Guam Diner Bytes: Terry's Local Comfort Food

Restaurant Guide

Guam Diner Bytes: Terry's Local Comfort Food

by: Ken Stewart | The Guam Diner | March 06, 2013
Terry's Local Comfort FoodCuisine: American, International
Price:
3
Review:
3
Hours: Tuesday: 10:30-14:30
Thursday: 10:30-14:30
Saturday: 10:30-14:30
: 17:30-20:30
: 10:30-14:30
: 17:30-20:30
: 10:30-14:30
: 17:30-20:30
Address:
295 N. Marine Drive
96929 Yigo
Guam
Phone: 671-653-8000
Email:
Menu:

Some of you may recall that I’ve just returned from a little over 2 weeks of travelling in the Mainland where I wasn’t able to get my Chamorro food fix! So it was understandable how on my return I started driving north on Marine Corps Drive until I reached Yigo where I parked my car in front of Terry’s Local Comfort Food where I went to get “comforted!” I’d been there a couple of times before and wrote about Terry’s last August. This time I tried a few dishes I’d not had there so I could write about something new.

The Special of the Day was “tinaktak” ($8.50), a popular dish I like very much but don’t get to eat that often. Tinaktak is an original Chamorro stew made with beef (usually ground) cooked in coconut milk with lemon, long beans
and other vegetables. At Terry’s the other vegetables were eggplant and pumpkin tip. The sirloin was cut into bite-size cubes and braised to a delicious tenderness, rather than ground. The plate comes with steamed rice and Terry’s own special finadene sauce. This was a really tasty dish that I finished, however, the others I had this day had to be eaten as “balautan” (takeout leftovers).

My other dishes included the Fried Chicken Plate ($7.25), which had three pieces of golden fried chicken(if you think it looks good, wait ‘til you taste it!!), steamed rice and finandene sauce. This plate alone would have sufficed and satisfied my basic craving! Another one I had was the chicken curry ($8.50), which features Terry’s homemade curry sauce, steamed rice and finadene. Although curry is not considered a Chamorro dish, it is popular locally and Terry’s version is unique with carrots, green bell peppers and a very thick rich curry gravy that’ll make any rainy day blues go away.

My final of four was the Ribs Estufao ($7.50), which are spare ribs in a local stock made with vinegar, onions, garlic, soy sauce and black pepper. This stew came along with the standard steamed white rice and finadene. This is another “comfort” dish that people will eat whenever they can. It is simple to make. We feature a recipe on our site: www.guamdiner.com/recipe/recipe.php?recipe=383.

I did take home a couple of bags of leftovers and definitely satisfied my craving for the Chamorro food I’d missed so much! It’s “gof mange’” (very good)!