Archive for Kådu

Corn Soup

Corn Soup - 15

Chicken corn soup is a classic dish on Guam.  It’s made many different ways, from cutting corn kernels off fresh ears of corn to using canned or frozen corn.

As with most recipes nowadays, you can find fresh ingredients right in the freezer section of your grocery store–ingredients frozen right at the peak of ripeness so that we can enjoy them year round.

My version of chicken corn soup is relatively quick and easy to make.  On a side note, I have an even simpler version of corn soup that I’ll share soon.  In fact, it’s so super-simple that I call it “Cheater Corn Soup”.  Come back soon for that one. ;)

Cook a pot of my chicken corn soup.  It’s perfect when you’re craving comfort food, or if you want something to warm up your insides on a cold, blustery day.

Give my recipe a try.  I think you’ll like it. :)

Corn Soup Tutorial - 01

Corn Soup Tutorial - 02

Corn Soup Tutorial - 03

Corn Soup Tutorial - 04

Corn Soup Tutorial - 05

Corn Soup - 14

 

Shrimp Kådu

Shrimp Kadu

Kådu means soup or broth in Chamorro.  It refers to any type of broth or liquid in your cooked dish, be it soup, gravy, or a stew.

Shrimp Kådu is traditionally made with shrimp that still has the head and shell on, which adds so much more flavor to the dish.  I actually prefer to cook this dish with headless, shell-on shrimp, but you can use shrimp that has been shelled.  One thing is certain, however.  You MUST use raw shrimp in this dish; it just won’t taste the same if you use pre-cooked shrimp.

Fresh green beans, if you can find any, is another “must have” in this recipe.  Don’t used canned green beans.  If you can’t find fresh, frozen will suffice–just do not use canned beans.    Again, it just won’t taste the same.

Tomatoes, on the other hand, can be fresh or stewed.  I tend to use stewed tomatoes, mainly because I don’t really like cooked tomato skins that you’ll get from fresh tomatoes.  The type of tomato you use is entirely up to you.

Give my recipe a try. I think you’ll like it.  :)

 

SHRIMP KÅDU

Shrimp Kadu

Ingredients:

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups fresh green beans, cut into about 2″ pieces
  • 1 can stewed tomatoes, drained (cut them smaller if you like)
  • 2 pounds shrimp, uncooked, shell on (no heads)
  • 2 cans coconut milk
  • salt to taste
  • pepper to taste
  • a squeeze of lime juice (about half a lime)

Directions:

1.  In a medium soup pot, sauté the onions and garlic over medium heat, just until the onions become translucent.

2.  Add the green beans; cook for about 3 minutes, or until the beans are JUST starting to wilt (do not overcook).

3.  Add the tomatoes and shrimp.  Cook for 5 minutes or until the shrimp is no longer translucent (the shells will start to turn pink).

4.  Add the coconut milk.  There should be enough milk to cover the top of the shrimp; add more coconut milk if you like lots of kådu over your rice (I like my rice swimming in coconut milk kådu, so I use lots of coconut milk when making this dish).  Simmer over low heat until the coconut milk is warmed through — DO NOT bring the kådu to a boil or else the coconut milk will separate and the milk will look like it’s curdled.

5.  Add salt and pepper to taste, then add the squeeze of lime juice.  Stir to combine.  Serve over hot white rice and ENJOY.

My friend, Yvonne, and her daughter made some shrimp kådu — this is their version of the dish, made with shrimp with only the tails on.  Doesn’t it look scrumptious?

Shrimp kadu - Yvonne's

Shrimp Kådu, by Yvonne and Christie