Guam Food.....YUM!

Leche Flan

2012-01-30T13:08:00.000-08:00

Leche flan is a Filipino dessert widely shared on Guam. Here is my friend Nancy's version.........decadent, delish and deadly for the hips!

Coconut Cream Puff

2012-01-30T12:26:00.000-08:00

I LOVE CROWN BAKERY!!! I remember buying cream puffs there: vanilla-pudding like center, yummy dough and powdered sugar. The stuff oozed out of the sides, coating my fingers with luscious goo! That inspired me to create an even more decadent concoction: COCONUT CREAM PUFFS. Visit my cream puff page on paulaq.com for the recipe and video demo.

Chamorro Stuffing or Riyenu

2012-01-30T12:19:00.000-08:00

I remember eating something so delicious at my Grandma Cabe's house one Thanksgiving way back when. It was Chamorro stuffing. I love it with plenty of raisins. On my website, paulaq.com, you will find my sister-in-law Colleen's recipe which is from her grandmother.

Chamorro Sweet Bread II

2011-12-15T04:13:00.000-08:00

I made Chamorro sweet bread before Thanksgiving and it was just as I remember them on Guam. There is a particular texture, aroma and taste.......from the potato. You may enjoy them with a light coat of butter and sugar, or lather it up!

Here is the link to my Chamorro sweet bread recipe and video.

Gollai Appan Aga

2011-11-27T07:47:00.000-08:00

I made gollai appan aga or bananas in coconut milk today to enjoy with leftover ham from Thanksgiving. I prefer the sweet version which is the recipe in A Taste of Guam. Some people cook it with breadfruit, adding salt instead of sugar. The savory dish is yummy too.

Corn Beef and Rice Guam Style

2011-11-19T14:57:00.000-08:00

OMG, I grew up on corn beef and spam. These days, canned corn beef is super expensive. But, once in a while we splurge.

My recipe for corn beef is in A Taste of Guam.

Deer Kelaguen or Kelaguen Binadu

2011-11-19T14:38:00.000-08:00

My favorite kelaguen is deer kelaguen or kelaguen binadu. The meat is so soft and really captures the essence of kelaguen. Kelaguen is basically "cooking" raw protein in lemon and salt.

Two weekends ago we visited family in South Carolina. Nina and nino sent me back home with the meat from a deer's hind leg; Nino loves to hunt and I always look forward to their teriyaki deer and cousin Jame's deer kelaguen.

I made my first deer kelaguen a week ago and I have to say that it was just as delish as cousin Jame's. Of course, I took notes from him. Here is my deer kealguen recipe.

Shrimp Kado or Kaddon Uhang

2011-11-19T14:32:00.000-08:00

The wonderful thing about shrimp in coconut milk is that the coconut milk enhances the smell and the flavor of the shrimp. This dish is luscious and every time you enjoy a bowl, you will wonder why you wait so long to make it. My husband, at least, always says once he digs in, "Man, I forget how good this is!"

This shrimp kado or kaddon uhang recipe is in my cookbook, A Taste of Guam. Here is a link to my video and more info on how to make shrimp kado.

Guyuria

2011-10-21T08:07:00.001-07:00

It takes 5 five hours to mix the guyuria dough, roll and fry the entire batch. Then, you need three to four hours to coat the cookies and dry the sugar. In the end, it's all worth it...just tuck some away in a doubled freezer bag for a rainy day. All that work in your kitchen...you should savor it!

Buchi Buchi

2011-10-21T08:05:00.000-07:00

Made buchi buchi this week. It is so yummy the next day....tastes just like home. Buchi buchi is the fried version of Guam's pumpkin turnover. The recipe is in A Taste of Guam.

Apigige'

2011-10-19T05:46:00.000-07:00

I made apigige' yesterday and loved the banana scent mixed with cassava and manha! I put most of it in the freezer to thaw as needed....yummy! Check-out the recipe on my site: apigige'.

Guam Empanada Recipe

2011-10-13T14:04:00.000-07:00

I made some Chamorro empanada yesterday and fried them today! OMG, it's a good thing I only make these every few years! This is a succelent treat and you should make some. I measured 1/4 cup of dough instead of eyeballing "about the size of a golf ball" so I could analyze the nutrient content more accurately. I also measured 1/4 cup of chalakiles filling per empanada.

One batch of the chalakiles soup recipe in my Remember Guam cookbook needs two batches of the empanada dough....and no, you cannot eat more than tasting the chalakiles....or you will not be able to fill all your empanada. One batch of dough makes 23 pieces; double for two batches. Grab dough from the bowl with your fingers then fill the 1/4-cup measuring cup; the dough should not overlap the rim of the cup.

Tinaktak Recipe or Beef in Coconut Milk Recipe

2011-10-09T11:09:00.000-07:00

We love our coconut milk on Guam and we add it to many foods as often as we can. Take browned ground beef for instance.....with diced onions and whatever veggies on hand. Add coconut milk then pour over rice..YUM!

I'll be posting this simple recipe on my website soon, www.paulaq.com.

Guam fried rice

2011-10-08T16:02:00.000-07:00

OMG, can I tell you how luscious my house smells after making fried rice! It's ya, you guessed it, so delish. I only had one can of spam left....and then i used 1/3 a bag of smoked Polish sausage.

I first had Polish sausage from my friend Nancy who found them in the commissary somewhere in Germany. Imagine how delighted I was to find some at our local Aldi market in Fuquay Varina, NC. Chamorro fried rice is sooooooo extra yummy when you mix spam and Polish sausage as your meat. I also included onions, celery, carrots, corn and eggs.

The recipe is in A Taste of Guam.

Siopao on Guam

2011-10-08T06:15:00.000-07:00

I was very busy preparing for my brother's and sister's visit in mid September. I made them siopao, chicken ala king, titiyas with spam, pastit and "Crown Bakery" chocolate cookies.

That was the most siopao I made at once.....48 big ones!

Here's a pic from when I made siopao many moons ago. Click here to see my YouTube videos on how to make siopao.

Daigo or pickled yellow raddish

2011-10-08T06:06:00.000-07:00

Daigo is a side dish on Guam, similar to a pickled "salad." I remember my dad coming home nearly every day with a bag of daigo; he would generally buy it from road-side stands. I even remember my mom feeding us rice with chopped up daigo. OMG, those were the best of days!

I had some leftover daigo from when my brother Tim visited with his fam as well as my sister Pearl and her fam. Yesterday was the perfect time to take a picture.

Imitation Crab Kelaguen

2011-10-07T16:30:00.001-07:00

I had some leftover imitation crab from my brother's visit. Chamorros love to kelaguen everything, including imitation crab. Kelaguen is basically "cooking" raw "meat" in lemon and salt.

Chicken is partially cooked then "kelaguened." Raw beef, deer and shrimp become safe to eat once "kelaguened." Of course, spam and imitation crab are already cooked, but must be soaking in lemon to taste yummy.

Most kelaguens include freshly grated coconut. Other than shrimp kelaguen, you can generally get away with omitting the coconut when none is on hand.

The recipe is in A Taste of Guam, available on Amazon or paulaq.com.

Pastit Recipe or Guam Pumpkin Turnover

2011-10-05T05:11:00.000-07:00

Who needs pumpkin pie when you can have pastit or Guam pumpkin turnover. Solid-pack pumpkin is used as the base for the filling, adding brown sugar, pumpkin pie spice, cinnamon and vanilla to taste. If you use ORGANIC, canned pumpkin, it may come out more thin or watery compared to regular pumpkin in a can.

Watch my YouTube video on how to make buchi buchi or the fried version of pumpkin turnover. Use the same filling though the dough is different: http://www.youtube.com/watch?v=QBQNJ3dhIIs

The recipe for both pastit and buchi buchi are found in my cookbook, A Taste of Guam, available on Amazon.

Chicken ala King

2011-09-17T02:18:00.001-07:00

Made chicken ala king pastry cups Thursday night then cooked the filling yesterday.....just as yummy as when I made them a few years ago...picture to come. The recipe is available in "Remember Guam" via Amazon.com or paulaq.com.

Pastry cup video: http://www.youtube.com/watch?v=wZQL-MbVekA Filling video: http://www.youtube.com/watch?v=2SpHfFAF73g

"Crown Bakery" Chocolate Cookies

2011-09-17T01:56:00.001-07:00

If you have ever had the sugar-sprinkled chocolate cookies from Crown Bakery on Guam, you know how delicious these are. Actually, they were awesome when I was a kid growing on the island in the 80's and 90's.

I was able to come up with my version of the cookie.....and I must say, they are quite superb: soft and soooo chocolatey delish!

The recipe is available on my website: www.paulaq.com > A Taste of Guam > Free Recipes.

Enjoy!

paulaq

Decliciously Coconut Video Series

2011-09-08T05:54:00.000-07:00

OMG, my feet are so tired....yet I am quite rested from a full day of video production.....after a whole day of preparing for my coconut video project.

As part of my freelance position with Demand Media, I am in their Talent & Expert Network. I put together a project which included 10 separate videos........all about coconut.

We were able to complete 8 out of the 10 videos yesterday........camera and lighting issues offered up some delay........but all was good. My preparedness paved way for a seamless day of work! Hopefully we can shoot the last 2 videos today......depending on whether or not the videos download properly. I'll hear from the filmmaker in a few hours.

I had a lot of fun! I had to change outfits three times.......a requirement for the videos.

The coconut cream pie was my biggest concern. I improved the recipe out of A Taste of Guam as I have since learned to make a better meringue.....and a less fussy filling. It is soooo delish even my son and husband love it. Preparing it on camera was a pleasure and a relief..........hopefully the final video turns out well.

I enjoyed it all and loved working with the filmmaker. Stay tuned for my final production reviews and a link to the videos. The series is being made specifically for ehow.com.......

Ahu Recipe

2011-07-18T06:23:00.001-07:00

A good friend and I made ahu this weekend....and it was all gone within a few hours!

Ahu is a sweet dessert soup made from young coconut, tapioca starch, water and sugar. It is generally served at rosaries or novenas. On Guam, it is usually made from freshly picked green coconuts. However, if you are stateside, you can use the young coconut meat in a can.

The recipe for ahu can be found in my book, A Taste of Guam.

Manha

2011-06-30T05:21:00.000-07:00

To the right is my dad husking manha--removing the green fiber. One of the other ways is to cut a small spoon from the fiber at the narrow, bottom edge. Then, pierce the soft shell w/ the machete and drain the liquid. Finally, give the manha a great big wack across the center, lengthwise, to cut it in half. I totally loved hacking away at my manha--young, green coconut. However, I should have sharpened my machete, but I was so impatient. I dug out the meat w/ a spoon through the small hole I made...OMG!

Wow, it was full of juice you could barely hear it moving inside....and there was so much meat!!!!! Mmmmmm, I put it all in a small Ziploc bag and it's in my freezer.

I needed a green coconut for my video project. I ended up ordering 6 young and 6 mature coconuts. I'll have enough manha and juice to make ahu!! Ahu is a dessert soup--chunks of young coconut meat are rolled through a paste of tapioca starch and water. Then, the chunks are dropped into a pot of sugar-sweetened, boiling water and manha juice. Vwalla, after a bit more boiling you have a deliciously hot, thick confection! You have to leave your pot uncovered until the ahu is completely cooled. If you cover while it is hot, it thins out and becomes runny.

My dad taught me all that I know about husking, cracking and grating a coconut. I remember watching him cook all the time. You know, the reality is, we all have to eat every day. Mothers and fathers should cook. We should teach our kids not just about the food heritage of our culture, but how to eat healthy most of the time. Then, children and parents can shoot for the moon.....and even if we land among the stars, our bodies can do the work our heart and mind yearn to do.

My parents taught me by example.......and I am ever grateful and indebted to them!!!! They were busy working to put food on the table, a roof over our heads and clothes on our back. They demanded respect and anything less was unacceptable....though I did feel the belt across my behind on the rare occasion I tried to test them.

Oh, that was a tangent eh! My point is, teach your kids to cook......not just bake brownies and cookies. My daughter loves sitting on my kamyo and grating coconut.

Adios esta ki....Bye till later,
paulaq

Fresh Coconut

2011-06-29T12:49:00.001-07:00

There is nothing like digging into a young coconut and spooning out the lusciously soft fruit. Or, grating fresh mature coconut....the first shreds are the best because it is sweet and soft.

Today, I received my box of 11, though it should have been 12, coconuts...half young and half mature. I ordered them from a plantation in Florida. I'm tempted to grab my machete already and cut open the green ones, but I'll have to finish writing my articles.

Soon.....
paulaq

Deliciously Coconut

2011-06-26T07:45:00.001-07:00

Ah, coconut, of course!

I will be working on a way-too-cool coconut project. I am so excited to share it with you once it is done. Needless to say, I have been preparing for it over the past week and have two more weeks of prep work to do. Let's just say it will be fun, educational and delicious!

This picture is of a coconut crab. These crabs are popular delicacies on Guam, but are protected by the Department of Agriculture through seasonal, limited crab "hunting." Coconut crabs can break through a coconut....no need for a machete or pick-ax.

Back to writing I go,
paulaq

Spam Fried Rice

2011-06-12T09:46:00.000-07:00

Spam.....yup, we eat a lot of it on Guam, or wherever a native lands. The McDonalds all across the island even serve breakfast platters of spam, rice and scrambled eggs!

Chamorro fried rice is a meal in itself. It is full of meat and vegetables. I LOVE chorizos Espanot best in fried rice followed by barbecued steak in Chamorro marinade.

Last week I made fried rice using half long grain white rice and half brown rice. Today, I made it all with brown rice. I prefer the half and half mix.

Fried rice can be nutritious if you use extra-virgin olive oil, bbqed lean meat, some brown rice and lots of celery, carrots, onions and garlic. Of course, eat no more than 2 cups for men and 1 cup for women.

There is a fried rice recipe in A TASTE OF GUAM.

Latiya

2011-06-11T17:27:00.000-07:00

Splat!!! The custard for my latiya jumped out of the pot and found my forearm, just above my wrist :-(( It was a wee bit, but it hurt!

Yes, we get to have latiya tomorrow. I had a box of Betty Crocker pound cake in my cabinet for a while, trying to put off making this dessert cause it is dangerously delicious...you can eat half a tray if you are not careful!

I love the smell of latiya filling my house: cinnamon, vanilla, milk and eggs....yummy!

The recipe is in A TASTE OF GUAM......available at www.paulaq.com or Amazon.com.

Latiya video: http://www.youtube.com/watch?v=OJ83cZn_8ZM

Poto Recipe and Running

2011-06-09T05:53:00.000-07:00

Today, I ate 3 potos with a cup of skim milk after a 38 minute run. The mostly rice flour and sugar gems replenished my energy more than anything I have eaten after a run. Yum!! Unfortunately, there are only 2 potos left. I'll probably eat it later today. Thank goodness I enjoy a good workout....so necessary to keep up with my love of Guam food.

Yes, if you are an exerciser, the best time to eat is within 30 minutes of a workout. No, you should not eat whole wheat bread. Instead, eat lots of white rice or white bread. The nice thing about poto is that it is portable. I took a few to the gym to eat after a cardio session on Tuesday because I had to do some grocery shopping after my workout.

Well, I will have tinaktak and brown rice for my second meal of the day.....coconut milk, rice, ground beef and corn....yummo as Rachael Ray says!

Poto recipe video: http://www.youtube.com/watch?v=lndL9gfiick

Suman

2011-06-08T13:56:00.000-07:00

Mmmm, I just had a piece of suman--a Filipino dessert. Coconut milk, rice and brown sugar are the perfect trio! The recipe is not in either of my books, but I do have it on my website. It is really easy to make, though you do need sweet glutinous rice. The rice bag must be labeled as "sweet glutinous rice."

Go to www.paulaq.com under the tab for A TASTE OF GUAM. You will see the link for FREE RECIPES.

Siopao

2011-06-08T12:12:00.001-07:00

A week ago another facebook fan, R.Q., shared her pictures of the siopao she made using my recipe in A TASTE OF GUAM. Hers looked fabulous and she even twisted the tops of the siopao to make a design! She posted kudos as well for the other dishes she has made...all loved by her family.

Well, this was the whole point of sharing my recipes...so they will live on forever in the friends and families of the Chamorro people.

Biba Chamorros, Biba Guam!

Poto III from Remember Guam

2011-06-08T08:17:00.001-07:00

I needed more pictures to go with my cookbook REMEMBER GUAM. So, two days ago I made the third poto recipe in the book. This is actually my mother-in-law's recipe. She has quite a knack for tasting a dish then working on it for while to come up with a delicious replication.

I chose this recipe cause it is easier to make than the first poto recipe in the book.....in which you must grind the rice kernels yourself! Mmm, even though I used the American rice flour, it was soooooooo delish!! Excellent job mom!

My dance with poto goes as far back as my college years at the University of Oregon in the early to mid 1990's. What a flop I had so many times. With the publication of REMEMBER GUAM, I am happy to report success.....when you cannot get tuba--the alcohol tapped from a coconut tree--in the mainland.

Poto video: http://www.youtube.com/watch?v=lndL9gfiick

Titiyas

2011-06-08T08:10:00.000-07:00

Yesterday, a facebook friend posted pictures of the tityas she made using my recipe in A TASTE OF GUAM.

Her granddaughter and her husband were enjoying large pieces of flour titiyas plain and with butter. I love it when fans share pictures and their joys of replicating my recipes! This is one of the pictures K.S. shared.

Flour titiyas or titiyas harina goes great with fried spam too....yes, we islanders love our spam!

Titiyas video: http://www.youtube.com/watch?v=WxpE208SCkU

COCONUT LATIYA

2011-02-08T04:54:00.000-08:00

A rich latiya includes custard made with egg yolks and a nice pound cake. I've pushed the fat way up there in my COCONUT LATIYA!!!! It is sinfully delish made with thick coconut milk and freshly grated coconut.

Check-out my "Free Recipes" tab at www.paulaq.com for the COCONUT LATIYA recipe. You will sooooooooooooo love it! In fact, I have some in my fridge right now. Want some?? ;-))

"Crown Bakery" Chocolate Cookies

2010-10-08T13:29:00.000-07:00

If you have had Crown Bakery's chocolate cookies, chances are you love them!!! Those sugar-sprinkled babies are great when you leave them in the bakery bag and put them on your dash to soften!

Well, i have developed an even better recipe!!!!! My chocolate cookies stay soft for a long time and they are quite decadent. They are soooo good, it was said "...it was hard to stop eating them."

Check-out my "FREE RECIPES" tab at www.paulaq.com for the recipe! You will love them more than the ones you get at Crown Bakery on Guam.

:-)
paula

NAN CHONG'S COOKIES

2010-01-23T13:31:00.000-08:00

Mmm, I have been craving Nan Chong's Cookies! On Guam, there are three local cookies: rosketti, guyuria, and Nan Chong's. Nan Chong's is reminiscent of butter cookies. My aunt said that her aunt would take all day to make a huge batch of these cookies for fandangos (weddings). These are great to dip in coffee!

I'll post some pics to my website :-)

paula

RED RICE

2010-01-21T15:17:00.000-08:00

Red rice video part 1: http://www.youtube.com/watch?v=6Yia5EVPcPI

part 2: http://www.youtube.com/watch?v=5-E1ZGFD9tg&feature=related

I get to eat red rice, baked chicken (chamorro marinade), and fina'denne' for dinner!!

pquinene@paulaq.com

The photo was taken by my husband in 2006 prepping for A Taste of Guam.

the BEST homemade "Almond Roca" II

2010-01-15T10:33:00.000-08:00

Okeedokee, the videos for this yummy treat are posted to my website: www.paulaq.com ! It is such an easy candy to make at home.

Make sure, however, that it is cool in the kitchen (about 68-70 degrees) with low humidity. If you are on Guam, get that "air con" going!!

enjoy!

pquinene@paulaq.com

the BEST homemade "ALMOND ROCA"

2010-01-14T07:06:00.000-08:00

Ok, so today was my 3rd attempt to do a good video for "almond roca!" For whatever reason, the prior 2 attempts....I was not happy w/ the vid!

OMG, talk about a sugar rush this week! Fortunately, I sent most of the 2nd batch with my husband to work.

I LOVE this recipe because it is SUPER SIMPLE! Check-out the video and recipe on my site: www.paulaq.com under the FREE RECIPES tab!

pquinene@paulaq.com

now, what new GUAM RECIPE will I delve into??? hm, maybe i should head back into the gym instead :-)

CHAMPULADO II

2010-01-07T01:00:00.000-08:00

I made some champulado today....along with the instructional video. I will post the video to my website within the next week or two. Instead of making the entire batch, I halved the recipe on the video....it turned out perfect.

THE BEST GUAM RECIPES: TESTED, TRIED, AND TRUE

www.paulaq.com

MANHA PIE

2009-12-30T16:55:00.000-08:00

Well, my manha pie for christmas turned out ................... PERFECTLY DELICIOUS!!! OMG, it was just as I remembered it! And, I even tested out some better techniques to prevent the meringue topping from weeping......a combo of the techniques gave me a perfect pie!!!!

Initially, I thought it was too much cornstarch, and an unusual way of combining the cornstarch, eggs, and water. However, the pie, especially on day 2, was fabulous!!! I will have to try to decrease the cornstarch and combine in a more traditional "order of operations" so to speak. I may also add a bit more manha.

By the way, you can buy canned manha at an Asian store. It is more firm than fresh, younger manha, but it works great for this pie. I cut the manha in about 1 cm squares.

Once I try it again, I'll work on posting it to my site.

pquinene@paulaq.com
www.paulaq.com

yummy manha pie and other great guam / chamorro recipes!

UPDATE: The photo is actually of coconut cream pie, however the meringue is the best recipe I've had! Here is a link to my manha pie recipe.

EMPANADA

2009-12-29T15:57:00.000-08:00

guam cookbook guam recipes empanada

Ah, I am surfing the web, doing research. I do a search on empanada...there are a lot of entries that come up......however, the Chamorro version does not appear on the first page.

Mmmm, I could go for some right now. My recipe for empanada is in my 2nd book, REMEMBER GUAM. When you order REMEMBER GUAM, you will also get a password which will give you access to videos of all 20 recipes in the book. You get to see in depth how to prepare lots of yummy Guam food. Check out my site to read the list of recipes in the book to include: bonelos dago, chicken ala king, shrimp kelaguen, coconut candy, kaddo pika...and more!

paulaq
pquinene@paulaq.com

UPDATE: The password has been removed for the Remember Guam videos. You may view the videos here.

GUAM FOOD ramblings

2009-12-21T21:19:00.000-08:00

guam food, guam recipes, chamorro food, chamorro recipes, guam cookbooks

Mmmm, I could really go for some champulado!! Christmas is approaching and this chocolate rice pudding would be great as a dessert!

My Christmas menue: Chamorro sweet bread, Tan Candelaria soup, ham, yams, Champulado......and I may try manha cream pie!

We had a small christening party here in Holly Springs, NC, for my godson: red rice, bbq ribs & chicken, lobster, crab, chicken kelaguen, daigo, cassava cake, latiya, crab salad, Moscow salad, and of course, fina'denne'.

I also decorated the baby's cake....I still have the touch!!!

Well, it is way past bedtime!

paula quinene
pquinene@paulaq.com

CHAMORRO SWEET BREAD

2009-10-04T08:17:00.001-07:00

photo courtesy S.S.

photo by T.P.

photo from K.Q.

Ah, this was so delicious! I made some last week! I found the secret out, and let me tell you.................I WAS IN HEAVEN! Look for my chamorro sweet bread recipe due out in a few years.......or, when I find a creative way to get it out :-) !

pquinene
www.paulaq.com

UPDATE: The recipe is now available here.

CHAMORRITA PASSIONS

2009-08-24T12:12:00.001-07:00

remember guam a taste of guam paulaq

Whoooopeee! REMEMBER GUAM is officially released, published, and available!!!! Now, it's on to the ULTIMATE Guam book: CHAMORRITA PASSIONS!

My historical romance novel gives me the opportunity to do the things I do best: work my creativity, get a little sensuous, research about my island, play with and record food, expand my thought processes, etc.!!!!!!!!

I am sooooooooo excited to forge into this book. I began writing the "fun" parts in the summer of 2006. I have about 50 pages or so now, including: a fanihi scene, a nobena scene, a war scene, a hike up Mt. Jumuyong Manglo......

Ah, can't wait!!!!!!!!!!

paula q

REMEMBER GUAM....press release

2009-08-24T12:09:00.000-07:00

FOR IMMEDIATE RELEASE

COCONUT SHELLS AND GRASS SKIRTS

Holly Springs, NC – August 20, 2009 – Guam, coconut shells and grass skirts? Not quite this decade, though the foods and the memories from this Pacific isle have withstood the test of time!

What do you remember about Guam? Were you a mainland kid enjoying the jungles, the blue oceans, and fiesta food? Were you a member of the armed forces barely legal during the Vietnam War, yet grateful to find respite on “the Rock?” Are you originally from Guam, but have relocated stateside?

Paula Ann Lujan Quinene, born and raised on Guam, though currently residing in Holly Springs, NC, has published her second book, Remember Guam. Remember Guam is a HALF-BOOK: half memoirs and half recipes!

Following on the heels of her first book, Paula has included 20 recipes not published in A Taste of Guam. More excitedly, she has included complete video demonstrations for all 20 recipes. These videos may be viewed on her website via a password protected web-page. Wet your palates with boñelos dågo (yam doughnuts), boñelos kalamasa (pumpkin doughnuts), Chamorro cake, chicken ala king, empanåda (rice and chicken in a fried masa harina crust), coconut candy, kåddon pika (spicy chicken stew), shrimp kelaguen, and more!

Hold up! Travel back in time to lives well lived on this tiny Pacific island! Remember Guam is also a collection of memories that will surely warm your heart and lighten your spirit! Enjoy a good laugh or a gentle tear as you read stories about Guam from folks across the oceans and across the generations! There are stories from World War II vets or their kids, from folks who left Guam and yearn to return, from local residents, from kids of service-members who had the best of times, so much so, they returned as adults.

Hands down, this book is a must-have! It is a treasure for the heart and an asset for the kitchen! Finally, extending beyond her accurate measurements and instructions, Paula Ann has made one giant step towards preserving and sharing Guam’s heritage! Within the pages of Remember Guam, you will find out how to get your password! This will give you access to all 20 videos which will help to ensure your Guam food endeavors turn-out exactly the way it should: PERFECT AND DELICIOUS!

Contact Info:

Paula Quinene
pquinene@paulaq.com
www.paulaq.com
919-454-4741

CREAM PUFF II

2009-08-10T18:13:00.000-07:00

OMG....that coconut pastry cream was out of this world! I decided not to make the choux again, otherwise, I would seriously gain a gazillion pounds---in addition to the 7 I've gained since 4th of July....ugh!!!

Well, I did make tinaktak today.....and the pound cake I recipe from A TASTE OF GUAM is baking as I write.

The tinaktak (ground meat & veggies w/ coconut milk) was delish.....and the pound cake is excellent!

At some point I hope to get seriously motivated with my workouts....I have not quit, just not as often, as long, or as intense......so goes my life, a round table of exercise, food, and quilting.

Esta ki,
paula quinene
pquinene@paulaq.com

FINALLY finished that coconut cream puff....the picture above in January 2012!

CREAM PUFF

2009-08-07T13:53:00.000-07:00

crown bakery, guam---- a taste of guam----remember guam----paulaq.com

Ah, biting into that humungous cream puff from Crown Bakery, Guam............yummy memories! I just made the pastry cream filling and will make the actual puffs for breakfast tomorrow! I will also make coconut cream puffs! Oh, how about chocolate frosting on top? Either way, it will be like coconut cream pie, hand held version........or, "chocolate coverd coconut doughnut" cream puff........or, the very basic, though delish, CREAM PUFF.

Till the morning!
pq
pquinene@paulaq.com

The picture above is regular cream puff...yummy, but not as delish as coconut cream puffs; I've yet to make the coconut version again......it's torture for my body :-)

GUAM LIBERATION CELEBRATIONS

2009-07-21T11:44:00.001-07:00

guam cookies CHAMORRO FOOD www.paulaq.com

Ah, I stayed up all night wrapping cookies! Every bag had roskette, guyuria, and Nan Chong's cookies! They were all delish......my hips weren't too happy at all though! I sent a big box off to a friend in Texas. She will be bringing them down to Killeen's liberation party!

The Fayetteville liberation will be this weekend as well. I'll have to bake the remaining dough on Thursday.

I reflect back to when I coordinated a liberation party in Germany......year 1999 I believe. Lots of fun, lots of work, lots of dessert! It was so much fun because many folks had to travel hours....then we'd camp-out for the night!

Got to check the chicken kaddo on the stove...

pquinene@paulaq.com

UPDATE: Wew, that was a lot of work! Thanks to my brother, husband and my in-laws, we did it!

CHAMPULADO

2009-07-16T12:05:00.000-07:00

www.paulaq.com chamorro recipes guam food

This chocolate rice pudding can be eaten cold or hot.....tastes better when hot! My friend Nancy loves champulado. She and her fam visited last week and this dessert was her lone request. Needless to say, 2 cups of rice makes a lot of pudding.......some still in my fridge. Champulado is very comforting: rice, milk, sugar, cocoa, thickened......mmmmm!

paulaq
pquinene@paulaq.com

APIGIGI

2009-07-16T11:57:00.000-07:00

Apigigi - a sweetened blend of grated tapioca and manha (young coconut), wrapped in banana leaves. Ah, and the banana leaves make all the difference.....it's the smell, it's the taste!

I made apigigi last week..........it's been over 15 years since I last made it. It turned out perfect! I was so mahalang making this. It's been a long time since I felt as "close" to home......something about listening to Chamorro music and cleaning banana leaves.

My brother also made eskabeche and fritada! It was all delish! I recorded Jun making the fritada. I'll give it a go myself sometime.

esta,
paula pquinene@paulaq.com

CHAMORRO PARTIES II

2009-06-20T18:25:00.000-07:00

www.paulaq.com

Oh, it is such a wonderous ocassion to go to a Chamorro party out here in the states! I don't go out as often as they have them in Fayetteville, NC......but, when I do, I am perfectly content!!

Today, my family and I went to a high school graduation party for J.J. Meno! What a great accomplishment for him! He worked so hard he earned quite a scholarship. Congrats J.J.!

It is amazing to me how the Chamorro people have kept their traditions alive through Spanish, American, Japanese, and American occupation! Traditions like chenchule, amening, food, etc., continue to thrive because WE continue to practice it! In honor of our culture, in honor of sharing and preserving our heritage, a huge thanks to everyone who helped prepare, cook, and clean for today's celebration. It is A LOT of work to cook!!!!!!!!!!!!!!!!!!!!!!

pquinene

KALAMAI II

2009-06-20T18:15:00.000-07:00

http://www.paulaq.com/ A TASTE OF GUAM remember guam CHAMORRITA PASSIONS guam food

Yum, my kalamai recipe (the one that had an after-feel...when I added the cornstarch in at the end) is actually VERY DELICIOUS! It had to sit overnight to lose the after-feel, but it is really good!

The recipe from the old Chamorro language book......not good at all.......

So, I am quite satisfied with my first kalamai that I made. Although the surface cracked in the tray, I ABSOLUTELY LOVE the TASTE AND TEXTURE of this kalamai. I am also very pleased with my second recipe (the one mentioned above). After a day in the fridge, it was a little different than recipe #1, but delicious!

Perhaps I'll wait a while and try to play with the recipe again. So far, I've made 4 attempts..... two very successful and two complete downers.

I made kalamai in college and in Germany. I remember them tasting very good.....and cracking on top, but not very much. I am not sure what I did differently......that's why it is SO IMPORTANT to write things down eh!!!!

paula lujan quinene

KALAMAI

2009-06-17T20:10:00.000-07:00

www.paulaq.com A TASTE OF GUAM remember guam CHAMORRITA PASSIONS guam recipes

Ah, I can't seem to help myself! My kalamai recipe will not be out until Chamorrita Passions is published.....in a few years. Yet, there I was, a few hours ago, testing my 3rd kalamai recipe within a week!

My first attempt yielded a MOST delicious kalamai! The only problem is that the dessert cracked on the surface while cooling to room temp in the tray. And, though it was firm enough to fork out, it was not as firm as I remember it to be.

I found another recipe in a very old Chamorro language book......that taste and texture was terrible!

So, I went back to my first recipe and added the cornstarch in at the end (instead of at the beginning). It was different! I am not sure if I like it or not.....guess that's a no. The firmness and the sheen of this recipe was exactly what I remember kalamai to look / feel like. However, the texture in my mouth, I am not so sure. There was also a bit of an after-feel (as opposed to an after-taste). I cooked the cornstarch out for 2 minutes....pretty typical. I also used less cornstarch than originally called for.

We'll see how it turns out overnight. I'm pretty sure it's back to the "drawing" board.

paula quinene

CHAMORRO PARTIES

2009-06-15T09:47:00.001-07:00

www.paulaq.com

Wow, only when you have not been to a big Chamorro party do you really appreciate it!! It has been a while since I have attended a party having greater than 500 people! I sure miss the TABLES and TABLES of FOOD GALORE!!!! I am lucky to have had that growing up on Guam. I miss the village fiestas with all sorts of food: miss the panglao, the roasted-krispy pig skin, the bowls of a variety of pancit, kelaguen of all kinds, red rice shaped with cups (remember those??), lots of titiyas, and PEOPLE, PEOPLE, PEOPLE......the ones you know and don't know....heck, just invite anyone walking by, the more the merrier...........the pala-palas, decorations with coconut leaves.................the dancing.......ai adai, the sweet tamales, tamales giso...........yum yum food!

Life on Guam....very fortunate to have lived it!!!
pquinene@paualq.com.

REMEMBER GUAM

2009-06-13T14:47:00.000-07:00

A TASTE OF GUAM and REMEMER GUAM at www.paulaq.com.

Ah, it has been a while! I've been busy finishing up REMEMBER GUAM. I am waiting on the proof book back from the publisher any day now.

I have been working on some of the recipes that will be included in CHAMORRITA PASSIONS: kalamai, apigigi, manha pie.

For now, I am craving SHRIMP KELAGUEN!

Esta ki,
pquinene@paulaq.com.

GUAM SUSHI

2009-03-08T16:37:00.000-07:00

Want some?? I have 7 rolls on my counter!! Homemade sushi - Guam style - is hard to beat! I put Spam, eggs, cucumber, avocado, carrots and daigo in mine!!!!

UPDATE: I took this picture September 2011.

EGGPLANT IN COCONUT MILK

2009-03-08T16:36:00.000-07:00

I was never really an eggplant kind of gal, but I love this recipe!! It is the perfect blend of lemon and coconut milk with the zing of eggplants!!!!!

BONELOS DAGO II

2009-03-08T16:30:00.000-07:00

OMG...seriously!! This was soooo delicious!!! Bonelos dago did not seem as oily as the other kinds of bonelos. I love the taste & texture of this bonelos....it's like no other.

Funny thing, my dear husband says to me "Can't you make something traditional like bonelos aga...this is not sweet!" Gotta laugh!!

I have never had anibat tuba (sweet coconut syrup). I remember eating bonelos dago with pancake syrup. Give maple syrup a try.....so yummy!

KADDON MANNOK

2009-03-06T07:42:00.001-08:00

Nothing screams rice and fina'denne' more than kaddon mannok (chicken soup Chamorro style)!! You cannot put enough soaked onions and fina'denne' in this dish!!

One weekend in Germany, my brother Steven was over visiting us. I made kaddon mannok for us. He had a HUGE bowl of rice & kaddo, with a few pieces of chicken...this boy loved his rice!

It is soooo important to saute your onions, garlic and chicken for about 20 minutes BEFORE you add the water (or chicken stock)!

CHAMORRO YEAST DOUGHNUTS III

2009-03-06T07:28:00.000-08:00

I made doughnuts yesterday morning........mmm, yummy! I like them the next day......cold or heated in the microwave. This gives the illusion of less grease!

It is so great to know that I now have a terrific recipe for bonelos yeast! It's one of those things that I am pleased to see on a fiesta table. I may or may not grab one (as I typically go for the latiya or custard pie), but I instantly have flashbacks to childhood years on Guam!

POTO VIII

2009-03-06T07:21:00.000-08:00

On Wednesday I made 2 versions of poto. I really enjoyed Mom Q's recipe which had rice flour, Bisquick and regular flour. I also tried a new recipe.....it was ok. My brother preferred the new recipe, I prefer Mom Q's.

I may try poto one more time before the book is done, but to date, I will include 4 variations on poto. For all 4 of the recipes, the poto did rise and "smile."

Frankly, I am 98% confident that you cannot make the traditional Chamorro poto without sweet tuba and the warm, humid environment found in the Marianas. It helps, however, to have a substitute till you can get your hands on the real mckoy!

As I say though, NEVER NEVER NEVER GIVE UP!!!!!

CHICKEN ALA KING II

2009-03-02T06:10:00.000-08:00

I made some this weekend and let me tell you, I would trade this in for chocolate cake too! The rich, tasty filling in a very crispy, delicious pastry cup!!! The perfect meal to a rainy, cloudy weekend in North Carolina.

TITIYAS MAI'ES aka CORN TITIYAS

2009-03-02T06:02:00.000-08:00

This one is a versatile titiyas. The ratio of water to masa is 1 to 1. If you like yours a little dry, cut down the water just a bit. It is typically flavored with just a dash of salt, you can add a little more. Usually, no sugar is added, which for me is pretty bland. I add just a tiny, tiny bit.

This was soooooo excruciately good with shrimp kelaguen. So much so, that I will give up chocolate cake for this duo!!!!!!!!

SHRIMP KELAGUEN

2009-03-02T05:58:00.000-08:00

OMG, what can I say? I love kelaguen and this was no joke! Mm, with the corn titiyas, you know what you are missing if you've ever had it. In case you have forgotten, make some when my book comes out....you will remember!!

You must have fresh coconut for this! In fact, I will eat some today!!

I used the 2 lb. bag of frozen shrimp with shells, no head.

BONELOS AGA

2009-03-02T05:50:00.000-08:00

Bonelos aga, or banana doughnuts fresh out of my kitchen today!! My house smells wonderful and a few doughnuts served me well for breakfast this morning. I love my recipe cause it's a no-fail recipe. I have used this for a while and it always works!

Some folks make their bonelos aga round, flat, oily and so delicious!!! My version however, is round and "puffy".......and every bit as good! It is not very oily either.

This is a million times better than banana bread!

UPDATE: Here is a link to a video demo on making bonelos aga.

EMPANADA II

2009-03-02T05:42:00.000-08:00

Take me home....all the way home! I made empanada over the weekend and it was soooooooooooooooooooooooooooooooooooooooooooooooooo yummmmmy!! Goodness, I LOVE GUAM FOOD!!!

I used my thickened chalakiles soup (made with toasted, ground, "Calrose" rice). It had bacon in it. I used Mom Q's crust recipes, made it a tad thicker and larger........oh man, it was heaven on earth! I can't wait to share this one with you!!!!

ROSETTES

2009-02-27T11:26:00.000-08:00

MMMMmmmmm, sugar and cinnamon sprinkled on fried, crispy batter......batter up alright!!!!!! I used whole milk a few months ago and evaporated milk yesterday...both versions were sooooo delicious!!!!!! You just have to make these!!!!

CHALAKILES

2009-02-27T11:23:00.000-08:00

I made some yesterday.....and boy was it sooooo delicious!!!! Yummy, yummy, yummy!!! I used real rice, bacon, onions, garlic, chicken, achote, and other spices!!!!! This will make for a most fabulous empanada!

This recipe is in Remember Guam.

KADDON PIKA

2009-02-26T10:26:00.000-08:00

OMG, OMG.....yes, it was heavenly!!!! My brother, for a moment, thought he was in my Grandma Cruz's kitchen as my kitchen smelled so good. Hip, hip, horray......to cook / give the aroma like my Grandma's is such an honor!

Kaddon pika for the most part, is estufao with coconut milk. Let me tell you, coconut milk makes it gof, gof, mangge'!!!!

PANTOSTA II

2009-02-25T09:01:00.000-08:00

I made and video-taped PANTOSTA all day yesterday. OMG, it was so crunchy! The pantosta was exceptionally good today dipped in very hot coffee! Hurray, 7 down and 13 to go!

I will make rosettes, chalakiles and kaddon pika tomorrow!

POTO VII

2009-02-18T10:25:00.001-08:00

Ah, I am still at it! Mom Q. made some delicious poto last weekend....and I ate half the batch....really, half....and that was a large batch!!! As I have said before, IT'S A DARN GOOD THING I WORKOUT!!!

While it was the best poto I have had, mom did use rice flour, Bisquick, regular flour and yeast. So, at this very instant, I am making a go of poto again. I am soaking my rice in a mixture of water, coconut vinegar, beer and sugar. I will dry it in the oven then grind the rice to a powder. I plan to use yeast and water, let it sit for an hour then steam it. When I used home-ground rice flour before (with coconut milk), it turned out delicious and the texture was PERFECT. However, it did lack the fermented aroma / taste. We shall see!!

Tomorrow, I will make pantosta and video tape the process. It will mark 7 recipes down and 13 to go on video!!!!! Progress is in full swing and the road to completion is well on its way.

always,
paula

SPAM KELAGUEN

2009-01-28T22:30:00.000-08:00

OMG, really, this was sooooooo, soooooooo delicious with titiyas harina, a.k.a. flour titiyas!!!! I video-taped spam kelaguen for Remember Guam...and I taped flour titiyas to post on youtube.com for A Taste of Guam. Mmm, the two together was seriously good: lemon and salt from the spam with the sweetness and softness of the titiyas, mmmm, you just have to make both!!

UPDATE: How to make spam kelaguen video.

CHAMORRO CAKE II

2009-01-27T19:19:00.001-08:00

Mmmmm, it smells soooo good in my house! I just finished making and taping chamorro cake! Three down and 17 more recipes to video!......so much fun!

I LOVE GUAM FOOD! IV

2009-01-27T05:51:00.000-08:00

MMmmmmmmm, yup, the bonelos and coconut candy turned out great, of course! I video-taped from 10:30 p.m. ish till 1:20 a.m. this morning. I brought the goodies to Carson's teacher.....otherwise, I would have eaten too much of it all. I did good: 3 doughnuts and 2 coconut candy balls last night, 1 doughnut this morn.

I wish you could have smelled the doughnuts and the coconut candy!!!!!!!!!!!!!!!!!!

I am not sure what I will tape next. Spam kelaguen and corn titiyas go good together and don't take long to make. I could do spam kelaguen one night and titiyas the other. I should also make the shrimp kelaguen as that is great with corn titiyas; I still have some coconut in the freezer....hm, we'll see. I have to tape this all while no one is awake which means it's very late at night, into the wee hours of the morning.

I LOVE GUAM FOOD! III

2009-01-26T18:47:00.000-08:00

Wish me luck.......I start video taping the recipes for Remember Guam tonight! I will make bonelos kalamasa (Guam pumpkin doughnuts) and coconut candy (I think I still have some coconut in my freezer). I hope you have been enjoying my posts about Guam and Chamorro recipes / food! I have been having a blast doing all this!!

PRESS RELEASE

2009-01-26T09:46:00.000-08:00

FOR IMMEDIATE RELEASE

January 24, 2009, Holly Springs, NC - Where in the world is Guam? What in the world do they eat there? Wouldn't you love to have some Guam fiesta food? Paula Quinene, a native Chamorrita, published a Guam cookbook, A Taste of Guam!

A Taste of Guam is brimming with Guam's infamous fiesta food. Here is what people are saying about the foods cooked on this tiny island in the Pacific:

"The food was an amazing combo of the island culture: Guamanian / Chamorro, Spanish, and Filipino food. There was bisteak - some sort of marinated, thinly sliced steak; kelaguen-of all sorts of meats, chicken, beef & spam being my favorites (kelaguen was cool because we got to help shred the coconut); red rice-always; lumpia-tiny little spring roll-esque fried bits of heaven."

"The one thing that stood out the most for me was the "FIESTAS." The word itself is like a magnet. It attracts people from all over the island to enjoy authentic Chamorro dishes. These were the biggest celebrations all over the island for birthdays, holidays, and other special occasions. There was enough food to last for days including a pig. My favorite food besides daigo is coconut candy."

"We were always given TONS of leftovers to take home with us when we left a fiesta. I really do miss the food of Guam, and have tried to replicate it myself."

A Taste of Guam is Paula's way of sharing the Chamorro culture through food. This book includes the author's collection of recipes: Chamorro BBQ, Other Island Favorites, Guam Desserts, Mix of America and A Treasure Chest of Sweets. Additionally, you will find a list of local favorite food places, a list of village fiestas, and a short time-line on Guam's history.

Read what folks are saying about A Taste of Guam

"I am thrilled to find so many great Chamorro recipes. My oldest son is in the U.S. Air Force. He and his family were stationed for two years at Andersen AFB in Guam. My husband and I were fortunate to visit them for two weeks in June 2005. I can't wait to try some of your recipes. I appreciate the precise measurements very much! In May each year, we have a Guam Time celebration for the parents. We make scrapbooks of everything we have learned and do a Power Point presentation telling the parents all about Guam and showing them photos. Now you can understand how excited I was to find an actual cookbook."

"I've lived in NY for 23 years and my older girls are always asking me for recipes for Chamorro food. The problem is I never really measure anything, therefore, nothing is written down. I was happy to find your book online. I bought them for both girls and gave it to them at Christmas. They absolutely loved it!"

"Thank you for writing this book! I got it for my dad who was born on Guam. My grandmother has not written any of them down for us. She lives in San Diego and we live in Tucson, so I don't get to spend the time with her in the kitchen that I'd like to!"

A Taste of Guam is also on www.youtube.com. View a growing list of recipes from this cookbook with the click of a mouse!

TO CONTACT THE AUTHOR:
Contact: Paula Quinene
Tel. 919-454-4741
Email: pquinene@paulaq.com
Web: www.paulaq.com

SHRIMP PATTIES

2009-01-22T19:13:00.000-08:00

OMG, OMG, OMG! I am not a fried food kinda gal, but the ones I made were sooooooo good!! You know, the ones that are so soft, and eggy, custardy, yumumy, mm, yes, they were really good.

You know me, I have learned to be weary of shared recipes. I called my mom to ask her how she made her shrimp patties. I took her suggestions under advisement. I looked through my old cookbooks to see what they had. I thought about other foods that were eggy (french crueler doughnuts, cream puff dough). And, voila, OMG, these tasted even better at the end of the day when they were cold!

This is one food in which the recipe is dynamic....that is, the batter changes as you go. Hence, you have to add a little more flour, a little more baking powder and up the heat some!

Find this recipe in Remember Guam......coming soon!

PEACH BONELOS

2009-01-22T17:16:00.000-08:00

Yuuuuuuumy!! I tested this recipe out for a recipe competition, and if you LOVE BONELOS, you will love this one. We don't grow peach on Guam, but I came across a recipe in an old Chamorro cookbook. I didn't follow the recipe.....I have long since decided that recipes from this particular book just don't work.

What I did do however, was take my experience from making bonelos aga and bonelos kalamasa, and walla....it sure did come out soooooo delicious!!!! Mmmmmm, this may just be the recipe to send out in my first newsletter, as Summer is soon to come. It will not appear in Remember Guam. I believe I just may save it for A TASTE OF GUAM, 2nd Edition.

I LOVE GUAM FOOD! III

2009-01-22T17:10:00.000-08:00

Mmmmm, red rice and bbq!!!!!!

For most of us, there is always lots of leftovers, even after we have given "balutan" (a.k.a. food to take home). BBQ meat is great from the freezer you know!!!! That is what I have been having for the last two days!!!! OMG, it's just soooo good. The next time you have leftover bbq, even though you are tired of food at the moment, sock it away in the freezer....trust me, you'll want it soon!

EMPANADA

2009-01-05T10:35:00.000-08:00

I made empanada just over 10 years ago for the Guam Liberation Celebration in Germany, 1998 and it turned out great! I tried it again to write down the measurements......and I guess I simply forgot.

Mom Q gave me directions those many years ago.....and, her food is just sooooo good it is really hard to beat....but I can try anyways :-).

So, in my attempt this year, I tried something like this, or that.....ugh, not like mom's! Of course, I went back to her and asked her advice, and I will work on empanada soon......it's just so fried....that's my health-nut brain talking!

I believe I have tested the 20 recipes I will put in Remember Guam.....I will have to double check.

HAPPY NEW YEARS!
paula

PANTOSTA I

2009-01-05T10:28:00.000-08:00

I tried to make pantosta the first week of December......I messed up the process big time!!

I had a great recipe to start with (Mom Q), but I should have asked for exact directions!! Needless to say, the dough proofed and baked nicely, but I had the heat too high and pretty much it was downhill from there. Not to mention that I was in-between sessions and had to get back to work.

So, I will attempt again and do it properly!! OMG, when done right, I love this pantosta because it can fit in my coffee mug and is soooooooooooooooooooooooo delicious with Country Crock butter!!!! Mmmmm, there is a reason I don't cook Chamorro food often.....otherwise,.....well, I'll leave it at that.

BY THE WAY, Remember Guam is almost done!! By the end of January, I will start recording the recipes onto video!!! I am so EXCITED!!

:-)

POTO VI

2008-12-30T11:38:00.000-08:00

Oh, I am listening to KC and I am so mahalang!! How blessed I am to be a Chamorro, to have grown up on Guam with my family!!

Speaking of which, two of my siblings and their family were here for Christmas, with my husband, kids and in-laws, truly, I am very blessed!

On that note, I did try several recipes for Remember Guam: dinanchen birenghenas and shrimp kelaguen.

Of course, my poto saga is still alive!! My mom gave me the first edition of Lepblon Fina'tinas Para Guam (by Inetnon i Famalaon) years ago. In it, she wrote a poto recipe which was very similar to the Fayatteville recipe. OMG, two trials and no luck!!!!! Ugh, what a process. But, I will attempt again.

My mother-in-law and I were invited to make poto in Fayatteville, so I will definitely take up the invitation!!!

So far, my version of poto with homemade / home-ground rice flour, coconut milk, palm vinegar and baking powder is the only workable recipe I have. I love it and the next time I make my poto, I will add more palm vinegar....as the fermented taste / smell is all it lacks.

Ai adai lokkue!!!!!
paula

POTO V

2008-11-28T18:08:00.000-08:00

Ah, so I had some very delicious poto down in Fayetteville not too long ago. Mom Q got the recipe from the maker. I tested it Wednesday night and it did not turn out!!!! Uggggg!!! How frustrating, BUT I am not one to give up.....what's another year to the decade plus I have already put in eh!!

So, I may try the recipe again but add a bit more rice flour...and more bisquick. Yes, though the aforementioned recipe is not the traditional Chamorro poto, it was delicious, springy & soft, and did have a hint of fermentation......it was the closest, most delicious one I have tasted since all the ones I have tried on Guam. I will also attempt to marry this recipe with my coconut milk version.

And the journey continues........

:-) :-)

BONELOS DAGO

2008-11-28T17:57:00.000-08:00

Alright, so my pump n' run was a huge success!! I won FIRST PLACE....way cool and soooo much fun!! Then, there was the abs contest....a before and after pics competition.......I probably will not win.....but then again, my abs still look great and I had sooooooo much fun: hair, make-up, nails, photo shoot, dinner etc. See, I don't do all this on any given day, so Thurs. Nov. 20th was my day.

Now, I have not gotten to the pantosta recipe yet, but I did have some in my coffee this morning.......yumm!!!!

Mom Q and I did a trial run on bonelos dago and it was a hit with the family!!! Truely, there is nothing like the taste and texture of bonelos dago. Talk about just in time for the holidays!!! And, while the dago (white yam) here in NC is different from the dago on Guam (red yam), it will do just fine.

I have some dago left...I'll peel it then freeze it.....and whenever I am up to eating a "pleasure for your lips, but a lifetime on your hip" type thing, I'll break it out and measure.

The dago though is quite watery and I think that even with measurements, you will have to definitely go more by how the batter feels, looks and drops from your hand. You will have it on the dvd when it comes out in the Remember Guam book.

CHICKEN ALA KING

2008-10-09T18:39:00.000-07:00

Oh yum!!

The pastry turned out great.....crispy and oh so good. I may decrease the amount of sugar (little as it was) and see if the pastry crisps up in a lighter color. Otherwise, I loved it!...yum, yum, yummy, even without the filling!!

The filling was wonderful too! My husband and my son loved it together, so, it must really be good!! It was nice and thick such that when biting into the filled shell, the mixture did not ooze out much.......mmmmm, sooooo good!!

I shall work on pantosta after my Pump 'n Run!!

UPDATE: Video may be viewed via my web.

POTO IV

2008-09-16T11:55:00.001-07:00

Ah, getting closer!! Mm, this last attempt yielded a most delicious poto...sorta.

Grinding the rice (even in the coffee grinder) is a must as well as sifting the flour through a fine sieve (strainer)!!! Homemade rice flour is VERY DIFFERENT from the store bought rice flour.

The texture was excellent, the color was excellent and the flavor was heavenly! However, I used a recipe based on coconut milk and baking powder, so not quite the traditional Chamorro poto.

I also replaced the coconut milk with beer, manha juice and yeast......YUCK!!!! Wew, that was the most disgusting poto I ever tasted!! I'd surmise that I used too much yeast and too much beer for the amount of flour in my recipe.

Needless to say, I am fermenting manha juice in my cabinet. I am not even sure if this is the way to do it, but, I did read it somewhere on-line.

You know, they say "the journey of a thousand miles begins with a single step", and "it's not the end result but the process", well, I completely agree!!!! Though I am not done with the poto experience, I am grateful I have been blessed with the fortitude to pursue this yummy dessert.....we're looking at 15 years of a trial here and a trial there!

BIBA GUAM AND BIBA CHAMORROS for what a gift we have been blessed with.....the gift of a strong, respectful and delicious HERITAGE.....a heritage in which we must all put forth our effort to PRESERVE AND SHARE for ourselves, our families and our friends, today, tomorrow and years to come!

POTO III

2008-09-11T06:17:00.000-07:00

Well, it kinda worked! The "poto" did rise beautifully, but it was pretty dense. The recipe I used called for 2 cups of flour....but that yielded a very runny batter. So, I added about 5-6 cups of my hand ground flour....all of it!!

I will have to grind some more rice and play with the mixture. The store bought rice flour is too fine to work with the Chamorro type of poto.

Alas, I don't know that I want to grind rice on my board again. I will order a corn grinder on-line and hopefully that will work. UNLESS, someone has a mitati laying around and wants to give it to ME!!!! I will happily trade it for some Remember Guam books when it is published!

Or, perhaps my very handy brother or dad will fashion me one out of the rocks on Guam...you know, a legacy to be handed down to their descendants!

I also may have stumbled upon a way to get around the TUBA!!! But that, my friends, will be for another post!!

POTO II

2008-09-09T12:19:00.000-07:00

I just finished in the kitchen...again!

There is definitely a difference between freshly ground rice "flour" and the store bought white rice flour.

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Unfortunately, I do not have a mitati (stone grinder). Instead, I used a large wooden rolling board and my rolling pin. After the rice soaked overnight, I put it in my food processor. I added just a little bit of sugar to help agitate the rice, but the rice only came out coarsely ground. I gave the rolling board and rolling pin a try. IT WORKED! Well, I did not roll it.....I kind of dragged the pin across the rice. I did make rice flour.....not as fine as the store bought, just a tiny bit coarse.

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Since I had a recipe that was delicious, albeit not quite the poto we know of, I used MY rice flour in place of the store bought. I figure I would use it on a recipe I know works. I did not intend to use all my flour...the recipe only called for 2 cups of flour. Well, I must have put in about 5-6 cups of HAND GROUND FLOUR! I guess that the commercially produced flour took up less space than my flour.

I couldn't find my coffee grinder.....it may be worth the time to buy one.

At the moment, I have the mixture "rising". I hope this works as it took me 2 hours to grind 2.5 lbs. of rice!

If this does not work, I will try a poto recipe out of an old cookbook. It calls for tuba.....but I suppose I can come up with some beer-manha juice-yeast concoction.

CHAMORRO CAKE

2008-09-08T19:35:00.000-07:00

Chamorro Cake.....

Yes, I was a busy girl today! It has been years since I have tried the Chamorro cake!! Back then, it was the best cake ever....didn't need frosting. Today, I made the cake and it was quite tasty out of the oven. I like my cake cold, so, I'll try it tomorrow!

I must have put on 2 pounds this last week with all this white flour and white sugar.........Dr. Oz would not be happy!!!!........neither are my arteries or muscles. But the heart, and not the 4-chambered one, is in La-La land :-)!!!!!

:-)
paulaq

POTO

2008-09-08T19:24:00.000-07:00

POTO.......

Today, I am on my 3rd try within 2 days.......probably my 8th try since 1993. It would be much easier if someone just gave me the recipe and showed me how to make poto!!!!

So, I have tried grinding the rice....but it seemed like not enough water. I have tried the Bisquick & rice flour version, I tried the groud rice again, then the rice flour only. Today's attempt was rice flour with a twist. Though not the Chamorro poto, it is getting closer!!

At the moment, I have long grain rice soaking in a manha juice -vinegar-sugar liquid. I will grind it tonight or tomorrow morning. Then, we'll see. I will try steaming it without additional ingredients (as folks in Malaysia do), try it with beer and more sugar (as my old Chamorro cookbook instructs) and finally, try it with just a bit of rice flour (per my trial & error).

If anyone out there would so kindly share their poto recipe, I, along with many other Chamorros, especially a young man coming home from Iraq, would forever be grateful!!

I don't know how much more "poto", "puto", "potu", "putu", "white sugar sponge cake" I can stuff down!!

I would love to move on to the next recipe!!

UPDATE: This picture is from the "Poto III" recipe in Remember Guam. Here is the link to the video.

CHAMORRO YEAST DOUGHNUTS II

2008-09-06T14:04:00.001-07:00

Oh yes, the Chamorro yeast doughnuts were soooooo good this morning. Personally, I like them better the next day than just out of the oil. I couldn't wait till Sunday morn to try it, so I was up last night!

I am not much of a fried food girl! But, it was important to make this doughnut cause it's just a Chamorro thing. Now, this is not the kind of doughnut you buy at Dunkin Donuts or Krispy Kreme. There is a very unique texture / experience to the Chamorro yeast doughnut dusted with sugar & cinnamon. I am afraid that those Chamorros born today, living off-island anyways, may not even know what this is by the time they grow up! While yes, I may enjoy a stateside doughnut here and there, it's a pleasure to eat and see these Chamorro treats!

One recipe down and several to go. I will actually have to make this again to record it on video...for the dvd.

Stay tuned for the next experience!

UPDATE: Here is a link to the bonelos yeast doughnuts.

CHAMORRO YEAST DOUGHNUTS

2008-09-04T18:35:00.000-07:00

Well, I'd call this mornings creation MONSTER doughnuts! They were huge!!!!!

1. I knew I was rolling out the dough thicker than normal.....but didn't think it would puff up that much.
2. The cooked doughnuts were quite oily. If I doubted I didn't use enough flour, this confirmed it.

Ok, so, I am not sure what I was copying, but somehow baking powder made it on the list. Needless to say, I should not have used baking powder.....hence, the humongous doughnuts. And, I ran out of flour as whatever I was copying noted 3 cups.....I only had 7....needed at least 1 more cup. Looks like Sunday will be my second attempt on the CHAMORRO YEAST DOUGHNUTS!

Lucky for those enjoying the recipes, you will not have to go through trial & error!

I LOVE GUAM FOOD! II

2008-09-03T19:44:00.000-07:00

Abas (guava), laguana (sour sap), manha (young coconut), babui halom tano (wild pig).....a few of the foods I saw on the updated "Swiss Family Robinson" dvd my husband rented.

Talk about homesick: the ocean, the fish, the jungle, the sand.......and oh how the pigs looked on that spit!!! They were roasting pigs as we do on Guam! Oh, I was bawling at the end of the movie because I was so mahalang! I was educating my children that grandpa grows this in his yard or that in his yard....

Now, back to the pig! For those of you who have tried the crispy, brown pig skin, fresh off of a roasted pig OMG, OMG!!!!!!! Well, those unaccustomed to such a treat may wonder why, when they get to the pig on the table, the pig is skinless...left with meat and bones. IT IS SO GOOOOOD that if you want it, you get to the front of the line.....or you desperately ask a grown-up to cut you a piece.

On that note, during my trips home on vacation, my best friend Mel Quintanilla knew exactly what I wanted to eat....and cheerfully obliged: bbq PORK BELLY!!!!! Ah, bbq-burnt fat, meat and fina'denne'!! You know, though I am in the health & fitness field, I happily enjoy my pig treats once every few years!!

Tomorrow I am testing my mother-in-laws yeast doughnut recipe. Her doughnuts are sooooo delicious....she perfects everything she makes, so its all delicious. But, I do need to be able to replicate it, hence, I will be enjoying that cinnamon / sugar dusted treat in the morning! Want some? If you live in Holly Springs, NC, call me at 919-454-4741. By the way, these recipes will be included in my Remember Guam book.

I LOVE GUAM FOOD!

2008-08-11T19:45:00.000-07:00

I tell people fina'denne' runs through my veins!! Fina'denne' over kadon mannok and rice.....remember????? Mmmmm, to stay fit and in shape I just don't cook kado that often! As much as I love my Guam food, I must refrain because there is no holding back!

So, here I am. My way to appease my cravings is to simply write about them!

The purpose of A Taste of Guam, Remember Guam and Chamorrita Passions is to help share and preserve our Chamorro culture, especially our FOOD!!

I am so glad I was quick to get A Taste of Guam out! The entire experience of self-publishing / print-on-demand was / is very rewarding. A Taste of Guam was a great start to my writing / publishing career. Yes, the 2nd edition is in the works.......

Remember Guam is coming along so nicely! I'd really love to finish ASAP. Alas, the roles of business owner, trainer, wife, mom, daughter, sibling, friend, aunt, godmother etc. etc........prevail (no joke, running CIRC FITNESS is quite the task). I am so excited to publish Remember Guam because it is a terrific combination of memories, food and fun related food-facts!! I am pretty much in the final phase of testing a few of the recipes and video taping them! Certainly, it would be great to finish in the next month, possible, but highly unlikely. "Baby steps" I tell my fitness clients, "baby steps".

Chamorrita Passions.......a one-book wonder! I really do need to be in the mood to work on this project. One of the more time consuming aspects is doing the research. One of the more enjoyable exercises is to put it all together in a creative mix of fact, romance and passion. FAIR WARNING.......this book is / will be very descriptive!! I love that I can take Guam's history and mix it in with the Chamorro culture.....all things cultural: food, baptisms, nobenas etc. I am so, so excited for this novel. It will be quite a feat, but I look forward to spending more time on this book. It does require, though, a trip back home........a trip I need to save money for!

So begins my blog for http://www.paulaq.com/. Hope to see you back here soon!

UPDATE: My husband took this picture. It is of the food I made while measuring all the ingredients for the recipes in A Taste of Guam, published 2006. Remember Guam was finally published in the summer of 2009. I've since closed CIRC FITNESS as of December 2009, though it was an excellent experience.