Tag Archives: cookbook

Roy Choi’s SPAM Bánh Mì

Roy Choi’s “L.A. Son: My Life, My City, My Food” is a heartfelt immigrant story AND it includes a fantastic recipe for SPAM Bánh Mì (step-by-step photos below).

L.A. Son by Roy Choi About the book (via Amazon):

Abounding with both the food and the stories that gave rise to Choi’s inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown’s Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents’ Korean restaurant and his mother’s pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.

Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.

The book is co-written with Tien Nguyen and Natasha Phan. Available at bookstores and Amazon.com

Roy Choi’s SPAM Bánh Mì Recipe (posted with permission). Enjoy!

Spam Bánh MìINGREDIENTS

For the pickles:
1 cup julienned daikon
1 cup julienned carrots
1/2 cup natural rice wine vinegar (not seasoned)
1 1/2 teaspoons salt
1 tablespoon sugar
1 cup of water

For the sandwiches:
4 demi baguettes
1/2 cup of mayonnaise
1 tablespoon Maggi seasoning
1 tablesppon Sriracha
Butter, softened
1 teaspoon vegetable oil
1 can of SPAM, cut into 8 thin steaks
Fresh cilantro sprigs
Fresh Thai basil or opal basil leaves
Fried Shallots (store-bought)
Limes

INSTRUCTIONS

Daikon and Carrot Quick Pickle for Spam Bánh Mì
Place the daikon and carrots in a small bowl. Combine the vinegar, salt, sugar, and water in a small pot. Bring the mixture to a boil, then turn off the heat and let it cool until it’s warm. Pour over the daikon and carrots and let it sit for at least 30 minutes and up to 2 hours. Note: The second time I made this, I added fresh chiles from my garden.

Frying Shallots for Spam Bánh Mì
Instead of store-bought shallots, I made my own. Just thinly slice shallots and fry in 350º oil until brown, then drain and lightly salt.

MaggiMayCha Sauce for Spam Bánh Mì
Cut the baguettes in half but keep them intact. In a small bowl, mix the mayonnaise with the Maggi seasoning and the Sriracha. I’m calling this Roy’s MaggiMayCha and I’ve been slathering it on EVERYTHING!

Slather the cut sides of the baguettes with softened butter and toast them in your toaster oven or in a pan over low heat until they’re nice and crispy. Set aside.

Frying Spam In Brown Butter
Heat the oil (I used brown butter) in a skillet, add the SPAM, and cook over medium heat until it’s golden brown in color. Transfer to a paper towels and reserve.

Ready To Assemble the Spam Bánh Mì
Slather the buttered sides of the baguettes with the spicy mayonnaise. To build the sandwiches, place the SPAM on the bottom half of each baguette, then top with the pickled daikon and carrots and add a layer of cilantro and basil (I used regular basil).

Spam Bánh Mì
Top with the fried shallots and a squeeze of lime and close up the baguette. CRUNCH!

11BanhMi
Not a fan of SPAM? Try it with grilled provolone instead!

About Roy Choi

Follow Roy on twitter

More photos

Bánh Mì

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CookBook GIVEAWAY!

I’ve so enjoyed cooking up recipes from “LEON Family & Friends: Book 4” by Kay Plunkett-Hogge and John Vincent, and am thrilled to announce a Twitter GIVEAWAY!

Leon Family & FriendsOctopus Publishing will be sending books (USA only) to a few followers of co-author Kay Plunkett-Hogge.

How to get your name in the hat?
1. Follow @kplunketthogge on twitter

2. Tweet:
I want to win #WinLeon4 cookbook by @kplunketthogge!

3. Check back on MY twitter feed twitter.com/MyLastBite June 9th for the winners!

Kay’s Website

Review of LEON4 by the Kitchn

Meet Kay at her LEON book signing on June 9th at Chevalier’s Books, 126 N Larchmont Blvd, Los Angeles, CA 90004

LEON4 is available on Amazon www.amazon.co.uk/Leon-Family-Friends-Book-4/dp/1840916095

NOTE: Kay is a personal friend of mine. I am NOT being compensated for this contest. Just fyi!

Void where prohibited!

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MyLastBite.com on L.A. Times

A great big THANK YOU to Rene Lynch at the L.A. Times for posting one of my photos today. It’s of a delicious José Andrés pork recipe that I saw on “A Moveable Feast with America’s Favorite Chefs”.

Andrés is my very favorite chef to watch on TV, and I love cooking from his “Made in Spain” cookbook, a companion book to the PBS show of the same name. If you’ve never seen “Made in Spain”, definitely check it out. His enthusiam and passion for Spanish food will make you smile AND get you in the kitchen ahora (now)!

MyLastBite.com on L.A. Times


The Pork Loin Recipe

MyLastBite on L.A. Times

“Made in Spain” book by José Andrés

“Made in Spain” TV Show

“A Moveable Feast with America’s Favorite Chefs”

With José Andrés

The Bazaar by José Andrés

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“One Chick, One Pan”

 By Jo Stougaard  Updated 11/3/08

“One Chick, One Pan”… Recipes that I’ve prepared from the cookbook “Two Dudes, One Pan: Maximum FlavorMaximum Flavor from a Minimalist Kitchen” written by Jon Shook and Vinny Dotolo, chef/owners of my favorite restaurant, ANIMAL.

(11/3/08) Creamed Brussels Sprouts with Bacon”. Loved the creamy sauce! Can’t wait to try it on broccoli or asparagus. Page 137 of the cookbook.

Two Dudes Creamed Brussels Sprouts, MyLastBite.com

(9/26/08) I made “Jon’s Sausage, Broccolini and Pasta Frittata” over the weekend. It was the easiest recipe yet, and also the most filling! We had it for breakfast on Saturday and Sunday. I topped with shaved Manchego cheese and served with fresh mango (topped with red pepper flakes). Recipe on page 58. 
2 Dudes 1 Pan Frittata by MyLastBite.com

Recent recipes that I tried (9/20/08) are: “Chicken Provencal” Page 112. 
“Fennel Salad with Cinnamon Vinaigrette” on page 30. 
Chicken Provencal, FoodWhores  Fennel Salad, FoodWhores.com

The chicken skin was SO CRISPY, and the fennel salad was a whole new flavor mix! Totally refreshing.

9/16/08
“Tri-Tips with Salsa Verde” on page 122.
“Spicy Roasted Cauliflower, Capers and Parm” on page 178.

I have never had tastier cauliflower, especially with the crispy bits on top. My husband Peter couldn’t figure out the mystery ingredient in the Salsa Verde. He thought I had made chimchurri (which I make all the time) but he was surprised to find a deeper, richer flavor in the sauce, that he couldn’t quite describe. I told him “It’s the Umami… the fifth taste”. The mystery flavor was anchovies. He still couldn’t taste them after I told him, and then he asked for more…
Tri-Tip Salsa Verde, Spicy Roasted Cauliflower

9/10/08
The first two recipes I tried were “Peaches & Arugula Salad” on page 29, and “Chicken in White Wine and Herbs” on page 114. One pan (skillet) for the chicken, and one bowl for the salad.

Easy prep, easy pan sauce and easy cleanup. I loved the tart flavor that the vinegar added to the wine sauce. And my friend Laur enjoyed the salad so much that she almost licked out the bowl!

Chicken in White Wine & Herbs Chicken in White Wine & Herbs

Info on the book “Two Dudes, One Pan”

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