Guamanian recipes

Here are my absolute all time simple favorite dishes to try out for your holiday family meal. Try them out and leave a comment. Enjoy

All of these are Guamanian comfort food recipes that anyone can make.

Tocino Chicken

Tocino chicken is a family favorite

Serving size 3 to 4
2 bags, boneless skinless chicken thighs, thawed, water drained
2 Mama Cita’s Tocino Packets
2 Cups brown sugar
¼ cup garlic, mashed
½ cup onion mashed
¼ cup ginger root, peeled, cut and mashed (optional)
1 bag, Hefty Slider Jumbo Storage Bags (2.5 Gallon, 10 Count)

1.Combine dry ingredients together in a bowl, stir brown sugar and Mama Cita’s Tocino packet until it is mixed well. Transfer into 1 Hefty Slider Jumbo Storage bag; Set aside;

2. In a food processor or blender, combine garlic, onion and ginger (optional) and mash it all up, then pour it on top of dry ingredients .

3. Add in 2 bags of boneless skinless chicken thighs, close bag and mix all ingredients in the bag. If you have air in bag, slightly open bag, and release air and then close shut again. Continue to mix ingredients in bag until all the chicken is covered in marinade.

4. Marinate for overnight, and periodically move the bag around so all the chicken marinades evenly.

There are two ways to cook tocino chicken.either way, the chicken will caramelize! YUMMMYY!

Pan Fry: Add 4 tablespoons of oil, fry on a medium heat for 3 to 4 minutes or or until inside of chicken is no longer pink
BBQ grill: Grill for 4 to 6 minutes, or until inside of chicken is no longer pink and outside is brown.

I prefer the BBQ method because it creates a sweet, caramelized smoky taste!

Coconut Shrimp

This is a dreamy coconutty Guamanian dish

½ of an onion, chopped
2 tablespoon of cooking oil
3-4 garlic, cut and mashed
2 cups of cherry tomatoes, crushed
3 cups of string beans, cut into 2 to 3 inches, or frozen cut green beans, thawed
2 cans of coconut milk
2 -3 pounds of uncooked shrimp, shelled, without heads, preferably
Salt and black pepper to taste
Lemon wedges

In a wok in a medium heat, pour 2 tablespoon of oil, saute onion, mashed garlic and, crushed tomatoes, until it appears to be translucent
Add in string beans, cook for 3 to 4 minutes until you notice wilting
Add shrimp, cook until shrimp turns pink
Pour in coconut milk, submerge shrimp in coconut milk, stir shrimp around, turn down heat to low and let cook for 10 minutes, remove from heat
Lemon wedges to spritze on your shrimp as you eat

Papa’s Potato Salad

3 large Russet potatoes, skinned, and boiled until tender, (if you can poke a knife through it, potato is done)
4 to 6 large eggs to match ratio of size of potatoes,
1 small can of chopped olives, squeezed, depending on taste, you can use ½ of can or whole can
¼ cup or ½ cup of dill pickles relish or sweet relish, squeezed,
1 small jar,pimiento, diced and squeezed, depending on taste, you can use ½ of can or whole can
Mayonaise, Hellman’s Regular Mayonaise is a good choice for this salad

Peel potato skins
In a large pot, place potatoes and eggs, submerge in water, and let boil on moderate heat, occasionally check on potatoes. Potatoes need to boiled until they are tender while still keeping its shape. Avoid keeping them cooking too long it will turn into mush!
Eggs should be cooked until they are hard boiled
After potatoes and eggs are done cooking, take out of pot and let cool down for 20 to 30 minutes
While waiting for potatoes and eggs to cool down, prepare the other ingredients: olives, pickles and pimientos – squeeze all jarred and canned items, and combine all these ingredients in a large mixing bowl,
Dice eggs and potatoes in a bite sized cubes as best you can, add to olives, pickles and pimientos mixture.
With a wooden spoon, combine, mix, stir all ingredients together
Slowly add in Mayonnaise until you get your desired taste. Based on personal preference, some like their potato salad “wet” caked with lots of mayo, some others like the opposite, “just enough” to mix it around!
Serve right away or chill for about 1 hour and then serve.

Pistachio Cake

As a kid, Momma used to make Pistachio cake all the time! This was a desert made for everyone to enjoy, but when I got my hands on it first, it became a “finders keepers-loser-weepers-a-none-sharing-item-hands off-Jamie’s-Pistachio-cake”. To righteously eat this cake in the most proper form, I consumed this heavenly cake using the largest cooking spoon we owned while carefully balancing “my cake” on my lap as I completed my homework. I did not require assistance! Little spoons, napkins or danty plates were not invited to this selfie party!

1 Betty Crocker Baking Mix, Super Moist Cake Mix, Yellow, 15.25 Oz Box
2 Jell-O Instant Pudding & Pie Filling, Pistachio, 3.4-Ounce
Milk
Whole Milk
1 Package of chopped walnuts

Combine Cake mix and , 1 Jell-O Instant Pudding & Pie Filling, Pistachio, 3.4-Ounce together, and then remaining ingredients per cake box instructions. Stir by hand or use electric mixer
Preheat oven as per cake box instructions
Grease 1 baking tray
Pour cake mixture in baking tray, follow baking instructions, bake cake as directed
Make cake topping: Follow instructions on Pistachio Jell-O box, *whole milk is best to choice*. Set aside in container with a lid in the refrigerator.
After cake done is done, set aside, let cool off
When cake is cooled off, smear cake topping and sprinkle walnuts

You can serve right away or you can let chill for 1 more hour before serving

*(do a toothpick test to check for cake done-ness: using a toothpick, poke it through the middle of cake, if the toothpick comes out clean, cake is done, if it comes out with cake batter, bake for a couple minutes and re-test for done-ness)

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