Eat local with tasty chamorro recipes!

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Eat local with tasty chamorro recipes!

by: . | .
The Guam Guide | .
published: March 24, 2014

Whether you’re hankering to eat local to tantalize your taste buds or improve your health, here are some Guamanian-style recipes that are sure to help you do both.

Be sure to check out this week’s Taste of Guam pullout for a healthy serving of locally grown vegetables as well as where and how to find them. And if you missed last week’s issue on Guam-grown fruits, don’t worry. You can harvest it online along with a cornucopia of other stories about the local food scene at: GUAM.STRIPES.COM

Now, let’s get cooking!

Green mango salad - island style

INGREDIENTS:

  • 2 cups of shredded local green mango
  • 2 cloves of peeled garlic (or to taste)
  • 2 fresh donne’ sali (or to taste)
  • 2 tbsp sugar
  • 4 locally grown cherry tomatoes (quartered)
  • Juice of ½ (medium sized) Guam lime (or to taste)
  • 2 tbsp Thai fish sauce (or to taste)
  • 1/3 cup fresh local green string beans in 1 inch segments

DIRECTIONS:
Pour sugar into a mortar of sufficient size. Add the donne’ sali and garlic cloves into the sugar. Lightly pound the sugar, garlic and pepper with the pestle until they form a rough paste. In a bowl, combine the sliced string beans, shredded mango, sliced cherry tomatoes, and the sugar, garlic, and donne’ paste together. Add the juice of half a lime and the fish sauce. Mix the ingredients well so the sugar crystals dissolve. Taste and adjust to your liking. The key is to balance the sweet element with the salty element (sugar and fish sauce), as well as retaining the perfect blend of hot and sour elements (donne’ and lime juice). Plate up and garnish as you like, then serve immediately.

This is a local twist to a classic SE Asian dish, showcasing Guam’s seasonally ubiquitous green mangoes.

Source: Chris Leon Guerrero. Photo Source: InstantDaneTV

Avocado/cucumber salad

DIRECTIONS: Slice cucumbers and overripe avocados. Season with vinegar, salt, and black pepper.

Recipe and photo Source: Bella Raynette

Star-Apple/Tomato side dish

DIRECTIONS: Sliced tomatoes with star-apple seasoned with salt, black pepper, and vinegar.

Recipe and photo Source: Bella Raynette

Simple soursop smoothieshake

INGREDIENTS:

  • 2 cups soursop (adjust to taste)
  • 1 cup milk
  • 5 ice cubes

DIRECTIONS: Mix together in blender.

Source: Roland P. Santos. Photo Source: My Juicing Web

Guam laguana (soursop) milkshake

INGREDIENTS:

  • 2 cups of locally grown soursop puree (be very careful to remove all seeds!)
  • 3 cups of milk (your choice of whole, non-fat, 2%, etc.)
  • 1/2 cup of plain yogurt (optional)
  • sugar to taste
  • splash of Guam lime juice
  • 2 handfuls of ice cubes

DIRECTIONS:
To make this tropical island milkshake, place the soursop puree in a blender. Add the milk, sugar, splash of lime juice, and yogurt, then blend well. Adjust sugar to taste and more lime juice if needed (keep in mind the ice cubes you are about to add will dilute the sweetness somewhat, so adjust accordingly). Add ice cubes, blend mixture until ice is crushed. Pour into a tall glass, garnish as you like, then serve immediately.
Hint: Make a simple sugar syrup in place of undissolved sugar. It will bypass the time spent mixing and trying to dissolve sugar crystals in the blender. Fresh, ripe, strained guava puree can be substituted for soursop in this recipe. Simply delicious!
*Soursop seeds are toxic, so be careful when processing this fruit at home. Please be sure to remove each and every single seed.

Source: Chris Leon Guerrero
Photo Source: The Deep Dish Cayman

Tamales gollai (veggie tamales)

INGREDIENTS:

  • 6 tbsp lard or vegetable shortening (or any substitute of your choosing)
  • 1/2 tsp. salt (or salt substitute)
  • a pinch of sugar
  • a pinch of black pepper
  • a pinch of cumin (optional)
  • 1 cup of Masa Harina
  • 1/2 tsp. baking powder
  • 1 cup beef, chicken, or vegetable stock (your choice)
  • 1 stalk of fresh green onions, chopped into small pieces
  • 1/4 of a small red bellpepper, chopped into small cubes
  • 1/4 cup of fresh moringa leaves, chopped finely
  • 2 slices of bacon (pork or turkey), browned and finely chopped (optional)
  • 2 donne’ sali, finely chopped (optional)
  • 7 or more large banana leaves (heated for pliability) cut into 12 inch squares
  • 7 or more squares of aluminum foil
  • calamansi for garnish

– 4-6 servings

DIRECTIONS:
To make the Tamales Gollai dough, beat the room temperature lard or shortening until fluffy. Beat in salt, sugar, donne’ sali, black pepper, cumin, masa harina, and baking powder until the mixture is crumbly. Add the chopped moringa leaves, chopped bacon, green onions, and red bell peppers and mix well. Add the beef stock gradually into the mix very slowly while continuously beating. Spread 1~2 tbsp of tamale mix in the middle of a pliable banana leaf. Fold both the left and right sides over the middle section, totally enclosing the tamale mixture. Fold both the top and bottom ends over the middle section to seal the tamale. Wrap each folded tamale in aluminum foil to seal it tightly and prevent any leakage. Arrange the completed and foil-wrapped Tamales Gollai into a steamer. Fill the bottom of the steamer with hot water, then cover the steamer. Cook the Tamales Gollai for approximately 40 to 60 minutes, taking care to top up the water in the bottom of the steamer. When done, remove from them from the heat source, then remove foil wrap from each one as you plate them up. Garnish with a side of local calamansi and serve while warm.
For a more health conscious version of this recipe, lard substitutes, salt substitutes, low-sodium stock, and low fat turkey bacon are great choices!

Source: Chris Leon Guerrero

 

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