Annie's Chamorro Kitchen

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Annie's Chamorro Kitchen

by: Lt. Col. Annette Merfalen | .
Annie's Chamorro Kitchen | .
published: December 10, 2014

“My name is Annie. Food and I get along so well! Cooking and baking are more than a hobby for me – they’re a passion. I come from the beautiful island of Guam, U.S.A. The recipes you’ll find here are my creations, or those of my children, who are also budding foodies. I hope you like them. Drop me a comment or two to let me know how you like our island and other delicacies. Enjoy!”

- Army Lt. Col. Annette Merfalen,
Cheyenne Mountain Air Force Station, Colo.

Caramel Apple Dip

I love caramel apples, don’t you? What I don’t love is having to bite into it, so I usually end up cutting the apple into slices so I don’t make a huge mess.
This recipe makes it so much easier to enjoy this delicious treat.

I used toffee bits in this recipe, but you can also use miniature chocolate chips, chopped nuts, or even crushed jolly rancher candies.  The possibilities are endless to how versatile you can make this.

Give this recipe a try.  I know you love it! :)

Ingredients:

  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup caramel sauce (you can use ice cream topping), plus more for drizzling
  • 2 tablespoons brown sugar
  • 1 jar (7 oz.) marshmallow cream
  • 1 teaspoon vanilla extract
  • 1/2 cup toffee bits
  • Sliced apples (I like Rome apples for this)

Directions:

  1. Place the cream cheese into a small mixing bowl.  Using a hand mixer, mix until creamy.  Add the 1/4 cup of caramel sauce and brown sugar to the bowl; mix until you don’t see any large lumps of brown sugar.  Next, mix in the marshmallow cream.  Add the vanilla extract and mix well.
  2. Place the dip into a serving dish.  Sprinkle toffee bits or your favorite caramel apple topping all over the top.  Drizzle with more caramel sauce (as much as you like).

Serve with sliced apples and ENJOY!

Ahi Tuna Poke

Poke is a Hawaiian dish traditionally served as an appetizer, but it can also be a main dish when served with rice or corn titiyas.

Modern versions of poke can vary depending on the ingredients you have on hand.  Poke is typically made with cubed ahi tuna marinated with soy sauce (some use sea salt), ground kukui nut (the meat in the inside, though, not the entire nut), sesame oil, ogo seaweed, and hot chili peppers.  You can also use fresh salmon or octopus instead of ahi.

Living in Colorado, I don’t have access to a lot of the traditional ingredients like ogo seaweed and kukui nuts, so I created a different version of poke that my family — especially my 11 year old daughter — loves.

It’s a simple recipe that you can take to entirely new levels by adding the other optional ingredients I listed below.

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

Ingredients:

  • 1 pound ahi tuna
  • 2 tablespoons sesame oil
  • 2 tablespoons kimchee base
  • 1/2 cup soy sauce
  • 6 stalks green onions, thinly sliced

Optional Ingredients:

  • 1 small cucumber, diced
  • 1 cup cherry tomatoes, diced
  • 1 small sweet onion (Maui onions are good), diced
  • 2 tablespoons furikake seasoning
  • 2 tablespoons ground macadamia nuts (if you can’t find or don’t have access to kukui nuts)
  • 1 teaspoon minced garlic
  • Hot chili peppers or Sambal Oelek chili sauce, to taste
  • You can also substitute the tuna with salmon or octopus

Directions:

  1. Cut the ahi into small cubes.  I find it’s easier to slice the ahi when it’s partially frozen.
  2. Add the sesame oil.
  3. Add the kimchee base (you can use a chili sauce like Sambal Oelek if you can’t find kimchee base).
  4. Add the soy sauce.
  5. Add the green onions.
  6. Stir to combine.  Let the poke sit for at least 30 minutes (refrigerated) to allow the flavors to meld.
  7. Serve with hot white rice or freshly made corn titiyas (tortillas).  The photo below shows the ahi tuna poke (on the bottom right of the plate) and ahi tuna sashimi (that’s another recipe, to be posted soon) on the bottom left.

ENJOY!!

Cheeseburger Biscuits

Cheese…seasoned ground beef…bacon…all baked in a fluffy biscuit (did I mention there was BACON?). :)

These little pillows of delight are delicious as a snack, appetizer, or served with your favorite soup or meal.

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

Prep time:  15 mins Cook time:  10 mins Total time:  25 mins

Ingredients:

  • 1 pound ground beef
  • 2 tablespoons beef flavored Dashida
  • 10 slices bacon
  • 4 cups Bisquick mix
  • 1 tablespoon baking powder
  • 4 cups shredded cheddar cheese
  • 1 cup mayonnaise (YES, mayo)
  • 1 cup Sprite (YES, sprite)

Instructions:

  1. Brown the ground beef with the Dashida seasoning; set aside to cool.
  2. Cook the bacon until crisp. Crumble the bacon into small bits; set aside. Reserve about 2 tablespoons of bacon fat.
  3. In a large mixing bowl, mix together the cooked ground beef, bacon bits, Bisquick mix, baking powder, and cheese.
  4. Fold in the reserved bacon fat, mayo, and sprite. Mix GENTLY, just until all ingredients are incorporated (do not overwork the dough).
  5. Using a large ice cream scoop (I used one that holds ¼ cup), scoop out balls of dough, placing them on a baking sheet v1 inch apart.
  6. Bake at 450 degrees for 10 minutes. Note: The cooked biscuit will feel slightly soft when the baking time is finished; do not be tempted to cook them longer, however. You are most likely feeling how soft the biscuits are because of the melted cheese.
  7. Immediately remove the biscuits to a wire cooling rack.

Serve warm.

Enjoy as a snack or with your favorite soup or meal.

Mango Salsa

This is a delicious and nutritious snack that is perfect with chips or crackers.  I actually made this salsa to go with my delicious fish tacos (find my recipe here). ;)

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

Ingredients:

  • 2 ripe mangoes
  • 1/2 red onion, chopped
  • 2 tablespoons chopped cilantro
  • the juice of 1 lime
  • 1 teaspoon sea salt
  • Optional: 1 jalapeño, seeded and chopped

Directions:

  1. Cut the skin off the mango. Dice the mango into 1/4-inch cubes. Place into a small mixing bowl.
  2. Add the red onions and the optional jalapeño to the bowl.
  3. Add the cilantro.
  4. Stir to combine the ingredients. Serve with your favorite chips, crackers, or as a condiment for fish, chicken or steak tacos.  ENJOY!

Shrimp Patties

Hi everyone!  This is Hannah, Annie’s daughter.

I made some delicious shrimp patties for lunch one day. My version is somewhat different from the “regular” recipe most people have.

What’s different about my version? I don’t use any eggs. It started out as a mistake one time when I was making shrimp patties and forgot to put eggs in the batter. However, I liked how it turned out. The inside was nice and fluffy, and my shrimp patties were nice and round (my neighbor called them “shrimp balls”) and not flat.

Give my recipe a try. Let me know how you like them. My family loves them; I hope you do too!

Ingredients:

  • 1 cup thinly sliced fresh green beans
  • 2 cups peas
  • 1 cup chopped onions (about 1/2 a medium onion)
  • 3 cups corn kernels (I love lots of corn in my shrimp patties)
  • 4 cups shrimp, chopped
  • 2 tablespoons minced garlic
  • 2 cans evaporated milk
  • 3 cups all purpose flour
  • 2 tablespoons baking powder
  • 5 tablespoons Dashida seasoning (the seafood flavored kind)
  • 1 teaspoon Accent
  • 1 teaspoon black pepper

Oil, for frying

Directions:

  1. Place the shrimp and vegetables in a large mixing bowl. Place the flour and other dry ingredients in a smaller bowl. Add all of the dry ingredients to the bowl of shrimp and veggies. Pour the evaporated milk into the mixing bowl.
  2. Heat the oil in a large frying pan. Do you know how to tell if the oil is hot enough and ready? My mom taught me a great trick. 
  3. While you’re waiting for the oil to heat up, mix all of the ingredients (except for the oil, of course) in a large bowl.
  4. Drop spoonfuls of batter into the hot oil and fry until golden brown.

Note:

  • Don’t put too much into the oil. You want to leave enough room to allow the shrimp patties to cook evenly, plus overcrowding might make them stick together when you drop the batter into the oil.
  • I used a small ice cream scoop that holds 1 1/2 tablespoons. This is also what makes the shrimp patties nice and round like doughnuts. (Maybe that’s why my neighbor calls them shrimp balls, LOL.)

Enjoy, and I hope you like them!

~ Hannah

Annie's Chamorro Kitchen website

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