Recipezaar: Micro/Melanesia recipes

Fijian Curried Chicken

Thu, 11 Apr 2002 10:56:14 -0400

I developed this recipe after spending two months of holiday time in Fiji. Fell in love with the Indian style of cooking. The Chefs would not give me details as to how they made their recipes, except to tell me, add a little of this and a little of that to suit your taste. This recipe is not overpowering and has a delightful flavor. -- posted by William (Uncle Bill) Anatooskin

Guamanian Pudding Dessert

Mon, 13 May 2002 17:54:27 -0400

I used to have co-worker who was Guamanian and she made the most delicious foods. She often brought her Guamanian Pudding to work parties as a treat. Well, I never did get the recipe from her, but I was delighted to find this version in a community cookbook. Once I tried it, I knew I had found the right recipe. You may use homemade or storebought slices of pound cake for the base of this dessert, whichever you prefer. Note: Plan ahead when preparing this, as it requires time to chill the pudding before you can assemble the dessert. -- posted by HeatherFeather

Finadene Sauce

Mon, 26 Aug 2002 19:23:26 -0400

This is a doctored-up soy sauce recipe that came from Guam. Over there, this is always by the red rice and barbequed ribs and chicken. It really adds a nice flavor to the rice! Try it next time you serve plain or fried rice! YUM! -- posted by SilentCricket

Chamorro Cucumber Slices

Mon, 26 Aug 2002 19:27:29 -0400

From the southern Pacific island of Guam where we lived for 4 years! These were a favorite at our church potluck suppers and picnics with barbequed chicken and ribs! Very refreshing in hot and humid weather! (The name "Chamorro" comes from the native people of Guam...very warm, and friendly people...) -- posted by SilentCricket

Thursday Island Nummus

Fri, 03 Jan 2003 20:11:43 -0500

Thursday Island is found at the Northern tip of Queensland where Australia meets Papua New Guinea. -- posted by Missy Wombat

Saksak (Papuan Sweet Sago Dumpling)

Mon, 10 Feb 2003 20:04:00 -0500

This comes from the coastal regions of Papua New Guinea. If done properly, you should have little rectangular-shaped sago dumplings. If you don't have banana leaves, you can use aluminum foil. -- posted by Missy Wombat

Talautu

Mon, 10 Feb 2003 20:04:05 -0500

A traditional recipe from Papua New Guinea. The prep time is totally dependent on how quickly you can prepare the coconut -- posted by Missy Wombat

Very Berry Pineapple Poppy Salad

Wed, 09 Apr 2003 20:08:37 -0400

Non-fat, Low cal fruit salad with a zing, great for after dinner or as a snack. -- posted by Tyler Clarke

marinade for all meats

Thu, 02 Oct 2003 20:00:02 -0400

this recipe came from guam one of the locals showed me this,and i love it the taste is unreal and me wifes pregnant and guys no joke at2-3 in the am me wife will make me go make some even though u need 12 hrs for the marinade u can do it for 30 min but i recomend 12 hrs anyway thats all i have to say(no its not my wifes not big on meat and she will eat a freakin cow live as long as the marinade was there -- posted by father_of_the_year

Javanese Sambal With Grilled Shrimp

Fri, 31 Oct 2003 20:00:31 -0500

-- posted by Iowahorse

Baked Breadfruit

Mon, 07 Jun 2004 19:59:22 -0400

I have a breadfruit tree in my backyard and never had any idea how to prepare them...it was all so simple once a friend of mine from Chuuk gave me this easy recipe. -- posted by The Bare Asp

Red Rice

Wed, 20 Apr 2005 17:29:13 -0400

I spent a couple years hanging out with a group of chamorros every weekend and having barbecues. My favorite foods for grilling are all learned from those weekends. I was looking through the Guam/Chamorro recipes and did not see red rice, so I figured it is my civic duty to post it, since it is such a staple of the cuisine. -- posted by SZuercher

Coral Chicken or Walnut Chicken

Tue, 09 Aug 2005 21:40:47 -0400

Roosie found this one for me, and I wanted to share it with everyone. It's so good! -- posted by myslys

Pork Adobo

Tue, 06 Sep 2005 12:28:51 -0400

The stew is slightly tart, but you can adjust exactly how tart by using more or less vinegar. I generally use more than soy, but my children like lots of "juice" so I add more soy to taste. Also, I tend to use jarred, minced garlic in place of fresh to save some time. The original recipe does not include onions or noodles and calls for boiling/simmering all the main ingredients until done and then straining the meat out so that you can brown it and thicken the sauce. Lungkow Vermicelli is bean thread noodles. I buy them at my local Asian store. 1 bundle is generally 1.3 ounces, but they come in packages of I think 8 bundles. They don't really have a taste on their own, but they soak up the flavor of the stew, and my kids love slurping them up. -- posted by Wilhelmina

Spinach and Oyster Pie

Mon, 26 Sep 2005 08:15:04 -0400

This dish was adapted to our taste and makes enough to serve two and have a bit of leftovers for the next day. I think it's pretty good and my family, who is kinda picky, thought it was pretty good too. -- posted by Redneck Epicurean

Chicken Curry and Roti

Wed, 18 Jan 2006 14:51:44 -0500

This is a recipe from my Fijian mother; nobody makes it like her! Since she never uses exact measurements, I've tried to classify them as best as I can. (The roti is a flat unleavened bread that is used to eat the curry). This is definitely spicy and can be quite time consuming to make. However, after growing up with this dish through the years, it's worth it. Plus, you can freeze the roti in foil and the curry in individual plastic bags for quick and easy meals during the week! -- posted by pdogg1979

Boiled Eggs

Wed, 15 Mar 2006 15:19:01 -0500

These Hard boiled eggs taste great and are a good accompaniment to salads and appetizers. -- posted by Chef #302068

Papaya Parfait

Mon, 03 Jul 2006 16:41:57 -0400

For World Tour II - Asia (Fiji). I think this sounds wonderful for summer desserts. Recipe source: Bon Appetit (December 1984) -- posted by ellie_

Chicken Kelaguen - Simple

Wed, 19 Jul 2006 22:10:36 -0400

This is a simpler version of my other Chicken Kelaguen recipe. This particular one is from the VQ-1 Officers' Wives' Club Cookbook circa 1983. -- posted by Lovellama

Chicken Kelaguen - in Depth

Wed, 19 Jul 2006 22:10:42 -0400

This is a spicy (hot) chicken dish from Guam. This version is more work than my other one, but is richer in flavor, in my opinion. Be careful with the hot peppers! Wear gloves if possible, and wash your hands thoroughly after, not touching your face. -- posted by Lovellama

Foo Yong With Prawns

Sun, 03 Sep 2006 20:59:20 -0400

An easy recipe using eggs and prawns. The sauce is something magnificent and tops off this great oriental meal. -- posted by Pietro

"meat-Ralf" Makeover

Mon, 11 Sep 2006 19:20:22 -0400

I came up with this recipe while working at a small town restaurant. I hated even the idea of, as my mom calls it, "Meat-Ralf" but the owner wanted to add it to our menu. I set out on a mission to create an edible meatloaf. To the delight of our patrons it wasn't only edible it was delicious. Even my mom loves it. For a gourmet twist I substitute ground sausage with slices of Italian sausage links, also diced canned tomatoes and fresh basil leaves instead of tomato sauce. -- posted by ratherbecookin'

Jerk Chicken Sandwiches

Fri, 29 Sep 2006 21:48:25 -0400

This sandwich was just too good not to share!! -- posted by Michelle Minicucci

Kadon Manok - Chicken Soup

Tue, 06 Feb 2007 20:19:21 -0500

This is another recipe from Guam that I want to try. I found it on the OffIsland site. -- posted by Pikake21

Marshall Islands Macadamia Nut Pie

Thu, 08 Feb 2007 22:24:33 -0500

This is Linda Waddy's recipe from allrecipes.com. I absolutely have to try this, and am keeping it here for safe keeping! -- posted by Pikake21

Baseisei

Mon, 12 Feb 2007 22:54:10 -0500

This is a Fijian Taro Salad. I've adapted the recipe from an old leaflet on taro. -- posted by Pikake21

Honeycomb Cake

Thu, 22 Mar 2007 21:42:58 -0400

This is a cake popular in Malaysia and Indonesia. You will see tunnells or holes in the cake just like the toffee. It had a caramel taste. It should be chewy. -- posted by Britgal

Tropical Curry

Mon, 21 May 2007 21:08:10 -0400

This is a lovely curry, full of meat and fruit. It is unusual but oh so yummy. It's always best eaten the next day. It comes from Indonesia, where the lady that gave me the recipe says she makes it up and then sits it on her windowsill for a day for the flavours to meld. I like to eat it straight away, but leftovers are definitely better. I hope you enjoy it :) -- posted by kyrandia

Guam Red Rice

Wed, 18 Jul 2007 00:17:05 -0400

Being a military family we get the pleasure of meeting people from all over the world. My girlfriend who lives in Guam gave me this recipe. So that I don't misplace it I'm putting it into my cookbook for later use. -- posted by PamLuvs2Cook

Guam Fried Rice

Wed, 18 Jul 2007 00:18:10 -0400

Chamorro Shrimp Patties

Wed, 18 Jul 2007 00:19:02 -0400

Turkish Onion Salad

Mon, 23 Jul 2007 21:53:33 -0400

This is one of Turkeys most served salads...it's delicious! -- posted by anidifrancofan

Chicken Estufao

Wed, 05 Sep 2007 12:51:55 -0400

My sister-in-law passed this on to my husband, who loves this dish. I believe she got it from a friend of ours, who lived on Guam for a while. It can also be cooked in a crockpot very well after the initial cooking--just add the browned chicken and all the other ingredients to the crockpot and let cook for 6 hours or so on low. The vinegar aroma is rather potent at first, so be prepared to open your windows! The end result is very tasty and tender. DH likes it over rice, to soak up the sauce. -- posted by Halcyon Eve

Quick and Easy Chow Mein

Tue, 18 Sep 2007 23:09:26 -0400

This is simply the best! A lot of recipes on here seem to list chow mein as being a rice dish, but I've always known it as noodles, like this one. Use as a side dish or main dish. Easily made vegetarian. -- posted by JESMom

Lumpia

Thu, 25 Oct 2007 15:16:48 -0400

This recipe came from a lady from the Philippines, her DH was going to graduate school with my DH. My children love this, they call them "egg rolls". Sometimes I add carrots, or some other sauces. added on 11/17- the serving size is for 2 lumpias each. One package of eggroll wrappers(20) should be about right for the amount of ingredients listed. -- posted by Lavender Lynn

Bonelos Aga Ripe Banana & Peach Donuts

Tue, 01 Jan 2008 23:53:29 -0500

Fried banana & peach donuts. My grandmother who is chamorro frequently made these donuts when the bananas got to ripe. She added canned peaches to make it sweeter. Recipe not for those who don't like fried food!! -- posted by Chef #620059

Chicken and Corn Chowder

Tue, 04 Mar 2008 23:42:08 -0500

A popular party starter, this nourishing chowder is quick and easy to prepare. -- posted by Zandra

Basic Chamorro Red Rice

Tue, 04 Mar 2008 23:57:20 -0500

Basic Chamorro red rice...add some finadene - and your golden! -- posted by Zandra

Michelle's Most Delicious Cassava

Thu, 06 Mar 2008 01:37:01 -0500

"Cassava" is a dessert from Guam. Traditionally served at barbecues these chewy tapioca and coconut bars are sure to be a hit anytime. Cassava is what the root of the yucca plant is called and tapioca is derived from it. It is also the main ingredient in "cassava," the dessert. This is a recipe given to me by Michelle Camacho during my stay on the island. -- posted by WiTay

Ahu

Sun, 03 Aug 2008 19:57:19 -0400

Every time I go to a fiesta, and they have ahu, I go back for three or more servings. This is by far one of my favorite Chamorro desserts. Recipe from Lepblon Finatinas Para Guam: Guam Cookbook, 1985. -- posted by guamswhitest

2 Meat 2 Sauce Lasagna

Thu, 07 Aug 2008 01:21:57 -0400

An amazing recipe based on my dad's classic, but improved:) I happen to really like garlic, so adjust to your own taste. -- posted by Chef #651331

Beef Kelaguen (Kelaguen Kåtne)

Mon, 03 Nov 2008 22:45:41 -0500

I'm posting this recipe for someone I met at a softball game. When she learned that I am Chamoru and from Guam she told me that she loves Finadene and Beef Kelaguen. I couldn't recall my recipe at the time so I promised to post it here. Beef Kelaguen is a Chamoru delicacy made with raw beef and chemically cooked or cured with citric acid. It is usually served as a chaser with beer or eaten with Chamoru Red Rice. Back home we like this SPICY, but just omit the pepper to make it more friendly for those can't take the heat ;). All measurements are approximate and can be adjusted to taste, tangier or saltier, it's all up to you...Enjoy :) -- posted by Tasi

Fijian Fish Lolo

Mon, 03 Nov 2008 23:40:10 -0500

Fijian style fish in coconut cream sauce -- posted by chef #1012624

Caribbean Meatloaf

Sun, 30 Nov 2008 23:00:56 -0500

Classic meatloaf with a twist. -- posted by Sassy in da South

Sinigang Soup

Thu, 09 Apr 2009 12:05:23 -0400

If you could fill your bathtub with it, you would. Sinigang soup adapted for the dutch oven! FABULOUS! No need for lots of pots and pans, no 'brown this, remove that' directions. Methods are perfect for beginners, results will satisfy the filipino cuisine enthusiast. -- posted by Tarheel

Pork Scalopine With Feta and Pine Nuts

Sat, 18 Apr 2009 17:04:42 -0400

A delicious-sounding recipe that I'm intending to make soon, found this morning at the hairdresser's - I usually come away with several recipes! :) This one is from the February/March issue of the New Zealand magazine 'dish'. There are serving suggestions for a salad comprising a thinly sliced raw fennel, rocket, orange and roasted almonds, but obviously you can serve this with a salad of your choice. My preference would be to serve it with a potato salad and salad greens. the preparation and cooking times below do not include the 5 minutes resting time after the pork rolls have finished cooking. -- posted by bluemoon downunder

Mixtas (Guatemalan)

Fri, 26 Jun 2009 02:57:37 -0400

From More Family Favorites - A Collection of Recipes by Bethel Temple Missionettes of Demores, Georgia. Good with refried beans and/or rice. -- posted by NELady

Steamed Kabocha for Low-Sugar Diets

Sun, 06 Sep 2009 20:05:24 -0400

Guam's selection of locally-grown vegetables is limited and many of them are unfamiliar to stateside Americans. One example is the kabocha, also known as Japanese pumpkin or kabocha squash. The Filipinos use it in stews and the Japanese use it in tempura but I experimented to make it a healthy side dish (kabocha is full of beta carotene and also has iron and potassium...good stuff). -- posted by Cooking_on_Guam

Tinaktak (Ground Beef in Coconut Milk)

Mon, 21 Sep 2009 12:36:14 -0400

This is a delicious recipe in which ground beef is combined with coconut milk and vegetables and is very delicious you will definately want to go for seconds. This recipe is from Guam. Hope you enjoy! -- posted by LadyFromGuam

Golai Hagon Suni (Taro/Spinach Leaves in Coconut Milk)

Mon, 21 Sep 2009 12:36:48 -0400

This is a delicious way to prepare taro leaves and if you dont have taro leaves then you can subsitute it with frozen or fresh chopped spinach leaves. This recipe is derived from Guam. -- posted by LadyFromGuam

Katsons Chorizo Lasagna

Wed, 07 Oct 2009 11:47:14 -0400

Chamorro Chorizo or, Island Sausage as some call it steps in as the meat of choice for this interesting island twist to an old recipe. You can see more recipes like this at www.katsons.com -- posted by KATSONS Chamorro Sausage Chef