(Part 2) Best products from r/asianeats

I'll provide this as an alternative to the teriyaki sauce recipe already posted. I'm afraid that I always just kind of ad things "to taste" without using a recipe, though.

For the marinade:

Start with soy sauce and sugar in a small pot set to low to dissolve the sugar. Start adding oyster sauce in small quantities to taste. Adding too much will overpower the mixture pretty easily, so taste after each bit added. Think of the oyster sauce as augmenting the mixture's flavor rather than taking it over as the main attraction. Add water to dilute if necessary to your tastes (I think I always end up adding a bit).

You'll probably need more sugar in the mixture than you think since the spam is already very salty. Let the sauce heat up a bit and then marinade the spam in it for about 20-30 minutes.

Fry in a nonstick pan. Even with non stick, the sugar tends to caramelize, so don't try to get it too crispy or you'll have a burnt mess on your hands. There are those who fall in the crispy camp for spam (I'm more in the soft-cooked spam camp), but soft is best for musubis. You're looking for just a light crisp on the outside.

As for the rice, just use any sushi rice recipe you like.

You can make the musubi without a press, but it's kind of a pain in the ass. If you don't want to wait for shipping, you can make a ghetto press by cutting a spam can in half. Don't ask me how though. Maybe a hack saw? I dont know.

Anyway, it's kind of nice to toast your seaweed in the oven a little before wrapping, even if it says the nori is already toasted. I prefer the nori to cover the whole musubi like in my ghetto press picture (as opposed to OP's partial nori covering).

Good luck. I like to make a lot at once. Refridgerating them can be a little problematic because the nori will become soggy but imo they are still good :P

We got an induction cooktop, it is really handy to have around, especially if you want to do cooks outside (like render fat, make hot sauce, bring to a car camping KOA spot etc)

just make sure your wiring can handle 1800W... as it is pretty high draw and can cause your circuit breaker to pop

http://www.amazon.com/1800-Watt-Portable-Induction-Countertop-8300ST/dp/B0045QFER4/ref=sr_1_3?ie=UTF8&qid=1418248165&sr=8-3&keywords=duxtop+cooktop

My family uses a portable gas stove like this:

http://www.amazon.com/Camp-Chef-Butane-Burner-Camping/dp/B002Z7WSJM/ref=sr_1_8?ie=UTF8&qid=1418756318&sr=8-8&keywords=portable+gas+stove

The key is to get a hotpot pot with sections, for a spicy and non-spciy side :)

http://www.amazon.com/Stainless-Steel-Cookware-Induction-Compatible/dp/B0086AKTVG/ref=sr_1_2?ie=UTF8&qid=1418756374&sr=8-2&keywords=hotpot+divided

I recently picked this up: https://www.amazon.com/China-Cookbook-Kei-Lum-Chan/dp/0714872245

It's a neat overview of many Chinese regional dishes, promoting authentic recipes.

wow this is great! a vegetarian ex girlfriend of mine introduced "furikake" to me and i have been looking for nori komi ever since (without knowing it under that name).

so tonight i found this! http://www.amazon.com/JFC-Nori-Komi-Furikake-Seasoning/dp/B0006G5KEY

This was my first of her sauces. Personally I find myself using the mushroom version.
They are all good though!
Link to amazon for what I am talking about

Check out Electric Pressure Cookers! They work as a pressure cooker, slow cooker, sever and RICE COOKER!! The best investment in my kitchen.

This is what I use for my pad see-ew. (I wouldn't suggest paying that much for it - I got it at my local Asian grocer for like less than $5).


Regular soy sauce DOES tend to have sort of a harsher, saltier flavor, so that's why a "mix" or a "light" soy sauce is suggested. But in all honestly, I would just find a "light" soy sauce you like and try it out.

It's called a rice paper wrapper. I've never had a problem finding them at asian grocery stores, and even my local grocery store sell them in the asian aisle. But you can also buy them on amazon, though it's more pricey:
http://www.amazon.com/Three-Ladies-Spring-Paper-Wrappers/dp/B00437EN2C/ref=sr_1_1?s=grocery&ie=UTF8&qid=1382633389&sr=1-1&keywords=rice+paper+wrappers

When it comes to appliances, I think the more uses, the better. I have one of these. I use it as a rice cooker, a steamer, and a deep fryer. It can be used as a slow cooker, but I have a big crockpot that I usually use for that.

curtzilla is completely correct and the stuff is awesome. I have seen this at the grocery store before. It's decent, but not as good as the real deal.

I did that for secret santa from Amazon (shhh, don't tell him).

http://www.amazon.com/Popin-Cookin-Happy-Sushi-House/dp/B004N8LMFM/ref=pd_ybh_9?pf_rd_p=280800601&pf_rd_s=center-2&pf_rd_t=1501&pf_rd_i=ybh&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0S8MJB8QKCAVCSCP4K9N

Boom. I have this and I love it.

https://www.amazon.com/dp/B079VTBKHD/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1

If it's curry you are talking about, then it's probably beni shoga, which is a crimson colored pickled ginger. You should be able to find it in an asian grocery store, or online https://smile.amazon.com/Kizami-Shoga-Pickled-Ginger-Shirakiku/dp/B00886NUZ0

We use this but I've seen some families use this

Personally, I would go with the first or use a bit of chicken broth when making the initial broth.

To get you started:

Pok Pok (book)

Thai Food (book)

Thai Food and Travel (website)

Thai Table (website)

You might try books published by Wei-Chuan Publishing, they have several bilingual, English-Chinese, editions. Chinese Cuisine features dishes from several regions, and Chinese Snacks has many of the goodies you find on the street or at a dim sum restaurant.