Shrimp Kådu

Kådu means soup or broth in Chamorro.  It refers to any type of broth or liquid in your cooked dish, be it soup, gravy, or a stew.

Shrimp Kådu is traditionally made with shrimp that still has the head and shell on, which adds so much more flavor to the dish.  I actually prefer to cook this dish with headless, shell-on shrimp, but you can use shrimp that has been shelled.  One thing is certain, however.  You MUST use raw shrimp in this dish; it just won’t taste the same if you use pre-cooked shrimp.

Fresh green beans, if you can find any, is another “must have” in this recipe.  Don’t used canned green beans.  If you can’t find fresh, frozen will suffice–just do not use canned beans.    Again, it just won’t taste the same.

Tomatoes, on the other hand, can be fresh or stewed.  I tend to use stewed tomatoes, mainly because I don’t really like cooked tomato skins that you’ll get from fresh tomatoes.  The type of tomato you use is entirely up to you.

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

 

SHRIMP KÅDU

Shrimp Kadu

Ingredients:

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups fresh green beans, cut into about 2″ pieces
  • 1 can stewed tomatoes, drained (cut them smaller if you like)
  • 2 pounds shrimp, uncooked, shell on (no heads)
  • 2 cans coconut milk
  • salt to taste
  • pepper to taste
  • a squeeze of lime juice (about half a lime)

Directions:

1.  In a medium soup pot, sauté the onions and garlic over medium heat, just until the onions become translucent.

2.  Add the green beans; cook for about 3 minutes, or until the beans are JUST starting to wilt (do not overcook).

3.  Add the tomatoes and shrimp.  Cook for 5 minutes or until the shrimp is no longer translucent (the shells will start to turn pink).

4.  Add the coconut milk.  There should be enough milk to cover the top of the shrimp; add more coconut milk if you like lots of kådu over your rice (I like my rice swimming in coconut milk kådu, so I use lots of coconut milk when making this dish).  Simmer over low heat until the coconut milk is warmed through — DO NOT bring the kådu to a boil or else the coconut milk will separate and the milk will look like it’s curdled.

5.  Add salt and pepper to taste, then add the squeeze of lime juice.  Stir to combine.  Serve over hot white rice and ENJOY.

My friend, Yvonne, and her daughter made some shrimp kådu — this is their version of the dish, made with shrimp with only the tails on.  Doesn’t it look scrumptious?

Shrimp kadu - Yvonne's

Shrimp Kådu, by Yvonne and Christie

Easy Shortcut Chamorro Cake

This is an absolutely delicious cake, a favorite on Guam.  This is absolutely fantastic served without any frosting; however, it’s also delicious served with fresh fruit, whipped cream, or as a base for Latiya.

This is my shortcut version, but be checking back for my “regular” Chamorro Cake recipe, which I’ll post soon!

CHAMORRO CAKE

Chamorro Cake Cupcake with a
Marshmallow Plumeria Topping
(Marshmallow Plumeria design
by Arlene Sablan Aguon)

Ingredients:

  • 1 box butter (yellow) cake mix
  • 1 8-oz container sour cream
  • 1/2 cup butter (1 stick), melted
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract (use 1 teaspoon for a stronger lemon flavor)
  • 3 large eggs
  • 1/4 cup vegetable oil

Directions:

1.  Pre-heat oven to 350 degrees.

2.  Mix all ingredients together; pour the batter into a 13×9 pan.

3.  Bake for 25 minutes (check at 20 minutes). A toothpick inserted into the center of the cake should come out with a few crumbs sticking to it.

Enjoy!

Conversions and Abbreviations

Here are some useful Conversion Charts.

Temperature Conversions:

  • 275°F = 140°C = gas mark 1
  • 300°F = 150°C = gas mark 2
  • 325°F = 165°C = gas mark 3
  • 350°F = 180°C = gas mark 4
  • 375°F = 190°C = gas mark 5
  • 400°F = 200°C = gas mark 6
  • 425°F = 220°C = gas mark 7
  • 450°F = 230°C = gas mark 9
  • 475°F = 240°C = gas mark 10

 

Volume Equivalents:

  • 60 drops = 1 teaspoon
  • 1 dash = 1/16 teaspoon
  • 1 pinch = 1/8 teaspoon
  • 1 teaspoon = 1/3 tablespoon = 1/6 ounce
  • 2 teaspoons = 2/3 tablespoon = 1/3 ounce
  • 3 teaspoons = 1 tablespoon = 1/2 ounce
  • 2 tablespoons = 1/8 cup = 1 ounce = 1 standard coffee scoop
  • 4 tablespoons = 1/4 cup = 2 ounces
  • 5 1/3 tablespoons = 1/3 cup = 2 2/3 ounces
  • 8 tablespoons = 1/2 cup = 4 ounces
  • 16 tablespoons = 1 cup = 8 ounces
  • 2 cups =1 pint = 1/2 quart = 16 ounces
  • 4 cups = 2 pints = 1 quart = 32 ounces
  • 16 cups = 8 pints = 4 quarts = 1 gallon

 

Weight Conversions:

Dry Ingredients:

  • All-Purpose Flour: 1 cup = 4 1/2 oz
  • Bread Flour: 1 cup = 4 1/2 oz
  • Whole Wheat Flour: 1 cup = 4 1/2 oz
  • Cake Flour: 1 cup = 4 oz
  • Pastry Flour: 1 cup = 4 oz
  • White Granulated Sugar: 1 cup = 7 oz
  • Brown Sugar: 1 cup = 7 1/2 oz
  • Powdered Sugar: 1 cup = 4 oz
  • Chopped Nuts: 1 cup = 4 oz

Liquid Ingredients:

  • Most liquids: 1 cup = 8 oz
  • Water: 1 cup = 8 oz
  • Milk: 1 cup = 8 oz
  • Cream: 1 cup = 8 oz
  • Yogurt: 1 cup = 8 oz
  • Sour Cream: 1 cup = 8 oz
  • Honey: 1 cup = 12 oz
  • Oil: 1 cup = 7.5 oz
  • Butter: 1 cup = 8 oz

 

Common Ingredient Equivalents:

Butter:

  • 1 stick = 4 ounces = 8 tablespoons = 1/2 cup
  • 4 sticks = 16 ounces = 32 tablespoons = 2 cups = 1 pound

Chocolate:

  • 1 ounce = 1/4 cup grated
  • 6 ounces chips = 1 cup chips
  • 1 pound cocoa = 4 cups cocoa

Creams:

  • Half and half = 1/2 milk + 1/2 cream = 10.5 to 18 percent butterfat
  • Light cream = 18 percent butterfat
  • Light whipping cream = 30 to 26 percent butterfat
  • Heavy cream = whipping cream = 36 percent or more butterfat
  • Double cream = extra-thick double cream = clotted or Devonshire cream = 42 percent butterfat

Eggs:

  • 1 large egg (approximately) = 1 tablespoon yolk + 2 tablespoons white
  • 1 cup = 4 jumbo = 4 to 5 extra-large = 5 large = 5 to 6 medium = 7 small

Flour:

  • 1 pound = 4 cups all-purpose or bread flours = 4 3/4 cups cake flour
  • 1 cup sifted cake flour = 7/8 cup sifted all-purpose
  • 1+ cup self-rising flour = 1 cup sifted all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt

Lemon:

  • 1 lemon = 1 to 3 tablespoons juice, 1 to 1 1/2 teaspoons grated zest
  • 4 large lemons = 1 cup juice = 1/4 cup grated zest

Sugars:

  • 1 pound white = 2 cups white = 454 grams
  • 1 pound packed brown = 2 1/4 cups packed brown
  • 1 cup packed brown = 1 cup white
  • 1 pound superfine sugar = 1 cup white sugar = 190 grams
  • 1 pound powdered sugar = 3 1/2 to 4 cups
  • 1 3/4 cups powdered sugar = 1 cup white sugar
  • 1 cup powdered sugar = 80 grams
  • 100 grams white sugar = 1/2 cup

Yeast:

  • 1 cake = 3/5 ounce = 1 packet dry = 2 1/4 to 2 1/2 teaspoons dry

 

Ingredient Substitutions:

  • Baking Powder, double-acting, 1 teaspoon: 
    • substitute with 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar
  • Butter, 1 cup:  substitute with
    • 1 cup mayonnaise
    • 1 cup vegetable shortening
    • 1 cup applesauce
  • Buttermilk, 1 cup:
    • substitute with 1 tablespoon vinegar or lemon juice and enough milk to make 1 cup total liquid (mix and let stand for 5 minutes)
  • Chocolate, unsweetened, 1 ounce:
    • substitute with 3 tablespoons cocoa powder plus 1 tablespoon butter/margarine/vegetable oil
  • Egg, 1 large:  substitute with:
    • 2 tablespoons mayonnaise
    • 1 tablespoon ground chia seeds mixed with 3 tablespoons water (mix and let stand for 10 minutes)
    • 1/2 cup liquid egg substitute (like Egg Beaters)
  • Flour, Cake, 1 cup:
    • substitute with 1 cup minus 2 tablespoons all-purpose flour
  • Flour, Self-Rising, 1 cup:
    • substitute with 1 cup minus 2 teaspoons all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt
  • Garlic, 1 clove:
    • substitute with 1/8 teaspoon garlic powder
  • Powdered Sugar (or Confectioner’s Sugar), 1 cup:
    • substitute with 1 cup granulated sugar plus 1 tablespoon cornstarch (process in a food processor until powdery)

 

Common Abbreviations:

  • Cup = c.
  • Each = ea.
  • Ounce = oz.
  • Package = pkg.
  • Pieces = pcs.
  • Pound = lb. or #
  • Tablespoon = T. or Tbsp.
  • Teaspoon = t. or tsp.

 

Pedro “PoP” Aguon’s World Famous Bread Pudding

Pedro Aguon, affectionately known to his family and friends as “PoP”, was a decorated Navy veteran and a Pearl Harbor survivor.

PoP copy

 

Pedro "PoP" Aguon

Pedro “PoP” Aguon

According to PoP’s daughter, Arlene Sablan Aguon, “PoP was a personal Master Chef for 11 Navy Admirals. One of the admirals was James Morrison (yep, the father of Jim Morrison of the Doors).  This was Jim’s all time favorite dessert that PoP would spoil the family with.  It is famous wherever it is served.  Word has it that a chef in New Orleans actually has PoP’s World Famous Bread Pudding on his 5 Star Restaurant Menu.”

PoP was an inspiration to many, not just for his service to our nation, but for his love of life.  This recipe posting is dedicated to PoP’s memory, and to his desire to keep the Chamorro culture alive through the sharing of one our island’s treasures ~ our food.

Rest in Peace, PoP.  You are greatly missed.

 

PoP Aguon’s World Famous Bread Pudding

Recipe by Pedro “PoP” Aguon
as shared by his daughter, Arlene Sablan Aguon
PoP Augon's World Famous Bread Pudding

PoP Augon’s World Famous Bread Pudding

 

PoP’s daughter, Arlene, says this about making PoP’s World Famous Bread Pudding:

“Please note that my father DID NOT measure his ingredients, so I am attempting to record what I saw.  He usually prepared a huge banquet sized pan of pudding for our gatherings so you can downsize as needed.

An IMPORTANT PoP Aguon SECRET:  for 1 cup of cubed bread, use 1 cup whole milk, 1 egg, 1 1/2 tablespoons sugar, 2 tablespoons butter and 1 teaspoon vanilla extract.  This will be the foundation for your bread pudding custard base.”

INGREDIENTS:

1 loaf of FRESH bread (white, wheat, whole grain, according to your taste).  Break it down to small 1/2 inch cubes or torn pieces.  Lay the bread pieces in a prepared buttered or Smart Balance/Pam sprayed heavy pan.  (One loaf = 12 cups of bread pieces).

Bread Pudding Base:
  • 12 cups of cubed/torn bread (layered loosely in your pan)
  • 12 large eggs
  • 12 cups of whole milk
  • 1 cup of butter or margarine
  • 1 cup of sugar or more to your taste
  • 1/4 cup of pure vanilla extract (don’t use imitation)
  • 1 teaspoon salt
Custard Topping:
  • 6 eggs
  • 1 cup of sugar
  • 1/4 cup of cornstarch
  • 6 cups of milk
  • 1 cup of softened butter
  • 1 teaspoon salt
  • 6 teaspoons of vanilla extract
  • Cinnamon or nutmeg
Directions for Bread Pudding Base:

1.  Slowly beat your eggs, butter, salt and gradually add your milk and mix until fully incorporated.  Add your vanilla.  Gently pour your wet custard solution over your bread in the pan.  IMPORTANT:  Do not push down the bread.  Let the bread NATURALLY soak up the wet mixture for at least 15-20 minutes.

2.  Place the pan in a pre-heated oven set at 350 degrees.  Bake for an hour and a half.  Your bread pudding base will puff up to a soufflé texture.  DO NOT PIERCE OR TOUCH!  The soufflé texture will be jiggly.  Remove and set on a rack to cool.  As the bread base cools the soufflé texture will start to compact and settle.

Directions for Custard Topping:

1.  Whip the eggs, sugar, cornstarch, 1 cup of milk, butter, and salt in your blender or with an electric mixer.  Meanwhile, in a heavy saucepan on low heat, warm the rest of your milk on a low setting (DO NOT SCALD your milk on a high setting).  Gradually add your mixture into the warm milk and constantly stir, so your eggs will be tempered.  Stir from the sides and bring to the middle of your saucepan to prevent lumping.

2.  Once the custard starts to thicken and bubble, cook to the desired consistency. PoP did not make his custard thick like Latiya.  He made it a little runny so it will seep into every nook and crevice of the bread pudding base.  Remove from heat and add your vanilla extract.  Cool for at least 15 minutes then pour the custard over the bread pudding base.  Sprinkle the top with cinnamon and ENJOY.

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Yeast Donuts

Yeast donuts are another favorite treat in my house.  Why wouldn’t it be?  Who doesn’t loved fried dough that’s rolled in sugar?  Uhh…NO one!  🙂

I remember when I was a kid, some neighbors would sell these sweet treats door-to-door.  We’d always buy a bag full!  Now my kids are learning to make these themselves.  They’re so delicious when eaten right after taking them out of the hot oil and rolling them in a bowl of sugar (cinnamon sugar is delicious too)!

Give these a try and let me know how you like them.

YEAST DONUTS

Events - 530

Ingredients:

  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 envelope active dry yeast
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 3/4 cup sugar
  • 3 cups flour
  • Oil, for frying
  • 1/2 cup sugar, for coating the donuts
  • Optional:  1 tablespoon cinnamon, for making cinnamon sugar

Directions:

1.  Heat the water in a microwave-safe measuring cup for about 30 seconds.  The water should feel warm to the touch (like the temperature of your skin).  Stir in the tablespoon of sugar and yeast.  Set it aside for about 5 minutes.  *Note: The yeast should have more than doubled in volume from all the bubbles.  If you don’t see a lot of bubbles, your yeast wasn’t “active” anymore and you should start this step over.

2.  In a mixing bowl, beat the egg then add the milk, vegetable oil, and sugar.

Siopao - 01

3.  Slowly mix in half of the flour to the egg mixture.  Add the yeast mixture and mix well. Gradually add the remaining flour.  The dough should begin to leave the sides of the bowl but it will still be a bit sticky.  After you’ve added all of the flour and the dough has not left the sides of the bowl, add up to 3/4 cup of flour (don’t use more than 3/4 cup), a spoonful at a time, until the dough leaves the sides of the bowl.  Once the dough leaves the sides of the bowl, switch from the paddle to the dough hook attachment of your stand mixer.

Siopao - 03  Siopao - 04

4.  Knead the dough for about 10 minutes or until the dough is smooth and elastic. Do not add more flour or it will make the dough tough.  If you’re kneading the dough by hand, if the dough is sticking to your hands, lightly spray your hands with cooking spray.

5.  Lightly oil (or use cooking spray) another bowl. Remove the dough from the mixing bowl and place it in the greased bowl, turning it around so all sides are greased. Cover the dough with a damp cloth and place in a warm place to rise. You want to let it rise until the dough doubles in size (about 1-2 hours, depending on how warm the room/area is).

Siopao - 05

6.  After the dough has risen, remove it from the bowl.  Lightly punch down the dough.  Divide the dough into small pieces. At this point, you can either form rings, twists, or donut “holes”.  Place the formed donuts onto a greased pan.  Cover with a clean cloth and let them rise again for about 30 minutes.

Siopao - 09

7.  Heat your oil.  Carefully lift up each piece of dough.  Lower into the hot oil and fry until golden brown.

8.  Remove from the oil, place on paper towels to allow to drain for a few seconds, then roll the donuts in sugar while still hot.  Serve immediately and enjoy!

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