One of our favorite BBQ eats on Guam are the BBQ’d Beef Short Ribs.
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).
If you don’t care to eat raw fish, then I’m sorry, but this recipe is not for you. BUT, you can share it with someone who does!
This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an* (Women’s Association).
I love a good grilled burger as much as the next guy. I just don’t get around to grilling them as much as I do steaks and ribs. But a great burger is hard to beat.
In a large bowl, combine warm milk with yeast, sugar, and salt. Let stand 5 minutes, then add egg and beat well to combine.
Broil (or grill) the eggplant until cooked. Hold eggplant under running water while peeling the skin.
Chef Peter Duenas from Meskla Chamoru Fusion Bistro shows us how to Cook Like a Chamorro and prepare a pot of chicken chalakiles, a popular Chamorro comfort soup that is easy to make from a simple list of ingredients.
Here's a great way to BBQ up some chicken!
Combine all ingredients and stir. Serve this sauce with any CHamoru meal. It can be spooned over food, or used as a dipping sauce.
There’s nothing better than a nice bowl of steaming hot soup for supper when the weather gets colder and the sun sets way too early. Chili is always a fan favorite, but why not change things up a bit?
In Guam and the other Mariana Islands and other islands throughout the Pacific, rice is considered one of the most important food staples.
Slice the sponge cake and spread the pieces on a platter. Set aside. Place water, milk, butter and sugar in a one-quart saucepan. Bring to a boil. Add well beaten eggs, vanilla and cinnamon. Bring to a boil, stirring constantly.
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.
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