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 […]
Cured and dried strips of beef.
Vegan Chamoru Shrimp Patties or vegan buñelos uhang (boo-neh-los oo-hang), is another Guam favorite! The Chamoru shrimp patty is an adaptation of the American fritters. The addition of shrimp is what makes this dish unique to Guam. Usually served as an appetizer, but you will find that it is filling enough be also be served as a main dish!
Bicho-Bicho made of yeast dough deep-fried to golden perfection. Soft, fluffy, and coated in sugar, these Filipino twisted donuts make a great breakfast, snack or dessert. They're seriously addicting!
This is another traditional island favorite. I'm not sure where it originated from but there are various recipes to this. I hope you enjoy it as much as my family does.
Kelaguen is a method of cooking whereby the marinade cooks the meat, much like a Ceviche.
The short and easy way to say the name of this is "stew-fow". It's a traditional Guam dish and is easy as can be, packed with yummy salty tangy goodness. It's great for evenings when you don't have a lot of time but want something warm and satisfying. This was the first thing I learned to cook from my Mother-in-law who is an amazing cook by the way. I hope it warms your heart and tummy the way it has ours so many times over. What you'll need Since I have a family of six this recipe will feed 6-8 people. If you are serving less people then feel free to half it. Ingredients: 16 pieces of chicken 1 med. onion chopped 3 cloves garlic minced* 1 1/2 cups soy sauce 1 1/2 cups water 3/4 cup white vinegar 2 teaspoons salt 2 teaspoons pepper 4 Tablespoons cooking oil *(if you do not have garlic cloves handy you may substitute with 3 teaspoons of garlic powder added with the salt and pepper) Step 1 mince your garlic Step 2 chop your onion First mince your garlic cloves and chop your onion. Step 3 sauté Next heat the oil in large nonstick or enamel pan over medium high heat and sauté the onions and garlic until the onions are translucent. If you don't have garlic cloves and are using garlic powder only sauté the onion here and add the garlic powder in the next step. Step 4 brown Add the chicken, salt and pepper (garlic powder if you are using it) to the pan and cook until the chicken is light brown but not cooked all the way through. It will take about 10 minutes. We prefer chicken legs and thighs (dark meat) on the bone but if you like you can use boneless skinless white or dark meat or the whole chicken if you like. Step 5 simmer Once chicken is browned drain the fat and add the soy sauce, vinegar and water and stir. Turn the heat to low and simmer for about 20-30 minutes or until the chicken is done. Continue to stir the chicken while it cooks so each piece gets an equal amount of cooking time in the soy sauce. You can tell the chicken is done when it starts to pull away from the bone and gets nice and brown. We always serve this hot with sticky white rice and usually broccolli or green beans or snow peas. Most importantly make sure you pour some of the soy sauce and vinegar broth over your rice and chicken. This is what makes the dish so wonderful. ------------------------------------------------------------------------------------- For the recipe card visit here
Nothing soothes the soul, and the body, like comfort food. And with the pandemic situation we could all use a little comfort! This past year has been very challenging for everyone. So many people have lost their jobs, or had their work hours cut significantly. We haven't been able to visit elderly relatives or to gather in large groups to celebrate important events. Those who love to travel abroad have had to stay home and only dream of exotic destinations. As a result of this situation everyone's stress levels have hit new highs.
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.
This is a really yummy snack. It looks like a thick tortilla but has a sweet subtle coconut flavor. I got the recipe from my Chamorro mother-in-law. They're great with a little bit of butter! I usually make them at the beginning of the week and make one each day to share with the family.
Puto is among the most popular Filipino native delicacies. On it's own, it's one delicious snack but also eaten with dinuguan or in Iloilo, with a bowl of hot batchoy. It comes in many forms and in many variants, the simplest of which is just plain and simple rice puto. Here's a very simple recipe for Rice Puto with Gata Ingredients 2 cups ordinary rice 1 & 1/2 cups water 3 teaspoons baking powder 1 1/2 cup coconut milk 1/2 teaspoon salt 1 cup sugar (white, refined) Banana leaves (optional) How to make Rice Puto with Gata Soak rice in water overnight. Grind it to form a thick galapong batter. (You can grind rice using a blender) Mix-in sifted baking powder, salt and sugar. Add the coconut milk. Mix very well until the batter is smooth. (If you will be using banana leaves, heat it first to wilt it and place in the molder.) Pour in the batter to almost 3/4 full of the mold. Steam for 30 minutes or until cooked. Insert a toothpick at the center, if it comes out clean, the puto is ready. Enjoy your puto with Dinugu-an or La Paz Batchoy among others. But on their own, theae puto are already a delicious treat. More recipes >>> NATIVE DELICACIES You can also top it with cheese for a malinamnam na PUTO CHEESE (click for recipe) You can also add color and flavor if you opt to but personally eating a pure and simple puto is already one gastronomic pleasure itself! Also try PUTO LANSON (Cassava Puto )
We have received some sad news this week. A beloved uncle has passed away. He was loved by every single life he touched. And believe me, he has touched many. His ability to love seemed too big …
Water challah is naturally vegan, and is enriched oil and well, water! So you don’t need any kind of egg replacer for this bread, but it’s not like I use egg replacer in any of my bread recipes! Now, I’m not Jewish and nor am I expert, but I hope that you find this recipe helpful.
Finadene sauce is a chamorro, or guamanian condiment that is spice, tangy and out of this world. If you're into trying new things and love heat, this is a must try!
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 […]
