Mention SPAM to Philippine-born or raised folks from our generation and I bet they would think of the ubiquitous canned good from our childhood before their thoughts turn to junk mail.
Which is why I was surprised to realize we’ve never posted about this favorite “pasalubong” from the United States. We have mentioned it in posts and comments but have never done a full post about it. So I started putting some dishes together and photos. Then I saw s friend’s Facebook post about its 75th anniversary. I knew then the blog had to acknowledge that milestone, at least 🙂
How do you like your spam best? I like mine thinly sliced, fried in its own fat/juices until crisp and then served with garlic fried rice and a little ketchup.
But when i’m bored, I experiment — see the other SPAM-inspired dishes in this post.
Sside story: When I slice the SPAM, my mom says “kapulsu na kang Shirley [from the Philippine sitcom “John en Marsha].” Do you remember when she sliced cheese for sandwiches and she had to make them so thin so the block of cheese would last longer? That’s kinda what my mom is referring to.)
Did you know there are 14 varieties of SPAM? Says so right there on its website. I’ve only tried less sodium and spam lite. I’m intrigued by the one with cheese, though, but I don’t think I’ve ever come across it at the supermarket. Of course, SPAM is not limited to the mystery meat cooked inside its own can. Here’s a photo from a friend in California — Who knew?!?!