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

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.  

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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)

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

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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.

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

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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.

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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.

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

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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!  🙂

 

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’

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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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Fried Boston Cream Pie Donuts

One of my youngest daughter’s favorite desserts is Boston Cream Pie.  She also loves, loves, loves donuts!  Once, when she was about 2 years old, she went “missing” in the house.  After looking high and low, I found her sitting at the dining table–her head barely peeked over the height of the table–with a Krispy Kreme donut in each hand and her cheeks stuffed full with as much donut as could fit!  This recipe is one her favorites–who could blame her; it’s a fried, stuffed, chocolatey piece of heaven if you ask me!

I normally make my yeast donuts from scratch — mix flour, milk, egg, butter, sugar, yeast, etc. — but sometimes semi-homemade is just as delicious.  These decadent donuts are perfect to whip up when you’re in the mood for a quick and easy dessert.  They are superb for potlucks and bake sales too since they’re super easy to make!

Give my recipe a try.  I think you’ll LOVE them.  🙂

This recipe makes 16 donuts.

INGREDIENTS:

  • Fried “shortcut” Donuts (see below)
  • Vanilla pudding filling (see directions below)
  • Chocolate ganache (see recipe and directions below)

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DONUT INGREDIENTS:
  • 2 packages Pillsbury brand Homestyle Biscuits (contains 8 biscuits each)
  • Oil, for frying
Make the donuts:

1.  Separate the biscuits.

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2. Fry each biscuit in hot oil.  Do not overcrowd the pan or the biscuits will stick together when you first drop them in the hot oil. 

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I was able to fit 4 biscuits in a pan at one time without them touching.

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Flip the biscuits over periodically, to ensure even browning on both sides.

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They’re almost ready!  I want them just a little darker brown.

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Perfect! 

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Remove the donuts from the oil and let them drain in a metal strainer/colander.  Finish frying up the rest of the biscuits.

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PUDDING FILLING INGREDIENTS:
  • 1 large box (5.1 ounces) instant vanilla pudding mix
  • 2 1/2 cups cold milk
Make the pudding filling.

1.  Place the milk in a small mixing bowl (or in this case, a large measuring cup).

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2.  Sprinkle the instant pudding mix over the milk.  Whisk to combine, ensuring all the lumps dissolve.

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3.  Set the pudding aside to set while the donuts are cooling off.

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FILL THE DONUTS:

1.  Prepare a pastry bag fitted with a large round tip.  If you don’t have a pastry bag, don’t worry.  Just use a ziplock bag with the tip cut off (cut off only enough for the tip to push through).  Push the tip through the hole, then fill the bag with the prepared vanilla pudding.

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2.  Use a chopstick to create a space in each donut.  Be careful not to split the donut in half or push the chopstick out the other side or the pudding filling will ooze out.

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3.  Place the prepared donuts on a plate, hole side up.

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4.  Fill each of the donuts.  Do not over fill.  Top with prepared Chocolate Ganache.

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CHOCOLATE GANACHE INGREDIENTS:
  • 1 1/3 cups semisweet chocolate chips
  • 1 tablespoon sugar
  • 8 tablespoons heavy cream
Make the chocolate ganache:

1.  Place the chocolate chips in a shallow microwave-safe bowl.

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2.  Add the sugar.

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3.  Add the heavy cream.

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4.  Microwave the mixture for 30 seconds.  Remove from the microwave and stir to combine.  If the chocolate chips aren’t melted enough (the chips aren’t soft), microwave for an additional 15 seconds.  

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5.  Remove from the microwave and stir until smooth.  The ganache pictured below is the consistency of a smooth frosting that is spreadable.  Mix in two more tablespoons of heavy cream if you want your ganache thinner and almost pourable.

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6. Place a dollop of chocolate ganache on top of a donut. Use a spatula or the back of a spoon to smooth it out.

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7.  Serve immediately and ENJOY!

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♬ ♫ ♪ ♩ ♩ ♪ ♫ ♬   Ta daaa!!   ♬ ♫ ♪ ♩ ♩ ♪ ♫ ♬

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Yummm!!!  Are you drooling yet???

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Go on…take another bite!

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These are absolutely DELICIOUS!    What are you waiting for…go out and buy the ingredients and fry up a batch of these fabulous FRIED BOSTON CREAM PIE DONUTS!  🙂

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Lasagne al Forno

I first made this lasagne years ago, when I lived in Germany (yes, Germany, not Italy).  There was this small family run Italian restaurant in the little German town we lived in.  Aside from the restaurants and cafés in Italy, that little Italian restaurant in Germany is the best I’ve ever been to.  It’s been over 15 years since I’ve been there, yet I have not yet found any Italian restaurant to compare to that one in Germany.

This recipe is my take on one of my favorite dishes served there.  The blend of the tomato and bechamel sauces take this pasta dish to a whole new level.  Give my recipe a try.  I think you’ll like it.  🙂 

LASAGNE AL FORNO

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INGREDIENTS:

  • 1 box no-bake lasagne noodles (have a 2nd box on hand in case you use a large pan)
  • Meat sauce (see below)
  • Bechamel sauce (see below)
  • 1 bag (1 pound) shredded mozzarella cheese
  • 1 cup grated Parmesan-Romano cheese blend

Lasagne al Forno ingredients

Meat Sauce:
    • 1 pound mild Italian sausage
    • 1 pound lean ground beef (you can omit this if you want your sauce less meaty)
    • 1 medium onion, chopped
    • 2 teaspoons garlic powder
    • 2 tablespoons Dashida beef flavored seasoning
    • 2 tablespoons Italian seasoning
    • 6 leaves fresh basil, chopped into small pieces
    • Black pepper, to taste
    • 2 29-ounce cans tomato sauce
Directions to make the Meat Sauce:

1.  Brown the sausage and ground beef.  Drain any excess fat and liquid.

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 2.  After the meat has browned, add the Dashida, onions, garlic powder, Italian seasoning and basil.

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3.  Cook until the onions are translucent. 

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4.  Add the tomato sauce to the ground meat mixture.  Stir to combine.  Simmer for 5 minutes then turn off the heat.  Set aside.

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Bechamel Sauce:
  • 4 tablespoons butter
  • 6 tablespoons flour
  • 2 cups milk
  • 3 cups heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon grated nutmeg
  • Black pepper, to taste
  • 1 5-ounce bag grated Parmesan cheese
Directions to make the Bechamel Sauce:

1. In a medium sauce pan, melt the butter.

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2.  Add the flour (all at once) to the melted butter.

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3.  Use a whisk to mix the flour and butter together.  Cook over medium low heat for about 2-3 minutes.  Whisk constantly to prevent burning.

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4. Slowly whisk in the milk and cream.  Whisk vigorously to ensure there are no lumps. 

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5.  Add the grated Parmesan cheese to the milk mixture.  Turn the heat up to medium high. Continue whisking; cook until the cheese melts and the sauce thickens.

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You know the sauce is thick enough when you dip a spoon into it, run your finger down the spoon, and you leave a line down the spoon that doesn’t disappear with runny sauce.

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6.  Add the grated nutmeg, and salt and pepper to taste.  Turn the heat off and set the sauce aside.  NOTE:  This sauce is EXCELLENT for fettuccine alfredo.  🙂

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Assemble the Lasagne al Forno:

1. Using a large lasagne pan, or a deep dish baking/roasting pan, spread a thin layer of meat sauce on the bottom of the pan.

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2.  Add a layer of noodles.  Don’t worry about filling in the spaces with noodles; these no-cook noodles will expand during the baking process.

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3.  Pour some bechamel sauce over the noodles, just enough to cover the noodles.

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4.  Sprinkle shredded and grated cheese over the bechamel sauce.  Top with another layer of noodles.

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5.  Repeat the layering process — meat sauce, noodles, bechamel sauce, cheese, noodles — until you’ve used up all of your sauce and/or noodles.  The last layer (on top) should be bechamel sauce topped with cheese.

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6.  Heat the oven to 375 degrees.  Place the pan of lasagne on top of a large baking sheet.  Cover the pan of lasagne with aluminum foil.  Bake at 375 degrees for 25 minutes. 

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7.  After 25 minutes, remove the aluminum foil.  Turn the oven to Broil — continue to bake the lasagne for 5 more minutes to brown the cheese on top.

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8.  Once the cheese has browned, remove the pan from the oven.  Before serving, let the lasagne sit for at least 15 minutes (don’t worry, it will still be hot) to allow the sauces to set.  If you serve immediately after removing the lasagne from the oven, the sauces will run all over the place (it will still taste delicious, but your presentation won’t be as “pretty”).  Serve with your favorite crusty bread and ENJOY!  🙂

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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!

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