Tuesday, June 9, 2009


I lived in Guam for three years many years ago. Lately have become nostalgic and have been remembering it alot. I made a Chamorro dinner the other night for old times sake. The recipes are as follows

Kelaguen Manok (Chicken Kelaguen)
One of the most popular Chamorro dishes,
kelaguen is often served with the main meal but makes a great starter or appetizer.
1 chicken baked
1 medium coconut grated
1 or 2 lemons
1 bunch green onions
1 bunch chopped cilantro
3 red boonie pepper chopped
Some people use a food processor, but REAL Chamorros wouldn't think of it!
Remove skin from chicken and tear meat from bone. Discard bones and skin. Chop chicken into small pieces, almost fine. Place in bowl. Chop green onions, add to chicken mixture. Add coconut. Sprinkle liberally with lemon juice and salt. Add crushed peppers. Continue to season to taste, using salt, additional lemon juice and peppers, so that no one flavor overwhelms the others. Serves four to six.
Serve with warm tortillas

Pickled Papaya -
1 big green (not ripe yet inside) PAPAYA
lots of VINEGAR (to fill, maybe half, a gallon jar, a glass one works best!)
4 or 5 'boonie' peppers Preparation:
Slice the papaya in half, scoop out the seeds, throw the seeds in the bushes so you can have more papaya trees, come back in the kitchen, slice the papaya into thin slices, put them into the jar of vinegar and sliced boonie peppers , put the lid on the jar and shake & mix a little and let it sit for 5 days or there abouts.

Hineksa Agaga (Red Rice) -
4 rice cooker cups rice

4 achote peppers
1 tsp Salt
1 whole onion (Chopped finely or coarsely; however you like)
1/2 cup of oil
rice cooker
soak achote peppers in water til soft. Puree peppers with some of the water. Wash rice, place in rice cooker, add diced onion, and 2 tb achote paste, fill to cooker line with achote
water. cook

No island feast would be complete without finadeni. This terrific sauce used to flavor rice, soups and is excellent for marinating chicken, beef and pork. Make a lot at once and store the extra in a salad dressing carafe for easy use later.
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup chopped onions
1/2 tsp. red boonie pepper, or
3 small red boonie peppers, roasted and chopped
Combine ingredients, stir.

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