Kadun Pika
My cousin threw this little beauty at me. Use the same recipe as Uncle Bo's Quick Kadun Pika but replace the vegetable oil with chili oil. I'm telling you, you can't go wrong!
Thursday, August 23, 2007
Thursday, August 16, 2007
Chamorro Soup Recipe - Franicia
Have to give it up to Fran, she's got this soup to die for and yes folks you can put Spam in it. Bravo! For her recipe visit His White House
Wednesday, August 15, 2007
Fina'dene - Chigu'an
Fina'dene' - Chigu'an
Every once in a while I'll do a search for new recipes online and folks this caught my eye. I thought I had tried every fina'dene out there, but I guess I was wrong. I found this article on the PDN titled, The Forgotten Fina'dene', it's a great read and the recipe is pretty simple for all those familiar with making anistukun, if you're not then give this recipe a try.
Every once in a while I'll do a search for new recipes online and folks this caught my eye. I thought I had tried every fina'dene out there, but I guess I was wrong. I found this article on the PDN titled, The Forgotten Fina'dene', it's a great read and the recipe is pretty simple for all those familiar with making anistukun, if you're not then give this recipe a try.
Black Bean Shrimp
Black Bean Shrimp
It's always a special occassion when there's seafood on the table, all the hard work, cleaning and prep work to get that succulent piece of oceany goodness out of its shell and into your mouth is what's its all about. This recipe has always been a favorite of mine and is really quite simple to make.
It's not Chamorro at all but who cares it tastes great:
2-4 lbs of frozen or fresh shrimp
1 whole onion
2-4 cloves of garlic
2 tables of grated ginger
1-2 tablespoons black bean paste (go easy on the paste it may be strong, depending on the brand, I normally use 1 tblspn)
2 tablespoons butter
Salt and Black Pepper to taste
Saute onions, garlic and ginger in butter. Add shrimp and black bean paste. Cook shrimp through. Salt and pepper to taste.
Tip: Watch the shrimp, pay attention to its color and tail, it'll turn a nice pink and the tail will start to curl in and form a "C" shape. Don't over cook "@" unless you like your shrimp tough and rubbery. Serve with hot white rice and enjoy.
It's always a special occassion when there's seafood on the table, all the hard work, cleaning and prep work to get that succulent piece of oceany goodness out of its shell and into your mouth is what's its all about. This recipe has always been a favorite of mine and is really quite simple to make.
It's not Chamorro at all but who cares it tastes great:
2-4 lbs of frozen or fresh shrimp
1 whole onion
2-4 cloves of garlic
2 tables of grated ginger
1-2 tablespoons black bean paste (go easy on the paste it may be strong, depending on the brand, I normally use 1 tblspn)
2 tablespoons butter
Salt and Black Pepper to taste
Saute onions, garlic and ginger in butter. Add shrimp and black bean paste. Cook shrimp through. Salt and pepper to taste.
Tip: Watch the shrimp, pay attention to its color and tail, it'll turn a nice pink and the tail will start to curl in and form a "C" shape. Don't over cook "@" unless you like your shrimp tough and rubbery. Serve with hot white rice and enjoy.
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