Flour Titiyas Food

FLOUR TITIYAS

Steps:

• Combine flour and sugar in a large bowl. Add oil and 3/4 cup milk and mix with hands until it forms a soft dough (add remaining milk if needed. You don't want it too sticky).
• Separate dough into balls depending on the size you want.
• Place a ball of dough on a floured surface and use a rolling pin to roll it to desired size (about 1/4 inch thick). These won't be perfectly round. Prick several times with a fork.
• Cook in a non-stick skillet over medium-high heat until it is starting to brown (about 5 minutes). Flip it over and cook about a minute more.
• Repeat with remaining dough.
• Slice each one into quarters, or leave whole if desired.

PIKA SALSA SAUCE

Steps:

• In a food processor pulse tomatoes, peppers and garlic until coarsely chopped.
• Pour into a medium size bowl and add the remaining ingredients and thoroughly mix.
• Add salt and black pepper to taste.
• Chill before serving.

COCONUT "TITIYAS"

Steps:

• Combine all ingredients to make the dough. Gradually, add coconut milk little at a time, until your mix is separated in tiny crumbs. (add only enough c.milk to form into a dough and not sticky to your fingers.
• Separated it into balls depending on the size you want. Get your rolling pin and flatten it. (sprinkle flour on surface to flatten dough)
• Cook it on a non-stick teflon pan at medium heat until it turns a little brown. Flip and cook the other side. (if bubble, punch with fork to let air out)

TATIZAS (CHAMORRO SNACK)

Steps:

• Mix together flour, sugar, and baking powder.
• Mix in shortening with a fork.
• Add coconut milk and mix well using your hands.
• If dough is too dry, add 1 Tbs of water at a time until dough is a little moist and holds together enough to make a ball.
• From the big ball of dough make 6-8 mini dough balls.
• Roll out dough ball on a floured board until thin.
• Place rolled out dough in pan over medium heat (do not add oil or butter to pan!).
• Use a fork to poke out any air bubbles.
• Brown on both sides.
• Refrigerate any left over dough in ziplock bag for 1 week.

BOILED TARO WITH COCONUT MILK

Steps:

• Scrub the outside of the taro.
• Place in a pot with enough water to half cover the taro.
• Cover and boil for about 1 1/2 hours, or until tender. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely).
• Remove and cool.
• Peel away the outside skin and chop taro into large cubes. (Cooked taro at this point can be mashed and formed into cakes that are delicious sauteed with butter).
• Place the coconut milk and the taro cubes into a saucepan and heat thoroughly.
• There should be enough milk to just cover the taro.
• Taste during cooking to see if taro needs more salt.

ZABONOTYROFLOYERES: HAM AND CHEESE FLUTES

Steps:

• Cut each sheet of phyllo into 3 long strips. (Keep unused phyllo covered with a sheet of plastic wrap topped with a damp towel while working to keep the phyllo sheets from drying out.).
• Cut each piece of ham in half.
• Cut the cheese into small finger-shaped pieces.
• Place the grated cheese in a shallow bowl.
• Place one piece of ham and a piece of cheese at one end of the phyllo strip and roll up.
• Twist the ends slightly and tuck under; continue until all ham and cheese has been used, keeping prepared "flutes" well covered with plastic wrap.
• Whisk together the egg whites and water.
• Dip the flutes into the egg whites and roll in grated cheese.
• Fry quickly in very hot oil - enough so that they don't stick on the bottom of the pan - until golden.