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Maui chefs move
beyond Spam musubi

Star-Bulletin

A pupu of fried tofu stuffed with Spam won the Spam cooking contest at the recent Natsu Matsuri Festival on Maui.

Anna Mayeda of Wailuku dedicated her first-place entry to the memory of her mother, Sakae Teruya, who originally made the dish with pork hash while working at the family business, Valley Isle Tofu, Maui's largest tofu factory.

The dish was presented Japanese-style on a bed of shredded cabbage in a serving platter surrounded by arrangements of smooth stones, flowers and parsley.

The cooking contest was part of Natsu Matsuri, a Japanese Summer Festival, on Market Street in Wailuku June 17.

Other winners:

Second-prize went to Kawika Paet of Wailuku for his Spam Addiction -- Eggs Napoleon Benedict, and Kellen Yap of Haiku placed third with Spammies.

Entries were judged on creative use of Spam, presentation and taste by judges including Ann Kondo Corum, author of "The Hawai'i SPAM Cookbook."

VALLEY ISLE FRIED TOFU AND SPAM APPETIZER

Anna Mayeda

1 can low-sodium Spam, finely diced
1/2 cup oio (fishcake)
1/2 cup finely chopped onion
1 tablespoon minced ginger
1 teaspoon pepper
1 tablespoon sesame oil
5 shiitake, soaked in 1 cup water
12 squares fried tofu (aburage)
1 15-ounce can chicken broth
1 tablespoon oyster sauce

Place Spam, fishcake, onion, ginger, pepper and sesame oil in a bowl. Mix all ingredients well.

Squeeze water out of shiitake and chop mushrooms fine. Save mushroom water for broth.

Cut each aburage square in half and parboil 3 minutes to take out excess oil. Squeeze and drain each piece. Stuff each with 1-2 tablespoons of the Spam mixture.

Combine broth, oyster sauce and shiitake water in a large pot. Add stuffed aburage Spam-side down and simmer about 20 minutes, or until most of broth is gone.

Serve Spam side up, garnished with Chinese parsley.

Nutritional information unavailable.

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Hawaii's Kitchen

This week's episode of "Hawaii's Kitchen" was a rebroadcast of the May 16, 1999 program featuring dishes prepared by Patrick Wong of Crown Noodles. The recipes were printed in the May 19, 1999 Star-Bulletin and may be obtained online at https://archives.starbulletin.com/1999/05/19/features/story2.html

"Hawaii's Kitchen" airs at 5:30 p.m. Sunday on KHON Fox 2.

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Morsels

Dinner and wine: Hugh Matthews of Stonehaven wines presents a wine dinner at Chef Mavro, 6:30 p.m. Friday.

The menu includes a salad of prawns with tabbouleh and watercress, served with a 1997 Chardonnay Adelaide Hills-Padthaway Reserve; Hawaiian-style moussaka, matched with a 1996 Shiraz Padthaway Reserve; beef tenderloin with Pinot Noir and poached oysters, accompanied by a 1996 Cabernet Sauvignon McLaren Vale Reserve; and lilikoi malassadas paired with a 1999 Noble Riesling.

The complete meal costs $73. Call 944-4714 for reservations.

More dinner, more wine: California winemaker Richard Sanford showcases his wines at a dinner at Diamond Head Grill, 6 p.m. July 13.

The menu includes marlin carpaccio, with a 1998 Sauvignon Blanc; duck breast and frisee salad, with a 1998 Pino Noir-Vin Gris; scallop crusted with vanilla and apple, with 1998 Sanford and Benedict Chardonnay; pan-seared ahi with a 1998 Pinot Noir; finishing up with fruit terrine, with Brut Rose Sparkling.

The dinner costs $55. Call 922-3734.

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