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Hawaii Spamfest

Hawaii Spamfest

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

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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Transcript

- [Narrator] 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 Spam Jam. 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. Are you ready to do it with me? Let's go. - [Amy Voiceover] 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 Oahu. I have some time to check out the city before the fest begins, so I'm meeting up with the founder of the Spam Jam, Bitsy Kelley, 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 big history here in Hawaii, very long history all the way back to the war era. It was a canned meat that was, be able to preserve for a long time. - Yeah. - Military brought it in for their troops, and then it got infused with the different types of cultures and their foods here in Hawaii. So it's been around for a long time. Waikiki 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 and different types of local music. And then we weave in there retail and arts and crafts. - That's funny. I didn't grow up eating Spam on the mainland, but when I first had it, I had it as a musubi. You know, wrapped up with rice and seaweed, and it was delicious, and I was really surprised at how much I really liked it. - And you can find it anywhere here in Hawaii, in any store. It's kinda like on the mainland when you go for a hot dog. - Yeah, for sure. - Always find a Spam musubi. - Okay, awesome. - [Bitsy] I think we eat around seven million cans of Spam, here in Hawaii, just alone. So a lot of Spam. - Oh my gosh, well, I'm really excited to try all the different Spam recipes that they have at the festival and get to musubi. - Well, we brought some musubis. - Oh, awesome. - So this is a classic Spam musubi. Nice and warm. - Love this. - You feel how they're warm? - Yes. - They're actually kept in a warming container. - Nice, warm. - I went to my favorite place, literally right here in Waikiki. There's a grocery store called Foodland. - Foodland, I've heard of them. - And they're part of the Shops of Hawaii. - It's a perfect snack. I'm so excited to dig into these, shall we? - Yes, actually, I'm starved after that canoe paddle and canoe ride. - I know, I know. - It's a perfect snack, thanks for bringing it. - Cheers. - Cheers. - Warm and savory. - Sweet and salty. Yeah, I love the teriyaki with it because it just makes it that much more sweeter with the saltiness of the Spam. It's like when you come from the ocean, you kinda crave, I'm falling. You're craving like a little bit of salt when you're coming from the ocean. - Right. - So this is a perfect snack. - And there's different ways to kick it up. You can put some scrambled egg in there, you can put a little bit of mayonnaise and Sriracha sauce in it, there's a million different recipes that you're gonna get to try tonight at the Waikiki Spam Jam. All the different recipes. - What's your favorite way to eat it? - Always the classic, and then pretty much, we eat it all the time for breakfast with scrambled eggs and rice, just on a plate. And as I said, you can get this at a lot of drive-thru restaurants right here in Hawaii. It's on the menu. - It's awesome, I love that. - [Bitsy] Can't wait to get you in the water. - [Amy] Yeah, let's do it. - [Amy Voiceover] There is 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 we have this awesome tool. - [Amy] What is this? - That is made just for cutting Spam, and then we're gonna sort of guillotine it, boom. Perfect, see? - [Amy] Love that. - [Chef Keoni] Now you have all these very beautiful slices. - [Amy] Awesome. - 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. - [Amy] I know Hawaiians eat a lot of Spam. - [Chef Keoni] Yeah. - How did that all begin, and how did the musubi kinda become like, the staple food? - Japanese culture is very important for us in Hawaii, and the Spam piece actually came in during the war. The 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. And so in the internment camps, we developed the taste for Spam, and it's stayed with us ever since. - And now it's just like an everyday thing that Hawaiians eat. - It's everyday. In everything. - For breakfast, with lunch. - It's Spam and eggs with rice, Spam musubi, Spam by itself, Spam mac and cheese, I mean, you name it, Spam burger. And the list goes on and on and on. - [Chef Keoni] Let's see, let's see if we get that nice, golden crust on there. Oh, there you go. See that? See how that looks nice. - [Amy] Nice. - [Chef Keoni] And crispy, that's what you're looking for. Oh, that one's even better. See that? The whole thing. - [Amy] I like it. - And now we're gonna go ahead and make the musubi, right? - Okay. - Now we have these cool tools here. - That is cool. Can I see this? - It's such a big deal that- - Look at this, guys. - Yeah, we have tools. - [Chef Keoni] This acrylic, Spam musubi mold. So the important thing about this mold is that you dip it in water because that water is gonna help keep the rice from sticking to the mold. - [Amy] Got it, that's a good trick. - We're gonna fill it with rice. This is medium grain Calrose rice we're using, so- - That's a lot you put in there, you filled the whole thing up. - I filled it all the way up. - [Amy] Wow. - And just gonna push it down just about here, one-third of the way. - So it kinda coagulates together. - So, I take it out just like this, and we have our perfectly shaped - [Amy] Wow. - [Chef Keoni] Mold, right? And then I'm gonna go ahead and put a piece of the Spam on. - Awesome. - See how it perfectly fits, right on top of there? I have just the right amount of rice and the right amount of Spam so that when I'm eating this, it's not all just rice. Now, this is the teriyaki glaze, we're gonna put a little on there. If you're a purist, you're gonna have it without the sauce, but a lot of people put sauce these days, so this is a little teriyaki glaze you're gonna put on here. - [Amy] And so a purist would not have sauce. It would be just be rice and spam. - [Chef Keoni] Rice and spam. Now we're gonna put a little nori to wrap it. - [Amy] Okay. - [Chef Keoni] So, here we have, - [Amy] Nice. - [Chef Keoni] A spam musubi, a finished one. - [Amy] Look at that, guys. - [Chef Keoni] And this is what it looks like. - [Amy] Perfect, little snack. - We sell them in Saran wrap, so they're easy to eat, right? Why don't you go ahead and do something that you think would be fun, and I'll go ahead and do something that would be fun. - Sounds good. - And we'll see where we end up, how's that? - That's good. - [Amy] I'm doin' a double decker. Let's get saucy, guys. I'm all in. - Do you get points for finishing first? Keep going, keep going. - That's looking good. - You get points. - You see, it's like a little Spam burrito. Alright, guys, I present to you, the Spamy. - You 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. - [Amy Voiceover] Now that I know how the locals like to cook up one version of their beloved Spam. - [Announcer] Local superstars that'll be joining us on this stage. - [Amy Voiceover] I can't wait to see what other unique dishes Spam Jam has to offer. - This is the Spam fritter. - Okay. - And then this is the ahi Spam katsu. - Okay, cool. Yeah, I'll do the fritter. That looks amazing. - The fritter, okay. - It's 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. - [Amy Voiceover] Clearly, Spam is more than just a festival here in Hawaii, it's a way of life. - [Woman] You want the dog in the picture with us? - [Amy Voiceover] 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. - [Chef Matt] Absolutely. So we got our sweet and spicy mustard that's gonna go on both sides of pretzel rolls. - [Amy] Cool. - 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. - Not spicy or anything? - Not spicy, kinda vinegary, it'll help cut a little bit of that fat that's in all the Spam. - [Amy] Yeah? - [Chef Matt] And we've got breaded and fried Spam. - [Amy] Awesome. - [Chef 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. - Thanks. - [Announcer] We've got a full lineup of megastars on this stage, you're not gonna wanna go anywhere. - Savory flan, guys, it doesn't get any better than this. - [Amy] Wow. - [Amy Voiceover] Okay, now this chef is onto 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. - Welcome to the big show. What we're gonna be doing is our savory, Kahuku Filipino-style corn Spam flan. Yes, I said savory. - Sounds swaggy. - And you thought you were gonna come in here and just get a taste, right? - Yeah? - You're gonna help me make it. - Yay, awesome. - Go ahead and pour that coconut milk right in here. Then we're gonna take the evaporated milk, go ahead and pour that in. What makes a dessert flan is this sweetened, condensed milk, which we're not doing that. So we're gonna go with savory, spicy. - You're not using the sweet, you're using just the regular evaporated, okay. - We're keepin' it Hawaiian and a little bit local-style. Throw out the egg yolks in there. - Yeah. - Now, we're gonna go a little exotic, so what we do is, we took the Kona coffee, we reduced it down. I have that bad boy right there. Go ahead and drizzle just a little bit in. - Kona coffee? - Kona coffee. - This is like a shot of espresso. - Reduction. Don't put it all in there, just a drizzle. - [Amy] Okay. It's kind of like the vanilla, right? - [Chef James] Yep. - [Amy] Like a little flavor? - That's the exoticness, and good, that's perfect. And you just said vanilla, didn't you? Well, instead of putting this sweet one in, we're gonna go with the Big Island vanilla. - Cool. - Smell that? - Nice and fresh, right? - Oh, yeah. - Picked right from the Big Island. - Oh my gosh. - So scrape that off, yeah? - Awesome. - Cool. - That is perfect. So now, here in Hawaii, we have the Kahuku corn, that is the sweetest corn ever. I want you to go ahead and take that knife, and what you're gonna do is just shave it off, right into the bowl. - Like that? - Perfect. - Alright, alright, alright. - Oh, look at this, we've got a pro at the table, I love it. - Do you want me to just get that guy in there? - And notice how we didn't cook it, we're keeping the integrity of the corn. - It's raw. - Yep, and that's what gives it that pop and that sweetness. Throw that in that bad boy right there. - Okay. - Perfect. - Voila. - Awesome, and because I love it so much, - Corn in flan. - I'm gonna go ahead and put a little bit more. - I'm already like, mind blown right now. - We're gonna take the red jalapeno from the island. Put a little bit in there. - All of this jala- wow. - Not all of it. - Not all of it, maybe like half. - This is like two jalapenos about. - Perfect, awesome. - Cool. - Just gives us that little bit of heat. Go ahead and throw in a little bit of salt in there. - Yeah. - So the Spam is half your salt, we just wanna enhance it. And a little bit of white pepper. - [Amy] Okay, great. - Remember, we wanna keep that savory going. And we're gonna whisk that together. - [Amy] We're mixing. - And we don't wanna overmix it, so just a little bit more. See the integrity of that? - So it's really just a stir, it's not really- - Just a stir. - A whip. - Yes. We wanna break up the egg yolk, but we don't wanna froth it, we don't wanna get that thing. That's the secret to a rich, decadent, savory flan, or a dessert flan. How do you like cardamom? - Love it. - Okay. - Let's go for it. - I'm gonna scoop it up. - Cardamom. - Go ahead and put that in there. - Yes. - And then we're gonna go with a little bit of coriander. - Okay. - We're going exotic here. - Alright. - Go ahead and put that in. - Having fun, cool. - Awesome, so we're gonna leave this right here. - Alright. - And I'm gonna take you to my deep fryer. - Do we fry it up? - And we're gonna go ahead and fry that. - Alright, be right back, guy. - Alright, so here's the fun part. That Spam by itself just isn't appetizing, it doesn't look as good as crunchy Spam caramelized, right? - Well, anything deep-fried is good. - Ah, I like that. Drop that in there, let the magic begin. - Awesome. How long is it deep-frying for? - It's gonna go about two minutes, just enough to get that caramelized crusty on the outside but that nice meatiness on the inside. - I can't believe this is going inside a flan. It's crazy. - Now you're gonna see it starting to caramelize. - Coming together? - A little crunchy. - Coming together? - Yep, so go ahead and pull that out of there, shake it off. - Let's go ahead and- - How do we dump? - We just gotta put it in there, there we go. - [Chef James] Come on, Spam, yeah! - There we go, awesome. - Cool. - And that's it. - Voila. - Let's go make our Spam. - Awesome. - Smell that. - It smells great. - You understand why we had to deep fry it though? - Yes, yes. - Keep the integrity - I get it. - Of the Spam. - I get it. - Go ahead and put that into our flan. - I'm gonna sneak one, yeah. - Ooh la la? - I get it, I get it. - Alright, so that goes right in? - Right, it's been initiated now. It's officially Spam savory flan. Great job. Go ahead and whisk that up. So the next step we're gonna do, we're gonna put it in the steamer. Grab that pan right there. And we are gonna take some tropical coffee Hawaiian Buzz honey, that's been made here locally in Hawaii. - Wow. - I need to have a moment with that. - Honey coffee? This is outrageous, awesome. - You can take that, just drizzle a little bit down on the bottom. - Okay. - Awesome, drizzle a little bit more, and we're gonna take the brush and just kinda wipe it around. We just want a nice essence, and then we're gonna take a little bit of our spice rub magic. Remember that cardamom? - Spice rub magic. - Remember that coriander? - Yeah. - Don't share my secret with anybody, this is Mama Sita. - Mama Sita. - Achuete. This has that beautiful color. - Oh, of course. - This is saison. - Yeah, of course. - You get a little bit of flavor and togarashi, we're bringing it back to Hawaii. And then we're gonna take our flan, and the trick is to only pour it halfway. - This is gonna rise, yeah? - Not so much, but again, we don't wanna steam it too long so the eggs don't curdle, and you want that nice, smooth, decadent richness. - It's a lot goin' on here. You've got the spiciness from the jalapenos, the sweetness from the honey, the coffee, the saison, it's great. - And we're gonna go ahead and put this is in our steamer. - Cool. - Slide that in there. - Slide it right in? - Yep, just slide it right in. Go ahead and shut the door. And that's all. - Magic happens. - Magic happens. - We get a cup of coffee. - Let's go get a cup of coffee. - Come back, alright. - Let's do this. - So what are we doing right now? - Okay, so while the flan is now doing its magic, I'm gonna take you through something really cool. We wanted to do a candied-spice Spam. - Okay. - Sounds a little nutty, right? - Yeah. - Okay, it is. So we wanna start off with a nice pot. You wanna put your sugar in. - [Amy] Yeah. - You wanna put your carob syrup in, and then we activate that with a little bit of water. - [Amy] Sure. - And if we have 45 minutes, we want that to go, and this would be the 45 minutes stage. And there we go. - There you go. - So that's gonna be our final product right there. - It's all coagulated into kinda like a maple syrup. - That's the ooh-la-la, the yumminess. - Nice. - But I'm gonna pull this caramel, and make it really easy for you. I'm gonna have you pull these chopsticks out of my apron, my dear. - Okay, chopsticks. - Oh, you made me blush. - Go ahead and take a handful of this Spam. - Handful of Spam. - Yep, go for it. - This has been deep-fried, yeah? - Absolutely, and you're gonna go ahead and drop that into our simple syrup caramel. - Smells good and salty. - Go ahead and let's see your chopsticks skills. - Take it out? - And then we just drizzle off that little sugar string, and go ahead and put that on there. - One by one, you guys do this. - One by one. Look, it's the labor of love. And the best part about this honestly, is that you can leave it in the caramel for up to 10 minutes or even 15 minutes, and the more it coats, the better it is. - Better taste. - So here we go, we got the flan right out of the steamer. - Wow. - Wow, you've done this before. - Fancy. - I love it. 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. - Cool. - Let's 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 slither out of there. And then we're gonna take these beautiful pea sprouts right there that grow from the island. - This is probably the dish of Spam Jam. Oh my gosh. - Aloha. - Wow. - Insane. - You would think with all the flavors, something would be like, standing out. But everything just kinda works really nicely together. - You know what worked the best here? Was your aloha and helping me make this dish. - Oh hey. Thank you. Mahalo. - Thank you. - [Amy] 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. - And I really hope you enjoy it. - I'm so curious about this one, thank you. I don't know how I feel about this. We'll see. I don't even know. I don't even know what to say. - [Amy Voiceover] I was excited about coming to the Spam festival in Waikiki to show 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 Spam Jam. It's such a uniquely Hawaiian experience, so much fun. Until the next time, we'll see you later. Aloha. - Hey everybody, what's up? I'm Amy Shuster, and I'm excited to be here in New Orleans for the French Quarter Festival. They say that the music and the food here are the heartbeats of the city, and I'm so excited to explore and see what it's all about. - You ready? - Are you ready? - Let's do it.

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