Spam Glazed Bites: A Sweet & Savory Delight
Spam Glazed Bites: A Sweet & Savory Delight
Spam Glazed Bites: A Perfect Side Dish or Appetizer
Is it a side dish? Or an appetizer? You’ll wonder with these irresistible Spam Glazed Bites! The delightful sweet and savory (dan-jjan) flavor will have you reaching for a cold beer in no time. Yet, the salty Spam makes it a perfect companion for rice too! Add a touch of specialness to your meals or gatherings with this unique and delicious treat.
Ingredients- Spam (200g)
- Cooking oil (for frying)
- Water (4 Tbsp)
- Sugar (2 Tbsp)
- Oligosaccharide (5 Tbsp)
Cooking Instructions
Step 1
First, prepare 200g of Spam. If using canned Spam, open the can, remove the contents, and cut it into uniform cube shapes, about 1.5cm in size. Cutting them too small might cause them to break apart, so aim for a bite-sized portion.
Step 2
Heat a pan over medium heat and add a generous amount of cooking oil. Add the cubed Spam and fry until golden brown and slightly crispy. Cook evenly until the surface of the Spam becomes firm and develops an appetizing brown color. This step enhances the Spam’s savory flavor.
Step 3
Once the Spam is nicely fried and firm on the outside, carefully remove it from the pan and place it on a plate lined with paper towels. This will help absorb excess oil. Let it cool slightly. This ensures the glaze adheres well and maintains the shape.
Step 4
Now, let’s make the delicious glaze for the Spam. In a clean pan, combine 4 Tbsp of water, 2 Tbsp of sugar, and 5 Tbsp of oligosaccharide. Place over low heat and simmer gently. Stir occasionally as the sugar dissolves and the syrup slightly thickens.
Step 5
Once the glaze starts to simmer, add the fried and slightly cooled Spam pieces. Reduce the heat to medium-low. Gently toss or stir the Spam in the glaze, shaking the pan or using a spatula, until each piece is evenly coated and the sauce thickens into a sticky glaze. Once the glaze is glossy and coats the Spam well, it’s ready! It tastes even better when slightly cooled from piping hot.
