Friday, July 31, 2009
Thursday, July 30, 2009
Wednesday, July 29, 2009
Tuesday, July 28, 2009
We use achiote to make red rice in Guam. Start the night before by soaking achiote/ annatto seeds in water overnight. Strain the seeds away from the infused water, which turns red. Discard the seeds. When ready to prepare red rice, first sauté chopped onions, chopped garlic, and salt in oil. Next add red achiote-infused water and rice. Let the rice (in red water) cook as usual. The achiote powder can also make red rice.
Monday, July 27, 2009
1 long wooden spoon
1 tablespoon vegetable oil
2 garlic cloves chopped fine
1 large yellow onion chopped fine
2 tablespoons achiote/ annatto powder
1 bay leaf
1 teaspoon paprika
1 tablespoon chopped cilantro
2 lbs—pork meat —cut into 1 inch pieces
5 cups water
1 tablespoon flour
Pinch of salt and pepper
Friday, July 24, 2009
Thursday, July 23, 2009
Wednesday, July 22, 2009
Chicken breast has been the choice for cooks needing to cut the fat from chicken dishes. Additionally, the breast is the largest piece of the bird. Adding grilled chicken breast to Caesar salad should satisfy any appetite. Chicken Kiev changes the chicken breast (by stuffing it with garlic butter and herbs) into a delicious main course for a fancy dinner. What other ingredients would you combine with chicken breast for a hearty meal? Nelly favors a Florentine treatment with spinach and cream served over baked chicken breast. Don’t underestimate the chicken breast. Grill chicken breasts on skewers and serve them with Thai peanut sauce for a spicy Thai twist. Get creative with this choice meat.
Tuesday, July 21, 2009
Monday, July 20, 2009
Chicken kelaguen is a dish that conjures up ceviche flavors. It is a signature dish from Guam. White and dark meat of chicken is cooked on a grill or under a broiler until just done (it is important not to overcook the chicken or let it sit too long after removing from heat). Then the chicken meat should be deboned, chopped finely, and mixed with grated coconut, freshly squeezed lemon juice, chopped green onions and hot peppers. Add salt and black or white pepper to taste. Next, refrigerate it for at least three hours so that the flavors can combine. Serve this at your next party with pita bread chips or tortilla chips. Small flour or corn tortillas are great too. Just wrap a serving of the kelaguen in the tortillas and eat like a soft taco. Serving this dish cold is a must. We don't get too wrapped up in portions for this recipe as it takes some trial and error for each cook to reach the right mix that he or she prefers. But if you must, here is one version of a recipe.
Friday, July 17, 2009
Plantains and bananas are both in the Musa family. Bananas are best eaten raw when the skin turns yellow. Bananas are soft, sweet, and used often in desserts. Think banana pudding or Bananas Foster. Plantains are available in either green or red. They are firm, starchy, and (somehow) must be cooked for consumption. Plantains are also called banana plantains in the United States. Tropical countries use the plantain like we use the potato -- as a starch with meals. Bananas are a great source of potassium, which helps prevent fight high blood pressure. Eating bananas and plantains also guarantees fiber regularity.
Thursday, July 16, 2009
Use coconut milk and plantains -- Hawaiian plantains (which are shown here), or the usual variety found at any big-chain supermarket or international grocer -- in another potential side dish. Coconut milk is white and produced by squeezing water combined with grated coconut. It is different from coconut juice, which is translucent and forms naturally inside the nut. To make the dish, slice anywhere from four to six plantains (depending on their size) into ½-inch pieces and place them in a large pot and cover. Put stove on medium heat. Add one can of coconut milk and an equal amount of water. Next, add one tablespoon sugar. Bring everything to a boil on medium high heat. Lower heat and let simmer for at least 30 minutes.
Wednesday, July 15, 2009
The coconut comes a long way from its tropical home to the dinner table. The old-school thinking that the coconut is bad for you is no longer in effect, according to some sources. Recent articles are touting the benefits of cooking in coconut oil, which helps the body absorb nutrients and burn fat. Add (3/4ths of a cup) coconut milk to our bean stew recipe to give it a flavorful twist and richness. Look for canned coconut milk in the international foods section of most popular food store chains. In Guam, grated coconut is thrown into a ceviche-like dish called kelaguen. Topping off a donut with grated coconut makes it yummier. If you still have reservations about the coconut, practice moderation.
Tuesday, July 14, 2009
Peppercorn has been a valuable spice for centuries. It’s actually a berry. The color varieties are black, red, green, and white. Black pepper can be found right next to the salt shaker on most kitchen tables. French and Chinese cuisines often call for the white variety, which is not as common. Shirley’s Coffee Shop in Guam has a whole menu section of salt and pepper dishes using shrimp, pork chop, chicken, and fish (pictured with pork and shrimp here is mahi mahi). Each dish may come with a hefty portion of Shirley’s fried rice. Most authentic Chinese restaurants offer salt and pepper dishes. Sometimes the simplest seasonings bring out the most
Monday, July 13, 2009
Friday, July 10, 2009
Shave ice has a decadent feel with less fat and calories. Mt Lam Lam Sno’ and Ice Cream in Barrigada, Guam, had our mouths watering for more. Try a Neapolitan snowball with strawberry, vanilla, and chocolate. The delicate texture of true shave ice (not to be confused with crushed ice) is the secret. (By the way, we used “shave” instead of “shaved” ice on purpose. It’s an island thing.)
Thursday, July 9, 2009
Yes, it’s a favorite in Hawaii and Guam. President Obama was also seen buying several on his last visit to the Aloha state. Spam in sushi is a tasty marriage between East and West. The flavors of Spam, seaweed, seasoned rice, pickled radish, and (sometimes) egg combine to create a yummy snack. Spam musubi fits in the palm of your hand like a sandwich, making it convenient (and popular) for a quick lunch. There are other varieties in the islands. Take a look at the “hot dog” musubi pictured with a Spam sushi roll. What do you think of Spam musubi?
Wednesday, July 8, 2009
The Mixed Stew crew has been busy lately. We’re taking a much-needed breather today. Here is a cool blog to check out. It is written by a resident of Guam, which also is home to The Mixed Stew crew.
Tuesday, July 7, 2009
Jackfruit, one of the biggest fruits, offers a unique -- almost offensively -- sweet flavor that is difficult to describe. We have sampled it in halo halo and smoothies. A mature jackfruit has a pungent smell and will give a little when touched. The ripe flesh is slimy and appears yellow. Check out its size next to a husked coconut and an average-sized mango.
Monday, July 6, 2009
Halo halo is a Filipino dessert shake that has traveled across the Pacific. Shaved ice and ice cream (mango, French vanilla, or ube, which is taro) are requisites. The duo is layered with fruit salad to create an unexpected treat. The salad mix usually includes candied jack fruit, red beans, and young coconut. Evaporated milk is added for an extra creamy finish. Our recent discovery in Guam, Mt Lam Lam Sno n’ Ice Cream, also adds bits of real taro and what tastes like toasted corn nuts to its version. On the mainland U.S., the icy dessert stew may be found at Filipino restaurants. Nelly also suggest trying Mt Lam Lam's shave ice surprise.
Friday, July 3, 2009
Everybody now: Pickled mango, mango donuts, mango ice cream, mango salsa, mango juice, mango bread, mango cakes, mango turnovers ...
Thursday, July 2, 2009
Wednesday, July 1, 2009
Mention the word rice and visions of pilaf or rice pudding come to mind. Whether it’s long, short, sticky, or non-glutinous, rice has many culinary uses. From Arborio in Italian risotto dishes to the sticky short-grain rice used in Japanese sushi, many ethnic cuisines feature rice. Don’t forget Filipino arroz caldo and Spanish paella. Rice also comes in different colors: white, brown, red, and black. Jasmine and Basmati (known for their distinct aromas) are considered premium varieties. Did you know that wild rice is a grain and not rice?