VIDEO| Let's cook like a CHamoru: Tinaktak Antigu & Gollai Åppan Lemmai recipe

VIDEO| Let's cook like a CHamoru: Tinaktak Antigu & Gollai Åppan Lemmai recipe

Guam Visitors Bureau

People say it’s called tinaktak because of the “taktak” sound of the knife on your cutting board as you chop the meat super thin! If you’ve ever wanted to know how to make it, here’s a recipe along with a side dish of gollai åppan lemmai from local chef and restaurant owner Lenny Fejeran.

Tinaktak Antigu

Ingredients:

  • 1/2 onion
  • 1 clove chopped Garlic
  • Teaspoon of oil or oxtail fat
  • 1/2 pound of beef shank
  • 1/2 pound of oxtail
  • 2 cups coconut milk
  • 2 ounces pickled bittermelon
  • 2 local cherry tomatoes
  • 1 small eggplant
  • 1 teaspoon salt and 1/2 teaspoon black pepper
  • 1/4 cup long beans
  • 1/2 squeeze of lemon

Directions:

  1. Cook meat for 3 hours until tender and falling off the bone. Chop the meat thinly
  2. Sauté oil or oxtail fat, onion, and garlic on high heat
  3. Add meat
  4. Add coconut milk
  5. Add pickled bitter melon (See below for recipe)
  6. Add local cherry tomatoes
  7. Add eggplant
  8. Simmer on medium heat
  9. Add salt and black pepper
  10. Simmer down for 30 minutes on medium low heat
  11. Add long beans
  12. Cook for 5 minutes then turn heat off
  13. Add lemon

How to make salted and/or pickled bittermelon:

The trick is to salt it twice!

  1. Salt it for 30 minutes
  2. Strain and rinse
  3. Salt it again for another hour
  4. You can pickle it but you can add it into the tinaktak after you salt it as well!

Gollai Åppan Lemmai

Ingredients:

  • 1 medium sized lemmai
  • 2 quarts coconut milk

Directions:

  1. Skin lemmai, cut the middle part out, and chop
  2. Add coconut milk on medium high heat
  3. When it comes to a boil, put it down to medium low
  4. Simmer down for 15 minutes or until soft and milk is reduced

In this step-by-step video, Fejeran shows us how to make Tinatak Antigu and Gollai Åppan Lemmai at his restaurant Kådu!

Kådu

Open Monday to Friday from 10:30am to 8pm and Saturdays 11 a.m. to 8 p.m.

Facebook and Instagram: kaduguam

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