AnniesChamorroKitchen | Annie's Chamorro Kitchen

Archive for Author AnniesChamorroKitchen

About the Author: AnniesChamorroKitchen

Hafa adam means "hello" in Chamorro, the native language of my island home, Guam U.S.A. Guam is the proverbial melting pot, abounding with cultural diversity that is aptly displayed in the variety of food we eat and share. The focal point of most Chamorro families centers around family gatherings and cooking. In my home, most of my guests congregate in my kitchen. It is where we do our best catching up, and whee lasting emories aremade. Browse through my selection of Chamorro and other recipes m and please leave me a comment if you try my recipes to let me know what you think of them. I hope you enjoyed your time in my kitchen. Come back soon! This site is work-in-progress, so please bear with me as I grow this site to a place where you'll love to visit. Happy Cooking! ~ Annie

Author Website: http://annieschamorrokitchen.com

“Crack” Chicken

Posted on August 23, 2013 by AnniesChamorroKitchen 15 comments

When I was stationed in Korea a few years ago, my family and I used to frequent a fried chicken place that served the most delicious chicken wings.

The menu included spicy (mouth on fire) wings, plain, but our favorite had a garlic-soy glaze on it. They were so good (and addicting) that my friends and kids nicknamed it “crack chicken”. 🙂

This is my version of those wings. A word of warning — it’s HEAVY on the garlic (just the way I like it).

Give it a try. I think you’ll like it! 🙂

“CRACK” CHICKEN

INGREDIENTS FOR THE FRIED CHICKEN:

5 pounds chicken wings (I like drummettes)
1 tablespoon salt
2 teaspoons black pepper
4 tablespoons garlic powder
1 cup flour
1 cup corn starch
4 eggs, slightly beaten
1/2 cup water
oil, for frying

INGREDIENTS FOR THE SAUCE:

2 cups water
1/3 cup soy sauce
2 cups loosely packed brown sugar
1/3 cup honey
1/2 cup rice vinegar
1 teaspoon ground ginger
5 cloves garlic, chopped (use 10 cloves if you LOVE garlic like I do)
4 tablespoons corn starch
Optional: Pepper flakes

Cooking Instructions:

Make the Sauce:

1. Place the sauce ingredients (except for the cornstarch and 1/2 cup of the water) into a medium sized sauce pan; whisk to combine. Optional: Add pepper flakes (omit if you do not want your sauce to be spicy).

2. Cook over medium high heat until the mixture begins to boil. Reduce the heat to low; continue to cook at a low simmer, about 15 minutes. Turn the heat off and set the sauce aside.

3. When the chicken wings are done, reheat the sauce, bringing it back up to a boil. Mix together the cornstarch and 1/2 cup water; whisk into the boiling sauce. Bring the sauce back up to a boil; the sauce should begin to thicken. Cook for an additional 2 minutes then pour over the fried chicken.

Batter the Chicken:

1. Rinse the chicken. Place in a large mixing bowl.

2. Into the mixing bowl, add the ingredients for the fried chicken: salt, black pepper, eggs, garlic powder, flour, corn starch, and water. Using your hands, mix the chicken and the rest of the ingredients together. After mixing, the chicken should be fully covered in a thick batter.

Fry the Chicken (1st Frying):

1. Place the oil in a large frying pan or wok. Heat the oil over medium high heat, to about 375 degrees.

2. Carefully drop the chicken into the hot oil. Do not overcrowd the pan (the chicken needs room to cook).

3. Let the chicken cook for about 5 minutes on each side.

4. For the first frying, fry for a total of 10 minutes. Remove from the oil and drain in a metal colander. Set aside and continue to fry the remaining chicken. After all the chicken pieces have been fried for the first time, it is time for the 2nd frying. The 2nd frying will make the wings extra crispy and golden brown.

Fry the Chicken (2nd Frying):

1. This step goes much quicker. For the second frying, it’s okay to overcrowd the pan. Place as many chicken wings into the hot oil as can fit. My pan fit about 12 wings for the first frying; for the second frying, I placed about 18 wings into the pan.

2. For the second frying, fry for about 8 minutes, or until golden brown. Remove from the oil and drain in a metal colander. *See the difference in coloring between the first and second frying in the photo attached to this recipe.

3. When all the wings have been fried for the second time, place in a large mixing bowl. Pour the prepared sticky sauce over the chicken.

Garnish and Serve:

1. After pouring the sauce over the chicken, gently stir to ensure each wing is generously coated with the sticky sauce.

2. Optional: sprinkle pepper flakes and toasted sesame seeds over the chicken.

3. Serve with hot rice and ENJOY! It’s so good, you’ll be addicted to it!

The photos below illustrate my step-by-step process. I hope this makes it easier to understand. Give it a try and let me know how you like it. 🙂

Oops! # 4 (above) should read, “fry for a total of 10 minutes” (not 8).

Posted in Chicken, Dinner, ETHNIC, Korean, MEALS

Madoya (Battered and Fried Bananas)

Posted on August 20, 2013 by AnniesChamorroKitchen Leave a comment

Here’s another very simple dish I’d like to share with you. It’s called Madoya (pronounced ma-dô-ja), lightly battered then fried slices of banana.

This is another dish that brings back lots of amazing memories of growing up on Guam. My aunt and uncle used to grow cooking bananas (see the photo below) and give our family several “hands” whenever they harvested some. (A “hand”of bananas is what a section of bananas out of a bunch is called; it’s also referred to as a “tier”.)

The photo below was taken over 20 years ago. My parents and aunt/uncle used to grow and sell vegetables at the (then) Harmon flea market, then subsequently at the Dededo flea market. I used to LOVE going with them. We’d get to the flea market well before any roosters were awake to set up our stand. This photo shows (from L-R) my aunt, dad and mom (and another vendor checking out the competition) setting up green onions, kangkung, bread fruit, and several varieties of bananas for sale. That’s Saba banana in the bottom left.

This is a close up view of Saba banana. It’s a great cooking banana, and is great for making madoya, golai åppan (bananas cooked with coconut milk and sugar), banana lumpia, grilled bananas, or even eaten as-is.

I didn’t have any Saba bananas today, but I did have ripe plantains. Be sure to read my post for grilled plantains — I have photos showing what ripe ones look like.

When I make madoya, I like for the banana to be the star of the show. Therefore, I don’t make a super thick batter. Instead, I make my batter thin, yet still thick enough to provide a nice coating when fried.

Give my recipe a try. I think you’ll like it. 🙂

MADOYA

INGREDIENTS:

2 ripe plantains
3/4 cup all-purpose flour
1 cup water
1/2 teaspoon cinnamon
1 tablespoon sugar
Oil, for frying

DIRECTIONS:

1. In a small bowl, whisk together the flour, water, cinnamon and sugar.

The batter should drip quickly when you lift the whisk out of the bowl. It’s much thinner than pancake batter. (Sorry for the fuzzy photo below.)

2. Peel and slice the plantains into small slices (you can also slice them length-wise instead of across).

3. Place the banana slices into the batter. Use a fork to gently stir the slices into the batter, carefully separating them (be careful not to mash the bananas).

4. Heat your oil. Once the oil is ready, carefully drop in each slice. Don’t put too many in at once or else they will stick together.

5. Fry until golden brown on both sides. Remove from the oil; place the fried bananas on papers towels to drain. Serve and enjoy!

Posted in Breakfast, DESSERTS, Fina' Mames (Chamorro Desserts), MEALS tagged with Bananas, Fruit, Snacks

Grilled Plantains with a Brown Sugar Butter Glaze

Posted on August 19, 2013 by AnniesChamorroKitchen Leave a comment

I bought some plantains a little over a week ago and finally got around to making something with it today.

Unless you grow plantains in your back yard (which I don’t), you will usually buy them from the grocery store when they are still green and unripe. There are lots of great ways to cook green plantains, but I prefer to eat them when they are sweet and ripe.

This is what they looked like when I first bought them. Notice how green most of them are.

The photo below shows what they look like several days later. Plantains are ripe when the skins are a dull yellow and there are several dark brown (even black) spots on them. The plantains below were sweet, but if I let them sit for a few more days (when there will be even more black spots), they’d be at the peak of ripeness. I didn’t want to wait that long, however, especially since I’d planned on grilling them — I needed the plantains to be sweet but still firm enough to hold up to the heat without turning to mush.

At this stage of ripeness, the plantains are perfect for grilling, making golai åppan aga’ (cooked with coconut milk and sugar), or making madoya (battered, fried bananas)

I’m making madoya tomorrow for breakfast (be looking out for my recipe) with a couple of the plantains. I’m going to make golai åppan aga’ later this week with any remaining plantains.

But for tonight’s dessert, I decided on grilling them, then topping them with a brown sugar, butter and honey glaze (oh, so delicious!).

This is such a simple recipe to make. Give it a try and let me know how you like it. 🙂

GRILLED PLANTAINS WITH A BROWN SUGAR BUTTER GLAZE

INGREDIENTS:

2 ripe plantains
Vegetable oil (about 4 tablespoons)
4 tablespoons butter
1 teaspoon honey
1/4 cup brown sugar
1 teaspoon apple cider vinegar (this brings out the sweetness, believe it or not!)

DIRECTIONS:

1. Slice the ends off the plantains then cut each plantain into thirds. Slice each third in half, lengthwise, then remove the peels.

2. Place 2 tablespoons of oil in a grill pan over medium heat. Place the plantains in an even layer on the heated grill.

3. While the bottom of the plantains are grilling, brush the tops with the remaining vegetable oil. Grill for about 3 minutes, or until nice grill marks form (you can peek to check). Flip the plantains over and grill the other side for another 3 minutes.

4. Meanwhile, melt the butter and honey in a microwave-safe bowl. Stir in the brown sugar and apple cider vinegar. Top each plantain with the brown sugar-butter mixture. Remove from the heat when the brown sugar-butter mixture starts to melt and drip down the sides of the plantains.

5. Serve while warm. Top with vanilla ice cream (optional). ENJOY!

Posted in DESSERTS, Other Desserts

Shrimp Patties

Posted on August 18, 2013 by AnniesChamorroKitchen 65 comments

Hi everyone! This is Hannah, Annie’s daughter.

I made some delicious shrimp patties for lunch one day. My version is somewhat different from the “regular” recipe most people have.

What’s different about my version? I don’t use any eggs. It started out as a mistake one time when I was making shrimp patties and forgot to put eggs in the batter. However, I liked how it turned out. The inside was nice and fluffy, and my shrimp patties were nice and round (my neighbor called them “shrimp balls”) and not flat.

Give my recipe a try. Let me know how you like them. My family loves them; I hope you do too!

SHRIMP PATTIES

INGREDIENTS:

1 cup thinly sliced fresh green beans
2 cups peas
1 cup chopped onions (about 1/2 a medium onion)
3 cups corn kernels (I love lots of corn in my shrimp patties)
4 cups shrimp, chopped
2 tablespoons minced garlic
2 cans evaporated milk
3 cups all purpose flour
2 tablespoons baking powder
5 tablespoons Dashida seasoning (the seafood flavored kind)
1 teaspoon Accent
1 teaspoon black pepper
Oil, for frying

DIRECTIONS:

1. Heat the oil in a large frying pan. Do you know how to tell if the oil is hot enough and ready? My mom taught me a great trick. Use the tip of a wooden spoon (I used a wooden chopstick) and dip it into the oil. If little bubbles start to form around the wood, then the oil is hot and ready. Make sure the wood is clean and dry first; you don’t want hot oil to splatter and burn you.

Here is a short video clip. You can see all of the little bubbles form around the tip of the wooden chopstick. This tells you that the oil is hot and ready for frying.

2. While you’re waiting for the oil to heat up, mix all of the ingredients (except for the oil, of course) in a large bowl.

3. Drop spoonfuls of batter into the hot oil and fry until golden brown. Note: I used a small ice cream scoop that holds 1 1/2 tablespoons. This is also what makes the shrimp patties nice and round like doughnuts. (Maybe that’s why my neighbor calls them shrimp balls, LOL.)

I added a lot of photos below to show you the process.

Enjoy, and I hope you like them!

~ Hannah

Place the shrimp and vegetables in a large mixing bowl.

Place the flour and other dry ingredients in a smaller bowl.

Add all of the dry ingredients to the bowl of shrimp and veggies.

Pour the evaporated milk into the mixing bowl.

Mix, mix, mix! 🙂

Check to see if the oil is hot. Scroll up and watch my video that shows what to look for.

When the oil is ready, use a small cookie scoop to drop the batter into the oil. This makes the shrimp patties nice and round.

Don’t put too much into the oil. You want to leave enough room to allow the shrimp patties to cook evenly, plus overcrowding might make them stick together when you drop the batter into the oil.

The shrimp patties usually turn on their own, but if they don’t, turn them occasionally to ensure even browning.

Fry until nicely browned.

Place in a colander or strainer to drain the excess oil.

The small cookie scoop I use makes shrimp patties that are a little bit bigger than the size of a ping pong ball. I think it’s the perfect size — not too big, not too small.

The inside is nice and fluffy.

Pile on the goodness! 🙂

Posted in APPETIZERS, CHAMORRO DISHES, Chamorro Sides, Christmas, Easter, Hannah's Recipes, SEAFOOD, SIDES, Thanksgiving

Guyuria

Posted on August 18, 2013 by AnniesChamorroKitchen 24 comments

Guyuria (pronounced gu-ju-ree-ah) is another traditional Chamorro cookie (Rosketti is another). Some of my friends call them jawbreakers because of their rock-hard texture.

This cookie is not baked, however, it is DEEP FRIED and glazed in a thick sugar syrup that hardens when dry.

Wait…I had you at DEEP FRIED, didn’t I? 🙂

These cookies keep for a long time, if stored properly. Keep them sealed in a ziplock bag or a resealable container.

My recipe can be easily doubled, but since they are so easy to make, you don’t have to. Just make up a fresh batch every time the craving hits you–which will be often, once you try these cookies. Trust me. Fry up a batch today. You’ll be glad you did.

Enjoy!

GUYURIA

Ingredients:

DOUGH:

3 1/2 cups all purpose flour
A pinch of salt
1 teaspoon sugar
2 tablespoons butter (use 3 tablespoons for a softer cookie)
1 3/4 cups coconut milk

GLAZE:

1 cup sugar
1/8 cup Water

OTHER:

Oil, for frying

Directions:

1. Make the dough: Mix the flour, salt, and teaspoon of sugar together. Cut the butter into the flour mixture (as if you are making pie dough).

2. Add in the coconut milk and knead until a dough forms.

3. Roll the cookies: Pinch off small pieces of dough, the size of a small marble. Press the dough onto the back of a fork; slowly roll it off the fork, shaping it into the traditional guyuria shape. OR: roll out the dough and cut into small pieces. Set the formed cookies aside for a few minutes to dry slightly. I find this helps when frying the cookies.

4. Heat the oil to about 350 degrees. Here is a tip on how you can tell if the oil is hot enough. Dip the tip of a wooden spoon (I use a wooden chopstick) into the oil. If little bubbles start to form around the wood, then the oil is hot and ready. Make sure the wood is clean and dry first; you don’t want hot oil to splatter and burn you.

This is a short video clip I made that describes what I stated above. You can see all of the little bubbles form around the tip of the wooden chopstick. This tells you that the oil is hot and ready for frying.

Fry the cookies until golden brown; drain well on paper towels or in a colander. For crispier cookies, fry until the cookies are a dark golden brown.

5. When all the guyuria is fried and cooled slightly, place them in a large bowl.

6. Prepare the sugar syrup glaze. Place the cup of sugar in a small sauce pan. Add the water to the sugar. Bring the mixture to a boil, stirring constantly until the sugar dissolves and a syrup forms. Remove syrup from the heat; allow to cool to thicken slightly.

7. Pour the sugar syrup over the guyuria, tossing gently to coat all the cookies.

8. Let the sugar syrup thicken then pour out the cookies onto a baking pan (pour any excess syrup over the cookies). Spread the cookies out in an even layer; let them sit for a few minutes to allow the glaze to harden. Ensure the glaze is completely dry and hard before storing the guyuria in a ziplock bag or resealable container.

Posted in CHAMORRO DISHES, DESSERTS, Fina' Mames (Chamorro Desserts) tagged with jawbreaker

Page 41 of 48
<
1
...
36
37
38
39
40
41
42
43
44
45
...
48
>

« Older Entries Recent Entries »