CHICKEN KELAGUEN - IN DEPTH
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.
Provided by Lovellama
Time P1DT1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix soy sauce with lemon juice. Add finely chopped onion and peppers. Let sit a few days in the refrigerator to let the flavors blend.
- Marinate the chicken in the Finadene sauce overnight. Grill/broil the chicken, basting with the sauce. After it is done, cool the chicken, debone and shred it.
- Open the coconut and discard the liquid inside. Grate the coconut meat. After the coconut is grated, pick it up in your hands and squeeze it over a bowl to collect the milk. Mix the milk with an equal amount of lemon juice and chill.
- Mix the green onions, peppers, and coconut meat to the chicken. Slowly mix the coconut milk and lemon juice into the chicken, stirring well.
- Serve warm on or in pita bread.
CHOPPED GRILLED CHICKEN KELAGUEN MANNOK
Steps:
- Combine the soy sauce, vinegar, black pepper and sliced onion in a large bowl. Add the chicken and cover the bowl. Refrigerate for at least 8 hours or up to overnight to marinate.
- Prepare a charcoal grill with natural mesquite charcoal to high heat. Grill the chicken for 10 minutes, then rearrange the pieces to make grill marks and grill 10 more minutes. Flip and cook for a final 10 minutes.
- Arrange the chicken on a sheet pan and cool in the refrigerator, about an hour.
- Chop the chicken into 1/2-inch cubes and place in a large mixing bowl. Add the green onions, diced yellow onion, coconut, chile pepper and lemon juice. Toss to combine. Refrigerate.
- Serve cold.
BEEF KELAGUEN
This is my dad's Kelaguen recipe, from Dededo, Guam. This is no-heat cooking, the meat 'cooks' in the marinade. I serve this over rice.
Provided by Christine M
Categories Main Dish Recipes
Time 1h20m
Yield 8
Number Of Ingredients 5
Steps:
- Pour lemon juice, soy sauce, and Tabasco in a large, glass bowl. Stir in the green onions and beef. Add additional lemon juice if needed to cover the beef.
- Cover the bowl with plastic wrap, and allow to rest at room temperature for one hour, until the meat turns a grayish-brown color and appears cooked.
Nutrition Facts : Calories 210 calories, Carbohydrate 6.3 g, Cholesterol 46.5 mg, Fat 9.5 g, Fiber 1 g, Protein 25 g, SaturatedFat 3.9 g, Sodium 302.9 mg, Sugar 1.8 g
GUAM-STYLE CHICKEN SALAD (KELAGUEN MANNOK)
Make and share this Guam-Style Chicken Salad (Kelaguen Mannok) recipe from Food.com.
Provided by Pinay0618
Categories Chicken
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine soy sauce, vinegar, pepper, sliced onion, and 1 cup water in a large bowl; add chicken and cover bowl with plastic wrap. Refrigerate for at least 8 hours or overnight to marinate.
- Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a cast iron grill pan over medium-high heat.) Cook chicken, turning once, until just cooked through. Transfer to a cutting board and let cool; cut into 1/2" cubes and place in a large bowl. Add chopped onion, scallions, coconut, juice, and chiles, and toss to combine; let sit at room temperature for 1 hour to meld flavors. Serve with pita, if you like.
Nutrition Facts : Calories 463.7, Fat 21.4, SaturatedFat 14.1, Cholesterol 157.4, Sodium 5546, Carbohydrate 17.3, Fiber 6.3, Sugar 5.5, Protein 50.2
BEEF KELAGUEN (KELAGUEN KåTNE)
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 :)
Provided by Tasi2587
Categories < 4 Hours
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Trim beef of all fat and slice into thin strips.
- Press out as much blood from the beef as possible. Placing the beef in a colander over a bowl makes this easier to accomplish.
- Place all ingredients in bowl and mix well. Cover bowl tightly and let sit at room temperature for 2-3 hours, stirring occasionally.
- Serve chilled as a chaser or with rice.
Nutrition Facts : Calories 204.6, Fat 7.2, SaturatedFat 2.7, Cholesterol 66.9, Sodium 1080.4, Carbohydrate 9.7, Fiber 1.2, Sugar 3, Protein 26.2
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