My wife thoroughly enjoyed this meal. She was making noises that I wouldn't know how to describe here. She told me that she had never eaten a pork loin like this before.
One our favorite appetizers when we eat out are crab-stuffed mushrooms. Tender mushrooms, sweet crab meat, and melted cheese are sure to make these tasty morsels a hit at your dinner table. With my easy recipe, you don’t have to wait until you eat out to enjoy them — now you can make these in your very own kitchen!
Fish was the primary protein source for ancient Chamorros.
Chamorro men and women were expert fishermen. The sea surrounding the island was said to be teeming with fish, so much so that according to the account of Catholic Fray Juan Pobre in 1602:
I love BBQ’d chicken. I love to BBQ it, I love to eat it and I love BBQ’d chicken. Did I say that already? Anyway, here is another marinade that will put a unique flavor into your next BBQ’d chicken.
Fried bananas, or as they are called on Guam, Madoya (the "y" is pronounced like a "j"), are one of the delicacies of Guam. It is a battered half slice of banana fried to perfection and typically served with butter.
This has got to be my most favorite Chamorro dessert! For non-Chamorro-speaking friends, månha means the sweet, tender meat of the young, green coconut.
“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.
There’s nothing like lifting the lid off a hot pot of steaming yumminess and breathing in the savory smell of spices, vegetables, meat or even coconut. For me, that mouth-watering steam is not the only heat; I am also warmed by fond memories of my grandmother’s homemade soup.
Kelaguen in Chamorro describes a dish that’s prepared by mixing the main ingredient (usually chicken, beef, deer, or seafood) with lemon or lime juice, onions, salt, and hot pepper.
Fritada, from the Spanish verb “fritar”, means fried dish. In Guam, fritada is more a blood stew than a fried dish and is made up of chopped up internal organs of pigs, cattle, or deer cooked in fat and blood with onions, vinegar and spices.
