Guam Kitchen: Making Chamorro-style shrimp patties

Shrimp Patties

By Betty Ann Onedera

Ingredients

• 4 packages small shrimp
• 3 packages frozen mixed vegetables
• 1 medium-sized onion
• 2  garlic cloves
• 1 dozen medium eggs
• 2 cups flour
• 1 cup milk
• 1 tsp baking powder
• ½ tsp black pepper
• 1 tsp salt
• 3 cups salad oil

Crush shrimp and place in large bowl. Thaw, wash and drain vegetables. Add them to the bowl of shrimp. Chop onions and garlic very fine and add to the shrimp mixture. Beat eggs in a medium-sized bowl. Add flour and milk, and mix thoroughly. Add black pepper, salt and baking powder.

Heat oil and maintain at medium heat. Drop mixture by the spoonful into the hot oil. Cook until golden brown.

Spam Fried Rice

By Judith Guthertz

Ingredients

• ½ can Spam luncheon meat, cubed
• 3 cups cooked rice
• 2 tbsp oil
• ½ onion, chopped
• 2 eggs, beaten
• 2 tbsp soy sauce

Fry onions until soft, add luncheon meat and continue frying until golden brown. Add cooked rice and fry for about five minutes or until the rice is shiny. Add soy sauce and continue to fry for another five minutes. Set aside. Saute’ beaten eggs in a little oil, scrambling them. Chop the eggs into pieces. Put fried rice in a bowl or platter and garnish with chopped eggs and green onions, if desired.

Poto (Potu)

Tuba rice cakes

By Belle H. Gumataotao

Ingredients

• 5 lbs long grain rice
• 1 pint sweet tuba (fermented coconut sap)
• 1 pint water
• 5 pounds sugar

Add water to cover the level of rice. Let rice soak for two hours, then rinse. Grind rice to a powder. Mix the remaining ingredients and allow to soak overnight. Stir three times during the night. Pour into poto cups and steam for ten minutes. May be baked at 350 degrees for 10 minutes or until golden brown. Serve with butter.

(Poto cups are individual stainless steel cups. A cupcake tray may be used to substitute individual cups.)

Read a related article: Chamorro Recipe Part1