{"id":4372,"date":"2026-04-07T01:29:41","date_gmt":"2026-04-07T01:29:41","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=4372"},"modified":"2026-04-07T01:29:41","modified_gmt":"2026-04-07T01:29:41","slug":"fish-cake-and-spam-crisp-won-ton","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=4372","title":{"rendered":"FISH CAKE AND SPAM CRISP WON TON"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"p1\" style=\"white-space:pre-wrap;\" data-rte-preserve-empty=\"true\">Aaron Kamoku<\/p>\n<p class=\"p1\" style=\"white-space:pre-wrap;\" data-rte-preserve-empty=\"true\">\n<p class=\"p1\" style=\"white-space:pre-wrap;\" data-rte-preserve-empty=\"true\">1 fish cake (kamaboko) sliced in strips<\/p>\n<p class=\"p1\" style=\"white-space:pre-wrap;\" data-rte-preserve-empty=\"true\">1 small can Spam, sliced in strips<\/p>\n<p class=\"p1\" style=\"white-space:pre-wrap;\" data-rte-preserve-empty=\"true\">1 pkg. wonton skin<\/p>\n<p class=\"p1\" style=\"white-space:pre-wrap;\" data-rte-preserve-empty=\"true\">1 c. oil<\/p>\n<p class=\"p1\" style=\"white-space:pre-wrap;\" data-rte-preserve-empty=\"true\">\n<p class=\"p1\" style=\"white-space:pre-wrap;\" data-rte-preserve-empty=\"true\">Put one of each or two of each Spam and fish cake into won ton skin. Fold in half and deep fry in oil about 350 degree heat. Fry until golden, drain and serve.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1775525369359-SVAP1LIH3T7T5673CKS2\/Screenshot+2026-04-06+at+6.18.42%E2%80%AFPM.png?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Aaron Kamoku 1 fish cake (kamaboko) sliced in strips 1 small can Spam, sliced in strips 1 pkg. wonton skin 1 c. oil Put one of each or two of each Spam and fish cake into won ton skin. Fold in half and deep fry in oil about 350 degree heat. Fry until golden, drain&#8230;<\/p>\n","protected":false},"author":0,"featured_media":4373,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[29],"tags":[216],"class_list":["post-4372","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","tag-special-olympic-cookbook-big-island-special-olympics-1980s"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/4372","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4372"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/4372\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/4373"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4372"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}