Red, Pink and Smells of Fish. *WINK*!

My father used to tell me, Chinese people always liked their food cooked.  This came from an observation he made while watching his father-in-law cook and the buddies he met while he had gone fishing. I was enjoying some Chinese sweet and sour pork rib at the time.  It was cooked down to the very marrow.  In my young mind, at least when I was eight years old, if you didn't cook your meat, something was incorrect.  Much came to my surprise, when my family was invited to a wedding.  On the menu the couple served Sashimi. (Raw tuna) Thinking to myself, if the meat was red, It was not cooked.  I winced in disgust.  My father fished all the time.  So, I never liked being around him when he was cleaning raw fish.  I looked at my brother's plate and saw that he stacked bunches of them.  I was giving him a hard time on how gross raw fish was.  He kept telling me it's good.  Being older he said, "How are you going to know what it's like if you didn't try it?  Be quiet and eat some first before you complain!" Offended for feeling like a whiny scare-dy cat , I did what I was told.  I followed my brother; dipped the Sashimi in the Soy sauce and Wasabi, winced and swallowed.  I felt accomplished that I was able to swallow it, but I still had that disgusted feeling.  An hour later, I ran to the restroom and threw up my treasured food.  Since then I vowed never to eat raw fish. Until one day...

My friend and I went to our cafeteria. Sakura's Kitchen was our cafeteria because we went so often that by the time my friend and I are seated our seat and drinks are ready before we even mention them. One of the things my friend orders is Tuna Poki.  In a dumb way, some parts of my locale, Poki is often referred to certain "lady parts".  After all it tends to be pink or red at times and some say it smells of fish.  Tuna Poki, consist of raw tuna (sashimi) and various flavors of sliced yellow onions, green onions, cucumbers, ponzu sauce (lemon and soy sauce) with sesame oil.  I'm told it did not originate in Japan, but rather from the Japanese Americans in Hawaii. Looking at it, I remember that vow I made when I was 8 years old, never to eat raw fish.  After all, I didn't want to throw up my food again.  But, seeing this...the smell of the ponzu and sesame drew me in the way Warner Bros. cartoons send characters flying at the scent of something delicious. Delicious it was.  I was reborn.  Sashimi will no longer be hated in my world.  Oddly, despite the non-tradition, it somehow helped me accept traditionally eaten Sashimi, by itself. 

Mmmm.  A very nice chaser indeed.  Bring out some Super Dry Beer!  Enjoy!

Biba Mes Chamoru!

March is Mes Chamoru (Chamorro Month).  Living on the island of Guam, I've always enjoyed Chamorro month, considering the fact that ethinic-wise I'm not Chamorro.  I think I've experienced it for more than 20 years now.  Guam's history had been stained with occupation.  Entities from Spain, Japan and the United States have overwhelmed the Chamorro people (natives to Guam) with their ideals.  Interestingly, despite these influences, aspects of the Chamorro culture stood strong like the Latte stones that stood and represented them.  As you listen to the Chamorros speak, even if you hear some Spanish influence in their words the iteration is in fact "Chamorro".  For example the word Caldo in Spanish is a soup or broth.  In the Chamorro language it's Kadu.  Which brings me to my dish of the month.  Kadon Pika.

Every Chamorro Month, a local supermarket in association with the schools and varied business sponsors host the Chamorro Month Kadon Pika Contest.  The contest is for students ages 6-18.  I'm a teacher.  Four of my students entering the competition, approached me and gave me the honor of tasting their samples.  Interestingly, an old friend of mine just cooked some the night before and in hopes of inspiration I added his sample for the students to taste as well.

Kadon Pika literally means Spicy Stew.  In this case we're creating Mannok Kadon Pika.  Mannok for Chicken.  Chicken seems to be the popular choice and is often associated with this stew.  It contains the following ingredients...

- 2 Tablespoons of Cooking Oil (30mL)
- 1 Small and Chopped Yellow Onion
- 2 Tablespoons Minced Garlic (30mL)
- 2 pounds of Diced Stewing Chicken (900 Grams)
- 1/2 Cup of Soy Sauce (119mL)
-  1/3 Cup Vinegar  (80mL)
- Chili peppers (Either Thai or Ghost Peppers) (Dependent on the consumer's spicy tolerance level)
- 1 Can of Coconut Milk
- 3 Bay Leaves
- Salt and Pepper to taste

In cooking this dish, the reduction method is used.  You're going to slowly add liquid ingredients into the heat of it all until they evaporate or reduce.  First off, we sauté the onions and garlic into a large pot.  Seeing that the onions are clear and the garlic is golden brown, turn down to medium heat and add in the chicken.  Continue to sauté the mixture of onions, garlic and chicken until the chicken is brown.  

Now, you're going to add the Soy Sauce.  Don't dump it into the pot.  You're going to slowly pour the Soy Sauce in and listen to it simmer.  When the Soy Sauce appears to dry and evaporate add more until the cup is empty.  Make sure you continue hearing the pot simmer close to a sizzle.  Do this same procedure with the Vinegar.  By now, your chicken has a thick, oily consistency and the smell is wafting in the room.  Open up a can of coconut milk and take out 3 bay leaves.  These two you'll be pouring it in at the same time.  Using the same procedure with the Soy Sauce and Vinegar, do the same with the coconut milk until the can is empty.  Stir in those bay leaves with salt and pepper.  By now, the liquids have thickened and it's ready to serve.  Over a bed of brown or white rice in a bowl, here we go.

 

I've yet to see the results of the competition.  Overall I wish my students luck.  Because it is a competition, competitors are encouraged to dabble unique flavors into this stew.  Each student's sample I tasted had their own unique flavor.  One had honey in it.  The other put ginger and lemon. One student used a particular kind of pepper that besides it's spice level, it had it's own sweet and earthy taste.  The other student had more of a vinegar taste on it.  This one that I ate is light in color.  But the flavor was explosive.  Other times people add turmeric into it for that red look. Then there are some who speed through the process by using Sambal Oelek chili paste.  Another option is to garnish it chopped green onions.  Oddly it didn't matter if I'm on a hot island.  This dish is made to comfort and enliven.  Enjoy!

Kelaguen. The Side Dish of the Marianas

That very title is what Wikipedia calls Kelaguen.  Kelaguen happens to be a dish to which the meat is not cooked on fire.  The dish is unique because it is the acid in the ingredients that cook the meat as well as give it flavor.  At some point a surge of pride comes over me knowing this little island I live in is making an impact internationally.  A while back in September, America's Food Network showcased a family who owned a food truck in Washington featuring Guam favorites on Diners, Drive-Ins and Dives.  Amongst the favorites was Kelaguen Man'nok.  To most visitors to the island Kelaguen Man'nok (Chicken Kelaguen) is the popular choice and probably amongst the less intimidating ones to eat.  To a visitor, perhaps it might have been one of the most outstanding things one has ever eaten.  As a local like me however, that was breakfast food.  I'd stop by the local convenience store and grab a Kelaguen wrap to go with my cold sweetened black tea.  As the mundane thoughts sunk in about Chicken Kelaguen, I looked to the other varieties.  It turns out you can make Kelaguen out of Fish, Beef, Crab meat (imitation or real) even SPAM.  Inasmuch as Chicken Kelaguen will forever be loved in my heart, nowadays I look on to one of the ultimate chasers, Beef Kelaguen.

My friend Brandon informs me these are his basic ingredients.

On the Unit #3 Kitchen counter are three lemons, a tube of Wasabi, one large onion, Five stalks of green onions, (Japanese Negi variety) sliced and chopped into a 1/2 cup container.  Next are hot peppers and a pound of Flank Steak.  First the onion must be chopped.  Momma always told me to do that first in any dish requiring onions.  Next are the Green onions, slice and chop.  Then, slice and chop the hot peppers.  The amount of hot peppers depends on your hot pepper tolerance level.  Place all of these chopped ingredients into a large bowl.  From here we slice the Flank Steak into two inch strips.  When done slicing the beef, throw it into the chopped mixture.  Towards the end, extract as much lemon juice until you see the rind of the lemons.  This juice is thrown into the mix as well.  Release two tablespoons of Wasabi into the mixture and throw the ingredients around thoroughly with a spoon.  Cover your mixture with cellophane or use a Rubbermaid Tupperware container and close.  Let this mixture sit in the refrigerator for an hour or two.  Once that hour or two has passed you have this.  

The chopsticks were only for an eccentric effect.  You can use a fork or a spoon to enjoy this.  I find myself eating this by itself with some light beer.  The combination of acids from the lemon to the onions, even the hot peppers give this piece a different way of cooking your meat.  I also find myself catching relatives of friends who are in the process of making it, forget the utensil.  This stuff is so good, it's not surprising when one lacks the patience in getting a utensil and simply picking off the container.  Try it, or how we say on Guam.  Chagi Nai!

You Dip I Dip We Dip

Well, I'm not exactly sure if this is defined as a dip.  Although I dip my crackers and chips (crisps for all you international readers) into it, I also use it to sauce up some of the plain foods I eat daily.  Not only does this Eggplant Dinanche serves as a flavorful, kick in the mouth condiment, I feel I get a good dose of vitamins for eating my vegetables.  On Guam the common term is known as Donne' Dinanche.  Donne' refers to a variety of hot peppers grown on Guam and Dinanche (Deenantsee) refers to sauce/condiments spicy in nature.  This post features one in particular, the Egglant Dinanche.  Here's the bogus thing.  I've never made this.  I love eating this stuff at parties and gatherings, but I fear that if I was left to my own devices, I shall not be true to it's integrity.  This stuff is so hot, that oddly I keep putting more of it into my mouth.  So to ensure I do not screw up, I provided assistance to the chef my friend and roommate, Brandon.  So in his own words, "You'd better learn to make this yourself!" he was happy to make it.

So here are your ingredients.

In the basket are Green Beans, Wing Beans, Cherry Tomatoes, White Onions, a rice bowl of Thai peppers and Eggplant.  Standing behind the basket are two cans of coconut milk.  The procedure is relatively easy. Truly, with a labor of love, this side-dish bring out the best.  Simply, wash all of the ingredients shown. With a chef knife, rough chop the onions, eggplant and tomatoes.  Slice down all of the beans and hot peppers into itty bitty pieces.    Be sure to oil up your hands before slicing the peppers.  Vegetable oil would do. I've seen first hand what those tiny suckers can do to delicate hands.  How spicy you'd like it is entirely up to you. Putting in more Thai peppers makes it very spicy (Duh!). 

Heat up a medium-sized pot on medium heat.  Throw in the Coconut milk and cook until simmering.  As it starts to simmer, throw in the onions, tomato, eggplant, green and wing beans.  Start boiling them until it reduces to a thickened mush. Add in the sliced hot peppers, some salt for taste.  Stir it all in for about five minutes and Voila!

What it lacks in looks can truly be expressed in substance.  As you can see, on this evening I ate it with some sweet barbecue short ribs.  That recipe will be on for a later time.  My favorite thing to eat this with is a whole box of Wheat Thins crackers.  I sandwich this with two crackers and I find myself content for lunch.  I've seen friends eat this as their vegetable side dish.  Sometimes I see people pour it over their steamed rice (delicious on all varieties of rice)  So, Maila' Fan Boca!  (Come and Eat) Enjoy!