Archive for CHAMORRO DISHES

Fresh Salmon Kelaguen

Kelaguen in Chamorro describes a dish that’s prepared by mixing the main ingredient (usually chicken, beef, deer, or seafood) with lemon or lime juice, onions, salt, and hot pepper.  Chicken kelaguen is usually prepared with cooked (grilled, broiled or boiled) chicken.  The other types of kelaguen–beef, deer, shrimp, and various types of fish–are most often prepared raw, with the meat or seafood getting cooked with the addition of an acid, usually lemon or lime juice.

Kelaguen is a staple dish at Chamorro parties.  Sometimes, especially on Guam, an entire table is devoted to several types of kelaguen.

Salmon kelaguen is a favorite in our house.  I know, I know…I’ve said a lot of the dishes I make are favorites.  But really…this one is a REAL favorite (after shrimp kelaguen, that is). 😉

I prefer fresh salmon with this recipe.  If you’re in a pinch, canned salmon kelaguen is also tasty, but I still prefer fresh salmon any day.

Give my recipe a try.  If you like sushi, ceviche, or any type of kelaguen, then I know you’ll like this. 😀

Fresh Salmon Kelaguen 

Salmon Kelaguen - Annie's

Ingredients:

  • 2 pounds fresh salmon (red salmon, preferably)
  • 4 stalks green onions, sliced
  • The juice of 5-6 limes, more or less, to taste (or you can use lemon powder, mixed with a little bit of water)
  • Salt, to taste
  • 1 cup cherry or grape tomatoes, diced
  • Hot pepper, optional

Directions:

1.  Rinse the salmon filet.  Pull out any salmon bones.  Remove the skin, or leave it on if you prefer.  I like the skin removed for kelaguen.

image

2.  Cut the salmon into small pieces.

image

3.  Thinly slice the green onions.

image

4.  Mix the salmon and green onions together in a small bowl.

image

5.  Squeeze about 1 cup of lime juice over the salmon and onions.  Sprinkle salt over the mixture; start with about 1 teaspoon.  Stir gently to combine all the ingredients and to dissolve the salt into the lime juice.  Add more or less lime juice and/or salt, to taste.

image

6.  Stir in the diced tomatoes.  Optional:  Add hot pepper, as much as you like.  Serve with hot rice or titiyas.  ENJOY!

image

Print Friendly, PDF & Email

Pot Roast, Chamorro Style

Whenever I find myself feeling a bit homesick, I think of something to cook that soothes my longing for my island home. Chamorro Pot Roast is one of those dishes. This is a dish that was usually on the menu for Chamorro gatherings. I remember going to parties when I was younger, and before the table was opened, I’d check to see if there was any pot roast. If there was, the ONLY things I’d have on my plate were rice (red or white), pot roast (with as much gravy as I could scoop up), and lots of fina’denne’. These days, I use a crock pot to cook my pot roast. Set it and forget it…what could be easier?

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

Chamorro Pot Roast

image

Ingredients:

  • 1 2-lb chuck roast (look for one that is nicely marbled with fat)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 8 whole garlic cloves
  • 1/4 cup vegetable oil
  • 1 medium onion, chopped into large chunks
  • 5-6 garlic cloves, minced
  • 1 cup soy sauce
  • 1 14.5-oz can diced tomatoes with juice
  • 1/3 cup balsamic vinegar (you can use white vinegar instead)
  • 2 tablespoons Dashida seasoning (Korean beef soup stock)
  • 1 teaspoon Accent or Ajinomoto
  • 1 cup water (if cooking this on the stovetop, use 2 cups water)
  • 4 tablespoons corn starch plus one cup water

Chamorro Pot Roast - 02

Directions:

1.  Place a large skillet or dutch oven over high heat.

2.  Using a long, sharp knife, CAREFULLY cut 8 deep slits into the sides of the roast. Push a whole clove of garlic into each slit.

Chamorro Pot Roast - 03

Chamorro Pot Roast - 04

Chamorro Pot Roast - 07

3.  Rub the sides of the roast with salt and pepper.

Chamorro Pot Roast - 11

Chamorro Pot Roast - 18

4.  When the pan is hot, add half of the oil into the pan. Brown the roast on all sides then remove it from the pan and place it into a slow cooker or crock pot set to HIGH.

Chamorro Pot Roast - 21

Chamorro Pot Roast - 24

Chamorro Pot Roast - 27

5.  Add the remaining oil to the pan used to brown the roast. Add the onions and garlic and sauté until the onions are translucent.  Add the sautéed onions and garlic to the slow cooker.

Chamorro Pot Roast - 28

Chamorro Pot Roast - 31

6.  Into the crock pot, add:

the tomatoes with juice…

Chamorro Pot Roast - 37

the Dashida seasoning…

Chamorro Pot Roast - 38

the accent or aji…

Chamorro Pot Roast - 39

the balsamic vinegar…

Chamorro Pot Roast - 40

the soy sauce…

Chamorro Pot Roast - 41

and 1 cup of water (see note below) plus any remaining salt and pepper.

NOTE:  If making this on the stovetop, add 2 cups of water instead (a lot of water will evaporate as the roast cooks).

Chamorro Pot Roast - 42

7.  Place the lid on the slow cooker. Cook on HIGH setting for 2 hours then lower the heat to LOW and cook for an additional 2 hours then turn off the slow cooker.  If cooking this on the stovetop, cover the pot and cook over medium-low heat for 2 hours.

Chamorro Pot Roast - 46

8.  When the roast is done, remove the roast to a plate or cutting board and allow to rest for at least 10 minutes before slicing (don’t cut it sooner that this or all the juices will flow out and leave your roast dry).

image

9.  In the meantime, while the roast is resting, prepare the gravy. Using an immersion blender, purée the chunks of vegetables in the gravy until it is completely smooth. If you don’t have an immersion blender, transfer all of the gravy (the liquid and all vegetables) from the slow cooker to a blender and blend until smooth.

image

image

10.  Pour the puréed mixture into a small pot; bring the mixture to a boil.

image

11.  Mix the cornstarch with the remaining 1 cup of water.

image

Whisk the cornstarch mixture into the gravy and return to a boil, stirring constantly until the mixture thickens.  Turn off the heat once the gravy has thickened.

image

12.  After the roast has rested, use a serrated knife or very sharp carving knife to slice the roast into 1/4 to 1/2 inch slices.

image

Pour gravy over the sliced roast beef.

Chamorro Pot Roast - 50

 

Serve with hot white rice and Enjoy!  I love to “drown” my pot roast and rice in lots and lots of gravy!  🙂

Chamorro Pot Roast - 51

Print Friendly, PDF & Email

Chamorro Bistek (or Bisteak)

Bistek (or Bisteak) is a favorite Chamorro dish.  The addition of achote (or annatto) gives a unique flavor, along with the tanginess of the added vinegar.  

image

If you have it, I prefer using achote water made with fresh achote seeds.  Fresh is always best, but of course, using achote powder works quite well too.  This is what the packet of achote powder looks like.  As with the Sazon Goya seasonings, achote powder is another item that is commonly found in either the Asian aisle of most grocery stores.  If your local store doesn’t carry it, try looking for it in your local Asian supermarkets.

 

goya achoteIf you don’t have fresh achote seeds or achote powder, you can substitute with Sazón Goya seasoning that contains achote.  This is what the packaging looks like.  It’s a common item in the Hispanic aisle in most grocery stores.

 

 

 

This dish usually includes peas as a main ingredient.  Some think that if you DON’T add peas, it isn’t Bistek, but my family prefers this dish made WITHOUT peas.  We like using fresh or steamed green beans or sugar snap peas instead.  It’s all up to you, really.  With peas (or vegetables, for that matter) or without, it’s still a very tasty dish that is a must-add to your list of menu choices.

Scroll all the way to the bottom to find my recipe.  Give it a try.  I think you’ll like it.  🙂

Chamorro Bistek (or Bisteak)

image

 

Place thinly sliced beef into a large frying pan.  I like to use minute steak for this.

image

 

Add Dashida seasoning, minced garlic, black pepper, and thinly sliced onions.  Stir to combine all the ingredients.  Cook over medium high heat until the meat is browned.

image

 

Add to the pan white vinegar and soysauce.  Stir to combine.

image

image

 

Add water to the pan.  Add more or less water, depending on how much gravy you like.  We like a lot of kådu (gravy)–adding about a cup of water will yield a lot of kådu.  Cook for a couple of minutes–just long enough to reheat the gravy–then stir in achote powder (the achote powder will dissolve better if the liquid is HOT). 

NOTE:  You can substitute the water and achote powder with achote water made using achote seeds.

image

image

 

Cook for another couple of minutes then stir in fresh or frozen peas (OPTIONAL).  My family actually prefers to use fresh sugar snap peas.  Cook for a few more minutes, or just long enough to either reheat the frozen peas, or to cook the sugar snap peas to your liking (we like it al dente, or cooked but still crisp).  You can also use fresh green beans instead of peas.  In the photo below, I used steamed sugar snap peas.

image

image

image

 

After the vegetables are cooked/reheated to your liking, remove the Bistek from the heat and serve with steaming hot white rice.  ENJOY!

image

 

Chamorro Bistek (or Bisteak)

Ingredients:

  • 2 pounds thinly sliced beef
  • 4 tablespoons Dashida beef flavored seasoning
  • 2 tablespoons minced garlic
  • 1/2 teaspoon black pepper
  • 1 large onion, thinly sliced
  • 3/4 cup white vinegar
  • 1/4 cup soy sauce
  • 1 cup water*
  • 1 packet achote powder*
  • *If using achote seeds, make enough achote water to yield 1 cup
  • Optional:  1 cup frozen or fresh peas, sugar snap peas, or green beans

Directions:

1.  Place the beef, Dashida, garlic, black pepper, and onions in a large pan.  Cook until the beef is browned.

2.  Stir in the vinegar, soy sauce, water and achote powder.  Cook for about 5 minutes.

3.  Stir in your vegetables.  Cook long enough to reheat the vegetables (if frozen), or until the fresh vegetables are cooked to your liking.

4.  Serve with hot white rice and ENJOY!  🙂

 

Print Friendly, PDF & Email

Buñelos Månglo’ (aka Typhoon Donuts)

Buñelos Månglo’ is another Chamorro dessert.  The name is loosely translated into “Air Donuts”.  I’m not sure why they’re called that.  Maybe it has something to do with WHEN Chamorros most often fry up a batch.  Often, during stormy weather when the rain is pouring down buckets and the wind is howling, many Chamorros fry up some Buñelos Månglo’.  No matter the origin of the name, this is another Chamorro comfort dish that you can make any time you want to, rain or shine.  Any way you look at it, it’s delicious.  You can’t go wrong with fried dough sprinkled with sugar.

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

BUÑELOS MÅNGLO’

IMG_1120

Ingredients:

  • 2 cups All-purpose flour
  • 1 tablespoon baking powder
  • 1/3 cup sugar
  • 3/4 cup coconut milk (*may need more or less, depending on your location. Dry/less humid places may require more liquid, up to a cup; more humid places may need just the 3/4 cup.)

Directions:

1. Mix flour, baking powder and sugar.

IMG_1104

2.  Add the coconut milk to the flour mixture.

IMG_1105

3.  Gently mix until a dough forms. The dough should be smooth and soft.

IMG_1106

4. Roll out to about 1/3 inch thick, then cut in diamond or triangle-shaped pieces using a pastry wheel/cutter or a knife.  *I used a pizza cutter.

IMG_1107

IMG_1108

IMG_1109

5. Preheat the oil.  When the oil is hot, drop the pieces of dough into the hot oil.  Turn the donuts frequently to ensure both sides are evenly browned.  Fry until golden brown, then remove from the oil and place in a colander or on paper towels to let any excess oil drip off.

IMG_1111

IMG_1122

6. Optional:  after the donuts have cooled slightly, place in a ziplock bag with 1/4 cup sugar.  Shake to coat each donut.

IMG_1123

ENJOY!

IMG_1118

Print Friendly, PDF & Email

Buñelos Aga (Banana Donuts)

This is a family favorite.  Give it a try.  I think you’ll like it.  😊

BUÑELOS AGA’ (BANANA DONUTS) 

 

 

INGREDIENTS:

  • 2 cups mashed ripe bananas
  • 4 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 teaspoon cinnamon (optional)

Other:

  • Vegetable oil for frying
  • Maple syrup for dipping cooked donuts

 

DIRECTIONS:

1. Place the oil in a large frying pan; turn the heat to medium to begin preheating the oil.

2. Mix all of the ingredients in a medium sized mixing bowl. The batter will be  sticky.  Don’t be tempted to add more flour — it has the right amount of flour…the donuts won’t turn out oily or greasy, and they definitely won’t turn out dry. Adding too much flour will make them rubbery.

3.  When oil is hot, drop the mixture by spoonful into the oil, turning frequently.

Note:  When I make these, I use a small cookie scoop to get evenly sized donuts.  The Chamorro method is to scoop up a little bit of batter in your hand, then squeeze out a dollop of batter between your thumb and pointer.

4.  Deep fry over medium heat. Keep your stove settings on medium heat. If the oil is too hot, it will burn on the outside before the inside cooks.  Cook until golden brown.

5.  Serve with a side of maple syrup for dipping, or glaze all of the donuts with maple syrup.

6.  Serve immediately and enjoy!

Print Friendly, PDF & Email
« Older Entries Recent Entries »