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!