Archive for CHAMORRO DISHES

Buñelos Månglo’ (aka Typhoon Donuts)

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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’

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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.

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2.  Add the coconut milk to the flour mixture.

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

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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.

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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.

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

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ENJOY!

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Posted in CHAMORRO DISHES, DESSERTS, Donuts, Fina' Mames (Chamorro Desserts) tagged with

Buñelos Aga (Banana Donuts)

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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!

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Posted in CHAMORRO DISHES, DESSERTS, Donuts, Fina' Mames (Chamorro Desserts)

Fresh Shrimp Kelaguen

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I love shrimp kelaguen.  I love kelaguen, period, but shrimp kelaguen is at the top of the list, especially if it’s FRESH SHRIMP kelaguen.  Oh, and serve this up with fresh corn titiyas…man, oh, man, my mouth is watering just thinking about it!

For those of you who don’t know what kelaguen is, it’s kind of like ceviche.

Funny story…I had a recipe for fresh shrimp kelaguen, then my sister, Carolyn, shared hers as well.  I went back and compared our recipes and they were almost identical. Of course they would be nearly identical — we learned to cook from the best teacher in the world, OUR MOM. Here’s to all of our moms and dads, aunts, uncles, grandparents … thanks for teaching us so many things, especially how to make all this yummy Chamorro food!

So, back to fresh shrimp kelaguen.  This is a time consuming process, but it is WELL WORTH the effort.  If this is served at a fiesta, I ignore all other food and gorge myself on this delicacy, it’s that good.

Here is my sister, Carolyn’s recipe.

Give it a try and let us know how you like it.  Enjoy!

FRESH SHRIMP KELAGUEN

Recipe by Carolyn Merfalen

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INGREDIENTS:

  • 5 pounds fresh shrimp, with the head and shell on
  • Salt, to taste
  • Lemon juice (or powder), to taste
  • 6-8 stalks green onions, sliced
  • Freshly grated coconut
  • Hot Pepper, to taste

DIRECTIONS:

1.  Fresh shrimp (with the heads on) is best for kelaguen. You can, however, still make it using frozen shrimp (again, with the heads on).  I recommend pouring boiling water over the raw shrimp, to lessen its sliminess. Let the water run right off the shrimp, preventing it from puddling. You want to avoid it being cooked in the boiling water.

2.  Depending on your liking, you may keep the shells on. Fresh shrimp is best for this since the shells are very soft and easy to chew and swallow. Otherwise, carefully remove the shells from the body and tail of the shrimp, especially if you are using store-bought boxed frozen shrimp since those shells are hard.

3.  Work on the heads last…carefully remove the shell around the top of the heads. You should be able to see a tiny black sliver right in the center, top of the head, after removing the shell. (I don’t know what it is, but it looks dirty. My mom also mentioned it’s bitter.)  As you work with the heads, use caution in preventing the orange substance in the heads from being thrown out. That orange substance is what gives the kelaguen its reddish color and very distinct flavor.

4.  Devein the shrimp, if the shells were removed. (I usually remove them and devein them.) Mash the shrimp a bit using a fork.

5.  According to taste, add lemon juice or powder, salt, finely diced green onions, freshly grated coconut, and red hot peppers.  Mix to combine.  Serve with titiyas or hot white rice and enjoy!  Absolutely delicious!

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Posted in Carolyn's Recipes, CHAMORRO DISHES, FEATURED RECIPES, Kelaguen

Champulådu

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There are several Chamorro comfort foods that not only make me feel good right down to my bones, but bring back so many fond memories of growing up on Guam.

Champulådu is one of those dishes.  It’s a porridge of sorts, only made with rice, evaporated milk and CHOCOLATE!  I think that’s why I love it so much — who doesn’t love chocolate?

You don’t need too much rice for this dish.  A little goes a long way since you’ll be cooking the rice until it breaks down and thickens the liquid.

CHAMPULÅDU

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Ingredients:

  • 1 cup uncooked rice, or 2 cups for a thicker “porridge”
  • 4 cups water
  • 1 can evaporated milk
  • 1/2 cup cocoa powder
  • 1/2 cup sugar

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Cooking Instructions:

1.  Wash the rice and place in a medium sized pot.  Add water and cook over medium high heat.  Keep the pot lit on until the rice begins to boil.

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2.  Once the rice comes to a boil, reduce the heat to medium-low; add cocoa powder, sugar, and milk.

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3.  Whisk to combine all the ingredients.  Continue to cook at a low simmer over medium-low heat for approximately 30 more minutes.  The mixture should thicken considerably during this time.  If it’s too thick for your liking, add more milk then adjust the sugar to taste.  Serve warm and enjoy!

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Posted in Breakfast, CHAMORRO DISHES, DESSERTS, Fina' Mames (Chamorro Desserts), MEALS

Shrimp Patties

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Hi everyone!  This is Hannah, Annie’s daughter.

I made some delicious shrimp patties for lunch one day. My version is somewhat different from the “regular” recipe most people have.

What’s different about my version? I don’t use any eggs. It started out as a mistake one time when I was making shrimp patties and forgot to put eggs in the batter. However, I liked how it turned out. The inside was nice and fluffy, and my shrimp patties were nice and round (my neighbor called them “shrimp balls”) and not flat.

Give my recipe a try. Let me know how you like them. My family loves them; I hope you do too!

SHRIMP PATTIES

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INGREDIENTS:

  • 1 cup thinly sliced fresh green beans
  • 2 cups peas
  • 1 cup chopped onions (about 1/2 a medium onion)
  • 3 cups corn kernels (I love lots of corn in my shrimp patties)
  • 4 cups shrimp, chopped
  • 2 tablespoons minced garlic
  • 2 cans evaporated milk
  • 3 cups all purpose flour
  • 2 tablespoons baking powder
  • 5 tablespoons Dashida seasoning (the seafood flavored kind)
  • 1 teaspoon Accent
  • 1 teaspoon black pepper
  • Oil, for frying

 DIRECTIONS:

1.  Heat the oil in a large frying pan. Do you know how to tell if the oil is hot enough and ready? My mom taught me a great trick.  Use the tip of a wooden spoon (I used a wooden chopstick) and dip it into the oil.  If little bubbles start to form around the wood, then the oil is hot and ready. Make sure the wood is clean and dry first; you don’t want hot oil to splatter and burn you.

Here is a short video clip. You can see all of the little bubbles form around the tip of the wooden chopstick. This tells you that the oil is hot and ready for frying.

2.  While you’re waiting for the oil to heat up, mix all of the ingredients (except for the oil, of course) in a large bowl.

3.  Drop spoonfuls of batter into the hot oil and fry until golden brown. Note: I used a small ice cream scoop that holds 1 1/2 tablespoons. This is also what makes the shrimp patties nice and round like doughnuts. (Maybe that’s why my neighbor calls them shrimp balls, LOL.)

 

I added a lot of photos below to show you the process.

Enjoy, and I hope you like them!

~ Hannah

 

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Place the shrimp and vegetables in a large mixing bowl.

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Place the flour and other dry ingredients in a smaller bowl.

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Add all of the dry ingredients to the bowl of shrimp and veggies.

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Pour the evaporated milk into the mixing bowl.

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Mix, mix, mix! 🙂

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Check to see if the oil is hot. Scroll up and watch my video that shows what to look for.

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When the oil is ready, use a small cookie scoop to drop the batter into the oil. This makes the shrimp patties nice and round.

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Don’t put too much into the oil. You want to leave enough room to allow the shrimp patties to cook evenly, plus overcrowding might make them stick together when you drop the batter into the oil.

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The shrimp patties usually turn on their own, but if they don’t, turn them occasionally to ensure even browning.

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Fry until nicely browned.

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Place in a colander or strainer to drain the excess oil.

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The small cookie scoop I use makes shrimp patties that are a little bit bigger than the size of a ping pong ball. I think it’s the perfect size — not too big, not too small.

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The inside is nice and fluffy.

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Pile on the goodness! 🙂

 

 

 

 

 

 

 

 

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Posted in APPETIZERS, CHAMORRO DISHES, Chamorro Sides, Christmas, Easter, Hannah's Recipes, SEAFOOD, SIDES, Thanksgiving
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