Today’s creation for the Royal Selangor Jellyriffic Challenge is something near and dear to my heart: Spam musubi. Being from Hawaii, I grew up eating these all-in-one meals. We still do make Spam musubi here in Kuching, from time to time, breaking into our supply of Spam that my Mom thankfully brings each time she visits (Spam being substantially cheaper in Hawaii than anywhere else). But we haven’t done it lately, so this challenge is a good excuse to make some again!
Spam Musubi and Ume Musubi
Most musubi are trangle-shaped, like the ones sold at Mana Bu’s musubi shop in Honolulu. We don’t have a triangle-shaped musubi mold, but we do have the Royal Selangor Jelly Mould to shape the musubi! Putting the musubi together couldn’t have been easier.
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We wanted to recreate a Vietnamese dish that we loved to eat back when we were living in San Jose: chả lụa or Vietnamese steamed pork roll. This tasty sausage is usually sliced thinly and served alongside favorites like bánh cuốn or inside banh mì sandwiches. It’s been a while since we had it, so we decided to try making it ourselves.
Chả Lụa
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Today, my kids devoured their dinner.
Lately, I’ve been sticking to rice and dishes (veggie stir-fries, braised meats, soups, steamed fish, and the like) for dinner. I guess it’s been a while since I made a more Western-type meal (not counting pasta which I make often enough). Last night, however, I took a couple of pork tenderloin out of the freezer for tonight’s dinner.
I needed a recipe that I could whip up without any fuss.
I looked around for some recipes and saw one on Epicurious for this Ginger-Marinated Pork Tenderloin. The picture on the recipe showed it served with some mashed sweet potatoes. That got my attention as I had a couple of sweet potatoes lying around at home waiting to be used. And when I perused the recipe, I saw that I had all the ingredients available at home as well. Bingo! That was going to be dinner.
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I’ve been making breakfast strata for several years now but I’ve never blogged about it. The first time I made them was for Nate’s birthday brunch party. It became a staple in our house after that.
Anytime we had leftover bread, it was either breakfast strata or bread pudding. The beauty of this dish is that you can put it all together the night before, then the next morning, all you need to do is preheat the oven and pop it in. This is especially useful when you’re planning a brunch party (a tradition in this house for Nate’s birthday).
This will be the first year that I’m not planning to throw Nate a brunch for his birthday. Yup, his birthday is coming around again soon. Can you guess when it is? I’ll give you a hint: He came home from the hospital in a stocking the year he was born.
I recently found out that what I called a strata can also be called a casserole. Oh well…to me a strata sounds more appealing than a casserole. Anywho… casserole, strata…what does it matta? All I know is that this is good eats.
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