Paula A. Lujan Quinene and daughters
Paula Ann Lujan Quinene believes one of the best ways to share and help others understand a culture is through tasting the food. It is this philosophy that this native born Chamorro from Guam adopted when she penned the book “A Taste of Guam.”
A Taste of Guam
Originally published in 2006, by Infinity Publishing, Quinene has been able to provide some of the recipes to some of Guam’s most mouth watering dishes that have graced an island fiesta buffet or family dinner table. The recipes are easy to follow.
Among my favorites are some of the sweets I enjoyed in my childhood like guyuria ( fried cookies with dusted with sugar syrup) or Latiya ( pound cake with custard and cinnamon). There are also famous Guam barbecue recipes that are sure to please any palate as well as a host of other types of recipes.
Here is a sneak peak at the recipe of my favorite Guam dish:
Chicken Kelaguen with Red Rice
In general, kelaguen is more tangy than salty and can be moist or dry. It is quite versatile to eat with titiyas, tortillas, siopao dough, white rice and of course, bbq food.
INGREDIENTS / DIRECTIONS
Set 1 Set 2 Set 3
16 c. cooked, chopped chicken 6 T. lemon powder c shredded, fresh
2 c. chopped, yellow onion 2 t. salt coconut
3/4 c. chopped, green onion hot pepper
Tools: machete or cleaver, kamyo, large bowl
1. Combine the cooked chicken and onions in a large bowl. A
2. Add lemon powder, salt, hot pepper and water. Adjust to taste, should be more lemony than salty.
3. If using shredded coconut, add it to the mix and adjust to taste. B
4. Add more water if necessary.
A. The chicken may be cooked using the following methods: boil, bake, bbq.
B. Crack the coconut in half by using a heavy duty knife to rap at the center of the nut. Rotate the nut in the palm of the hand after each rap. Use a kamyo (kum-dzu) to shred the coconut. Kelaguen is delicious with coconut, though it also tastes great without it. Keep in mind that in the fridge, kelaguen without coconut lasts longer than kelaguen with coconut.
Here is Paula teaching us how to make Finadene, Guam’s special sauce that you can dip your cooked meat into….it’s good stuff!
Making Buchi Buchi ( Fried Pumpkin Turnover)
Quinene is an author , a fitness expert, and a mother who now resides in North Carolina with her family.
To order a Taste of Guam:
On Guam, it may be easier to purchase this book at A & L Crafts located at the Chamorro Village. Online purchases shipping to Guam, visit http://www.amazon.com.
Other helpful links:
Paula Quinene’s Home Page: http://www.paulaq.com/index.html
I Love Guam Food: http://paulaq.blogspot.com/