Vegans aside, does anybody hate Spam? I mean, it has come a long way from being the “wartime delicacy” that it once was.
However, even though that’s an absolute breakfast favorite of mine, I feel guilty just frying spam and serving it with rice and egg. (Serve it with a side sauce of Mang Tomas. If you haven’t tried that yet, you should! We learned it from a friend a couple of years back.)
So whenever I crave Spam, I’d go fix ourselves a couple of bowls of Spammage, as we are now fond of calling it, or spam+cabbage. My mom used to make this easy dish with–not Spam—the then popular MaLing Luncheon Meat.
We can eat it on its own, or over rice, depending on our mood. Do adjust the taste depending on pairing (or lack of it.)
Spammage (Spam & Cabbage)
Easy way to add vegetables to your favorite Spam. Adjust the taste if you're eating this on its own instead of over a hot bowl of rice.
- 1 can of Spam, cut into cubes
- 1 medium sized onion, chopped
- 1 medium tomato, chopped
- 1 medium head of cabbage, cut into bite sized pieces
- 1 tbsp oyster sauce
- ground pepper to taste
- 1 tbsp cooking oil
- Heat a wok or pan on medium heat, add oil and cook Spam. Remove excess oil, leaving only about two tablespoons of oil in the pan.
- Add onion and tomato, and sauté until tomatoes are softened.
- Add cabbage, then oyster sauce, toss to coat. If you like a little ‘sauce’ (especially if you’re having this with rice) add about two to three tablespoons of water to the oyster sauce. Continue mixing or cover pan to let the cabbage cook, until its color becomes brighter. (If you like your vegetable wilted, cook it some more.)
- Season with pepper and serve. Salt is usually unnecessary as Spam is quite salty, and so is oyster sauce.
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