Chamorro Recipes

Popular Chamorro Recipes of the Northern Marianas

Below you will find some great Chamorro recipes from the Northern Marianas. Whether from Guam, Rota, Tinian or Saipan, you will see some of the most popular dishes here.

Chamorro Recipes

Beef Tinaktak:  

2 tbsp. Olive Oil
2 pods garlic, diced
1 small onion, chopped
about an inch of fresh ginger peeled and sliced
1 pound of rib eye steak, sliced thin against the grain
fresh green beans, cut
chinese cabbage (about 6 leaves) sliced
pumpkin tips, cleaned and cut up
1/2 cup water
about 1/6 cup of soy sauce (half of 1/3 cup)
1 can of coconut milk
pepper to taste

Cooking Instructions:

1. In a large skillet, saute garlic, onions and ginger.
2. Brown steak.
3. Add soy sauce and lemon juice and simmer, covered for about 5 minutes, stirring occasionally.
4. Add water and green beans then simmer, uncovered for another 10 minutes on low/med heat.
5. Add your pepper, cabbage & pumpkin tips and continue simmering, covered for 3 minutes.
6. Last add your coconut milk and keep on heat until the coconut milk is warm enough to your liking.

Beef Tinaktak:

2 tbsp. Olive Oil
2 pods garlic, diced
1 small onion, chopped
about an inch of fresh ginger peeled and sliced
1 pound of rib eye steak, sliced thin against the grain
fresh green beans, cut
chinese cabbage (about 6 leaves) sliced
pumpkin tips, cleaned and cut up
1/2 cup water
about 1/6 cup of soy sauce (half of 1/3 cup)
1 can of coconut milk
pepper to taste

Cooking Instructions:

1. In a large skillet, saute garlic, onions and ginger.
2. Brown steak.
3. Add soy sauce and lemon juice and simmer, covered for about 5 minutes, stirring occasionally.
4. Add water and green beans then simmer, uncovered for another 10 minutes on low/med heat.
5. Add your pepper, cabbage & pumpkin tips and continue simmering, covered for 3 minutes.
6. Last add your coconut milk and keep on heat until the coconut milk is warm enough to your liking.

Tininun Biringenas (Grilled Eggplants):  

5 lbs. Chinese eggplants (choose fat ones)
1 can coconut milk (13-14 oz.)
1 can coconut cream (13 – 14 oz)
5 green onions, sliced thin
1/2 medium sized yellow onion, diced
6 limes, juiced
2 tbsp. soy sauce
salt and pepper to taste
fresh hot chili pepper, sliced

Cooking Instructions:

1. Pierce the around the eggplant with a fork, in about six different areas, being careful not to end up cutting through the eggplant.
2. Grill the eggplant directly over an open fire until the skin is all evenly charred, using tongs to turn them over frequently. Be sure the eggplant is evenly charred but still meaty. Set aside to cool.
3. With wet hands, hold each eggplant up by its stem, and remove as much of the charred skin as possible. Leaving any charred skin, even small bits, will create a bitter taste.
4. Cut the eggplants horizontally into two inch pieces, discarding the stems. Place in serving dish.
5. In a medium sized bowl, combine coconut milk, lime juice, soy sauce, green onions and chili pepper, salt and pepper, and mix well.
6. Pour coconut milk mix over the egglpants, and stir gently allowing the mixture to seep through the eggplants evenly. Serve warm. Enjoy over hot steaming rice, or with corn titiyas.

Chicken Chalakiles:  

4 cup grinded rice
1 medium size onion, finely diced
1 whole chicken
4 cloves garlic, finely chopped
Salt to taste
2 Tbsp. black pepper
2 Tbsp. accent
1 cup achote seeds in 2 cups water

Cooking Instructions:

1. Boil 8 qts. water in 11 qts. pan.
2. In a separate pot, boil chicken in 2 qts. water. When done, remove chicken and dice. Set aside.
3. Add chicken broth into the 11 qts. pot and continue boiling. Add in 4 cups of ground rice, stirring constantly so as not to form into lumps.
4. In a separate pan, saute onions, garlic and diced chicken in 4 tablespoon sesame oil.
5. Mix achote seeds with 2 cups of water and wash seed until water is completely red. Discard seed once achote seed.
6. Add colored (achote) water into the sauteed ingredients until boiling. Then add into the 11 qts. pot.
7. Stir continuously until the broth is thick and cooked. Serve hot. Makes 65 to 75 cups.

Pork Adobo:  

1 1/2 Lbs Boneless Pork Shoulder or Loin, Cut into 1″ Pieces
6 oz Pork Belly, Sliced into 1/2″ Pieces
1 Yellow Onion, Peeled and Rough Dice
10 Cloves of Garlic, Peeled and Smashed
1 1/2 Cups Water
1 Cup Chicken Stock
1/2 Cup Cider Vinegar
3 Tbs Soy Sauce
1 Tsp Whole Black Peppercorns
2 Dried Bay Leaves
Pinch of Red Pepper Flakes (Optional)

Cooking Instructions:

1. Set a large slow cooker to its low setting. Combine all ingredients inside and cover.
2 Cook on low for 6 to 8 hours. Remove from heat and serve hot with white rice.

Baked Mahi Mahi:  

1-2 lbs. fresh Mahi Mahi
1 tsp. garlic salt/powder
1/4 cup soy sauce diluted with
1/4 cup chopped onion
1 lemon
1/4 cup water

Cooking Instructions:

1. Preheat oven at 350 degrees.
2. Place diluted soy sauce over fish. Squeeze lemon over fish, sprinkle with garlic then add chopped onion.
3. Wrap in aluminum foil and place fish in oven and bake at 350 degrees for 20-30 minutes until done. Fish meat will also be extra moist.

Spam and Green Beans:  

1 Can Spam
1 Can green beans
1/2 Onion
1 8 ounce tomato sauce
2 tablespoon oil

Cooking Instructions:

1. Dice onions
2. Cut Spam into small cubes
3. Heat 12 inch frying pan with 2 tablespoons of oil
4. Put in onions and fry for about 4 minutes
5. Add Spam, fry for another 3 minutes
6. Add tomato sauce
7. Drain out 1/2 can of green bean juice in the sink
8. Add the green beans and the rest of the juice into the skillet
9. Simmer for 10 minutes
10. Add salt and black pepper to taste
For a spicier version, add Tabasco

Bonelos Aga (Banana Doughnuts):  

2 lbs. ripe bananas
4 Tablespoons sugar
1 cup flour
1 pint vegetable oil
1 teaspoon baking powder

Cooking Instructions:

1. Peel bananas. In a small bowl, mash banana with a fork.
2. Add flour, baking powder, and sugar. Mix together.
3. Heat oil.
4. When oil is hot, drop mixture by spoonful into the oil, turning frequently.
5. Cook until golden brown on both sides.

Optional: while doughnuts warm, roll in powdered sugar, granulated sugar, or cinnamon/sugar.

All above recipes are Free to the public and provided by: Chamorro Food © 2013. For more Chamorro recipes, please visit their website at….http://www.chamorrofood.net/ Maila yan boka!

Comments are closed.