Archive for SOUPS & STEWS

Chicken Soup (Kådun Månuk)

Kådu is the Chamorro term for soup or broth.  Think of it as Chamorro Comfort Food.  It could be 90 degrees outside on Guam, but serve some kådu for lunch or dinner and chances are, you’ll forget your worries–and the hot weather–as you enjoy a steaming bowl of delicious soup.

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There isn’t a particular occasion that kådu is served.  If made at home, kådu is usually served as the main course — chicken, beef or other kådu is the starring attraction, served over steamed rice with fina’denne’ on the side.  Whereas if you see kadu at parties, it’s usually something more along the lines of a drinkable soup, like Chamorro Corn Soup or Beef Soup with Noodles and Vegetables.

Growing up, kådu was made using whatever we had on hand.  Most often my mom would make chicken kådu, using the chickens raised in our yard, of course.  She’d also add whatever vegetables my dad happened to be growing at our ranch, or vegetables growing in the back yard.  My favorite vegetables to add to kådu were squash and pumpkin tips, and if we had some potatoes and onions, into the pot they went as well.  Freshly squeezed coconut milk was a must; that was usually my job when I was younger — grating the coconut then pressing out the thick and creamy milk.

Give my recipe a try.  It’s great for those bleary days when warm chicken soup seems to be the only thing to chase the cold away.  Find my complete recipe at the bottom of this post.  My recipe makes enough to serve 6-8 people, plus enough left over to pack lunch the next day.

You can also try my recipe for Beef Shank Kådu with Vermicelli Noodles and Vegetables.  I think you’ll like that one too. 🙂

Here’s how to make my Chicken Kådu.

Prepare your vegetables.  Peel and cut your vegetables in to large chunks.  I used zucchini, potatoes and baby bok choy in this version; you can use your favorite vegetables.

Peel the zucchini and thickly slice them.  I sliced these about 3/4 to 1 inch thick.

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Separate the baby bok choy leaves.  Rinse each leaf thoroughly to remove all dirt trapped in between the leaves.

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Peel and cut the potatoes into large chunks.  I used small red potatoes and cut them half.  Place the cut potatoes in cold water to keep them from oxidizing and turning brown.

Set all the vegetables aside for now while you cook the chicken.image

Place the chicken into a large pot along with sliced onions, chopped garlic, chicken seasoning and black pepper.

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Cook the chicken over medium-high heat until done.

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Add the potatoes to the pot along with enough water to cover the potatoes.  Cover the pot and bring the soup to a boil.  Cook the potatoes for about 8-10 minutes or until they are almost done (the potatoes should still be a bit difficult to pierce easily with a fork).  The potatoes will continue cooking when you add the rest of the vegetables.

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Add the zucchini to the pot once the potatoes are just about done.  It doesn’t take long for squash to cook, so be sure to add them to the pot at the end.  Replace the lid on the pot; cook the squash for just a few minutes.

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Baby bok choy also cooks very quickly.  In fact, the steam from the pot will cook the tender leaves sufficiently.  Add the bok choy leaves to the pot once the squash is done then turn the heat to low; replace the lid on the pot.

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It takes just a couple of minutes for the bok choy to wilt.  Turn off the heat once it does.

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All that’s left to do is stir in the coconut milk.  You don’t want to boil coconut milk or it will separate after prolonged cooking.  The soup is quite hot at this point, hot enough to warm the coconut milk, which is all you need to do.  Give it a stir, then taste and adjust the seasoning if necessary.  Add more salt (or chicken seasoning) and pepper, to taste.

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Serve with steamed white rice and fina’denne’ and ENJOY! 🙂

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Chicken Soup (Kådun Månuk)
 
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This is not your ordinary chicken soup -- it's chicken soup with a Chamorro flare, made with potatoes, squash, baby bok choy, and thick coconut milk.
Author:
Recipe type: Soup
Cuisine: Chamorro
Serves: Serves 6-8
Ingredients
  • 8 boneless, skinless chicken thighs, cut into small pieces
  • 4 boneless, skinless chicken breasts, cut into small pieces
  • 6 drumsticks
  • 1 large onion, sliced
  • 2 tablespoons chopped garlic
  • 1 teaspoon black pepper
  • 4 tablespoons chicken seasoning (or powdered chicken bouillon)
  • 10 small red potatoes, peeled and cut in half
  • 4 cups water
  • 8 bunches baby bok choy, leaves separated
  • 6 medium zucchini squash, peeled and sliced into 1-inch pieces
  • 2 cans coconut milk
Instructions
  1. Place the chicken, onions, garlic, black pepper and chicken seasoning in a large pot. Cook over medium-high heat until the chicken is done.
  2. Add the potatoes and water to the pot. Bring the soup to a boil; cook for 8-10 minutes or until the potatoes are almost done.
  3. Add the squash to the pot; cook for a couple of minutes.
  4. Add the baby bok choy leaves to the pot and reduce the heat to low. Cook just until the leaves wilt.
  5. Turn the heat off then stir in the coconut milk.
Serve with steamed white rice, fina'denne' and ENJOY!

 

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Braised Oxtail Soup

Don’t let the name of this dish turn you off.  Oxtail, as the name describes, was commonly the meaty part of the tail of an ox.  Nowadays, they are cut from the tails of cattle.  Oxtail is quite meaty, but it requires a long and slow braising to tenderize the tough meat.

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You can cut the cooking time down several hours by using a pressure cooker.  I prefer braising the oxtail long and slow, however, which helps to develop an incredibly rich broth.

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Look for oxtail with a lot of meat and not much fat.  Rinse the oxtail then trim off as much fat as you can.  This is what I trimmed off from 5 packages of oxtail (with about 4 oxtails per package).

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The richness of your broth starts by browning the oxtail.  I did this in batches so that I could turn each oxtail over to ensure even browning.  Browning creates amazingly delicious flavor compounds that ultimately gives the resulting dish an extremely rich, deep flavor.  Don’t skip the browning process; trust me.

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The next step to developing that incredibly rich flavor is to brown your aromatics.  Do this BEFORE adding any liquid.

Add onions, garlic and black pepper to the pot.  Do this when you have just one layer of oxtail in the pot.  Set the rest of the browned oxtail aside for now; you’ll add it back to the pot in a few minutes.  Cook the onions just to the point where they become a golden brown and begin to caramelize.

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Now the magic begins.  Add the rest of the oxtail back into the pot then pour in enough water to completely cover the oxtail.  Place a lid on the pot and cook over medium-low heat.  If you decide to braise the oxtail long and slow, plan ahead as this will take several hours — I braised mine for about 5 1/2 hours over a slow boil.

A note about boiling meat:  As meat boils, a foamy substance forms on the surface.  This is called scum.  The scum is denatured protein.  It is harmless, and eventually the foam breaks up and disperses into the stock.  Although harmless (and flavorless), the scum leaves the broth gray and cloudy.  Every so often, skim the surface, removing the scum.

Every 30 minutes or so, at about the same time you skim the scum off the broth, check to ensure the level of liquid stays above the meat.  Add enough water to maintain the level of liquid above the oxtail.  Keep doing this for the first three hours.

After hour number three of braising, add my secret ingredient (shhh…don’t tell anyone):  half a bottle of marsala wine.  Marsala wine adds deep, savory notes to the broth.  After adding the wine, if the level of liquid is still not above the meat, add more water.  Continue to cook over medium-low heat for another two hours.

After five hours of braising, taste the broth.  Add salt and pepper, to taste.  Instead of salt, I like adding a few tablespoons of Dashida seasoning.  If you can’t find Dashida (a Korean beef-flavored powdered seasoning), use beef bouillon.  Taste and adjust the seasonings to your liking.

Add your favorite vegetables during this last 30 minutes of cooking.  Sometimes I add potatoes and carrots, or squash (a favorite).  Baby bok choy is another favorite.  Squash cooks quickly, so add it last to prevent overcooking them.  Baby bok choy cooks in just a few scant minutes, so add them at the very end, just before serving.

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Serve over hot white rice with a good amount of broth and ENJOY! 🙂

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

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Braised Oxtail Soup
 
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Author:
Serves: Serves 4-6
Ingredients
  • 15-20 pieces of oxtail, excess fat trimmed off
  • 1 medium onion, diced
  • 2 tablespoons chopped garlic
  • 1 teaspoon black pepper
  • Water, enough to completely cover the oxtail
  • ½ bottle marsala wine, about 2 cups
  • 4 tablespoons Dashida seasoning (or powdered beef bouillon)
  • Salt and pepper, to taste
  • 4 medium squash, peeled and cut into large pieces
  • 12 baby bok choy
Instructions
  1. Brown the oxtail in batches over medium-high heat (brown one layer of oxtail at a time). Set the browned oxtail aside.
  2. Add the onions, garlic and black pepper to the pot. Cook until the onions begin to caramelize.
  3. Return all of the oxtail to the pot. Add enough water to cover the oxtail. Cover the pot and reduce the heat to medium-low; simmer for 5½ hours, skimming the scum off the surface periodically. Keep the water level above the meat throughout the braising.
  4. After three hours of simmering, add the wine to the pot. Simmer for 2½ more hours.
  5. Add the Dashida. Taste the broth then add salt and pepper to taste.
  6. Add any vegetables last, cooking until the vegetables are done to your liking.
Serve and ENJOY!

 

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Chicken Chalakiles

Chicken Chalakiles is one of my favorite Chamorro comfort foods.  It’s a soup made with chicken, onions and garlic, thickened with toasted ground rice, and made even more rich with the addition of coconut milk.

Chalakiles can be served as your main dish or as a soup served before your entrée.

I make my Chalakiles the way my mom taught me — with freshly toasted and ground rice.  A quick and easy substitute is to use Cream of Rice instead. Toasting rice is easy.  Place the rice in a skillet over medium heat.  Cook until the rice turns golden brown, stirring constantly to prevent any rice from over-browning (and burning).

Let the rice cool for a few minutes then place in a food processor (I have a mini food chopper/grinder that works well).

Grind the rice into a mixture that looks like cornmeal.  A few large pieces of rice is okay; it will add texture to your Chalakiles once cooked.  Set the ground rice aside.

Place your chicken into a large soup pot.  You can cut the chicken to your desired size.  I diced them small here so that we could have more of a soup. My mom would use chicken drummettes or leave the chicken pieces whole if we served this as a meal.  She’d make it more on the soupy side as well so that we could also serve this with some steamed rice. Cook the chicken with onions, garlic, coconut oil and black pepper.

Once the chicken is cooked through and no longer pink, add chicken broth (or water and chicken seasoning), achote powder, and the ground toasted rice.

Bring the mixture to a boil; cook over medium heat for about 10 minutes (keep the pot uncovered).  Stirring occasionally to prevent the rice from settling and sticking to the bottom of the pot.

This is what the Chalakiles looks like after the rice is done.  The mixture is quite thick at this point, but will thin down once you stir in the coconut milk.

Stir in the coconut milk.  Cook for another couple of minutes, just long enough to heat up the mixture after adding the milk.  Remove from the heat.

If you want a thinner soup, either add more water or another can of coconut milk.  Taste and adjust the seasonings to your liking.

My recipe makes enough for a family of four plus enough leftover for lunch the next day. Serve and ENJOY!

 

Chicken Chalakiles
 
Prep time
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A savory soup made with chicken and ground toasted rice.
Author:
Serves: 8 servings
Ingredients
  • 2 cups uncooked rice
  • 2 boneless skinless chicken breasts, cut into small pieces
  • 3 boneless skinless chicken thighs, cut into small pieces
  • 1 med onion, diced
  • 1 tablespoon chopped garlic
  • 1 tablespoon coconut oil
  • ½ teaspoon black pepper
  • 3 tablespoons chicken seasoning*
  • 10 cups water*
  • 1 packet achote powder
  • 1 can (14-oz) coconut milk
  • Red pepper flakes, to taste (optional)


  • *Note: You can use chicken broth instead of water; omit the water AND chicken seasoning if using chicken broth.
Instructions
  1. Place the uncooked rice in a skillet over medium heat. Cook for a few minutes until the rice is evenly browned, stirring occasionally to ensure even browning. Let the toasted rice cool then grind in a food processor until you get the consistency of cornmeal. Set aside.
  2. Place the chicken, onion, garlic, coconut oil and black pepper into a large soup pot. Cook over medium heat until the chicken is no longer pink.
  3. Add the chicken seasoning, water, achote powder and ground rice to the pot. Stir to combine the ingredients then bring the mixture to a boil. Cook, uncovered, for 10 minutes, stirring occasionally.
  4. Stir in the coconut milk; cook for a couple of minutes then remove from the heat.
Serve and ENJOY!

 

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Hearty Beef Stew

Beef stew is a comfort dish that everyone should know how to make.  That and chicken soup — both are recipes you should have in your cooking repertoire.  It’s not that difficult to put a beef stew together — you just brown some meat and throw in some vegetables, right?  Wrong.

While not difficult to make, the order in which you cook your stew, and the seasonings and flavorings you add make the difference between a “WOW” and an “EHH” stew.

The first layer of flavor comes from browning good quality beef.  I like using a top sirloin, but any good lean beef (a bit of marbling is okay) will do.  Don’t just throw the meat into the pot and crank up the heat.  Think of this as building a masterpiece.  Right from the get-go, you’re building up the flavorful dimensions in this classic comfort dish.

Add the meat to the pot, along with some aromatics…in this case, garlic, freshly ground black pepper, salt, ground thyme and butter.  Give the mixture a stir then let the meat and aromatics cook for 5 minutes over high heat.  The browning of the meat also adds great depth of flavor, which is what you want.  Do not add the liquid right away or you’ll have boiled meat soup instead of a rich and hearty stew.

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After the meat is nice and brown, and you’ve begun to build you base flavor, it’s time to add the liquids.  A good beef stew uses some sort of wine.  I recommend using a good quality red wine, burgundy if you have any.  Don’t use the “cooking wine” you find in the salad dressing section of your grocery store.  A good rule of thumb for cooking with wine is to use wine you like to drink out of a glass.   Mix together some water, wine, and my secret ingredient (shhhh…don’t tell anyone), orange juice.  See the flavor combinations going on here?  I like adding orange juice to cut back on the strong flavor of the wine (my kids don’t like too much wine in my cooking).  Add the wine mixture to the pot.

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Now it’s time to create even more layers of flavor that will deepen with prolonged simmering.  Turn your heat down to low, place a lid on the pot, and go away for two hours.  Read a book.  Catch up on your favorite television shows.  Walk the dog.  Do something but do not uncover that pot.  Let the meat, liquid, and aromatics simmer happily, undisturbed.  In two hours, the meat will get nice and tender.

Right about the two hour mark, make the roux.  This butter-flour mixture works to thicken the broth and add a richness because of the butter.  Butta is betta.  ‘Nuff said.

Melt some butter in a small sauce pan then add a few spoonfuls of flour.  Cook over medium-low heat, stirring constantly until the mixture begins to turn a golden brown.  Pour in some of the broth from the pot — about 1 to 2 cups will suffice — whisking constantly to prevent lumps from forming.  If the mixture seems too thick, add more broth until you get a relatively creamy mixture (the photo below, on the right, needs more broth).  Add the roux to the pot, stirring to dissolve the roux into the broth.  Add the additional beef broth.

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Add your vegetables to the pot.  All at once.  Go ahead.  Don’t be skurred.  Well, I take that back.  Add the root vegetables first (potatoes, carrots) and let them cook for a few minutes before adding any other vegetables that cook quickly, like onions and in my recipe below, brussels sprouts.

Turn the heat back up to high and cook for about 10 more minutes, or until the potatoes and carrots can be pierced easily with a fork.  I like using petite red potatoes because they are small enough that I just have to wash them then throw them into the pot.  You can cut them in half if you want to cut down on the cooking time, but after two hours of simmering, what’s another five minutes of cooking?

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Stir occasionally; the broth should be a nicely thickened gravy by now with the addition of the roux.  Taste the gravy; add salt and pepper to taste.  I like adding Dashida beef flavored seasoning instead of salt.

Serve with hot steamed white rice.  If you’re like me, you’ll need to drown your rice in some of the delicious gravy.

ENJOY!

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Hearty Beef Stew
 
Cook time
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Author:
Recipe type: Stew
Ingredients
  • 3½ pounds top sirloin, cut into 1-inch cubes
  • 3 tablespoons butter
  • 1 tablespoon chopped garlic
  • ½ teaspoon ground thyme
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 2 cups water
  • 1 cup orange juice
  • 1 cup red wine (I recommend a burgundy)
  • 1 pound baby carrots
  • 1 bag (10-oz.) frozen brussel sprouts
  • 12 whole petite red potatoes
  • 1 medium onion, diced large
  • 2 cups beef broth
  • 4 tablespoons Dashida (or add salt, to taste)
Roux:
  • 3 tablespoons butter
  • 6 tablespoons flour
  • 1½ cups broth (use the broth from the stew)
Instructions
  1. Place the meat, butter, chopped garlic, ground thyme, black pepper and salt into a large pot. Cook over high heat until the meat browns, about 5 minutes.
  2. Add the water, orange juice, and wine; reduce the heat to low and simmer for 2 hours.
  3. After 2 hours, prepare the roux. In a small saucepan, melt the butter and add the flour. Stir constantly while cooking over medium heat until the mixture begins to brown. Whisk in the broth from the pot of stew. Turn the heat off; whisk the roux into the remaining broth in the pot.
  4. Add the beef broth; stir.
  5. Add the carrots, potatoes and onion. Let this cook for a few minutes then add the brussels sprouts.
  6. Return the heat to high and cook for 10 minutes or until the potatoes are easily pierced with a fork.
  7. Taste the gravy and add salt and pepper to taste, or add Dashida.
Serve with steamed white rice and enjoy!

 

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Green Chicken Curry

There are so many varieties of curries — from chicken, to beef, to all vegetable — I haven’t found a curry I didn’t like. 😉

It’s such a versatile dish too.  Just find your favorite recipe and modify it to your liking.  Use your favorite vegetables and meat and add as much or as little spice as you want and voila!, chicken curry!  Serve over hot, steamed white rice and you’ll have yourself a delicious meal.

Give my recipe a try.  It think you’ll like it. 🙂

Green Chicken Curry
 
Author:
Recipe type: Soups & Stews
Cuisine: Thai
Serves: 6
Ingredients
  • 4 large chicken breasts, cut into small pieces (or a mixture of white/dark chicken meat)
  • 1 tablespoon brown sugar
  • 2 tablespoons green curry paste
  • 2 tablespoons fish sauce
  • 2 cloves garlic, minced
  • ½ cup chopped onion
  • 1 cup sliced carrots
  • 1 medium potato, cubed
  • 1 medium bell pepper, sliced
  • 1 can (10 oz) straw mushrooms or you can use fresh mushrooms, sliced
  • 1 can (15 ­oz) young corn, sliced into 1½ inch pieces
  • 1 can (8 oz) bamboo shoots
  • 1 can (14 oz) coconut cream or coconut milk *Use 2 cans if you like lots of kadu.
  • Other vegetables of your choosing
  • 1 tablespoon dried basil or use ½ cup freshly chopped sweet basil leaves
  • 2 tablespoons chicken bouillon or 2 bouillon cubes
  • Hot chili peppers, sliced, ­­optional
  • Black pepper, to taste
  • 1 cup water
Instructions
  1. In a medium saucepan, add water, bouillon, onions, garlic, pepper, and chicken pieces; bring to a boil; cook for approximately 10 minutes over medium­high heat.
  2. Add potatoes to chicken; continue cooking for 5 more minutes.
  3. Add curry paste, brown sugar, fish sauce, and remaining vegetables to pot; stir well to dissolve curry paste and brown sugar. Reduce heat to medium and continue to cook for 5 more minutes.
  4. Add coconut cream to pot. Turn heat down to low and simmer for 5­8 minutes, or until potatoes are cooked through.
  5. Add hot pepper to taste.
  6. Serve over hot rice.
ENJOY!

 

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