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Guam (Guam Recipes)

World Cuisine Recipes


12 medium young coconuts
14 ounces tapioca starch
1 1/2 cups sugar
4 quarts water
Cooking Instructions:
Boil water and add sugar. Extract coconut meat from shell and grind into chunk-sized pieces. Add tapioca starch to coconut meat and mix thoroughly. Slowly add coconut mixture to the pot of boiling sugar water, stirring constantly. Allow contents to reach a rolling boil and then remove the pot from heat immediately.
Basic Chamorro Red Rice
Servings: 4
4 ounces achiote seeds
2 cups water
2 cups white rice, short grain
Cooking Instructions:
Soak achiote seeds in water until it is a dark red. Drain the seeds and save the red-ish water. Put the rice and red-ish water in a rice cooker or pot. If using a rice cooker, set it to cook and leave it be. If going the pot method, allow the rice to "boil down" until the water is almost gone. Cover and simmer for 15 minutes.
Bonelos Aga Ripe Banana and Peach Donuts
Servings: 3-4
3 very ripe bananas (not the plantain)
1 (15 ounce) can peaches, halves
1 teaspoon baking powder
1 cup flour
5 teaspoons sugar, optional
Vegetable oil, for Frying
Cooking Instructions:
Drain the can of peaches. Peel and smash the bananas add the peaches and continue to mash together. Sift the baking powder & flour into the mashed mix, add sugar if using. Stir the mix. Heat oil in pan or wok (about 320ml or 1/3 cup 4x) should be enough to allow the dough to float. Place tablespoon worth of mix into hot oil, the dough will begin to turn golden brown and float, turn the donut over to get same likeness of color. Remove and place on a plate w/paper towels.
Chamorro Shrimp Patties
Servings: 4-6
1 lb shrimp, cleaned, deveined, chopped
1 (10 ounce) package frozen mixed vegetables
1/2 cup celery, chopped
1 (7 ounce) can corn, drained
1 medium onion, chopped
1/2 cup green bell pepper, chopped
Salt and pepper, to taste
2 garlic cloves, minced
2 eggs
1/2 cup canned milk
1/2 cup flour
1 teaspoon baking powder
Cooking Instructions:
Mix all ingredients into a bowl. Heat your cooking oil to 350º. Drop from spoon into hot oil. Fry til golden.
Chicken and Corn Chowder
Servings: 6
1 1/2 cups corn (frozen, canned or fresh)
4 medium potatoes, chopped into bite size bits
2 cups chicken, cooked and shredded
4 cups chicken broth
1 1/2 cups coconut milk
Cooking Instructions:
Cook potatoes in chicken broth until tender, but not mushy. Add corn and cooked chicken and bring to a boil. Remove from heat, add coconut milk, and serve immediately.
Chicken Estufao
Servings: 4
1-2 lb chicken, cut into pieces or use thighs or wings
2 garlic cloves
1 cup finely chopped onion
1/4 cup rice vinegar or more, if desired
1/2 teaspoon salt to taste
1/4-3/4 teaspoon fresh ground black pepper
1 tablespoon peanut oil or vegetable oil
3 tablespoons soy sauce
1/4 cup water
Cooking Instructions:
Combine chicken, garlic, onion, vinegar, salt, and pepper in a bowl and mix well. Remove chicken, reserving liquid. Heat oil in a large skillet over high heat. Add chicken and cook 3 minutes. Reduce heat and add soy sauce, water, and reserved liquid. Cover and simmer for 20 minutes, or until chicken is falling off the bones.
Chicken on a Stick (Chicken Yakitori)

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
Cooking Instructions:
Cut chicken breasts into strips. In a large bowl, combine all ingredients with the exception of mirin or sugar and chicken. Add mirin or brown sugar until you get the desired sweetness. Add chicken and thoroughly mix using your hands. Cover bowl with plastic wrap and marinate in refrigerator 4 to 8 hours. Remove chicken from marinade. Skewer chicken and grill over medium high charcoal for 7 to 10 minutes. Brush with sauce once during cooking.
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
Cooking Instructions:
Placed crab meat, onion, and lemon juice in a medium size bowl and thoroughly mixed by hand. Add salt and pepper to desired taste. Add hot peppers if desired.
Guam Red Rice
Servings: 4
2 tablespoons achiote seeds
1/2 teaspoon salt
2 tablespoons cooking oil
1/2 cup chopped onion
2 cups water
2 cups rice
Cooking Instructions:
Soak achiote seeds in 1/2 cup warm water for 30 minutes. Add salt. Using a spoon press the achiote seeds to get color. Strain liquid into a pot big enough to hold all the ingredients, bring to a boil. Saute onions in oil. Add rinsed rice to the boiling achiote colored water. Reduce heat to medium-high for five minutes or until water evaporates. Reduce heat to low, coer pot and cook for 15 more minutes.
Guam Style Chicken Soup (Kadon Mannok)

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
Cooking Instructions:
Brown onion and chicken in cooking oil. Add chicken broth and enough water to completely covered chicken. Add salt and pepper, garlic powder, and/or instant bouillon to desired taste. When chicken is about done, add mixed vegetables and cook for another 5 minutes.
Javanese Sambal With Grilled Shrimp
Servings: 4
1 cup sweetened flaked coconut
6 serrano peppers, seeded, deveined, chopped
1 1/2 teaspoons anchovy paste
2 cloves garlic
5 tablespoons lime juice
1 lb shrimp, peeled and deveined
Cooking Instructions:
In a food processor, whirl cocount, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently. Rinse and drain shrimp. Thread onto 4 flat metal skewers (10 to 14 in.) Brush shrimp with paste. Be sure to reserve some for serving. Place shrimp on a BBQ grill over a solid bed of medium-hot coals or on a gas grill set at medium hot (can hold hand at grill level for no more than 3 seconds); close lid on grill. Cook shrimp, turning once, until bright pink but still moist (about 2 minutes a side). Serve with reserved sambal paste.
Marianas Islands Chicken Keligun (Kelaguen)
Servings: 4
6 chicken breasts
1 cup soy sauce
1/2 cup white vinegar
1 teaspoon garlic, crushed
Ground black pepper, to taste
1/4 cup fresh lemon juice
Salt, to taste
1 cup unsweetened flaked coconut
1/3 cup chopped green onion
1/8 teaspoon Mrs. Dash seasoning mix or lemon pepper
1/8 cup chopped green onion, for garnish
Cooking Instructions:
Combine the soy sauce, vinegar, garlic and ground black pepper. Mix together. Marinate chicken in refrigerator for 2 to 4 hours. Remove chicken from refrigerator and dispose of marinade. Broil or barbecue chicken for 25 to 30 minutes or until cooked through and juices run clear. When chicken is cooked, remove bones and dice chicken meat. Put diced chicken in a medium bowl. Add the lemon juice and salt and mix together. Add the coconut, 1/3 cup green onions and Mrs. Dash/lemon pepper. Mix all together then top with green onion garnish and serve.
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
Cooking Instructions:<br> Place all ingredients in a blender or food processor and blend until finely chopped. Pour into a saucepan and bring to a boil. Lower heat and simmer for 30 minutes. Cool slightly, pour into a pint jar, seal and refrigerate. Last for a long time.
Pika Salsa Sauce

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.
Cooking Instructions:
In a blender or food processor process tomatoes, chilies and garlic until coarsely chopped. Pour into a medium size bowl and add the remaining ingredients and thoroughly mix. Add salt and black pepper to taste. Chill before serving.

World Cuisine Recipes


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