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Spam fried rice: My mother’s multi-generational dish
Part of a series on our moms—or about being a mom—for Mother's Day
Day-old or leftover rice from the day before, three to four cloves of garlic, cubed-up Spam luncheon meat and beaten-up eggs: These four ingredients make up the elements to my mother’s most well-known dish, the Spam fried rice. Being a wonderful housewife, my mom does have other ace dishes and recipes up her sleeve, but in terms of simplicity, effectiveness and taste, nothing compares to the Spam fried rice.
Ever since I was a kid and even to this day, my mom would make it at least once a week, usually for breakfast. Waking up in the morning and barely being half-awake, the complete combination of carbohydrates (rice), protein and fat (meat and eggs), together with the aroma of the garlic and you have the perfect wake-me-upper.
I have so gotten used to the ingredients, preparations, techniques and taste that I also have my version of the Spam fried rice. Compared to my mom’s way of lightly crushing the garlic and frying the cloves in large chunks, I mince the garlic to better incorporate the pungent aroma and flavor. But regardless of differences in the way to prepare the dish, I have to admit that my mother’s version will always be the better one. The master will always be better than the student.
Without really finding verifying this theory, I believe that my mom learned this dish from her own mom, my maternal grandmother. My gwa-ma (Hookien for maternal grandmother) passed away when I was about 10 years old (two decades ago); so forgive if details of my recollections of her version of the fried rice is rather blurry.
If my memory serves me correct, she would exclusively use Chinese sausage as the primary protein on her fried rice. Peanuts and spring onions might have been also added (similar to kiampong or Hookien/Chinese Flavored Rice) for a bit of texture and fresh taste. Served in a silver bowl, it was always a treat for me and my cousins when we visited her back in those days.
The portions that my mom and gwa-ma make were always family-style; usually enough for 4-5 persons (or 2-3 hungry sons) and I guess that is the reason why this dish has been passed on for at least three generations. Family members can sit together, share a simple yet very satisfying meal and would not have to worry about being hungry for the next 2-3 hours.
As the next generation in line, it will be my responsibility to pass this dish down to my future son or daughter so that by the time comes, they can serve and let their gwa-ma (my mom) taste their version of my family’s “heirloom” dish.
Happy Mother’s Day to my mom, Susan Ong See and to my paternal grandmother, Mamerta Chua Pe!
Spam fried rice
Ingredients*
2-3 cups day-old rice
2-3 slices of Spam luncheon meat, cubed
3-4 cloves of garlic, crushed or minced
1 beaten egg
Cooking oil
My version calls for the eggs to be halfway cooked with 1/2 teaspoon of oil first then set aside. Add another 1/2 teaspoon of oil, then sauté the garlic in low heat. Once the garlic is slightly brown add the Spam cubes. After the luncheon meat bits are toasted, add the rice, season with a pitch of salt and put the eggs back. Mix until all ingredients are cooked through before serving.
* Makes 1-2 servings. Adjust amount of ingredients for larger portions.
Day-old or leftover rice from the day before, three to four cloves of garlic, cubed-up Spam luncheon meat and beaten-up eggs: These four ingredients make up the elements to my mother’s most well-known dish, the Spam fried rice. Being a wonderful housewife, my mom does have other ace dishes and recipes up her sleeve, but in terms of simplicity, effectiveness and taste, nothing compares to the Spam fried rice.
Ever since I was a kid and even to this day, my mom would make it at least once a week, usually for breakfast. Waking up in the morning and barely being half-awake, the complete combination of carbohydrates (rice), protein and fat (meat and eggs), together with the aroma of the garlic and you have the perfect wake-me-upper.
I have so gotten used to the ingredients, preparations, techniques and taste that I also have my version of the Spam fried rice. Compared to my mom’s way of lightly crushing the garlic and frying the cloves in large chunks, I mince the garlic to better incorporate the pungent aroma and flavor. But regardless of differences in the way to prepare the dish, I have to admit that my mother’s version will always be the better one. The master will always be better than the student.
The women in Stanley's life (from left): his paternal grandmother, his mother, his sister and his girlfriend.
If my memory serves me correct, she would exclusively use Chinese sausage as the primary protein on her fried rice. Peanuts and spring onions might have been also added (similar to kiampong or Hookien/Chinese Flavored Rice) for a bit of texture and fresh taste. Served in a silver bowl, it was always a treat for me and my cousins when we visited her back in those days.
The portions that my mom and gwa-ma make were always family-style; usually enough for 4-5 persons (or 2-3 hungry sons) and I guess that is the reason why this dish has been passed on for at least three generations. Family members can sit together, share a simple yet very satisfying meal and would not have to worry about being hungry for the next 2-3 hours.
As the next generation in line, it will be my responsibility to pass this dish down to my future son or daughter so that by the time comes, they can serve and let their gwa-ma (my mom) taste their version of my family’s “heirloom” dish.
Happy Mother’s Day to my mom, Susan Ong See and to my paternal grandmother, Mamerta Chua Pe!
Spam fried rice
Ingredients*
2-3 cups day-old rice
2-3 slices of Spam luncheon meat, cubed
3-4 cloves of garlic, crushed or minced
1 beaten egg
Cooking oil
My version calls for the eggs to be halfway cooked with 1/2 teaspoon of oil first then set aside. Add another 1/2 teaspoon of oil, then sauté the garlic in low heat. Once the garlic is slightly brown add the Spam cubes. After the luncheon meat bits are toasted, add the rice, season with a pitch of salt and put the eggs back. Mix until all ingredients are cooked through before serving.
* Makes 1-2 servings. Adjust amount of ingredients for larger portions.
