Saturday, December 15, 2012

Bonus Territory: Guam: Kelaguen, Red Rice, Chamorro Cucumbers, and Fina'dene

While in the Pacific, it seemed right to make Guam the next stop on this culinary tour.  As I looked for recipes on the internet, I found several which seemed like they would be best if served together.  Before I knew it, I was cooking a full dinner of dishes from Guam.  It was a delicious meal, full of flavor, and one which we will definitely repeat.  I started with recipes posted on by user ChamoritaMomma, and made various modifications and veganizations.  If you use a wheat-free tamari instead of regular soy sauce, and are careful of hidden ingredients in the vegetable broth, this could be a gluten free meal.

1. Fina'dene (a sauce to serve alongside the other dishes)

1/2 c cider vinegar
1/2 c soy sauce
1/2 c chopped onion
1/2 c thinly sliced green onion
2 jalapeno peppers, roasted over a gas burner, seeded and chopped
1 c grape tomatoes, finely sliced

Combine everything, and let sit in the refrigerator, preferably for several hours, for the flavors to blend.

2. Chamorro Cucumber

3 medium cucumbers, peeled, seeded (if necessary), and sliced
1/4 c chopped onions or green onions or (in my case) shallots
1/8 t black pepper
1/4 c soy sauce
juice of 2 lemons
1/8 c water

Combine everything, and allow to marinate in the refrigerator for a few hours.

3. Soy Curls Kelaguen

6 oz Butler's Soy Curls
2 c vegetable broth
1/4 c chopped onion
6 T thinly sliced green onion
6 T fresh lemon juice (from approx. 3 lemons)
1 t salt
1/8 t MSG (yes, MSG!  if you are sensitive to it, leave it out)
1 jalapeno, seeded and chopped
6 T finely grated fresh coconut (I hammered open a coconut for this!)

Rehydrate the soy curls in the vegetable broth.  Then, drain them, and squeeze out excess moisture.   Combine everything else, and then mix in the soy curls.  Adjust seasoning to taste.

4. Red Rice

2 1/2 c short grain rice  (ChamoritaMomma suggested Calrose, so that is what I used)
2 1/4 c water
2 T oil
1 T Bakon Yeast
1 t achiote paste
1 (1 1/2 oz) packet Sazon Goya with coriander and achiote
1/4 c chopped onion
3/4 t garlic powder
1/2 t salt
1/4 t black pepper
1/8 t MSG  (again, leave it out if you are sensitive - or horrified!)

Rinse the rice in a colander under the water runs clear.   Place it in a saucepan along with the 2 1/4 c water and all the other ingredients.  Stir to combine well.   Cover and bring to a boil.  Once it comes to a full boil, reduce heat to low and simmer, covered, for approximately 20 minutes.  Allow to sit, covered, off the heat, for 10 minutes, and then fluff with a fork.  (All of these recipes were good, but the rice may be my favorite.)

Make yourself a plate and enjoy!

Edited to add:  The person who "does not like" onion or hot pepper ate all of this happily, as well as a full plate of seconds.  


Corrin Radd said...

We made all of this and loved it. The highlight was definitely the fina'dene which I will be making again and again.

JohnP said...

Corrin, I am so glad you liked it. Guam was one of our favorites from this project, also!