it open.   Inside you’ll find jelly like pulp with numerous (edible) seeds and a fragrance so appealing.  The lilikoi blossom has to be one of the most beautiful in the world.

Lilikoi Blossom

Apple Banana & Maui Gold PineappleLocal Apple bananas, Maui Gold pineapple and roasted macadamia nuts make their way into this recipe along with the lilikoi juice and a bit of shredded coconut.    If you don’t have macadamia nuts you may substitute with walnuts or pecans.

Toasted Macadamia Nuts

Sunrise MuffinsA dozen muffins minus one for a taste test.

Sunrise Muffins

Sunrise Muffins

Sunrise Muffins
 
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Delicious tropical flavors and 100% whole wheat flour make this a healthy breakfast snack
Author:
Serves: 12
Ingredients
  • 2 cups white whole wheat flour
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ¼ cup shredded coconut
  • 2 large eggs
  • ¼ cup canola oil
  • ⅔ cup 2% milk (I used lactose free milk)
  • ⅓ cup lilikoi juice
  • 2 apple bananas, diced into ¼ inch cubes (about 1 cup)
  • ½ cup fresh pineapple, diced into ¼ inch cubes
  • ½ cup coarsely chopped macadamia nuts, toasted (may substitute walnuts or pecans)
Preparation
  1. Preheat oven to 500 degrees
  2. Lightly butter a muffin pan or spray with Pam
  3. Combine flour, sugar, salt and baking powder in a small bowl and mix to combine
  4. Stir in shredded coconut
  5. In a medium-sized bowl, add eggs, oil, milk and lilikoi juice and whisk until combined
  6. Fold in bananas, pineapple and macadamia nuts
  7. Divide batter evenly into muffin tin
  8. As soon as the muffins are in the oven, reduce the temperature to 400 degrees and bake for about 20 minutes. Test after baking for 17 minutes to see if the muffins are done.

 

Breakfast, Dinner, Eggs, Recipes

Scrambled Eggs with Avocado & Feta

September 12, 2015

Scrambled Eggs with Avocado & FetaOur neighbor Judy has six chickens that provide her with plenty of fresh eggs.  Lucky for us, Judy shares with us and dropped off a dozen the other day.  Every now and then I visit The Guardian web site which always has an interesting story, or in this case, a really good recipe.  Well one thing led to another, and before you know it we had ourselves a wonderful meal.

Neighbor Judy's Eggs, Avocado & Feta, Sourdough BreadAll you need are a few eggs, an avocado, some feta cheese, and good bread.  There’s no way you can mess this up.

Favorite Feta CheeseMt. Vikos is my favorite feta.  It’s delicious and not at all overly salty as some of the other feta cheeses I’ve tried.  It’s made with sheep and goat’s milk which is a plus for anyone who is lactose intolerant.

Scrambled Eggs with Avocado, Feta & Chili Flakes

Scrambled Eggs with Avocado & Feta

Scrambled Eggs with Avocado & Feta
 
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Breakfast, Lunch or Dinner!
Author:
Serves: 2
Ingredients
  • 5 large eggs
  • splash of milk or cream
  • 1 medium-sized avocado
  • 2 tablespoons crumbled feta
  • salt and pepper
  • lemon juice
  • 4 pieces good sourdough bread
Preparation
  1. In a small bowl beat the eggs with a splash of milk or cream and a little salt and pepper. Set aside.
  2. Mash the avocado, season with salt and pepper and a squeeze of lemon juice. Fold in the feta cheese. Set aside.
  3. Toast and butter the bread, keep warm.
  4. Meanwhile melt a bit of butter in a skillet over medium heat. Add the eggs and cook, stirring constantly until eggs are done to your liking. It's best to remove the eggs from the heat while still a little soft as they will continue to cook in the residual heat.
  5. Divide the avocado and cheese mix between the toast and top with the eggs. Season to taste with salt, pepper, and chili flakes if desired.

 

 

Appetizers, Breakfast, Dinner, Lactose Free, Pork, Recipes, Rice Dishes

Spam Musubi

August 12, 2015

It’s true.  Every now and then I eat Spam.  Phew!  Now that I got that out-of-the-way, let’s move on to my latest Spam preparation:  The beloved Spam musubi.  Found at local convenience stores, airports, and mom and pop stores, Spam musubi is a tasty snack that travels well in your bag, backpack, and even fits snugly in your pocket.  It’s an island favorite.

Spam & Musubi Presses

I have a good laugh every time I see the little man on the Spam can announcing “Glorious Spam!”

If you live near a Nijiya Japanese market, I recommend buying this nori.  It is not expensive and it’s a good nori for Spam musubi as well as maki sushi rolls.

Favorite Furikake

There’s a large variety of furikake at the markets.  Salmon, shiso, wasabi, and more.  I favor the simple combination of nori flakes with black and white roasted sesame seeds.  It’s perfect for Spam musubi.

Fried Spam

Slice the Spam into eight pieces.  Fry the Spam for a few minutes on each side until lightly browned.

Seasoned Spam

Add your soy sauce mixture and turn the Spam over and over in the sauce to coat well.  This will take just a minute.

Ready for Musubi!

Perfectly cooked Spam and seasoned Spam.

Making Spam Musubi

Making Spam musubi is quick and easy.  Cook the rice, pan fry the Spam, put it all together, press, eat.

Making Spam Musubi

I bookmarked this recipe from Serious Eats  years ago and finally got around to making it.  Not all Spam musubis are alike.  This one is a winner.

Spam Musubi

Recipe updated 7/28/23 to make 8 Spam musubi (originally 6)

Spam Musubi
 
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Quick and easy snack that packs and travels well. Adapted from Kathy Chan's recipe/Serious Eats blog.
Author:
Cuisine: Hawaiian-Style
Ingredients
  • 3 cups short grain or medium grain white rice, cooked according to package directions
  • 1 can original or 25% less sodium Spam
  • 3 tablespoons brown sugar
  • 3 tablespoons less sodium soy sauce (Kikkoman recommended)
  • 4 pieces sushi nori, cut in half lengthwise to make 8 pieces
  • furikake
Preparation
  1. Slice Spam into 8 equal sized pieces (slice across the longest portion of Spam)
  2. Mix together brown sugar and soy sauce, set aside.
  3. Fry Spam on medium-high heat for a few minutes on each side, or until lightly browned. Turn heat down to medium-low, add brown sugar and soy sauce mixture and turn Spam over a few times to coat well. If the pan seems too hot, take it off the burner for a few seconds. You want the soy sauce mixture to caramelize a bit and coat the Spam nicely (watch closely so that it doesn't burn). Remove Spam to a plate to cool.
  4. Lay a piece of nori on a clean work surface. Place musubi shaper on top of the nori (in the center). Scoop enough rice into the musubi shaper to make a thin layer. Press the rice firmly with the musubi compressor. Sprinkle furikake over the rice, add a piece of Spam, more furikake, and lastly, more rice. Press firmly using the musubi compressor. You want the musubi to hold together when you eat it. To remove Spam musubi, hold the shaper and lift it up as you continue to press down on the musubi. Gently remove the compressor (if the rice sticks a bit loosen it with a butter knife). Wrap the nori around the musubi tightly.  You may need to trim a bit of the nori if it's too long.
  5. Serve right away or wrap and pack for a mid-morning or afternoon snack.

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