EP 1 - SPAtuna by andrei from park bench deli
Ritz Cracker Fried Bread Whisk milk and eggs together in a bowl. Crush the Ritz crackers until coarse crumbs in a shallow dish. One at a time, dip the bread into egg mixture, then coat with cracker crumbs and press lightly to adhere. Refrigerate for about 30 minutes to set the crust.
Pour oil into a pot until it measures about 2 inches deep. Heat oil to about 190°C over medium heat. Fry the chilled bread until golden brown and transfer to a paper towel-lined plate.
Tuna Salad Drain the liquid out of the can and toss the tuna into a medium size bowl. Coarsely chop the Hanjuku eggs and add them into the bowl. Add some mayo and thoroughly mix until well combined.
Spatuna Slice the Spam into the thickness of 3cm slices. Make a pocket in each slice and stuff some tuna salad inside. Heat pan over medium heat, and add the Spatuna and cook until each side is nicely seared and brown.
Scrambled Eggs Use the remaining egg mixture and stir in a pan over medium heat until the eggs clump. Remove from heat when eggs are clumpy, but soft.
Chili Mayo 75% mayo 25% chili ratio.
Munchies Assembly Time! Spread chili mayo over one side of the fried bread. Followed by Spatuna, then top it off with scrambled eggs. Finish it with another slice of fried bread. Serve with a side of Jagabee fries and an ice cold beer!
About Andrei Soen
Andrei Soen started working in family restaurants as a teenager in the San Francisco Bay Area. He has since built a successful career in the industry, including a few years at The Culinary Edge consulting firm as a R&D Chef and opening The Cajun Kings in Singapore (The Country’s first Cajun Seafood Boil). In 2014, Andrei teamed up with his chef friend Huang Ming Tan (previously Executive Chef of Lolla) and Aamir Ghani and debuted Park Bench Deli in Singapore’s Central Business District. As a passionate food dude that grew up in California, Andrei combines his love for sandwiches that he grew up with and his culinary expertise with the opening of Park Bench Deli.