Jalapeño spam is a lovely spicy taste sensation
Jalapeño spam is a variation of my favourite tinned meat. When you slice through a brick of Jalapeño spam you come across small pieces of diced Jalapeño pepper.
So far I’ve had a couple of sandwiches with a thick wodge of Jalapeño spam either oven baked and fried, or pan fried in a toasted sandwich.
Tonight, I thought I may combine some spam with prawns in a ramen noodle curry.
Please do me a favour
I think I’ve managed to work out how to use e-mail lists for sending post notifications and newsletters. I’d love it if you would sign up using the ‘form’ in the sidebar (if you’re using a laptop or desktop) or at the bottom of the post (if you’re using a mobile device).
By subscribing you’ll receive a personalised e-mail from me and from time to time, apart from the blog post I’ll share something new, like my ideas for a cookbook sometime this year.
Preparing tonight’s dinner
Today Canberra experienced another 41 °C maximum temperature. To avoid dehydration and heat stroke I’ve stayed inside and not done terribly much. I did go grocery shopping this morning and bought some raw prawns.
What you will need to put this meal for one together
- Jalapeño spam—diced
- Raw prawns that have been peeled
- Instant noodles
- Coconut cream
- Red onions—sliced
- Thai red curry paste
- Red chillies—sliced
- Jalapeño peppers—sliced
- Chilli flakes—dried
- Tomato—quartered (I wish this was a sweet fresh tomato)
- Lime zest and lime juice
How to put all this together
- Cook the noodles in boiling water
- Fry off the spam and onions until they start to caramelise and then add the tomato
- To the spam and onions add the peas, corn, broccoli, carrots and potatoes and keep stirring while frying
- As the vegetables begin to soften add a couple of tablespoons of the Thai red curry paste and stir through the cooking food
- Once the curry paste has been well incorporated add the cooked noodles and stir everything through getting the curry paste mixed in with the noodles
- Open the tin of coconut cream and add it while stirring
- Bring the coconut cream to a slow gentle simmer and the red chillies, jalapeño peppers and chilli flakes
- Add the juice of one lime
- Hopefully, while the coconut cream simmers it reduces in volume slightly
- At this point add the prawns and let them cook gently and be careful not to overcook them
- Put everything into a bowl and garnish with lime zest and mint
How did it taste?
I liked it. What’s not to like, though? My favourite tinned meats are spam and corned beef. This jalapeño spam is very nice.
A like hot and spicy meals on hot days and today was a very hot day. It was worth making.
If you’re not anti-spam, I reckon you should give this jalapeño version a go. If you do, please let me know what you think.
I regularly post photographs of food to Twitter, Facebook and Instagram. Please feel free to connect with me on any social media platform.
I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.
Disclaimer and a note on mass and energy
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.