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 Finadene (Guam All-Purpose Sauce) 

1 medium onion, sliced or chopped
1 green onions, chopped
1/2 cup soy sauce
1/4 cup vinegar or lemon juice
3-6 hot peppers, chopped or crushed
Combine all ingredients in a small bowl and stir. Add more soy sauce, 
vinegar or lemon juice until you obtained the desired taste. 

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Linda's Cucumber Salad 
2 large cucumber, peeled 
1/2 medium onions (optional)
1/2 cup soy sauce
1/2 cup balsamic vinegar
ground black pepper, to taste
1. Score cucumbers lengthwise
2. Sliced cucumbers and/or onions to desire thickness
3. In a large bowl, mix cucumber, onion, soy sauce, vinegar and black pepper
4. Add more soy sauce or vinegar to achieve desire taste

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Chicken Kelaguen 
10 chicken thighs (boneless and skinless) 
1 medium onion, chopped
1 green onion, finely chopped
5 hot pepper (donne' sali or thai peppers)
1 cup freshly grated coconut 
juice from six medium lemons 
lemon flavored powder (if you got it)
Salt and black pepper to taste
1. BBQ or broil chicken (no seasoning added) till done. Let cool.
2. Chop chicken meat into small pieces with a knife or use handheld chopper
3. Place in bowl and add onions, hot peppers, black peppers, grated coconut, lemon juice/powder, salt and mix thoroughly
4. If needed add more salt, lemon powder, or hot peppers till you achieved the desired taste 
5. Add green onions last and give one final mix.

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chicken kelaguen in tortillas

Pepper Chicken (You can use beef instead of chicken) 
Start your rice and prepare your chicken, vegetables and sauce before you start cooking. The actual cooking goes quickly.
1 pound boneless, skinless chicken breast 
1 green bell pepper
1 red bell pepper
1 medium onion
3 large cloves garlic, about 1 tablespoon minced
16 ounces (or so) reduced-sodium chicken (or beef) broth
2 tablespoons soy sauce
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon (freshly ground) black pepper
2 tablespoons olive or canola oil
1. Cut chicken across the breast in thinnest possible strips.
2. Core and seed bell peppers, and cut them in thin strips. Slice the onion thinly, and mince garlic.
3. In a bowl, combine broth, soy sauce, cornstarch, salt and pepper. Stir to remove lumps from cornstarch. and set aside.
4. Heat wok or skillet over high heat for one minute. Add oil, let it heat through, then add chicken and garlic. 
5. Stir until chicken is opaque (two minutes or so) then add peppers and onions and stir one or two minutes. 
6. Stir chicken broth mixture again to distribute cornstarch, and add to pan. Stirring frequently, bring mixture to a boil.

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Mama Pereda Spam Delight (for a quick meal that is delicious
1 can regular spam (diced into bite size) 
1 can stewed tomatoes (breakup into smaller pieces with your hands) 
1 can cut green beans (drained liquid) 
1 cup diced onions 
Salt
Black pepper
Garlic powder
1. Brown the spam and onion in a frying pan with olive or canola oil
2. Add stewed tomatoes and green beans
3. Add seasoning: salt, black pepper, and garlic powder to desired taste
4. cook for additional 2 to 3 minutes.
5. Serve over white rice.

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Chicken Estafao (Family favorite - we make it for every family gathering) 
1 whole chicken cutup into small pieces or just use chicken wing parts 
1 cup water
1/3 cup vinegar
1/3 cup soy sauce
1 medium onion chopped
3 bay leaves
1 T black pepper
1 T garlic powder (or fresh garlic crushed)
1. Brown the onion in a frying pan with very little olive or canola oil. 
2. Add chicken and cook at medium heat until brown then add the water, vinegar, soy sauce, black pepper, garlic, bay leaves and hot peppers if you want it spicy. 
3. Cook at high heat until it start boiling then turn down to medium heat until fully cooked.

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Kadon Mannok (Guam Style Chicken Soup)
1 whole chicken, cut up 
1 whole onion, chopped
1 bag frozen mixed vegetables 
2 cans of chicken broth
Instant bouillon for added seasoning
salt and pepper
garlic powder
1. Brown onion and chicken in cooking oil.
2. Add chicken broth and enough water to completely covered chicken.
3. Add salt and pepper, garlic powder, and/or instant bouillon to desired taste
4. When chicken is about done, add mixed vegetables and cook for another 5 minutes.
Note: You can use the same receipe and used beef instead of chicken.

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Crab Meat Kekaguen
1 bag artificial crab meat, chopped 
1 small onion, chopped
2-4 hot peppers (can be eliminated if desired)
2-3 lemons, squeezed
Salt and pepper to taste
1. Placed crab meat, onion, and lemon juice in a medium size bowl and thoroughly mixed by hand
2. Add salt and pepper to desired taste
3. Add hot peppers if desired.

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Baby Clams Kelaguen 
2 cans baby clams 
1 small onion, chopped
2-4 hot peppers (can be eliminated if desired)
2-3 lemons, squeezed
Salt and pepper to taste
1. Placed clams, onion, and lemon juice in a medium size bowl and thoroughly mixed by hand
2. Add salt and pepper to desired taste
3. Add hot peppers if desire

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Chop Steak
3 lb. round steak, sliced into short thin strips 
2 large onions, sliced
2 gloves garlic, chopped fine or crushed
2 large bell pepper, cut in strips
3 large carrots, cut in strips
2 T cooking oil
1/4 cup soy sauce
1 cup water
1. Sauté onions and garlic in olive or cannola oil until brown.
2. Add steak and cook until tender then add other ingredients 
3. Add salt and black peppers as needed.

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Chicken Yakitori (Chicken on a Stick)
1 clove garlic, minced 
1 2-inch piece fresh ginger, peeled and minced or use bottled minced ginger
1/2 cup white wine vinegar
1/4 cup soy sauce
Mirin (sweet cooking rice wine) or brown sugar for sweetness
Cut chicken breasts into strips
1. In a large bowl, combine all ingredients with the exception of mirin or sugar and chicken.
2. Add mirin or brown sugar until you get the desired sweetness.
3. Add chicken and thoroughly mix using your hands.
4. Cover bowl with plastic wrap and marinate in refrigerator 4 to 8 hours.
5. Remove chicken from marinade. Skewer chicken and grill over medium high charcoal for 7 to 10 minutes. Brush with sauce once during cooking.

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Pork Adobo
2 lb pork, cut into cubes 
2 medium size garlic, smashed
1 cup onions, chopped fine
2 teaspoons paprika
1/2 cup white vinegar
1/2 cup water
1/3 cup soy sauce
3 bay leaves
freshly ground black pepper
1. Brown pork in large frying pan then add spices and liquids.
2. Cover and simmer over medium heat until most of sauce has evaporated or is fully cooked.
4. Serve with white rice.

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Chicken, Andouille and Oyster Gumbo
3 to 4 lb chicken, cut to frying pieces 
Salt and cayenne pepper
1 cup oil
1 cup flour
2 medium onions, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
10 cups chicken broth
2 bay leaves
1/2 teaspoon thyme
1 pound andouille sausage, cut into 1/4 inch slices
1 pint oysters with their liquor
1. Season the hen well with salt and cayenne pepper.
2. Warm chicken broth in a sauce pan.
3. In a heavy iron pot, make a dark roux by slowly browning the oil and flour, stirring constantly. When the roux is the color a pecan, add the onions, green bell peppers and celery. Cook until vegetables are wilted, about 10-15 minutes.
4. Add warmed chicken broth to vegetable mixture. Add chicken, bay leaves and thyme. Cook over medium heat for 1 hours. Add andouille and cook for at least another hour or until chicken is tender.
5. A few minutes before serving, add oysters and their liquor; simmer just until oysters curl.
Note: If gumbo becomes too thick during cooking, simply add more chicken broth or water. 

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Ellen's Quick and Easy Meat Loaf
2 -3 lb ground beef 
1 cup oatmeal (can also use crushed saltine crackers)
1/4 cup milk (can add more if needed)
2 eggs
1 medium onion, chopped up
1/4 cup tomato ketchup
2 T sugar
salt and pepper 
Put everything into one bowl, mix well using hands (this always worked better than a spoon) put into pan and bake at 350 F for about an hour. Drain grease off and serve. 

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Jess' Spicy Meat Loaf
2 Tbsp. olive oil
1 sweet onion, chopped
4 cloves garlic, minced
3 pounds lean ground beef
3 tsp. salt
3 tsp. fresh ground pepper
2 eggs, beaten
1 cup V-8 vegetable juice
3/4 cup fresh chopped parsley
2 Tbsp. hot sauce
1/3 cup ketchup
1. Preheat oven to 350 degrees. Heat oil in pan and saute onion for about 3 minutes. 
2. Add garlic and saute for 1 minute. 
3. Put onion and garlic in large mixing bowl and add ground beef, salt and pepper, eggs, vegetable juice, parsley and hot sauce. 
4. Mix well and mold mixture into a greased loaf pan (about 12 x 8 inches). 
5. Top with ketchup and bake for one hour. 

How Spicy do you want it? You can control how spicy this dish is through your choice of hot sauce. Tabasco or some other relatively mild hot sauce will provide a subtle warmth. If you are feeling a little spicier, use one of the extra hot sauces made with habanero peppers. For a little extra spice, mix the ketchup with a few dashes of hot sauce before spreading the ketchup on top of the meatloaf. 

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Pika Salsa Sauce (Mo Hotta - Mo Betta)
6 medium tomatoes, chopped 
6 jalapeno peppers, chopped (Add more or less depending on your heat (spicy) tolerance or ADD 1 fresh habenero pepper for those that like it real HOT)
5 gloves garlic, chopped
8 scallions, chopped (including green tops)
1 cup freshly chopped cilantro
1/4 cup white distilled vinegar
1 can (5.5 fl. oz) tomato juice
Salt and freshly ground black pepper.
1. In a blender or food processor process tomatoes, chilies and garlic until coarsely chopped.
2. Pour into a medium size bowl and add the remaining ingredients and thoroughly mix. 
3. Add salt and black pepper to taste.
4. Chill before serving.

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Picante Sauce
2 cups canned tomatoes with juice 
1 small onion
2 to 4 fresh peppers of your choice
Pinch of sugar
Salt to taste
1. Place all ingredients in a blender or food processor and blend until finely chopped.
2. Pour into a saucepan and bring to a boil. Lower heat and simmer for 30 minutes.
3. Cool slightly, pour into a pint jar, seal and refrigerate. Last for a long time. 


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Extra-Hot ‘n’ Spicy BBQ Sauce
1/3 cup chopped onion 
1 clove garlic, minced
1 tablespoon cooking oil
1-1/2 cups catsup
1/3 cup vinegar
1/4 cup molasses
1 teaspoon ground red pepper
1 teaspoon chili powder
1 to 2 teaspoons bottled hot pepper sauce
1/2 teaspoon dry mustard
In a medium saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in catsup, vinegar, molasses, red pepper, chili powder, hot pepper sauce, and dry mustard. Bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally.
Pour desired amount of sauce into a small bowl. Brush on beef, chicken, or pork the last 15 minutes of grilling. Makes about 2-1/4 cups sauce 
Store unused portion of sauce in refrigerator up to 3 weeks.

Island Cookbook

APPETIZERS

Inafliton Lemai 

(Breadfruit Chips)

Definitely something a little different for the office party! Use as you would a chip and serve with a refreshing dip.

  • 2 medium size ripe breadfruit
  • 2 pt. coconut oil
  • (you can substitute extra virgin olive oil)

Wash and peel breadfruit. Discard the inside, porous section. Thinly slice breadfruit. Heat oil. Fry until crisp or golden brown. Drain on paper towels. Lightly salt. Serves 6.


Plantain Chips

(Cooking Banana Chips)

  • Six Green Plantain
  • 2 pt. vegetable oil or shortening

Peel plantain. Slice thinly at an angle lengthwise into dip size chips. Heat oil and fry slices until crisp. Lightly salt. Serves 4.


Kelaguin Monuk 

(Chicken & Grated Coconut)

One of the most popular Chamorro dishes, kelaguin is often served with the main meal but makes a great starter or appetizer.

  • 1 chicken baked or barbequed without spices.
  • 1 medium coconut grated
  • 1 or 2 lemons
  • 1 bunch green onions
  • 3 tbsp crushed red pepper
  • salt

Some people use a food processor, but REAL Chamorros wouldn't think of it!

Remove skin from chicken and tear meat from bone. Discard bones and skin. Chop chicken into small pieces, almost fine. Place in bowl. Chop green onions, add to chicken mixture. Add coconut. Sprinkle liberally with lemon juice and salt. Add crushed peppers. Continue to season to taste, using salt, additional lemon juice and crushed peppers, so that no one flavor overwhelms the others. Serves 4-6.

Serve with warm tortillas or try something untraditional, shrimp chips!


Kelaguin Uhang 

(Shrimp & and Peppers)

This version can be served with or without the grated coconut.

  • 1 roasted sweet green pepper
  • 1 small onion
  • 1-2 tbsp crushed red pepper
  • 1 or 2 lemons
  • 1/2 pound of cooked shrimp, rinsed and drained (can use frozen or canned.
  • 1 medium coconut grated
  • salt

Peel the roasted green pepper and remove seeds. Chop pepper and place in small bowl with onions, and 1 tbsp. of the crushed red peppers. Squeeze the juice from one lemon and add to mixture in bowl. Stir in shrimp and grated coconut. Serves 4.

Season to taste using salt, and additional lemon juice and crushed peppers. Serve with warm tortillas.


Kelaquin Benadu 

(Venison and Peppers)

To create this unique dish, follow the recipe for Kelaguin Uhang substituting venison for shrimp and omitting the coconut. The blend of tart lemon, hot pepper and game meat is incredible!


Kelaguin Guihan - submitted by Art Torregrosa

(Fish Kelaguen)

As Art says, "Everyone has their own recipe". Art's is simple and "gof' mannge'!"

  • 1 Parrotfish or any white fish meat fish - 3 to 5 lbs
  • 1 cup fresh squeezed lemon juice
  • 1 medium onion
  • salt

Use only the freshest fish for best results.


SOUPS

Su Tang Hu

(Long Grain Rice Chicken Soup)

  • 1 chicken
  • 1 medium onion
  • 1 tbsp. olive oil
  • 2 quarts water
  • 3 or 4 chicken bullion cubes
  • 6 medium potatos
  • 2 stalks celery
  • 2 carrots
  • 1 small package frozen peas
  • 1 package achiote seeds
  • 1 package chinese bean threads
  • crushed red peppers
  • salt & pepper

    Cut chicken into pieces. With skin on, brown the chicken, onion, in olive oil. Add water and bullion cubes. Cook until chicken is tender. You can debone and cut it into smaller pieces or leave as is.

    Cut potatos, celery and carrots into bite size pieces and add to the chicken broth. Add frozen peas.

    In a deep bowl, stir achiote seeds in hot or boiling water to create a rich red liquid. Strain the seeds out, add the liquid to the soup. In a large bowl, soak the chinese bean threads in boiling water until soft. Add to soup. Add crushed red pepper, salt and pepper to taste. Serves 8 easily!


    Atoli 'n Maiz

  • (Chicken & Corn Chowder)

    A popular party starter, this nourishing chowder is quick and easy to prepare.

  • 1 12 oz package frozen corn, or 1 1/2 cups canned corn
  • 4 medium potatos chopped into 1/2 inch cubes
  • 2 cups cooked shredded chicken
  • 1 quart chicken broth
  • 1 can (12 oz) coconut milk

    Cook potatos in chicken broth until tender but not mushy. Add corn and chicken and bring to boil. Remove from heat and add coconut milk. Serve immediately. Makes 6 servings.


    Cadon Monuc or Katne*

  • (Chicken or Beef Soup)

    The fun of these simple, hearty soups is that you don't do a lot of chopping. The meat is in large chunks or whole pieces. Potatoes are quartered, chard goes in "as is". Make up a big pot and have leftovers the next day, this soup just gets better!

    • 1 chicken
    • 6 medium russet potatos
    • 1 lb whole leaf chard or spinach
    • 2 tbsp. oil
    • 1 onion
    • 4 chicken boullion cubes
    • 1 cup of beer

    Cut chicken as you would for BBQ'ing , only half the meatier pieces. Rinse and peel the potatos and quarter. Break the chard or spinach into indvidual leaves and wash carefully. In a stock pan add oil and onions and brown until soft. Add chicken, boullion and enough water to fill pot two-thirds full. Boil until meat is thoroughly cooked. Skim oil from top of water. Add beer, potatos and cook until almost tender but not mushy. Add chard or spinach just long enough to soften.

    Serve with rice and finadeni. Makes a big pot!

    *For Katne, substitute 2 lbs of stewing beef cut into 1 to 2 inch cubes and beef boullion cubes.


    Cadon Niguk

  • (Coconut Soup)

    An simple soup with an exotic taste!

    • beef soup bones
    • 2 carrots quartered
    • 2 stalks celery quartered
    • 1/2 small onion quartered
    • 2 or 3 sprigs parsley
    • corn flour as needed
    • 1 tsp. curry powder 1 small can coconut milk

    Boil the soup bones 30 minutes in 6 cups of water. Add carrots, celery, onion and parsley and cook another 30 minutes at medium heat. Thicken with corn flour and strain. You may wish to cool and remove any fat. Mix curry powder with a small amount of cold water. Bring soup back to a boil. Remove from heat and add coconut milk and curry. Do not let soup boil after adding milk or it will curdle. Makes 6 servings.


    FRUITS & VEGIES

    Spicy Coconut Eggplant (Pado'lalo')

    "Tata's fiesta favorite", submitted by Zeanette Quintanilla Lovette

    • 6-8 Eggplants (Long)
    • 1/4 cup chopped green onions
    • 1/2 tsp hot red peppers (local)
    • 1 cup fresh squeezed lemon juice
    • 1-2 cps fresh squeezed cocnut milk
    • 1 Tbs salt

    1. Using a fork, poke hole around each eggplant, grill over bar-be-que until soft when pressed with a fork. Cool cooked eggplants in a bowl of COLD water for 5-10 minutes before peeling off outter skin. If desrired, eggplants may be sliced or split lengthwise. Place cooked, peeled eggplants in another bowl.

    2. Add to the eggplants, chopped green onions, hot peppers (to desired spiciness), lemon juice (to desired tanginess), coconut milk (to desired taste, not too coconutty, tanginess should still be tasted), add salt last to desired saltiness (salt should balance tanginess with coconutiness).

    3. Chill uncovered for 20-40 minutes before serving. For best results, serve along with other Fiesta foods. Best with Breadfruit cooked in coconut milk and a tall cup of soft-drink...! Enjoy!


    Baked Papaya

    • 4 medium papaya, not quite ripened.
    • 1 tbsp. sugar
    • 1 tbsp. cinnamon

    Cut the papayas in half and remove the seeds. Place in a small baking dish, skin side down and cover the bottom of the dish with water. Sprinkle the sugar and cinnamon evenly. Bake for 35 minutes at 350 degrees. Serves 4.


    Pickled Papaya 

  • Submitted by Mark Jaquette. mmmm good! This was a favorite in our family and it was so easy, the kids (my sister & i) could make it too! We put good use to the green papaya population. It depends how much pickled paya you want to make but you start with:

    • 1 big green (not ripe yet inside) PAPAYA
    • lots of VINEGAR (to fill, maybe half, a gallon jar, a glass one works best!)
    • 4 or 5 'boonie' peppers or if you're in the states jalepenos work o.k.

    Slice the papaya in half, scoop out the seeds, throw the seeds in the bushes so you can have more papaya trees, come back in the kitchen, slice the papaya into thin slices, put them into the jar of vinegar and sliced boonie peppers (don't rub your eyes, you'll get pick eye dude), put the lid on the jar and shake & mix a little and let it sit for 5 or or there abouts. Enjoy!


    SIDE DISHES

    Eneksa Agaga

  • (Red Rice)

    • Achiote Seeds (4 ounce package)
    • 2 cup water
    • 2 cups medium grain enriched rice
    • 2 slices bacon
    • 1/2 onion

    Soak achiote seeds in water until liquid is a dark rich red. Drain seeds, reserving the liquid. Fry bacon until soft but thoroughly cooked. Chop bacon and onion. Put rice, bacon, onion in a pan and add the achiote liquid. Allow pot of rice to "boil down" until the liquid is almost completely gone. Cover and reduce heat to low for 15 minutes. Makes 4 servings.


    BREAD

    Mama Stella's Rolls

    • 2 cups lukewarm water
    • 1/2 cup sugar
    • 1 1/2 tsp salt
    • 2 pkts yeast
    • 2 eggs
    • 1/4 cup oil
    • 6 1/2 to 7 cups flour

    Mix all ingredients to form a dough. Knead then set in warm place to rise. When it doubles in size, punch down and let it double in size again. Shape into rolls and bake 15 to 20 minutes at 400 degrees. Or, shape into 4 small loaves and bake one hour at 300 degrees.


    MAIN DISHES

    Bar-B-Que Marinade 

  • Submitted by Chris Lizama. A slightly different version, but one that's a winner every time at my home!

    • 2 cups Kikkoman Soy Sauce
    • 2 cups sugar
    • 2 tsp minced ginger
    • 1 onion, diced
    • 1 clove garlic, crushed
    • black pepper
    • crushed red pepper
    • 2-3 lbs beef brisket (trimmed)

    Boil soy sauce, sugar and ginger until sugar is dissolved. Be careful not to let mixture boil over. Remove from heat. While mixture is cooling off, add remaining ingredients. Marinate beef brisket for at least 1-2 hours (longer is better). Beef can be substituted with chicken or pork (recommend parboiling these meats first before marinading for best results). Be careful when cooking because the sugar in the mixture will burn fast. However, beef cooks really fast!


    Teriyaki Beef - submitted by Mary Newbury (familian Beka)

    • 5# SIRLOIN TIP (SLICED 3/16")
    • 2 CUPS ALOHA SOY SAUCE
    • 2 CUPS SUGAR
    • 1 STALK GREEN ONIONS (CHOPPED)
    • 1 BULB GARLIC (FINELY CHOPPED)
    • 1 GINGER (1"X2") (COARSELY CHOPPED)
    • 1 TABLESPOON SESAME SEEDS

    MIX ALL INGREDIENTS EXCEPT SIRLOIN TIP ROAST

  • MAKE SURE THE SUGAR HAS DISSOLVED THOROUGHLY

  • CUT GRIZZLE FROM MEAT AND CUT MEAT INTO BITE SIZED PIECES

    MARINATE MEAT IN TERIYAKI SAUCE FOR 24HOURS (REFRIGERATED)

    PUT MARINATED TERIYAKI MEAT INTO SHISH KABOB STICKS

  • BROIL OR BARBECUE

    DO NOT DISCARD MARINATE.. USE FOR CHICKEN TERIYAKI..

    MARINATE FOR 24 HOURS..THEN BROIL OR BARBECUE


    Paksiu

  • (Pish in Vinegar)

    Actually a Philippino recipe, but we're not giving it back!"

    • 1 onion

    • 1/2 cup vinegar
    • 1 1/2 cup water
    • 1 or 2 cloves garlic chopped
    • 2 pounds white fish
    • 1/2 tsp. pepper

    In a cast iron skillet add chopped onion, garlic, vinegar and water. Bring to boil. Add fish, simmer until tender. Add pepper to taste. Serves 4 to 6.


    Kadun Pika Version One - submitted by Tony Cruz

  • (Hot/Spicy Dish)

    Great with friends and beer of course.

    • 2 lb bag of chicken wings and drummets

    • 2 cloves fresh minced garlic
    • 1 tbsp crushed red pepper
    • 3 cups Kikkoman soy sauce
    • 2 tsp ground black pepper
    • 1 tbsp sesame seed oil

    Mix all ingredients in a pot. Bring to a boil at medium heat then reduce heat medium low and continue to cook until chicken is done. Serve as a chaser or as a main dish.


    Kadun Pika Version Two - submitted by Richard Mesa

  • (Hot/Spicy Dish)

    Richard also points out that this dish is great for chesa with friends and beer!

    • 5 pound stewing chicken 

    • (any chicken is good but stewing is preferred!)

    • 1/2 cup of white vinegar
    • 3/4 cup of Kikkoman Soy Sauce
    • 1 whole garlic (chopped)
    • 1 whole onion (chopped)
    • 20 ripe, hot, red peppers

    In a large bowl, mix together soy sauce, vinegar, garlic and onions. Cut chicken into cubes and mix with sauce mixture. Over high heat in a large pot, place chicken, peppers and sauce mixture. Cook for an hour and 30 minutes, occassionally stirring.

    If you wish, you may add coconut milk 15 minutes prior to chicken being done.


    Mussels & Long Beans a la Joe - submitted by Dee Perez

  • Joseph P. Perez cooked this for us on our recent trip to Guam. They were worth the trip all by themselves!

    • 2 dozen mussels, shucked or in their shells

    • 1 medium onion
    • 1/2 large green bell pepper
    • 1 pound of long beans
    • 2 cups cherry tomatoes
    • 2 - 3 cups of water
    • 1 can coconut milk
    • red pepper flakes
    • salt to taste

    Saute onions, green peppers in small amount of oil. Add muscles, beans, and water. Bring to a boil. Add tomatos and cook until muscles are done and beans are tender. Stir in coconut milk. Let broth heat thoroughly, but don't let it come to boil. Add hot pepper and salt to your taste. Makes 4 servings.


    Shrimp Patties - submitted by Maria Puno

  • These delicious shrimp patties could also be a main dish or a terrific hot appetizer!

    • 6 eggs
    • 2 cans Carnation evaporated milk
    • 1 cup water
    • 5 cups flour
    • 2 tsp. baking powder
    • 1 bag mixed vegetables
    • 1 box of frozen shrimp
    • 1 medium onion
    • 1 tbs. Garlic powder
    • Salt, Pepper, Tabasco to taste

    Mince onion finely. Mix all dry ingredients together. Chop shrimps coarsely, add onions and mixed vegetables. Add eggs and milk with dry ingredients until smooth batter. Add shrimp, onion and mix vegetables to batter. Batter should be thick enough that when it is dropped into hot oil it does not break apart (i.e. pancake batter). Heat oil for deep frying. Drop 1/3 cup of batter (about 2-3 tbs.) into hot oil and wait till golden brown and rises to the top.


    Spanish Paella - submitted by Susi

    Hi, I live in Guam. I don't know any recipes from the islands but since you all share some Spanish history with us here it is. Yummy! Sorry my English is not as good as I would wish, but you can write me to me la_loquera1@hotmail.com if you need further explanations. LOL

    • 3 cups of rice
    • 1lbs mussels
    • 1lbs of shrimp
    • 1lbs of fish (your choice)
    • 1 medium onion
    • 2lbs of dice tomatoes
    • 1 head of garlic
    • green olives
    • parsley
    • saffron
    • oil
    • salt

    Simmer the fish for one hour in a lot of water. Once cooked, separate the fish and the brooth and add your clean shrimp, mussels etc. After the water has been boiling for 5 minutes, separate the brooth from the fish again (pass it through a collander), keeping all that shrimp and mussles etc. to decorate the paella later.


  • Put a large pan in the stove with 6 spoons of olive oil. Fry the head of garlic for 5 minutes and then a dd the onion very thinly chopped. When the onion is brown, add the rice and stir. Put the tomatoes on top. After 2 minutes, put on top of all this 6 cups of the fish brooth that you had from the fish. Stir evenly and let the rice cook for 20 minutes. (At this point you can add your olives but you don't have to). By this time it won't be any liquid in it. Add your salt now before it boils.


  • Mix your saffron with the juice from the paella and parley and put it back in the paella so it will change color. Do this in the 20th minutes exactly.


  • Just before boiling decorate your paella with the fish that you had boil in the beginning. After 5 min of letting it cool down you can serve. Yummy! 


  • You can add chicken to your Paella too, there are thousands of ways Spanish cook Paellas. Adios.


    Chalakilis 

  • (Chicken and Corn)

    Submitted by Koe Cruz, from "Real Guamanian Recipes" by Dorothy's Kitchen Cook Book (Faith Book Store in Tamuning carries Dorothy's book)

    • 1-1/2 cups cream style corn
    • 2T. cooking oil
    • 2 cloves garlic, minced
    • 1 chicken fryer, cut into small pieces
    • 1 medium onion, chopped
    • 1/2 cup achote water
    • 5 cups chicken broth or water
    • 1 cup coconut milk
    • salt and pepper to taste

    Saute garlic in oil, then discard. Add remaining ingredients, except coconut milk and bring to a boil. Continue cooking until chicken is tender to a fork. About 30 minutes, add coconut milk and serve with rice. Serves 4.


    Cari

  • (Mango Chicken)

    Not quite a soup, this dish is delicious with steamed rice

    • 1 chicken
    • 1/2 onion
    • 1 tbsp. salt
    • 1 tbsp. extra virgin light olive oil
    • 1/2 cup finely chopped mango
    • 1 cup grated coconut
    • 1 tsp. mint leaves crushed
    • 5 cups water

    Cut chicken into small pieces. In a stock pot combine oil, onions, salt and mint leaves. Brown chicken pieces in mixture. Add water and cook until chicken is tender. Remove from heat.

    In a separate bowl, strain coconut and mango through a cheesecloth to make 1 cup of liquid. Add 1 cup of water and add to chicken. Reheat, but do not allow to boil. Serves 4 to 6.


    Estufau Manuk

  • (Ginger Chicken)

    Fresh ginger makes all the difference here!

    • 2 or 3 cloves pressed garlic
    • 1 crushed bay leaf
    • 2 tsp. grated ginger
    • 1 tsp. salt
    • 1 tsp. pepper
    • 1 chicken cut into small pieces
    • 2 tbsp. shortening
    • 2 tbsp. sugar
    • 1 large onion sliced
    • 2 tbsp. dry sherry
    • 1 cup water

    Mix garlic, bay leaf, ginger, salt and pepper. Place in plastic bag and add chicken pieces, coating evenly.

    In a large skillet heat shortening. Add sugar, cooking until dark, stirring constantly. Add onions and chicken and brown evenly. Reduce heat and simmer until chicken is thoroughly coooked and tender. To serve, pour sauce over chicken. Excellent with steamed rice. Serves 6.


    Meat Loaf 

  • Submitted by Igirl (pacific@erinet.com), who writes "Sorry I don't know any chamorro's dish but this is my favorite recipe and I want it to share with you all !!!!"

    • 1 pound ground beef
    • 1 tsp.garlic salt
    • salt and pepper
    • 2-3T.chopped green pepper
    • 1 chopped onion
    • 1/2 cupcracker crumbs
    • 1 cup milk
    • 1 egg

    mix together put in casserole dish.. pour 1 can tomato soup undiluted over top of meat Cover-cook 2hours 300'-325'


    SAUCES

    Finadeni

    No island feast would be complete without finadeni. This terrific sauce used to flavor rice, soups and is excellent for marinating chicken, beef and pork. Make a lot at once and store the extra in a salad dressing carafe for easy use later.

    • 1/4 cup soy sauce
    • 1/4 cup lemon juice
    • 1/4 cup chopped green onions
    • 1/2 tsp. crushed red pepper, or 3 small red peppers, roasted and chopped

    Combine ingredients, stir.


    DESSERTS

    Champuladu - Submitted by Richard R. Mesa 

  • (chocolate rice)

  • Eat on a cold day!

    • 3 cups of uncooked rice

    • 4 cups of water
    • 1 cup of cocoa powder
    • 1/2 cup of sugar

    Wash rice and place in a medium sized pot with water, over medium heat. Let steam, then add cocoa and stir. Add sugar and stir again. Let sit over high heat for 30 minutes. Then remove and serve, makes 10 servings.


    Chamorro Flan - Miles Perez

  • (Caramel Custard)

    • 1 cup evaporated milk
    • 1/2 tsp. vanilla
    • 4 egg yolks
    • 1 cup water
    • 5/6 cup sugar
    • 1/4 tsp. salt

    Preheat oven to 325 degrees. In a small sauce pan, combine milk and water and heat to scalding, stirring continuously to avoid burning on the bottom of the pan.

    In a separate bowl, slightly beat egg yolks. Add vanilla, salt and 1/3 cup of the sugar. Gradually stir in milk and water to the egg mix.

    Slowly melt 1/2 cup of sugar until carmelized and syrupy. Pour along sides and bottom of a custard pan. Pour custard mixture into the pan and set pan in a tray of water 1 1/2" deep. Put tray with custard pan into the oven and bake 50 minutes or until a knife can be cleanly inserted in the center.


    Newly Submitted Recipes

  • Looking for a Pickled Daigo and picled eggs recipe. Not on the island, so give me a recipe I can make out here in the states. Thank you.

  • Dan - NJ 
  • Thursday, April 22, 2004 at 09:53 (EDT)

  • SPICED FISH BAKED CHAMORU STYLE
  • SERVES: 12 CHAMORUS (24 Howlies)

  • GREAT DISH FOR "GOOD FRIDAY"

  • INGREDIENTS:

  • 12 Red Snappers or Red Groupers, about 12 ounces each.

  • 12 SHEETS OF BANANA LEAVES (15 IN. X 24 IN.)
  • *You can also use Parchment Paper.

  • 2+1 lIMES, THINLY SLICE 2 OF THE LIMES. ZEST THE REMAINING LIME AND CUT IN HALF. 

  • 2 GARLIC CLOVES, THINLY SLICED

  • 4 GREEN ONIONS THINLY SLICED

  • 2 TABLESPOONS OF CHAMORU PEPPER PASTE (FINADENE DENANCHE)

  • 2 TABLESPOONS RED CURRY PASTE OR ACHOTE PASTE

  • 1/2 CUP COCONUT MILK

  • METHOD/PROCEDURE:

  • Clean the fish by removing the scales, removing the stomach contents.

  • Make 3 large, deep diagonal cuts on the center of the fish.

  • INSERT A SLICE OF LIME IN EACH CUT OF THE FISH.

  • INSERT A SLICE OF GARLIC IN EACH CUT OF THE FISH AS WELL.

  • SPRINKLE THE GREEN ONION SLICES OVER THE FISH.

  • MIX THE LIME JUICE JUICE, ZEST, THE RED PEPPER PASTE, CURRY OR ACHOITE PASTE AND THE COCONUT MILK IN A BOWL. MIX WELL.

  • PLACE EACH FISH ON THE CENTER OF THE LEAVES AND DRIZZLE THE SAUCE OVER THE ENTIRE FISH.

  • CAREFULLY MAKE A POUCH OF THE BANANA LEAVES OR PARCHMENT PAPER AND TIE THE POUCH WITH A BUTCHERS TWINE.

  • BAKE OR GRILL OVER MEDIUM HIGH HEAT FOR 15-20 MINUTES. TURNING FISH OCCASIONALLY.

  • TO SERVE:

  • TRANSFER TO A PLATTER AND SERVE WITH STEAMED RICE OR RED RICE WITH A SIDE OF STEAMED SWEET BANANAS(A'GA LONG)

  • *YOU CAN SUBSTITUTE THE SAUCE BY MAKING A WASABI MAYO ( 3 PARTS MAYO - 1 PART WASABI) AND SPREADING OVER THE FISH AND THEN LAYER 3 SLICES OF TOMATOES ON TOP.

  • GARNISH WITH LIME WEDGES OR SLICES.

  • YOU SHOULD HAVE ONLY THE BONES AND THE TAIL LEFT AFTER EATING THIS DISH. 






  • PETER CHARGUALAF - EXEC. CHEF - Anaheim, CA. 
  • Tuesday, April 06, 2004 at 21:51 (EDT)

  • flour titiyas
  • 4 cups of flour
  • 1\2 a cup of sugar
  • 1\4cup of oil
  • 3\4 to 1 cup of milk
  • combine all ingredients to make the dough sperated it into balls depending on the size you want get you rolling pin and flatten it cook it on a teflon pan the none stick on medium heat til has a little brown

  • Pearl Hudson - Olympia WA 
  • Tuesday, March 16, 2004 at 15:01 (EST)

  • COCONUT MILK GRATIN TARO
  • (ANCIENT CHAMORU RECIPE..CIRCA 2004 A.D.)
  • ENJOYED BY TAOTAOMONAS AND MANMAKAHNAS UNTIL THE GUAMANIANS LANDED (Magellan 1521 A.D.)

  • SERVES: 24 MANMAKAHNAS (ANCIENT CHAMORU HEALERS)

  • INGREDIENTS:

  • -8 oz. BUTTER
  • -8 oz. CHOPPED WHITE ONIONS
  • -3 TBP. CHOPPED GARLIC
  • -5 oz. A/P FLOUR
  • -1 TBP. SEA SALT
  • -1 TSP. RED PEPPER FLAKES
  • -2 14oz. CANS OF COCONUT MILK
  • -1.5 CUPS WATER
  • -5 LBS. OF TARO, SCRUBBED, SLICED INTO 1/4 INCH SLICES AND SOAKED IN WATER.
  • -2 CUPS OF PANKO BREAD CRUMBS.

  • READY...SET...COOK:

  • - IN A LARGE SKILLET, SWEAT THE ONIONS AND GARLIC IN BUTTER OVER MEDIUM HEAT UNTIL THE ONIONS ARE CLEAR.

  • -ADD THE FLOUR, SALT, PEPPER AND COOK FOR 1 MINUTE, STIRRING. DO NOT BROWN THE ROUX.

  • -WHISK THE COCONUT MILK AND WATER SLOWLY INTO THE SKILLET TO PREVENT ANY LUMPS FROM FORMING.

  • -BRING THE SAUCE TO A BOIL AND REDUCE BY HALF, STIR TO PREVENT STICKING. REMOVE FROM HEAT. SET ASIDE.

  • -SPRAY A CASSEROLE DISH WITH PAN RELEASE.

  • -DRAIN THE WATER FROM THE TARO. ADD THE COCONUT SAUCE AND TOSS TO COAT THE SLICES.

  • -POUR THE TARO SLICES IN THE CASSEROLE DISH AND SPREAD EVENLY.

  • -COVER WITH FOIL AND BAKE AT 350*F FOR 30.

  • -REMOVE FOIL AND SPRINKLE PANKO BREAD CRUMBS. RETURN TO OVEN AND BAKE AT 400*F FOR 5 MINUTES OR UNTIL BREAD CRUMBS ARE LIGHT BROWN.

  • -REMOVE FROM OVEN AND LET IT REST AT ROOM TEMPERATURE FOR 10 MINUTES BEFORE SERVING.

  • -GOES GREAT WITH ANY GRILLED MEAT OR FISH.

  • IF YOU WANT TO SPRINKLE PARMESAN CHEESE OR ROMANO CHEESE GO AHEAD...I'M SURE THE MANMAKAHNAS WON'T MIND. CHEESE IS A GUAMANIAN ADAPTION SO MAKE THEM HAPPY.






  • EXEC. CHEF PETER CHARGUALAF - Buena Park, CA. 
  • Sunday, March 14, 2004 at 22:37 (EST)

  • CHAMORU SPICY YAMS WITH COCONUT
  • (YOU NEVER HAD KAMOTE THIS GOOD)
  • Other Variations: Use Dagu..If you can get them before the wild pigs eat them.

  • SERVES: 12 LEAN, MEAN, KAMOTE EATERS
  • PREFERRED BEVERAGE: 32 OZ. "SUPER SIZE" DIET SODA

  • "NOT FOR CHAMORUS ON "LOW CARB" DIETS.

  • INGREDIENTS:
  • -3 TBP. CANOLA OIL OR VEGETABLE OIL
  • -2 MEDIUM RED ONIONS, CUT INTO QUARTERS
  • -1 TSP. BLACK SESAME SEEDS (at Asian Stores)
  • -1 TSP. YELLOW MUSTARD SEED (at Asian Stores)
  • -3 TBP. MINCED GARLIC
  • -2 TSP. GROUND GINGER
  • -2 TSP. DRIED GROUND CORIANDER
  • -1 TSP. GROUND TUMERIC
  • -2 TSP. SALT
  • -5 POUNDS YAMS OR DAGU, PEELED, CUT INTO 1.5 INCH CUBES(don't measure the cubes with a ruler...you have other things to do)
  • -2TBP. LIGHT BROWN SUGAR
  • -1/2 CUP FRESHLY GRATED COCONUT. NOT THE STORE BOUGHT KIND THAT IS SWEETENED.

  • LETS COOK IT:

  • -IN A LARGE HEAVY CASSEROLE OR SAUCE POT OVER HIGH HEAT, ADD THE OIL AND SWIRL IT AROUND THE POT TO EVENLY COAT. 
  • -HEAT THE OIL UNTIL IT SLIGHTLY SMOKES.
  • -REDUCE THE HEAT TO MEDIUM AND ADD THE ONIONS. SAUTE THE ONIONS UNTIL CLEAR.
  • -INCREASE THE HEAT SLIGHTLY AND ADD THE SESAME AND MUSTARD SEEDS. COVER THE POT WITH A GREASE SPLATTER STRAINER. FRY THE SEEDS UNTIL THEY START POPPING.THIS IS WHY YOU COVER THE POT OTHERWISE YOU'LL BE PICKING UP SESAME AND MUSTARD SEEDS ALL DAY AND GOD KNOWS YOU DON'T WANT TO BE MISSING A SEED IN THIS RECIPE(The Food Critics would kill you).
  • -STIR IN THE GARLIC AND THE REST OG THE SPICES. REDUCE THE HEAT TO MEDIUM.
  • -COMBINE THE SALT, 2 CUPS OF WATER AND ADD TO THE PAN.
  • -HEAT UNTIL THE LIQUID STARTS TO BOIL.
  • -ADD THE YAMS.
  • -PARTIALLY COVERED AND COOK FOR 20 MINUTES.
  • -ADD THE SUGAR AND 1/4 CUP OF THE COCONUT AND COOK UNTIL THE YAMS ARE TENDER AND THE LIQUID HAS EVAPORATED..ABOUT 20 MINUTES.
  • -TRANSFER TO A SERVING PLATTER AND SERVE, GARNISHED WITH THE OTHER 1/4 CUP OF COCONUT.

  • FOR A "BLOW ME AWAY" PRESENTATION.......

  • SERVE THIS IN A BAKED BUTTERNUT, ACORN SQUASH OR A LARGE PUMPKIN BAKED SHELL. COCONUT SHELLS WILL DO FINE ALSO.

  • "ANOTHER NOVEL OF A RECIPE...Hu U Nai!

  • EXEC. CHEF PETER CHARGUALAF - Buena Park, CA. 
  • Sunday, March 14, 2004 at 10:20 (EST)

  • HELLO EVERYONE, I DON'T KNOW IF THIS IS A GUAMANIAN DISH OR NOT, BUT MY GRANDMA WHO PASSED AWAY USED TO MAKE PUMPKIN AND APPLE TURNOVERS, DOES ANYONE KNOW HOW TO MAKE THEM. PLEASE E-MAIL ME AT letetiacastro@yahoo.com Thank you. 

  • Letetia Castro - Seattle, WA 
  • Tuesday, March 09, 2004 at 23:20 (EST)

  • Bonelos Aga (Ripe Banana Donuts)



  • 10 to 12 ripe bananas
  • 1 cup flour
  • 4 to 5 tbs sugar

  • Peel and thoroughly mash bananas. Add flour and sugar. Mix until smooth.
  • Drop by tablespoon into hot fat. Drain on brown paper and roll in sugar.

  • Contributor: Dorothy's Kitchen


  • Wayne Lange - La Habra, CA. 
  • Saturday, March 06, 2004 at 20:33 (EST)

  • Pork Bellies.....MMMMMMMMMMMMMMMMMMMMMMMMM I can feel the gout coming..................


  • Take as many pork bellies as you'd like, all cut into strips about the width of a piece of bacon (2 - 3 inches) and between 1 - 1& 1/2 inches thick.....................

  • Sprinkle generously with salt and black pepper, along with whatever else you'd like. E.G.: Chili Powder, Garlic Powder, Donne Dinanche, etc.........................

  • Slowly smoke them over an open fire for about 3 hours (make sure that the is enough heat for the oil to drip down)..............

  • They're done smoking when the outer layer of the fat becomes nice and stiff...........

  • Place them on a grill, medium heat for five minutes.....................................

  • Flip them over and grill for an additional 5 minutes...................................

  • Flip once more and sprinkle them with brown sugar and grill until the sugar dissolves into the oil......................

  • Remove from heat (Drain them if you like)and serve...................................

  • They will become crispy as they cool........

  • Remember, with foods such as these, they're only good if someone is around to enjoy it......So please, remember to exercise regularly.......

  • Enjoy....................................... 

  • Shawn Leon Guerrero - Guam 
  • Saturday, March 06, 2004 at 12:47 (EST)

  • PORK CHOPS STUFFED WITH TARO LEAVES
  • (SOMETHING DIFFERENT THAN JUST FRYING THE DAMN THING. AT LEAST YOU DON'T HAVE TO DROWN THIS PORK CHOP WITH FINADENE TO GIVE IT FLAVOR!)

  • SERVINGS: 1 PER PERSON - IF THEY ASK FOR SECONDS, CHARGE THEM DOUBLE.

  • INGREDIENTS:

  • -3 POUNDS OF PORK TENDERLOIN - BONELESS.
  • -4 CUPS CHOPPED TARO LEAVES OR DE-STEM SPINACH LEAVES.
  • -PORK RUB SEASONING OR USE SEASONED SALT.
  • -1 LARGE ONION, FINELY DICED.
  • -1 TSP. FINELY CHOPPED GARLIC.
  • -4 TBP. BACON BITS.
  • -1/2 CUP CREAM CHEESE.
  • -SALT AND PEPPER TO TASTE.
  • -OLIVE OIL FOR FRYING AND SEASONING.

  • SAUCE INGREDIENTS:

  • -1/2 CUP MADIERA WINE OR CALVADOS (APPLE LIQUIER)
  • -1/3 CUP APPLE CIDER
  • -2 TABLESPOON BUTTER -PLEASE DO NOT USE MARGARINE!

  • PREPARATION METHOD:

  • -CUT THE PORK TENDERLOIN INTO 5-6 OZ. MEDALLIONS. LARGER ONES FOR GARABAO SOFTBALL GAME PLAYERS!

  • -RUB OLIVE OIL ALL OVER THE CHOPS.
  • -SEASON THE PORK CHOPS WITH THE SEASONING.
  • -MAKE A POCKET IN THE MIDDLE FOR STUFFING.
  • -REFRIGERATE THE CHOPS WHILE YOU PREPARE THE STUFFING.
  • -BLANCHE THE TARO OR SPINACH LEAVES IN HOT WATER UNTIL IT IS PAR-COOKED. FLASH CHILL THE LEAVES BY COOLING IT UNDER COLD RUNNING WATER.
  • -SQUEEZE OUT ANY EXCESS WATER. SET ASIDE.
  • -SAUTE THE ONIONS UNTIL CARAMELIZED. SEASON WITH SALT AND PEPPER. COOL SLIGHTLY.
  • -MIX ALL THE LEAVES, CREAM CHEESE, ONIONS, GARLIC AND BACON BITS TOGETHERTO MAKE THE STUFFING.
  • -OPEN THE POCKETS ON THE CHOPS AND PLACE 1 TABLESPOON OF THE STUFFING INSIDE.
  • -HEAT A LARGE NON-STICK FRYING PAN WITH OLIVE OIL ON MEDIUM HIGH HEAT.
  • -FRY THE CHOPS ON EACH SIDE FOR 2-3 MINUTES OR UNTIL BROWN.
  • -REMOVE FROM PAN TO A PLATTER.

  • MAKE THE SAUCE:

  • -ADD THE WINE AND BUTTER AND DEGLAZE THE PAN TO MAKE THE SAUCE. SCRAPE THE PAN WITH A RUBBER SPATULA TO GET ALL THE BITS AND PIECES.
  • -POUR THE SAUCE OVER THE CHOPS AND SERVE HOT.

  • FOR GARNISH:

  • SLICE SOME APPLES AND CARAMELIZED THEM WITH SUGAR AND BUTTER AND SPREAD THESE ON TOP.

  • TRY THIS PORK CHOPS NEXT TIME FOR DINNER AND YOU'LL NEVER HAVE TO USE 1 GALLON OF SOY SAUCE AND ASK FOR FORGIVENESS FOR SERVING THAT TASTELESS, DRIED, HARD, OVERCOOKED PORK CHOP AGAIN.

  • THIS ENTREE WILL BE YOUR REDEMPTION.

  • AT LEAST THAT PIG THAT GAVE UP ITS LIFE DIDN'T DIE IN VAIN.




  • EXEC. CHEF PETER CHARGUALAF - Buena Park, CA. 
  • Friday, March 05, 2004 at 10:15 (EST)

  • KAMOTE FRIES 
  • (CAMOTE-Spanish for Sweet Potato)
  • Psss...??? Who change the letter "C" back to "K" anyway.

  • PUTS' McFRIES (French Fries from the Clown with Orange Hairdo) TO SHAME.

  • SERVING: 6 

  • INGREDIENTS:

  • -12 Medium Sweet Potatoes, Orange and White Flesh perfect for this.

  • -1/2 Cup Olive Oil or Canola Oil.

  • - 1 Package of Taco Seasoning, Store bought or you could make your own using:
  • Cumin
  • Chili Powder
  • Cayenne Pepper
  • Salt
  • Paprika
  • DO NOT USE GARLIC..IT DOESN'T WORK WITH SWEET POTATOES.

  • -Honey Mustard Sauce for Dipping.

  • PREPARATION METHOD:

  • PREHEAT THE OVEN TO 375*F.

  • -WASH AND PEEL THE SWEET POTATOES. IF YOU ARE THAT DOWN-TO-EARTH KIND OF CHAMORU, JUST SCRUB THE POTATOES AND LEAVE THE SKIN ON FOR EXTRA VITAMINS.

  • -SLICE THE POTATOES IN THICK JULIENNE SLICES KEEPING THEM FAIRLY THE SAME SIZE. IF YOU HAVE A MANDOLIN (I don't mean the guitarlike instrument) THIS IS GREAT FOR MAKING EVEN SLICES. THIS WAY THEY WILL ALL COOK 
  • EVENLY IN THE OVEN.

  • -IN A LARGE BOWL, PLACE THE POTATOES AND POUR THE OIL AND TOSS TO COAT EVENLY.

  • -REMOVE EXCESS OIL FROM THE BOWL, ADD THE TACO SEASONING AND TOSS TO COAT EVENLY.

  • -LINE A BAKING SHEET WITH PARCHMENT PAPER AND ARRANGE THE POTATO STICKS IN A SINGLE LAYER/ DO NOT STACK THEM ON TOP OF EACH OTHER. YOU WANT ALL THE STICKS TO BAKE EVENLY.

  • -BAKE THEM UNTIL BROWN AND CRISP.

  • -REMOVE THEM FROM THE OVEN AND IF YOU STILL HAVE SOME MORE TACO SEASONING, SPRINKLE SOME MORE OVER THE POTATOES.

  • SERVE THESE PUPPIES RIGHT AWAY WHILE THEY ARE HOT.

  • FOR ANOTHER VARIATION, USE BREADFRUIT, OR TANDUKI BANANAS(LONG ORANGE FLESH BANANAS LIKE PLANTAINS) FOR SAVORY VARIETY. 

  • SERVE THESE FRIES IN A BAMBOO TUBE WITH DRESSING DRIZZLE OVER THEM AT YOUR BAR OR AT THE NEXT FIESTA CARABOA SOFTBALL GAME AND I'LL BET THE CLOWN WITH THE ORANGE HAIRDO WILL BE ASKING YOU FOR THE RECIPE.

  • EXEC. CHEF PETER CHARGUALAF - Buena Park, CA. 
  • Friday, March 05, 2004 at 03:00 (EST)

  • CHOCOLATE BANANA LUMPIAS
  • (THAT'S RIGHT..BANANAS)

  • IT WILL GIVE THOSE CHAMORUS ON "LOW CARB DIETS" A CORONARY. YOU MIGHT HAVE TO CHECK IN AT CHOCOHOLICS ANONYMOUS AFTER EATING THIS
  • DESSERT!

  • SERVINGS: 2 EACH OR AS MANY AS YOU AND YOUR FAMILY CAN ROLL IN ONE DAY.

  • INGREDIENTS:

  • -1 Package Large Lumpia Wrappers or 1 dozen - 10" Plain Flour Tortillas (Thin Mexican variety)

  • -12 Medium Bananas, Cavendish, Eating Variety

  • -6 Mexican Chocolate Bars ( "Arbuelita" or "Moctezuma" Brand available at Mexican Food Stores)

  • -Toothpicks for keeping the Folds in place

  • -Peanut oil for Frying

  • -Cinnamon-Sugar Mixture (1 Cup Sugar -2 Tbp. Cinnamon)

  • -Chocolate Sauce or Chocolate Icing.

  • -Creme Anglaise(Vanilla Ice Cream melted)

  • -Strawberries or Red and Black Raspberries for Garnish.

  • -WHIPPED CREAM

  • PREPARATION METHOD:

  • -PEEL THE BANANAS AND SLICE THEM IN HALVES, THEN SLICE THEM AGAIN IN HALVES LENGTHWISE.

  • -BREAK THE CHOCOLATES INTO SMALL PIECES OR SHAVE THEM USING A VEGETABLE PEELER.

  • -TAKE ONE LUMPIA WRAPPER OR TORTILLA AND PLACE 2 BANANA HALVES ON THE EDGE CLOSEST TO YOU. IF YOU DON'T KNOW HOW TO MAKE A LUMPIA OR BURRITO WE ARE IN TROUBLE!

  • -PLACE ENOUGH CHOCOLATE SHAVINGS IN BETWEEN THE BANANA SLICES.

  • -ROLL THE LUMPIA WRAPPER OR TORTILLA OVER THE BANANAS AND THEN FOLD THE OUTSIDE EDGES IN. CONTINUE ROLLING UNTIL YOU COMPLETELY ENCASE THE BANANAS.

  • -MOISTEN THE EDGES OF THE WRAPPER, PRESS DOWN TO SEAL THE SEAMS AND INSERT A TOOTHPICK LIKE A PUTTING A SAFETY PIN.

  • -HEAT THE PEANUT OIL TO 350*F USING A CANDY THERMOMETER.

  • -BEGIN FRYING THE LUMPIAS UNTIL GOLDEN BROWN.

  • -REMOVE TO A TOWEL LINED PAN.

  • -WHILE LUMPIAS ARE STILL WARM, ROLL LUMPIAS IN CINNAMON-SUGAR. THIS WILL ENSURE THE SUGAR STICKS TO THE LUMPIA.

  • -BEFORE SERVING, REMOVE THE TOOTHPICKS, CUT THE LUMPIAS IN HALF, DIAGONALLY.

  • -MELT VANILLA ICE CREAM AND POUR ONTO DESSERT PLATE.

  • -PLACE LUMPIAS ON A DESSERT PLATE LIKE FALLEN COCONUT TREES, ONE ATOP THE OTHER.

  • -PLACE SLICE STRAWBERRIES, RASPBERRIES TO GARNISH AND TOP WITH A GOOD DOLLOP OF WHIPPED CREAM.

  • WOW!...LUMPIA NEVER TASTED THIS GOOD.

  • BY THE WAY...DON'T USE EGG TO SEAL THE LUMPIA OR TORTILLA WRAPPERS. EGGS AND CHOCOLATE JUST DOESN'T TASTE GOOD UNLESS IT COMES FROM AN EASTER BUNNY...THAT STUPID RABBIT THAT LAYS CHOCOLATE EGGS.

  • ???QUESTION YOU ASK???? WHY DOES THIS GUY'S RECIPE SO LONG?

  • MY RECIPES ASSUME THAT YOU ARE NO "TWINKIE" AND CAN DO SIMPLE THINGS AND ENJOY ONE OF THE GREATEST JOYS IN LIFE CALLED "EATING". LIFE IS TOO SHORT SO EAT DESSERT FIRST.

  • GIVE THAT APPLE AND LEMON MERINGUE PIE A BREAK WILL YOU.



  • Exec. Chef Peter Chargualaf - Buena Park, CA. 








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