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Hawaii Spamfest

Hawaii Spamfest

Quest for the Fest - Sn 1/Ep 4Quest for the Fest - Sn 1/Ep 4

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Hawaii and Spam go together like, well, they just do, and Amy Shuster is in Honolulu to try its many inceptions at the 14th annual Waikiki Spam Jam.

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- Beautiful Hawaii, friendly natives, breathtaking views, a surfer's paradise and delicious food. Yep, that's me. Eating a piece of Spam. Let me explain. Hey guys, aloha. I'm Amy Shuster and I am at the 14th annual Waikiki SpamJam. I cannot wait to see all the different concoctions they make with Spam here. So much Spam and only one night to try it all. You ready to do it with me? Let's go. Come with me to discover festivals big and small. From all across the globe, where people indulge their senses in a celebration of local treats and time honored traditions. You with me? Let's do it. Hawaii is one of the most stunning places on Earth, and Honolulu is home to some of the friendliest people in Ohau. I have some time to check out the city before the fest begins, so I'm meeting up with the founder of the SpamJam, Bitsy Kelly, to find out how this whole Spam craze got started. - Welcome. - Thank you, yay. - Welcome to Hawaii. So great to have you here. - Yes, thanks for having me. Oh my gosh, you're awesome out there. - I'd like to share that fun with you and take you out on a canoe ride. - Oh my God, I'd love to. So tell me, how did you think up this concept for a festival all about Spam? - Well Spam has a very long history here in Hawaii and you can find it anywhere here. I think we eat around seven million cans of Spam, here in Hawaii just alone. - That's a lot of Spam. - Waikiki's Spam Festival is actually a street festival. We close down the main street in Waikiki. We line it with all top chefs and restaurants from around the islands who bring out their top Spam recipe for the year, and then we cap it with incredible stages of different types of local music and we weave in there retail and arts and crafts. - Well I'm really excited to try all the different Spam recipes that they have at the festival and get into a musubi. - I can't wait to get you in the water. - Yeah, let's do it. There's nothing like working up a salty appetite from playing in the ocean. I'm heading to Hawaii's beloved market, Foodland, to meet up with chef, Keoni Chang, to learn how to make a popular Spam snack. - You ready? You wanna just dive in here? - I just wanna dive in. - Okay. - These look delicious. - The first thing we're gonna do is that we're gonna sorta guillotine it. Boom. And now we're gonna lightly brown them, caramelize them. 'Cause it's gonna give you a little crust, right. - Yeah a little crispiness. - And texture's so important. - Yeah. How did the musubi kinda become like the staple food? - During the war, Japanese were put in internment camps, and what everyone was eating was Spam. It was a canned item, you know, it lasted forever, it was inexpensive. - 'Cause food was scarce, it was hard to get. - Right, so in the internment camps, we developed the taste for Spam, and it's stayed with us ever since. Let's see, we're gonna see if we get a nice golden crust on there. - Ooh. - There you go, see that? See how that looks nice - Nice. - And crispy? That's what you're looking for. And now we're gonna go ahead and make the musubi, right. - Okay. - [Keoni] The water's gonna help keep the rice from sticking. We're gonna fill it with medium grain Calrose rice. - [Amy] Wow. - [Keoni] And still push it down, right about here. I take it out and we have our perfectly shaped mold, right. - [Amy] Wow. - And then, I'm gonna go ahead and put a piece of the Spam on. - [Amy] Awesome. - [Keoni] Now, this is the teriyaki glaze, we're gonna put a little on there. Now we're gonna put a little Nori to wrap it. - [Amy] Okay. - [Keoni] So here we have a Spam musubi. A finished one. - [Amy] A perfect little snack. - Why don't you go ahead and do something that you think would be fun. - [Amy] I'm doing a double decker. Let's get saucy guys. I'm all in. - Do you get points for finishing first? Keep going, keep going. - You get points. - [Keoni] That's looking good. - And see, it's like a little Spam burrito. All right guys, I present to you the Spamy. - Wanna go in for a bite? - I would love to taste this concoction. - Alright. Here we go. - Alright. It's really good. I'm into it. Now that I know how the locals like to cook up one version of their beloved Spam, I can't wait to see what other unique dishes SpamJam has to offer. - Oh yes, this is the Spam fritter and then this is the Ahi Spam Cuzu. - Okay, cool. Yeah, I'll do the fritter. That looks amazing. This looks amazing, oh my god. So this is a Spam fritter with fresh pineapple. It's so beautiful looking. Twist. Anything on a stick, I mean, come on. Clearly Spam is more than just a festival here in Hawaii, it's a way of life. - [Girl] Are we getting the dog in the picture with us? - I'm here to meet Chef Matt from Hula Grill and find out what his unique take on Spam is. Hey Chef Matt. I've been hearing a lot of stuff about this Spamwich. - So you're in the right place. - I wanna know what this is all about. - [Matt] Absolutely, so we got our sweet and spicy mustard that's gonna go on both sides of the pretzel rolls. - [Amy] Cool. - [Matt] And then put a little bit of bacon onion slaw on top, so it's a warm slaw so it's gonna be a nice mild crunch to it. - [Amy] Not spicy or anything. - [Matt] Not spicy, kind of vinegary, it'll help cut a little bit of that fat that's in all this Spam. And then we've got breaded and fried Spam. - [Amy] Awesome. - [Matt] And we're ready to rock and roll. - Wow. That's Spamtastic. - That is Spamtastic. - This looks gorgeous, I can't wait to dig in. - Awesome. - Thank you. - [Announcer] We've got a full line up of mega stars on this stage who you're not gonna wanna go anywhere. - Savory flan, guys, it doesn't get better than this. - [Amy] Okay now this chef is on to something that no one has ever thought of before. Layers and flavors, bright ingredients all resulting in a creative Spam flan. Lucky for me, Chef James is taking some time out of his day to show me how this wild creation comes together. - Alright, welcome to the big shot. What we're gonna be doing is our savory Kahuku Filipino style corn Spam flan. Yes I said savory. - Sound wacky. - You're gonna help me make it. - Yay, awesome. - [James] Go ahead and pour that coconut milk right in here. Then we're gonna take the evaporated milk, go ahead pour that in, rest of the egg yolks in there. Now we're gonna go a little exotic, so what we did, we took the Kona coffee, we reduce it down, I have that bad boy right there. Just a drizzle. - [Amy] Okay. That's kind of like the vanilla right. - [Matt] That's perfect. So now, here in Hawaii, we have the Kahuku corn that is the sweetest corn ever. And what you're gonna do is just shave it off into the bowl. - [Amy] Okay, like that? - [James] Perfect. Throw that into that bad boy right there. And because I love it so much, I'm gonna put a little bit more. - Corn in flan, I'm already like mind blown right now. - We're gonna take the red jalapeno from the island put a little bit in there. - [Amy] All this jala, wow. - [James] Not all of it, just maybe half. - [Amy] Not all of it, just a couple? - Just gives us that little bit of heat, go ahead and throw in a little bit of the salt in there. So the Spam is half your salt, we just wanna enhance it. And a little bit of white pepper. - [Amy] Okay great. - [James] And we're gonna whisk that together. - [Amy] Do a little mixing. - [James] We don't want to overmix it. So just a little bit more. See the integrity of that. - So it's really just a stir, it's not really a whip. - Just a stir, yes. We want to break up the egg yolk but we don't want to flop it, we don't want to get that thing. That's the secret to a rich, decedent savory flan or a dessert flan. - [Amy] So we've got the Spam all fried up. - [James] Go ahead and put that into our flan. It's been initiated now. Great job. Go ahead and whisk that up. So the next step we're gonna do, we're gonna put it in a steamer. Grab that pan right there, and we are gonna take some tropical coffee honey that's been made locally here in Hawaii. You can take that, just drizzle a little bit down on the bottom. Awesome, just drizzle a little bit more. We're gonna take the brush and wipe it around. We just want a nice essence and then we're gonna take a little bit of our spice rub magic and then we're gonna take our flan and the trick is to only pour it halfway. And we're gonna go ahead and put this in our steamer. Go ahead and take a handful of this Spam. - [Amy] A handful of Spam. - [James] Yep go for it. - [Amy] This has been deep fried, yeah? - Absolutely, and you go ahead and drop that into our simple syrup caramel. - Smells good, salty. - Go ahead and let's see your chopstick skills. - Pick it out. - and then we just drizzle off that little sugar string and go ahead and put that on there. - [Amy] One by one you guys do this. - One by one. Look it's the labor of love. So here we go, we've got the flan right out of the steamer. - [Amy] Wow. - [James] Wow, you've done this before. - Fancy. - [James] I want you to go ahead and torch the top. Look at that. We went ahead and we made a salsa. Go ahead and just drizzle that over the top. - [Amy] Cool. - Just put a little bit of arugula right there. That's our bottom base. We went ahead and did pickled maui onions. Go ahead and just take a little sliver out of there. - This is probably the dish of SpamJam. Oh my gosh. - Aloha. - Wow. - Insane. - You would think with all the flavors something would be like standing out but everything just kinda works nicely together. - You know what worked the best, here? Was your aloha and helping me make this dish. - Thank you, mahalo. - Thank you. - What's the primary flavor I'm gonna get? - It is like the experience of eating scrambled eggs and Spam as a dessert. - That sounds good. - Then I really hope you enjoy it. - I'm so curious about this one. Thank you. Don't know how I feel about this. We'll see. I don't even know. I don't even know what to say. I was excited about coming to a Spam festival and Waikiki has shown me to expect the unexpected. With the creative and explosive flavors the locals have created with Spam, I can't wait to come back again. Well I had a fantastic time here at the SpamJam. It's such a uniquely Hawaiian experience, so much fun. Until the next time, we'll see you later, aloha.

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