Chopped chicken, meat, or seafood prepared with lemon juice.

You don’t have to be a gourmand to know that Guam food is pretty addictive. Search “Chamorro food” on Instagram and you’ll see just how much Chamorros miss home-cooked meals when they move off-island. If you’re craving mom’s eskabeche or dad’s BBQ short ribs, heat up the skillet or fire up the grill and start cooking with […]

I've mentioned before that my father is from Guam (Chamorro) and rice was a staple at our dinner table just as potatoes are for most. Along with it, my mother made various hot sauces to put on the rice for added flavor. One of them is finadene (fin-ah-den-ee). It's spicy, a little salty, tart and is delicious on white rice. I'd been craving it lately so I thought I'd make some and share the recipe with you. I guarantee you that after you make this sauce you will NEVER eat plain white rice without it again! Ingredients: 8 chopped green onions 2 sliced jalapeno peppers 2 sliced yellow chilies 1 medium lemon (squeezed) 1/2 cup Kikoman soy sauce 2-1/4 cups water 1 diced tomato (optional) Chop the green onions. Slice the peppers. If you like things REALLY HOT, add more jalapenos. Combine the lemon juice, soy sauce, and water in a large glass jar. Add the peppers and green onions. Refrigerate and allow to set for a couple of hours before serving. The longer the mixture sets, the hotter it will be because the soy sauce and onions will take in the spiciness of the jalapenos. Using a small spoon, pour bits of the onion and sauce over your rice. Throw on some of those jalapenos too, if you're brave! I also like to put the finadene on chicken and use it to dip sushi into as well. I think you're going to get hooked on this stuff because it really does add a lot of flavor to anything you put it on! The yellow vegetable in the dish above is pickled daikon radish. It's also a part of a sauce (condiment) that you can add to rice if you like things TART and HOT. You can find the recipe here on my blog. Enjoy!!

Learn more about the signature dishes of Guamanian cuisine in the new Culture Tuesday column and get 10 delicious vegan Guamanian recipes here.

Chamorro Flour Titiyas (pronounced "ta-tee-jas"), are a cross between a flour tortilla and baked bread. They are great to have with any meal.

I used to have co-worker who was Guamanian and she made the most delicious foods. She often brought her Guamanian Pudding to work parties as a treat. Well, I never did get the recipe from her, but I was delighted to find this version in a community cookbook. Once I tried it, I knew I had found the right recipe. You may use homemade or storebought slices of pound cake for the base of this dessert, whichever you prefer. Note: Plan ahead when preparing this, as it requires time to chill the pudding before you can assemble the dessert.

Sauteed mung beans with spinach. This simple and healthy dish is perfect to have during rainy or cold weather. Serve it with rice and fried fish on side.

My husband was born on the island of Saipan and grew up on Guam. He is part Chamorro and part Japanese. Chamorros are the indigenous people of the Northern Mariana Islands, which include Guam, Rota…

Guamanian Chicken is one of my favorite Guamanian recipes for cooking on the grill.

Needed a place to stash my favorite Guamanian/Chamorro dishes with photos, all found on Facebook at 671 Recipes https://www.facebook.com/groups/allislanders/. Also now online at http://www.671recipes.com. They are all well worth the time it takes to make them! Vegetarians can use tofu or soy substitutes or all veggies! Bon appétit! LUMPIA By: Helene K. Guzman This recipe will yield approximately 50-60 lumpia. Ingredients: 3 lbs ground beef (lean)/Pork can be substituted for Shangai version 2 carrots (peeled sliced and diced) 3 celery stalks (cut into strips and then diced) 1 medium yellow onion (sliced and diced) 1 can water chestnuts (drained, sliced and diced) 4-6 cloves of garlic (sliced and diced) 1/4 cup soy sauce 1 tbsp vinegar 1/2 tsp sugar black pepper to taste I USE MENLO WRAPPER for this recipe use 2 packages (usually 30 pcs per package) Directions: Saute beef until brown and drain off excess oil Add onions, garlic, carrots, celery, water chestnuts and saute for at least 10 minutes Add soy sauce, vinegar, sugar and black pepper cook until your liquid is absorbed usually another 10-15 minutes. Turn off and let cool. I have found that MENLO is a great wrapper - easy to pull apart - hardly ever any waste and simple to roll. Separate all your lumpia wrappers and just cover with a clean kitchen towel to keep the air from drying out the wrappers. Take a wrapper (these are square) and put it like a diamond laid in front of you (this way it is so much easier to fold and control), put in about a tbsp of the filling about two inches from the bottom corner closest to you. Fold over once and get a secure grip while spreading the filling evenly and roll once then grab your left and right corners and fold over the area you're working with and continue till you have just about an inch remaining. Dab with some water and complete. With Menlo you really don't need the cornstarch glue just be generous with the water and secure well. Frying lumpia is always easier to cook when your lumpia is half way in the oil in your pan - if too much oil - sometimes its hard to turn them around when cooking. Cook on medium heat until both sides are evenly golden brown. ENJOY! VIETNAMESE SPRING ROLLS Submitted by: Annie Merfalen These spring rolls are served cold and are not fried. You can use the herbs and vegetables in this recipe, or you can use any fresh herbs/veggies of your choosing. You can also use any cooked meat or fish combo that you prefer. Vegetarians may omit meat altogether. Ingredients: • 1 package clear edible rice paper sheets • 1/2 lb cooked chicken • 1/2 lb cooked small shrimp (peeled, deveined, halved) • 1 bunch fresh cilantro leaves • 1 bunch fresh mint leaves • 1 head leafy lettuce, washed and separated into leaves • 1 cucumber, peeled and cut into very, very thin strips • 1 cup fresh bean sprouts, optional • 1 package vermicelli rice noodles, prepared according to package directions • hoisin sauce, to taste (or optional dipping sauce, see below) • chopped peanuts • nuoc nam, Vietnamese spicy fish sauce Directions: 1. Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp). 2. Make sure all veggies and herbs are cleaned, dried, and set out before you start. 3. Quickly dip a sheet of rice paper wrapper into hot water, no longer than a second or two (or they will get too soggy) then lay flat on a work surface. 4. On one edge of the softened rice paper, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don't over stuff. 5. Carefully start to roll up egg roll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split. 6. These rolls will be thicker than the typical Chinese-style fried egg rolls. 7. Combine a few spoonfuls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets). 8. Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra fillings in fridge and roll later). 9. Note: Please be sure to get the correct spring roll rice papers- these are not the same as wonton/egg roll wrappers, which must be cooked. Look for edible rice paper wrappers, rice noodle vermicelli, and hoisin sauce in Asian markets. Hoisin Peanut Dipping Sauce Recipe: • 1 cup (8 oz) hoisin sauce • 1/4 cup smooth peanut butter • 1 Tbs rice vinegar • 2 garlic, crushed • 1 minced Thai chili, or more for desired spiciness • Crushed peanuts, optional Directions: 1. Mix all ingredients together; if sauce is thick, add about 1/4 cup warm water to reach desired consistency). FRESH LUMPIA Submitted by: Helene K. Guzman Ingredients: 2 ounces rice noodles 8 rice wrappers (ask for fresh lumpia wrappers) 8 large cooked shrimp, peeled, deveined, and cut in half 2 tablespoons chopped fresh Thai basil 2 tablespoons chopped mint 3 tablespoons chopped fresh cilantro 1 cucumber, chopped *** Dipping Sauce: 4 teaspoons fish sauce ¼ cup water 2 tablespoons brown sugar 3 tablespoons hoisin sauce 3 tablespoons ground fresh peanuts Procedure: 1. Bring a medium saucepan of water to boil. Boil rice noodles 3 to 5 minutes, or until al dente. Drain. 2. Fill a large bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of noodles, basil, mint, cilantro and cucumber, leaving about 2 inches uncovered on each side. 3. Fold uncovered sides inward then roll the wrapper. Do not roll too tightly or it may tear. Repeat with remaining ingredients. 4. In a small bowl, mix the dipping sauce ingredients. Serve. CRAB KELAGUEN WITH A TWIST Submitted by Helene K. Guzman Ingredients: One package crab sticks 3 or 4 green onions (sliced) 1/2 yellow onion (sliced) 1/2 daigu cut in half and half again and slice so you get nice quaters 1 stalk celery (sliced thin) Juice of two whole lemons 1 cup shredded coconut and if you're back home fresh is best! 1/2 tsp sesame seed oil Salt & Done' (chili peppers) to taste Break up your crab in a nice size bowl - you'll do all your mixing in here so give yourself some room. Add all your onions, daigu, celery, salt and done' and lemon. Mix well Add sesame seed oil. Mix well Make sure you add all your ingredients before the sesame seed oil and before the coconut, I don't know exactly what happens but in any other order and it drastically changes the taste. I think it has to do with how the flavors of kelaguen work and the sesame seed oil is just to add a bit of a twist. Chill for at least an hour so that all the flavor mix thoroughly. Sliced Crisp Green Mango with Chillies and Salt – Mamuang Yam Prik Gkap Gkleua Recipe Copyright © 2010 Kasma Loha-unchit. Ingredients 2 cups small, thin bite-size slices of crisp green unripe mango 4-6 Thai chillies, cut into thin rounds 1/2 – 1 tsp. sea salt 2-3 tsp. granulated sugar 2 Tbs. freshly squeezed lime juice (about 1/2 to 1 lime) The amount of sugar and lime juice to use will depend on how green and sour the mango is. The quantities suggested above is for a firm, crisp green mango that has started to yellow just a little. Simply toss all the ingredients together well and enjoy! Serves 3 to 4 as a snack. Notes and Pointers: In Thailand, a hot-salty-sweet dip is made by pounding Thai chillies with sugar and salt until well blended. Various kinds of fruits are dipped in this mixture whether for a snack or following a meal. Among the favorite fruits for this kind of treatment are tart unripe green mango, crisp green guava, acidic pineapple, sour pomelo, jicama, astringent under-ripe gooseberries, and various kinds of crisp pickled unripe fruits. Because tart unripe mangoes are not easy to find, I like to add lime juice to make up for the lack of tartness in the green mangoes found in Asian markets here; so instead of making the salt-sugar-chilli dip, I just toss the mango slices with these three ingredients and the lime juice. If you can’t find a firm, crisp green mango, try the combination with a tart, crisp green apple. Of course, the apple will be sweeter than the green mango and you probably won’t need to use any sugar at all. Try also on crisp under-ripe plums and nectarines. HEALTH-CONSCIOUS PANCIT Source: http://www.davita.com/recipes/pasta,-rice-and-grains/pancit/r/5687 Recipe created by DaVita patient, Bonifacia, and submitted by DaVita dietitian Jennifer H. from California. Portions: 12 Serving size: 2 cup INGREDIENTS: • 3 cloves garlic, minced • 1/2 cup onion, diced • 1 tablespoon olive oil or sesame oil • 2 cups total cooked chicken, pork or shrimp (one or a combination) • 1 tablespoon reduced-sodium soy sauce • 4 cups salt-free chicken broth • one 16-ounce package rice sticks (Asian rice noodles) or egg noodles • 2 cups carrots, shredded • 3 celery stalks, cut diagonally • 1 can sliced water chestnuts • 4 cups cabbage, shredded • one 16-ounce package frozen Chinese snow peas (optional) • 1/2 teaspoon pepper • 1 egg, hard boiled (for garnish) • 2 lemons • 2 green onions, chopped finely (for garnish) DIRECTIONS: 1. In a wok or large skillet, over medium heat, sauté garlic and onion in oil until soft. 2. Stir in chicken, pork and/or shrimp and soy sauce. Add 3 cups of chicken broth and bring to boil. 3. Add noodles using 2 wooden spoons to stir in noodles. Cook for 15 minutes until noodles are translucent. Be careful that noodles don’t become gummy. May need to add more broth (or water) to prevent this from happening. 4. Add vegetables and cook until cabbage begins to soften. 5. Transfer pancit to a serving dish and garnish with sliced eggs, green onions and one lemon sliced into wedges. 6. Squeeze the juice of one lemon over top of noodles before serving. Serve immediately. Helpful hints • Rice noodles, also known as rice sticks, may be purchased at any Asian grocery store. • Shred the cabbage and carrots in a food processor or buy the pre-shredded slaw mix. • Use a large wok or very large Dutch oven. (I used a large skillet and ended up transferring the pancit to a Dutch oven since the noodles expand and the sides of a skillet could not keep everything in it as I was mixing it with the two wooden spoons.) Nutrients per serving • Calories 255 • Protein 12 g • Carbohydrates 41 g • Fat 5 g • Cholesterol 59 mg • Sodium 220 mg • Potassium 373 mg • Phosphorus 141 mg • Calcium 49 mg • Fiber 2.7 g KADUN UHANG (SHRIMP IN COCONUT MILK) Submitted by Craigmont Cruz INGREDIENTS: 2 pounds Deveined Shrimp 1 Bg String Beans Cherry Tomatoes 1 Lrg Onion 1 Garlic 1 Cn Coconut Milk Salt And Black Pepper * I add water chestnuts and tofu DIRECTIONS: In a lrg pot sauté onions, garlic, and string beans, sweat them for a few minutes, until onions are clear, add the shrimp, cherry tomatoes water chestnuts, tofu, salt and black pepper, stir for a couple minutes then add 2 cups of water. When it begins to boil add the can of coconut milk, let it thicken and check taste to see if it needs more salt and pepper. Serve with hot rice and enjoy. RED RICE Sprinkle Finadene all over it! INGREDIENTS: 2 cups rice, rinsed (Calrose, sticky rice recommended. The kind you use for sushi) 2 Tablespoons achote seeds 1/2 teaspoon salt 2 Tablespoons cooking oil 1/2 cup chopped onions 2 cups water *** Highly recommended optional add-ons: Bacon - chopped and cooked Green Peas DIRECTIONS: Soak achote seeds in 1/2 cup warm water for 30 minutes. Add salt. Rub or press achote seeds to get color in the water. Strain liquid into small pot with 1 1/2 cups of water and boil. Saute onions. Add rinsed rice, salt and onions to boiling achote colored water, and reduce heat to medium high for 5 minutes. Reduce heat to low for 15 minutes or until cooked. Stir occasionally to prevent burning at the bottom. Optional: Add peas and bacon during last 10 minutes of cooking time. TIP: If your rice is crunchy, add a little bit more water, mix around in the pot, and cover tightly with foil. Place in the oven for about 20 minutes. Add more water if necessary. It will cook evenly without burning. Or if crunchy, fry down some onions and garlic with a little butter mixing in the achote powder. In a separate bowl wash the rice and then drain. Put the rice into the pot with the onions and garlic and achote, stir it up so everything will get mixed well, and THEN add water and the rest of the seasoning! FINADENE Island Sauce for EVERYTHING INGREDIENTS: 1 cup lemon juice 2/3 cup soy sauce 1 cup chopped onion 2 stalks of green onion, chopped 10-12 medium hot peppers, chopped or mashed according to your 'heat' preference DIRECTIONS: Make this a few hours ahead or the night before. Mix all ingredients together and store in the refrigerator until you're ready to serve! Keeps forever. SERVE: Pour it over rice (a standard for ALL Guamanians), lumpia, spring/summer rolls, chicken, barbecue, ribs, fish, vegetables. SWEET CHILE SAUCE 1/3 cup of apple cider vinegar 1/4 cup of water 1/2 cup of sugar 2 fresh hot peppers minced 2 cloves of fresh garlic minced 1/4 tsp salt 1 tsp cornstarch, dissolved in 1 tsp water
 Procedure: 1. In a saucepan, combine together the water, vinegar and sugar. 2. Mix together until well blended. Bring to a boil until the sugar has been dissolved. 3. Add the hot pepper, garlic and salt, and boil for another 1 minute. 4. Add the cornstarch and boil until everything has blended together. 5. Allow this to cool before use. SWEET FLOUR TITIYAS (TORTILLAS) Submitted by: Annie Merfalen Ingredients: 3 cups all-purpose flour 1/3 cup sugar ¾ cup milk ½ teaspoon salt 4 teaspoons baking powder ¼ cup vegetable oil Directions: Mix dry ingredients. Gradually add milk and oil; blend until smooth. Knead dough for 2 minutes. Divide dough into pieces. Take 1 piece and roll out to a round shape about 8” in diameter. If smaller, thin tortillas are desired, divide into 6 pieces. Using a fork, make prick marks all over the rolled dough to prevent bubbling when cooking. Cook on a hot skillet over medium high heat for about 2-3 minutes on each side, or until golden brown spots appear all over. If making thicker titiyas, check to see that the middle is done by pressing slightly with your finger. If it feels firm to the touch, it is done. Remove from the skillet and place a dry towel over to keep titiyas warm and to prevent it from drying out. MANHA TITIYAS (COCONUT TORTILLAS) Submitted by: Judy Fernandez Dillinger 2 cups flour 1/2 cup sugar 2 cups coconut juice (I used the liquid from the can of young coconut. You can also buy coconut juice that is sold as a beverage) 1 cup chopped manha (young coconut) Mix all ingredients together. *Consistency should be like thin pancake batter. Lightly grease a frying pan or skillet. Pour about 3/4 cup of batter into pan and spread throughout the bottom (covering the entire pan). Let cook for about 3 minutes or until it starts to bubble. You will know when it's time to flip it. Flip to cook other side for another 3 minutes. TRES LECHES By: Mona-Lisa A. Leon Guerrero (Miner-Nacha) THREE MILK CAKE 2.5 cups all-purpose Flour 1 tspn Baking Soda Pinch of Salt 7 eggs, separated 1 cup Sugar 3/4 cup Milk 1 tspn Vanilla or Almond Extract 1 can Evaporated Milk (i.e Carnation) 1 can Sweeten Condensed Milk (i.e. Bordens) 1 cup Heavy Whipping Cream (NOT Cool Whip, real Whipping Cream) OPTIONAL 1/4 cup Liquor (i.e. Amaretto, Kahlua, Apricot Brandy, etc... your choice) Preheat oven to 375`F. Grease and flour 9” pan. Sift all your dry ingredients (except sugar) together in a medium bowl. In a large glass or metal bowl, beat at a high speed the egg whites to a froth, gradually add sugar while continuing to beat until stiff peaks form. Add egg yolks one at a time and reduce beater to lowest speed, gradually add dry ingredients and 3/4 cup of milk one-third at a time until all incorporated, then add vanilla (or Almond) extract. Pour batter into pan and bake for 35-45 (depending on altitude,) or use clean toothpick test. Let cool for 5 minutes, then remove from pan. Cut cake into two layers, placing your bottom layer on your cake platter. You can opt not to divide cake into layers and leave as one (if you do, poke sporadic holes throughout the cake with a shish kabob stick.) In a medium bowl, combine evaporated milk, sweetened condensed, heavy cream, and optional liquor. Pour half of the mixture on the one half of the cake on the platter, then place your second layer on top and pour the remainder of the mixture. Set aside and allow to cool. As the cake cools, the sweetened creams starts to caramelize on it’s way thru and down. Refrigerate while you’re making your topping. TOPPING 2 cups Heavy Whipping Cream 1 tspn Powdered Sugar OPTIONAL: Garnish with Fresh Fruit or chopped pecans/walnuts In a medium bowl, beat heavy cream until it starts to thicken, gradually adding powdered sugar, continue beating until stiff peaks form and mixture starts to double in size. Cover top and sides of cake and refrigerate a couple hours. Garnish with fresh fruit or nuts before serving.

Thsi is a recipe for Adobong Sitaw or Snake beans cooked the Filipino inadobo way.

I get really happy when I get to create something delicious with the fruits we grow on our property. Even on the most stressful day,...

When we were stationed on Guam, they used to make this wonderful chicken on huge grills, then chop it into smaller pieces and serve. The longer it stays in the marinade, the better.

Custard sponge cake Ingredients 8 inch sponge cake 1 ⅔ cups water 1 large can condensed milk ¼ cup cornstarch 2 eggs 6 tablespoons sugar 2 teaspoons vanilla extract ¼ cup butter ½ teaspoon cinnamon Slice the sponge cake and spread the pieces on a platter. Set aside. Place water, milk, butter and sugar in

Tostones are twice fried green plantains and are very popular in Latin American cuisine. I love plantains in all stages - green, turning,...

Guam fried rice recipe with Guam fried rice picture

This is a doctored-up soy sauce recipe that came from Guam. Over there, this is always by the red rice and barbequed ribs and chicken. It really adds a nice flavor to the rice! Try it next time you serve plain or fried rice! YUM!

Extremely easy to make. Just salt and pepper the outside, sear one minute per side, then sear the edges, slice on the bias and drizzle with a soy glaze. That’s it.

Story and photos by Joel Kanda One of the hardest questions I’ve been asked is, “What is your favorite food?” In my experience as a foodie it’s really not that easy to pick just one. But if you were to ask me instead what it is that I crave the most often, I would say […]

Please note that recipe time does not include refrigeration time.

I love fried chicken. When I came to Guam back in the 80s, I was introduced to a type of fried chicken that was so delicious I couldn't get enough. I found out it was Mustard Fried Chicken. I remember that it was my brother-in-law, Felix, that fried the chicken that day. I asked him how he made the chicken, and he told me with mustard. I didn't quite understand what he meant so he broke it down for me and here is how it is done. Here is the line up for all the ingredients. Make sure you pre-heat your oil over medium heat. Place you chicken in a mixing bowl. Squeeze in about 1/2 cup of yellow mustard for one chicken. The more mustard the better the flavor. On full cup won't hurt your chicken either. Make sure you get a nice even coating of mustard over the chicken. In a one gallon zip loc bag, mix in your flour, salt and black pepper. Zip up the bag and shake until well blended. Grinding in the fresh black pepper. Place the chicken in the bag, zip it up and shake it until the chicken is evenly coated with the flour mix. Fry half of the chicken at a time. Make sure it is a nice, golden brown. When you remove the chicken, let it drip for a few seconds before placing the chicken on the cooling rack. The chicken is allowed to cool. This will also make the chicken crispy as it cools. Close up of a thigh. The black specs is the black pepper. There you have it. The mustard, especially if applied very liberal, will give it a flavor all its own. I am sure you will enjoy this twist on an old time favorite. Let me know what you think by emailing me. Just go into my profile and use the email there. Until next time....

Fina’denne’ (commonly misspelled finadene or fina’dene) is a spicy sauce used as a condiment.

Pansit also known as stir-friend rice noodles with chicken, pork, cabbage, celery, and carrots. It's perfect for any occasions or any potluck you go to.

Guam is such a hot and humid island, I have no idea why we, Chamorros, love soup so much, but we do! Corn soup is definitely one of our many comfort foods on Guam and I’ve never met a person …

The Pacific Daily News' Lifestyle section is publishing recipes from the Facebook group 671 Guam Recipes every week. This is the first recipe shared, in July 2011, by group founder Cel Montague. The recipe comes from her great-grandmother, Tan Ana San Nicolas.

These Papaya Bars are a silky smooth custard using fresh papaya fruit on a bed of short bread crust. Perfect for picnics or summer-y get togethers.

Shrimp Cakes are crispy on the outside and tender on the inside. They're spiked with fresh dill and lemon and served with the most fantastic lemon aioli.