A selection of some of our favorite Guam recipes, plus others recipes from around the world. We have modified a lot of my mom original recipes...by using olive or canola oil (or no cooking oil at all) and/or using chicken or beef broth instead of over-cooking the meat in oil (the old Chamorro way of cooking) in order to get the full flavor. We found that it does not degrade the flavor and it's a lot healther and better for us. Enjoy!!!

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Finadene (Guam All-Purpose Sauce) 1 medium onion, sliced or chopped 1 green onions, chopped 1/2 cup soy sauce 1/4 cup vinegar or lemon juice 3-6 hot peppers, chopped or crushed Combine all ingredients in a small bowl and stir. Add more soy sauce, vinegar or lemon juice until you obtained the desired taste. ____________________
Linda's Cucumber Salad 2 large cucumber, peeled 1/2 medium onions (optional) 1/2 cup soy sauce 1/2 cup balsamic vinegar ground black pepper, to taste 1. Score cucumbers lengthwise 2. Sliced cucumbers and/or onions to desire thickness 3. In a large bowl, mix cucumber, onion, soy sauce, vinegar and black pepper 4. Add more soy sauce or vinegar to achieve desire taste ____________________
Chicken Kelaguen 10 chicken thighs (boneless and skinless) 1 medium onion, chopped 1 green onion, finely chopped 5 hot pepper (donne' sali or thai peppers) 1 cup freshly grated coconut juice from six medium lemons lemon flavored powder (if you got it) Salt and black pepper to taste 1. BBQ or broil chicken (no seasoning added) till done. Let cool. 2. Chop chicken meat into small pieces with a knife or use handheld chopper 3. Place in bowl and add onions, hot peppers, black peppers, grated coconut, lemon juice/powder, salt and mix thoroughly 4. If needed add more salt, lemon powder, or hot peppers till you achieved the desired taste 5. Add green onions last and give one final mix. ____________________	chicken kelaguen in tortillas
Pepper Chicken (You can use beef instead of chicken) Start your rice and prepare your chicken, vegetables and sauce before you start cooking. The actual cooking goes quickly. 1 pound boneless, skinless chicken breast 1 green bell pepper 1 red bell pepper 1 medium onion 3 large cloves garlic, about 1 tablespoon minced 16 ounces (or so) reduced-sodium chicken (or beef) broth 2 tablespoons soy sauce 2 tablespoons cornstarch 1/2 teaspoon salt 1/2 teaspoon (freshly ground) black pepper 2 tablespoons olive or canola oil 1. Cut chicken across the breast in thinnest possible strips. 2. Core and seed bell peppers, and cut them in thin strips. Slice the onion thinly, and mince garlic. 3. In a bowl, combine broth, soy sauce, cornstarch, salt and pepper. Stir to remove lumps from cornstarch. and set aside. 4. Heat wok or skillet over high heat for one minute. Add oil, let it heat through, then add chicken and garlic. 5. Stir until chicken is opaque (two minutes or so) then add peppers and onions and stir one or two minutes. 6. Stir chicken broth mixture again to distribute cornstarch, and add to pan. Stirring frequently, bring mixture to a boil. ____________________
Mama Pereda Spam Delight (for a quick meal that is delicious) 1 can regular spam (diced into bite size) 1 can stewed tomatoes (breakup into smaller pieces with your hands) 1 can cut green beans (drained liquid) 1 cup diced onions Salt Black pepper Garlic powder 1. Brown the spam and onion in a frying pan with olive or canola oil 2. Add stewed tomatoes and green beans 3. Add seasoning: salt, black pepper, and garlic powder to desired taste 4. cook for additional 2 to 3 minutes. 5. Serve over white rice. ____________________
Chicken Estafao (Family favorite - we make it for every family gathering) 1 whole chicken cutup into small pieces or just use chicken wing parts 1 cup water 1/3 cup vinegar 1/3 cup soy sauce 1 medium onion chopped 3 bay leaves 1 T black pepper 1 T garlic powder (or fresh garlic crushed) 1. Brown the onion in a frying pan with very little olive or canola oil. 2. Add chicken and cook at medium heat until brown then add the water, vinegar, soy sauce, black pepper, garlic, bay leaves and hot peppers if you want it spicy. 3. Cook at high heat until it start boiling then turn down to medium heat until fully cooked. ____________________
Kadon Mannok (Guam Style Chicken Soup) 1 whole chicken, cut up 1 whole onion, chopped 1 bag frozen mixed vegetables 2 cans of chicken broth Instant bouillon for added seasoning salt and pepper garlic powder 1. Brown onion and chicken in cooking oil. 2. Add chicken broth and enough water to completely covered chicken. 3. Add salt and pepper, garlic powder, and/or instant bouillon to desired taste 4. When chicken is about done, add mixed vegetables and cook for another 5 minutes. Note: You can use the same receipe and used beef instead of chicken. ____________________
Crab Meat Kekaguen 1 bag artificial crab meat, chopped 1 small onion, chopped 2-4 hot peppers (can be eliminated if desired) 2-3 lemons, squeezed Salt and pepper to taste 1. Placed crab meat, onion, and lemon juice in a medium size bowl and thoroughly mixed by hand 2. Add salt and pepper to desired taste 3. Add hot peppers if desired. ____________________
Baby Clams Kelaguen 2 cans baby clams 1 small onion, chopped 2-4 hot peppers (can be eliminated if desired) 2-3 lemons, squeezed Salt and pepper to taste 1. Placed clams, onion, and lemon juice in a medium size bowl and thoroughly mixed by hand 2. Add salt and pepper to desired taste 3. Add hot peppers if desire ____________________
Chop Steak 3 lb. round steak, sliced into short thin strips 2 large onions, sliced 2 gloves garlic, chopped fine or crushed 2 large bell pepper, cut in strips 3 large carrots, cut in strips 2 T cooking oil 1/4 cup soy sauce 1 cup water 1. Sauté onions and garlic in olive or cannola oil until brown. 2. Add steak and cook until tender then add other ingredients 3. Add salt and black peppers as needed. ____________________
Chicken Yakitori (Chicken on a Stick) 1 clove garlic, minced 1 2-inch piece fresh ginger, peeled and minced or use bottled minced ginger 1/2 cup white wine vinegar 1/4 cup soy sauce Mirin (sweet cooking rice wine) or brown sugar for sweetness Cut chicken breasts into strips 1. In a large bowl, combine all ingredients with the exception of mirin or sugar and chicken. 2. Add mirin or brown sugar until you get the desired sweetness. 3. Add chicken and thoroughly mix using your hands. 4. Cover bowl with plastic wrap and marinate in refrigerator 4 to 8 hours. 5. Remove chicken from marinade. Skewer chicken and grill over medium high charcoal for 7 to 10 minutes. Brush with sauce once during cooking. ____________________
Pork Adobo 2 lb pork, cut into cubes 2 medium size garlic, smashed 1 cup onions, chopped fine 2 teaspoons paprika 1/2 cup white vinegar 1/2 cup water 1/3 cup soy sauce 3 bay leaves freshly ground black pepper 1. Brown pork in large frying pan then add spices and liquids. 2. Cover and simmer over medium heat until most of sauce has evaporated or is fully cooked. 4. Serve with white rice. ____________________
Chicken, Andouille and Oyster Gumbo 3 to 4 lb chicken, cut to frying pieces Salt and cayenne pepper 1 cup oil 1 cup flour 2 medium onions, chopped 1 green bell pepper, chopped 2 stalks celery, chopped 10 cups chicken broth 2 bay leaves 1/2 teaspoon thyme 1 pound andouille sausage, cut into 1/4 inch slices 1 pint oysters with their liquor 1. Season the hen well with salt and cayenne pepper. 2. Warm chicken broth in a sauce pan. 3. In a heavy iron pot, make a dark roux by slowly browning the oil and flour, stirring constantly. When the roux is the color a pecan, add the onions, green bell peppers and celery. Cook until vegetables are wilted, about 10-15 minutes. 4. Add warmed chicken broth to vegetable mixture. Add chicken, bay leaves and thyme. Cook over medium heat for 1 hours. Add andouille and cook for at least another hour or until chicken is tender. 5. A few minutes before serving, add oysters and their liquor; simmer just until oysters curl. Note: If gumbo becomes too thick during cooking, simply add more chicken broth or water. ____________________
Ellen's Quick and Easy Meat Loaf 2 -3 lb ground beef 1 cup oatmeal (can also use crushed saltine crackers) 1/4 cup milk (can add more if needed) 2 eggs 1 medium onion, chopped up 1/4 cup tomato ketchup 2 T sugar salt and pepper Put everything into one bowl, mix well using hands (this always worked better than a spoon) put into pan and bake at 350 F for about an hour. Drain grease off and serve. ____________________
Jess' Spicy Meat Loaf 2 Tbsp. olive oil 1 sweet onion, chopped 4 cloves garlic, minced 3 pounds lean ground beef 3 tsp. salt 3 tsp. fresh ground pepper 2 eggs, beaten 1 cup V-8 vegetable juice 3/4 cup fresh chopped parsley 2 Tbsp. hot sauce 1/3 cup ketchup 1. Preheat oven to 350 degrees. Heat oil in pan and saute onion for about 3 minutes. 2. Add garlic and saute for 1 minute. 3. Put onion and garlic in large mixing bowl and add ground beef, salt and pepper, eggs, vegetable juice, parsley and hot sauce. 4. Mix well and mold mixture into a greased loaf pan (about 12 x 8 inches). 5. Top with ketchup and bake for one hour. How Spicy do you want it? You can control how spicy this dish is through your choice of hot sauce. Tabasco or some other relatively mild hot sauce will provide a subtle warmth. If you are feeling a little spicier, use one of the extra hot sauces made with habanero peppers. For a little extra spice, mix the ketchup with a few dashes of hot sauce before spreading the ketchup on top of the meatloaf. ____________________
Pika Salsa Sauce (Mo Hotta - Mo Betta) 6 medium tomatoes, chopped 6 jalapeno peppers, chopped (Add more or less depending on your heat (spicy) tolerance or ADD 1 fresh habenero pepper for those that like it real HOT) 5 gloves garlic, chopped 8 scallions, chopped (including green tops) 1 cup freshly chopped cilantro 1/4 cup white distilled vinegar 1 can (5.5 fl. oz) tomato juice Salt and freshly ground black pepper. 1. In a blender or food processor process tomatoes, chilies and garlic until coarsely chopped. 2. Pour into a medium size bowl and add the remaining ingredients and thoroughly mix. 3. Add salt and black pepper to taste. 4. Chill before serving. ____________________
Picante Sauce 2 cups canned tomatoes with juice 1 small onion 2 to 4 fresh peppers of your choice Pinch of sugar Salt to taste 1. Place all ingredients in a blender or food processor and blend until finely chopped. 2. Pour into a saucepan and bring to a boil. Lower heat and simmer for 30 minutes. 3. Cool slightly, pour into a pint jar, seal and refrigerate. Last for a long time. ____________________
Extra-Hot ‘n’ Spicy BBQ Sauce 1/3 cup chopped onion 1 clove garlic, minced 1 tablespoon cooking oil 1-1/2 cups catsup 1/3 cup vinegar 1/4 cup molasses 1 teaspoon ground red pepper 1 teaspoon chili powder 1 to 2 teaspoons bottled hot pepper sauce 1/2 teaspoon dry mustard In a medium saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in catsup, vinegar, molasses, red pepper, chili powder, hot pepper sauce, and dry mustard. Bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Pour desired amount of sauce into a small bowl. Brush on beef, chicken, or pork the last 15 minutes of grilling. Makes about 2-1/4 cups sauce Store unused portion of sauce in refrigerator up to 3 weeks.