For reasons that are not entirely clear, this internationally acclaimed recipe has suddenly taken the country by storm.
Cof’veve Salade au Spamme Internationale
1 can Korean Spam
1 cup shredded lettuce
1 cup shredded cheese
1 cup cubed fresh Hawaiian pineapple
¼ tablespoon of Russian cof’veve (may substitute Saudi Arabian-style or Yemenese cof’veve for a more shawarma-style flavor. Some chefs use a Canadian blend but that’s considered a bit…conciliatory among cof’veve aficionados)
Carefully remove Spam from container and cut into medium slices. In a lightly oiled (don’t want to bruise the Spam) frying pan, sautee the Spam nonchalantly on one side, turn and fry more intensely on the flip side to give a Cajun texture.
Dice the cooked Spam slices into small, quarter-inch nuggets and toss all into individual salad bowls.
At this point, the cof’veve (see photo at right) should be sprinkled lightly on top either using fingers or a small ornate spoon.
Caution: a little cof’veve goes a long way so do not be tempted to overdo this fascinating ingredient. The secret is to have a light touch and spread evenly.