Archive for Thanksgiving

Shrimp Patties

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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Chicken Kelaguen & Flour Titiyas

Kelaguen and Titiyas ~ both staples on a Chamorro fiesta table.  But you don’t have to be invited to a fiesta in order to enjoy these tasty dishes — they are so easy to make that you can have it anytime you get the craving!

My two daughters (ages 11 and 15) prepared the dishes pictured in the photos below; if THEY can do it, so can you!

Give my super easy recipes a try.  I think you’ll like them!  🙂

Annie’s Chicken Kelaguen

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Ingredients:

  • 1 small rotisserie chicken
  • 6 stalks green onions
  • 1 1/2 tablespoons lemon powder plus 3 tablespoons water (or use the juice of 1 large lemon)
  • 2 teaspoons salt (more or less, to taste)
  • Hot pepper, optional
  • Freshly grated coconut (unsweetened), optional

Directions:

1.  Debone the chicken; shred or cut into small pieces (I used a food processor to roughly chop the chicken).

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2.  Thinly slice the green onions then add it to the chicken.

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3.  Add the lemon powder, water, salt and pepper to the bowl of chicken; mix to combine.  Taste; adjust seasoning if required.

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4.  Stir in the grated coconut (optional).

5.  Serve with my super easy sweet flour titiyas (see recipe below) and enjoy!

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Annie’s Sweet Flour Titiyas

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Ingredients:

  • 3 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup coconut milk (see note below)
  • 1/4 cup melted butter
  • 1/4 to 1/2 cup cream of coconut (the sweet one, used for mixed drinks)
    (see note below)

NOTE:  If you don’t find or have any cream of coconut, just increase the coconut milk to 1 cup, and add 1/2 cup white granulated sugar.  Follow the rest of the instructions below.

 

This is what the can of cream of coconut looks like.  This is incredibly sweet so you do not need to add more sugar.  Cream of Coconut is NOT the same as coconut cream (thick coconut milk).

cream of coconut

Directions:

1.  Mix the dry ingredients together in a large mixing bowl. Add the coconut milk, melted butter, and cream of coconut (start out with 1/4 cup; increase to a total of 1/2 cup, depending on how humid your day is–more humid means less liquid). Mix together until a dough forms; knead gently to form a smooth ball of dough.

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2.  Break off golf-ball sized pieces. Flour your rolling surface and rolling pin.  Roll out the piece of dough into a flat disc (about 1/8-inch thick). Place the titiyas on a dry skillet; prick all over with a fork to prevent bubbling during the cooking process.

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3.  Pan-fry on a dry skillet over medium-low heat for about 3-4 minutes on each side, or until the bottom begins to turn a golden brown; flip over and cook the other side until it turns a nice golden brown.  For thicker titiyas, cook over low heat for 4-5 minutes on each side; the titiyas is done when you gently press down on the center and it feels somewhat firm to the touch.

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4.  Place cooked titiyas on a plate covered with a clean kitchen towel to keep warm.  Serve with my delicious chicken kelaguen.  Enjoy!

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Lumpia

Lumpia is a staple at most Chamorro gatherings.  There are fried and fresh versions, both of which are extremely popular.

There are so many variations to the types of filling you can use.  I’ve used ground beef with vegetables, ground pork with vegetables, added noodles and diced potatoes to the mix, used shrimp (especially when making fresh lumpia), and for dessert, banana-brown sugar lumpia (or Turon).

Lumpia is delicious eaten as-is, without some type of dipping sauce.  But while I’m on the subject, let’s talk about some of my favorite lumpia dipping sauces: garlic-vinegar, garlic-lime-sugar-fish sauce (don’t knock this one until you try it), sweet and sour, and the ultimate Chamorro favorite–fina’denne’.

No matter what your filling or dipping sauce, this is sure to be a crowd-pleaser at your next gathering.

Click on the photos below for my recipe and step-by-step instructions for making Fried Meat-and-Vegetable Lumpia.

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Pan de Leche

What is Pan de Leche, you ask?  Why, it’s only one of the most delicious types of bread around, that’s what!  🙂

Dinner Rolls

Pan de Leche © 2013 AnniesChamorroKitchen

Seriously, though, Pan de Leche is a sweet milk bread that is delicious with just about anything.  Eat it by itself, slathered with butter (honey butter is even better), or stuff it with your favorite luncheon meat.  Just eat it.  You’ll be in 7th Heaven if you do.  Trust me.

I made up a batch of Pan de Leche to take to a party today.  The photo below shows some ham, cheese and baby spinach sliders made with these rockin’ rolls.

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What was that…you’ve never baked yeast bread before?  Don’t worry.  I’ll created a whole new post on tips (click here) that will get you over your fear of yeast.

Anyhow, on to more important things–my Pan de Leche recipe.

This recipe yields about 1 9×13 pan, or roughly 2 dozen rolls.

Pan de Leche

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Ingredients:

  • 1/2 cup pineapple juice
  • 1 tablespoon white, granulated sugar
  • 1 packet (or envelope) active dry yeast (or 2 1/4 teaspoons)
  • 1/2 cup milk (whole, low-fat or skim, it’s your choice)
  • 1/4 cup unsalted butter (or half a stick)
  • 1/3 cup white, granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 3 to 3 1/2 cups all-purpose flour (start out with 3 cups; you might not use it all)
  • 1 teaspoon salt
  • 1 tablespoon vital wheat gluten
  • 1/2 stick melted butter (for brushing the rolls before and after baking)

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Directions:

1.  In a microwave-safe cup or bowl, heat the pineapple juice for 30 seconds on high. Using an instant-read thermometer, let it cool until the temperature reaches 105 degrees. Stir in the 1 tablespoon sugar and packet of yeast.  Set aside for about 10 minutes to proof (it will get all bubbly).

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2.  In a microwave-safe cup or bowl, heat the milk and 1/4 cup butter (about one minute on 100% power). Stir in the 1/3 cup sugar and vanilla extract.  Allow the mixture to cool then mix in the egg.

  

  

3.  In the bowl of your stand mixer, place the flour, salt, and wheat gluten.

4.  Pour the milk mixture and the bubbly yeast mixture into the mixing bowl.  Using the dough hook on your stand mixer (I use a KitchenAid mixer) mix on low speed (setting #3 on a KitchenAid) until a dough forms.  The dough may still be sticky — this is perfectly okay; you want the dough to be a little sticky.  Keep mixing (kneading) for about 8 minutes.

  

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5.  After 8 minutes of kneading, place the dough into a greased or buttered bowl (you can spray the bowl with butter cooking spray).  Cover with plastic wrap then place in a warm place to rise until double in size.  The amount of time it takes to rise will depend on how warm it is where you’ve place the bowl of dough.  I usually turn my oven on to warm during the kneading process then turn it off just before placing the dough in it to rise.

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6.  After the dough has doubled, turn it out onto a clean surface and lightly punch it down.  Roll out 28 balls; place them in a buttered 9×13 pan, with 4 rows of 7 balls.  I find it best to use a kitchen scale to weigh exact proportions.  This way, each piece of dough is exactly the same size.  I first cut out 28 pieces of dough using a pastry/bench scraper; then I weighed each piece to 1.1 ounces (a few balls weighed 1.2 ounces).

It’s easy to get nicely rounded balls of dough using my foolproof method.  First, slightly flatten out a piece of dough.  Next, form a small circle with your pointer and thumb (like you’re making the “ok” sign).  Place the piece of dough underneath the circle and push it through, all the while making your circle smaller and smaller.  The dough you push through will form a nicely rounded ball.  Pinch the bottom of the ball closed.

*I have a video clip showing how this is done, which I’ll upload soon.

7.  Spray the tops of the rolls with butter cooking spray then cover with plastic wrap.  Place the pan in a warm place to rise again, until almost doubled.  When the rolls have almost doubled, remove from the oven (if that’s where your dough is rising).

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8.  Preheat the oven to 350 degrees.  Gently brush the tops of the rolls with melted butter. Bake for 15 minutes or until golden brown on top.  Brush with more melted butter after the rolls are done.

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Enjoy!

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