Totche (Meat)

Beef Tinaktak

Posted on Feb 5th, 2014

Beef Tinaktak is a delicious Chamorro dish.  It's one of my favorite comfort foods--I love drowning my rice with the coconut milk kådu…

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Carolyn’s Kådun Pika (Spicy Chicken)

Posted on Dec 29th, 2013

Kådun pika is a spicy Chamorro chicken dish that's somewhat similar to chicken adobo. It's an easy dish to make -- it takes only a few ingredients…

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Chamorro Bistek (or Bisteak)

Posted on Sep 26th, 2013

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…

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Corned Beef with Corn and Tomato Sauce

Posted on Oct 6th, 2013

Chamorros love canned corned beef!  It's called Latan Kåtne (canned meat) in Chamorro. Corned beef can be prepared many different ways, depending…

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Easy Homemade Chorizos

Posted on Jul 9th, 2017

I made pancakes for my kids' breakfast this morning, but the hubby and I wanted something heartier. Here's my version of homemade chorizo. It's…

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Pot Roast, Chamorro Style

Posted on Sep 28th, 2013

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…

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  1. Rose Duenas says:

    Hi Annie
    I made your recipe for Tinaktak and it was a hit with my family. I made one alteration though, I used ground chicken instead of ground beef. Super delicious Thank you for sharing.

  2. Thelma says:

    Hi Annie, basically I just lightly salt and pepper the chop steak, then dust with AP flour, fry each steak to a golden brown, enough oil to cove the bottom of the pan, using your preference of oil. Once gold brown remove the steaks from the oil, drain on a rack and paper towel. discard most of the oil, however keep enough oil in the bottom of the pan to add one diced onion. Once the onion is of a translucence color, add enough the remaining flour to the pan stirring to make a roux, brown to cook out the starch in the flour. Then add beef stock. Stir until you get a good consistent texture for a gravy, then add the chop steak back in the gravy and let simmer 15-20 minutes. Liquid maybe needed, if so just add more beef stock of water. I hope you like this style of chop steak and onions.

  3. Rose Simpson says:

    Hi, do you have Beef chopsteak? I’ve been looking for the chamorro recipe but nobody can tell me the acquired taste that I know it has. I’ve eaten this dish at parties in Guam but now I can’t find anyone who knows how to make & cook it like they do at parties. Please help me!~~~Sherlock or is my e-mail address. I need the recipe, Please?!!!~~~Sherlock on Facebook.

    • I do have a recipe for chopsteak, but I haven’t posted one yet (I usually do not post recipes unless I make them so that I can take pictures). As far as a Chamorro version, I haven’t tried a version that’s the same yet. I think this is one of those dishes that is made to your personal liking.

  4. Thelma says:

    Hi Annie, I happen to come upon your web site while searching for a good Kelaguen recipe. I am familiar with the Chamorro cuisine, I was station there for three years, lived in Yigo just outside the back gate of the AF Base. I loved the beauty of the island as well as the culture. I hope to someday visit the island on one of my many vacations, in the meantime, I will add your site to my favorites, so I can have these wonderful recipes at hand when I desire wonderful Chamorro cuisine. Thank for the wonderful recipes.

    • Hafa Adai, Thelma! Thank you for for stopping by my kitchen! I’m happy to hear how much you love our island, and I do hope you manage to vacation there soon. I’m glad you like my recipes. Please let me know about any you’ve made. Stop by again soon!

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