Archive for Author AnniesChamorroKitchen

About the Author: AnniesChamorroKitchen
Hafa adam means "hello" in Chamorro, the native language of my island home, Guam U.S.A. Guam is the proverbial melting pot, abounding with cultural diversity that is aptly displayed in the variety of food we eat and share. The focal point of most Chamorro families centers around family gatherings and cooking. In my home, most of my guests congregate in my kitchen. It is where we do our best catching up, and whee lasting emories aremade. Browse through my selection of Chamorro and other recipes m and please leave me a comment if you try my recipes to let me know what you think of them. I hope you enjoyed your time in my kitchen. Come back soon! This site is work-in-progress, so please bear with me as I grow this site to a place where you'll love to visit. Happy Cooking! ~ Annie

Kimchee Noodles

Kimchee noodles is a quick and easy side dish that is a must-have for your gatherings, and it goes especially well with BBQ meat dishes.

This is my sister-in-law, Darlene’s recipe.  It’s a tried-and-true recipe that’s requested often.  It’s a great potluck dish too.

Dar’s complete recipe is located at the bottom of this post.  Give it a try.  I think you’ll like it. 🙂

Darlene’s Kimchee Noodles

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These are the ingredients used to make the Kimchee Noodles.  You can find them in most Asian markets.

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Prepare the noodles according to the package directions.  Drain and rinse the noodles then place into a mixing bowl.  Drizzle with sesame oil (the oil adds flavor and makes it easier to mix in the kimchee sauce).

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Stir the kimchee sauce into the noodles.

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Add daigo’ and cucumbers.

Serve and Enjoy!

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Kimchee Noodles
 
Noodles with kimchee base sauce, pickled daigo' (daikon radish), and cucumbers
Author:
Recipe type: Side
Cuisine: Korean
Ingredients
  • 1 package bean thread noodles (sometimes called Vermicelli)
  • 2 tablespoons sesame oil
  • 2 tablespoons sugar
  • 2 tablespoons kimchee base
  • 2 tablespoons rice vinegar
  • 1 English cucumber, diced small
  • 1 pickled daikon radish, or daigo', diced small
Instructions
  1. Boil the noodles until soft, about 5 minutes. Drain and rinse with cold water then place in a large mixing bowl.
  2. Add the sesame oil to the noodles; mix well to coat the noodles with the oil.
  3. In a small bowl, mix together the sugar, kimchee base, and rice vinegar. Pour over the noodles; mix to combine all of the ingredients.
  4. Mix in the diced cucumbers and daigo'.
Serve and ENJOY!

 

Tater Tot Casserole

If you’re looking for a stick-to-your-ribs comfort dish, this one is it.  Tater tots, seasoned ground beef and cheese sauce are all baked into a casserole that will make your tummy and taste buds happy, happy, happy.

My complete recipe is located at the bottom of this post.  Give it a try.  I think you’ll like it. 🙂

Tater Tot Casserole

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Although the name of this dish is “Tater Tot Casserole,” the real star is the cheese sauce that ties it all together.  If you do an online search, you’ll find that quite a few tater tot casserole recipes call for cream of mushroom or chicken soup.

While I do like the canned condensed soup, I thought I’d make my own for this recipe, and I’m glad I did.  Not only can you control the quality of ingredients that go into the dish, you can also control the amount of sodium as well.

Start by placing vegetable broth into a large pot.  You’ll use this same pot to eventually make the cheese sauce, so make sure your pot is big enough to fit the sauce base and all of the cheese and other delicious ingredients that go into it.

Bring the broth to a boil over medium-high heat.

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Add chopped mushrooms, Dashida, garlic powder, black pepper, onion powder, and thyme to the pot.  Stir to combine, then place a lid on the pot.  Reduce the heat to medium and cook until the mixture returns to a boil.

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While the broth is simmering, whisk some flour and milk together.

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Pour the flour mixture into the boiling liquid, whisking as you pour so as to prevent lumps from forming.

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Turn the heat down to medium-low.  Cook for a couple of minutes to allow the base to thicken.  See, doesn’t this look better than the canned condensed soup?

It tastes better too. 🙂

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Once you’ve got the base done, you can finish up the cheese sauce.

Whisk in some milk.

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Add shredded cheese and sour cream to the pot.  Stir the mixture until the cheese melts.  Turn the heat off and place a lid on the pot.  Set the cheese sauce aside for now while you cook the ground beef.

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Brown lean ground beef in a skillet over medium-high heat.  Add onions, garlic powder and Dashida; cook for 5 minutes or until the onions become translucent.

imagePreheat the oven to 400 degrees.

Place a layer of frozen tater tots in the bottom of a DEEP baking dish.  A deep roasting pan works well.

Pack those babies in there!

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I don’t show it here, but add half of the cheese sauce to the pan, on top of the tater tots.

Add all of the ground beef to the pan, on top of the cheese sauce.

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Pour the remaining cheese sauce over the ground beef.

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Top with more tater tots.  Bake for 25 minutes, or until the tater tots are golden brown and crispy on top and the sauce is bubbly.

Serve and ENJOY!

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Tater Tot Casserole
 
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Delicious comfort food combining the childhood favorite, Tater Tots, with seasoned ground beef and a creamy, cheesy sauce.
Author:
Recipe type: One Dish Meal
Cuisine: American
Serves: 8
Ingredients
Meat and Potato Filling:
  • 2 pounds lean ground beef
  • ½ small onion, diced
  • 2 teaspoons garlic powder
  • 2 tablespoons Dashida (Korean beef flavored seasoning)
  • 1 large bag Tater Tots
Sauce Base:
  • 2 cups vegetable broth
  • ¾ cup chopped mushrooms
  • 2 teaspoons Dashida
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ¾ cup milk
  • ½ cup flour
Cheese Sauce:
  • 2 cups milk
  • 16 ounces shredded cheddar cheese (I like to use a Mexican cheese blend)
  • 1 cup sour cream
Instructions
Prepare the Sauce Base:
  1. Bring the broth to a boil over medium-high heat.
  2. Add the mushrooms, Dashida, garlic powder, black pepper, onion powder and thyme. Return the mixture to a boil.
  3. Whisk the milk and flour in a small cup or bowl. Pour the mixture into the boiling liquid, whisking as you pour to prevent lumps from forming. Reduce the heat to medium-low; cook for a couple of minutes to thicken the base.
Make the Cheese Sauce:
  1. Whisk the remaining milk into the sauce base.
  2. Stir in the shredded cheese and sour cream. Set the sauce aside.
Brown the Meat:
  1. Brown the ground beef in a skillet over medium-high heat.
  2. Add the onions and Dashida. Cook for 5 minutes or until the onions become translucent.
Layer the Casserole:
  1. Pre-heat the oven to 400 degrees.
  2. Using a DEEP DISH pan, layer the casserole as follows:
  3. ~ Tater tots, half the cheese sauce, meat, remaining sauce, then tater tots.
  4. Bake for 25 minutes or until the top layer of tater tots are golden brown and crispy and the cheese sauce is bubbly.
Serve and ENJOY!

 

Asian Chicken Lettuce Wraps

These chicken lettuce wraps are a good choice if you’re looking for a quick dish to make for an appetizer or a light meal.  I created this recipe when I was craving the popular appetizer served at a famous Chinese Restaurant chain.  It’s quite easy to make.  It only takes a few minutes to chop up the chicken and vegetables; you can have this on your table in about 30 minutes.

This is also a great dish if you have picky eaters like I do.  My youngest daughter opted to eat the filling with rice instead of the “yucky green lettuce”, but boy did she devour the savory, saucy chicken and VEGETABLE-laden filling! 😉  (Shhhh….don’t tell her.)

My complete recipe is located at the bottom of this post.  Give it a try.  I think you’ll like it. 🙂

Asian Chicken Lettuce Wraps

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Make the stir fry sauce.

In a small bowl, mix all of the sauce ingredients together EXCEPT for the water and cornstarch mixture.

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Heat a large pan or wok over medium-high heat.  Add the sesame oil and chicken.

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Pour the sauce into the pan with the chicken.

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Stir occasionally, cooking until the chicken is no longer pink.

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Add the water chestnuts, mushrooms, onion and Thai basil leaves.

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Cook the chicken and vegetable mixture for a couple of minutes.

Stir the cornstarch-water mixture then pour into the pan, stirring the chicken mixture as you pour.  Cook for a couple more minutes, stirring constantly.  The sauce will thicken as it cooks.

Stir in half of the green onions.  Cook for a minute longer then remove from the heat.

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Fill the lettuce leaves with the chicken mixture.  Top with more green onions and hot pepper flakes.

ENJOY!

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Asian Chicken Lettuce Wraps
 
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Crispy lettuce filled with a savory mixture of chicken, water chestnuts, ginger, garlic and hoisin sauce that make a delicious appetizer or a light lunch or dinner meal.
Author:
Recipe type: Appetizer
Cuisine: Chinese
Serves: 6
Ingredients
Chicken Stir Fry
  • 4 tablespoons sesame oil
  • 4 boneless skinless chicken breasts, diced (or 1 pound ground chicken)
  • 2 cans water chestnuts, drained and diced
  • 1 package fresh mushrooms, chopped
  • 1 small onion, diced
  • 8 Thai basil leaves, optional
  • 8 stalks green onions, sliced
Stir Fry Sauce
  • 2 tablespoons chopped garlic
  • 1-inch piece of ginger, peeled and grated
  • ¼ cup brown sugar
  • ¼ soy sauce
  • ¼ cup hoisin sauce
  • 2 tablespoons rice wine vinegar
  • ¼ cup water mixed with 2 tablespoons corn starch
Lettuce Wraps
  • 1 large head butter or iceberg lettuce, wash, dried and leaves separated
  • Red pepper flakes, optional
Instructions
Make the stir fry sauce:
  1. In a small bowl or measuring cup, mix together the garlic, ginger, brown sugar, soy sauce, hoisin sauce, and rice wine vinegar.
  2. Set aside the cornstarch and water mixture for now.
Cook the chicken:
  1. Heat a large pan or wok over medium-high heat. Add the sesame oil and chicken.
  2. Pour the sauce over the chicken. Cook until the chicken is no longer pink, stirring occasionally.
  3. Add the water chestnuts, mushrooms, onion, and Thai basil leaves to the pan. Cook for 2-3 minutes.
  4. Stir the cornstarch-water mixture the pour into the pan, stirring as you pour. Cook for another couple of minutes until the sauce thickens.
  5. Stir in half of the green onions. Cook for a minute longer then remove from the heat.
Assemble the chicken wraps:
  1. Scoop some filling into the lettuce leaves.
  2. Top with some sliced green onions and pepper flakes.
ENJOY!

 

Crispy Chocolate Chip Cookies

My entire family loves, loves, loves cookies!  Soft, chewy, crispy, crumbly, chocolate, butter, coconut, sugar, stuffed, double-stuffed, you name it, we’ll probably love it.

One of our favorites are a crispy cookie from Guam called Chamorro Chip Cookies.  They are crispy bite-sized cookies that are perfectly sweet and chocolaty.  I still remember requesting bags of cookies be sent to me in care packages.  I was absolutely over the moon one trip home when the airline served small packages of the delicious morsels in lieu of peanuts! 🙂

Well, gone are the days of free snacks on the airlines, but you don’t have to wait until you get to Guam or for someone to send you a care package to enjoy these delicious, sweet and crispy cookies. It takes just a few ingredients to mix up a batch, ingredients you’re likely to have on hand already.

My complete recipe is at the bottom of this post.  Give my recipe a try. I’m sure you’ll like it. 🙂

Crispy Chocolate Chip Cookies

~ My version of the beloved “Chamorro Chip Cookie”

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These are all of the ingredients you need.  You probably have all of these on hand already.  As I mentioned above, my family loves cookies and baked goods, so I make sure I always have flour, sugar, butter, eggs, baking soda (and powder), salt, vanilla extract and chocolate chips in my pantry.

I made a double batch of cookies, which is why you see two bags of chocolate chips.  Otherwise, one batch uses only one bag of mini chocolate chip morsels.

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Mix the flour, salt and baking soda together.

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Place the butter and suar in a medium sized mixing bowl.

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Use a hand-held mixer to cream the butter and sugar together.

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Add the eggs and vanilla extract to the mixing bowl.

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Mix until creamy.

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Add one third of the flour mixture to the bowl.  Mix for a minute or until the dry ingredients are well-incorporated with the butter mixture.

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Add another third of the flour mixture; mix another minute then add the remaining flour mixture.  Mix until all of the flour is well-incorporated and a thick, creamy cookie dough forms.

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Add the entire bag of mini chocolate chips to the bowl.

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Use a spatula to fold the chocolate chips into the cookie dough.

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Place 1 tablespoon of cookie dough about 2 inches apart on a baking sheet.  I use a small cookie scoop to get nicely rounded scoops of dough.  These cookies will spread while baking so make sure you don’t place them too close together.

I used a Pampered Chef large round stoneware pan in the photo below.  I fit about 18 balls of dough on this pan — don’t try to fit much more than that on this size pan or your cookies will spread and touch during baking (my daughter calls those “butt cookies” when they spread and touch during baking).

I also used the rectangular stoneware pan (also Pampered Chef), fitting 20 balls of dough on it.

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Bake the cookies in a pre-heated 400-degree oven for 12 minutes.  The cookies will be slightly brown around the edges.

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Leave the cookies on the baking sheet for 5 minutes then place on a cooling rack to finish cooling.

Serve with a tall glass of milk and ENJOY!

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Crispy Chocolate Chip Cookies
 
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A crisp cookie loaded with mini chocolate chip morsels, reminiscent of one of Guam's favorite cookies, the "Chamorro Chip Cookie"
Author:
Recipe type: Dessert
Ingredients
  • 2⅔ cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 2 sticks unsalted butter, softened
  • 1½ cups white granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 bag (12-oz.) miniature semisweet chocolate chips
Instructions
  1. Preheat your oven to 400 degrees.
  2. Place the flour, salt, and baking soda in a medium bowl; mix together.
  3. Place the butter and sugar in a medium-sized mixing bowl. Use a handheld mixer to mix together until creamy.
  4. Mix in the the eggs and vanilla extract.
  5. Add the flour mixture to the butter mixture, one third at a time, mixing until you get a thick creamy dough.
  6. Fold in the chocolate chips.
  7. Scoop tablespoonfuls of dough onto the baking sheet, spacing them about 2-inches apart.
  8. Bake for 12 minutes or until the cookies are light brown around the edges.
  9. Leave the cookies on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
ENJOY!
This makes about 7½ dozen cookies about the size of a Chips Ahoy cookie.

Thai Beef Salad

This popular Thai beef salad can serve as an appetizer or a meal.  It’s quick and easy to prepare so you can have it on your table in just a few minutes.  Toss your favorite salad greens together then add thinly sliced grilled beef and a drizzle of my delicious Thai-style dressing for a perfect side salad, quick lunch or light dinner meal.

My complete recipe is located at the bottom of this post.  Give it a try.  I think you’ll like it. 🙂

Thai Beef Salad

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Prepare the salad dressing.  Place all of the dressing ingredients into a small mixing cup, whisking together until you dissolve the sugar.  Set aside.

Next, grill your favorite cut of beef.  I like to use flank steak.  It only takes a few minutes to cook this cut of meat to what I consider perfection — slightly pink on the inside.  You can fire up the grill for this, but I usually use a grill pan and cook it on top of the stove over medium heat.  Season both sides of the meat with some salt and pepper.  Sprinkle some oil in the hot pan then cook the meat for 10 minutes on each side.  Once you place the meat onto the grill pan, LEAVE IT ALONE to cook.  Do not stab or poke at it.  The only time your utensils touch the meat is when you flip it.

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See how nicely browned it got? 🙂

Don’t worry about the sides not being browned.

Don’t slice the meat right away or all the juices will run out and leave the meat dry.  Once done, remove the meat from the pan and let it rest while you prepare the vegetables for the salad.

imageIt’s time to layer the vegetables. Place the cucumbers at the bottom.  I do it this way so that the salad dressing can start to pickle the cucumbers.

One note about my photos.  As you can see, I’m making individual servings for packed lunches for my husband, daughter and me.

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Add the leafy greens next.  I like using hearts of romaine, but any mixed leafy greens will do.

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I like adding pre-sliced carrots to add some color and crunch.  Pre-sliced carrots cost a little more but it saves a lot of time in the kitchen too.  My older daughter loves to cook, and I’m still quite leery about letting her use a sharp knife to cut thin slivers of carrots. Pre-cut carrots saves me from worrying about her losing some fingers!

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The cilantro leaves get added to the salad next; add as much or as little as you like.  Cilantro is one of those herbs that you either love or hate.  I happen to love it so my salad gets a healthy handful of cilantro. 😉

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Thinly slice the red onions and add them to the salad.  I didn’t have any red onions on hand when I made these, so I added sliced green onions instead.

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The beef rested long enough by now.  Use a sharp knife to cut thin slices of beef, being sure to cut across the grain.
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Add the sliced beef to the top of the salad.

ENJOY!
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Thai Beef Salad
 
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Fresh salad with a spicy and savory salad dressing. Serve with sliced beef for a complete meal.
Author:
Cuisine: Thai
Serves: 4
Ingredients
SALAD DRESSING
  • The juice of 2 medium limes
  • 4 tablespoons fish sauce (I like the Three Crabs brand)
  • 4 tablespoons water
  • 2 tablespoons sugar
  • 1 teaspoon salt (omit if the fish sauce is salty enough for you)
  • 1 tablespoon chopped garlic
  • 2 hot chili peppers, diced, optional
SALAD GREENS
  • 1½ pound flank steak
  • Salt and pepper, to season the steak
  • 4 tablespoons vegetable oil, for the grill pan
  • 2 English cucumbers, sliced
  • 8 cups mixed salad greens
  • 2 small carrots, julienned
  • 1 bunch cilantro, stems removed
  • 1 small red onion, thinly sliced
  • Any other salad vegetables you like
Instructions
Make the Dressing
  1. Place all of the ingredients for the dressing in a small mixing bowl or measuring cup. Whisk together until the sugar dissolves. Set aside.
Grill the Meat
  1. Season the meat on both sides with salt and pepper. Place a grill pan over medium heat. Add the oil to the heated pan then cook the meat for 10 minutes on each side. Once the meat is done, set it aside to rest before slicing. After resting for about 15 minutes, thinly slice the meat against the grain.
Make the Salad
  1. Layer the cucumbers, salad greens, carrots, cilantro, and any other vegetables you like in a small salad bowl or plate.
  2. Add the thinly sliced beef to the top of the salad.
  3. Drizzle some salad dressing over the beef and salad greens.
Serve and enjoy!

 

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