Chamorro cuisine is a melting pot of bold flavors that infuses native tradition with Pacific Island, Spanish, and Asian influences.
As the title for my recipe states, this is my go-to recipe when I want to whip up a tray of sweet dinner rolls.
Scoop out melons with melon baller. Reserve watermelon shell to serve finished fruit salad.
Add water to cover the level of rice. Let rice soak for two hours, then rinse and drain. Grind rice to a powder. Mix the remaining ingredients and allow to soak overnight. Stir three times during the night.
In 1965, Mariquita “Tita” Leon Guerrero was a young wife and mother who also worked as a cashier at a local market.
Crush shrimp and place in large bowl. Thaw, wash and drain vegetables.
Stay cool in the island heat in the most delicious way with a Made on Guam Månnge' Pop.
The University of Guam’s popular BBQ Bootcamp series will return on Saturday, Aug. 2, with a meat processing workshop, “Sausage 101.”
Wash and distribute lettuce into four individual salad bowls.
As the thick heat and smoke from fiery grills makes its wispy way into a moonlit sky before finally dissipating, small crowds of people become increasingly dense as they congregate and form lines full of anticipation next to open air stalls selling everything from jewelry, clothing, art, food, and an uncountable array of merchandise.
Broil (or grill) the eggplant until cooked. Hold eggplant under running water while peeling the skin.
Potu (also spelled poto) are white rice cakes, distinctly flavored with a local coconut toddy or fermented sap called tuba (known as aguardiente in Spanish).
Boil 4 cups of water in a 4 quart pan. Chop taro leaves and add to boiling water. Add seasoning, salt, black pepper, onions and ginger. Continue cooking for about 5 minutes.
Cheese…seasoned ground beef…bacon…all baked in a fluffy biscuit (did I mention there was BACON?).
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