ROSE'S CHAMORRO RED RICE
Make and share this Rose's Chamorro Red Rice recipe from Food.com.
Provided by ChamoritaMomma
Categories Short Grain Rice
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, wash the rice until the water runs clear. Transfer to a rice cooker pot that's at least a 10 cup cooker. In a separate bowl; combine the rest of ingredients. Making sure to combine the seasonings until dissolved and the achiote powder is well mixed. Taste a bit and adjust the salt and seasonings according to your taste preference.
- Pour over the rice in the cooker and stir well to combine. Press button to cook; halfway through cooking time, stir to combine the ingredients thoroughly. Let cooking time finish. Let sit a few minutes before enjoying.
- This can also be cooked on the stovetop. Bring the rice to a full boil, stir, cover with a lid and lower heat to about med-low. Continue cooking for about 20-30 minutes. Make sure to keep an eye on it as not to burn. That's why I prefer the rice cooker.
- Enjoy with chamorro barbeque and finadene.
ROSE'S CHAMORRO CHICKEN KELAGUEN
A Chamorro favorite, especially at fiestas and barbeques!! Similar to a tangy grilled chicken salad; but with no mayo.
Provided by ChamoritaMomma
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the bbq grill, either gas or charcoal. Lightly salt the split chicken. Grill the chicken until just done; do not overcook! Set aside to cool completely. Debone the chicken and then chop coarsely.
- Combine the rest of the ingredients in a large bowl and mix thoroughly. Adjust lemon juice and salt according to your taste. This can be eaten right away with warm corn tortillas. This dish is typically served as a side dish at chamorro fiestas and barbeques.
- The traditional way adds fresh shredded coconut (NOT the baking kind). I prefer not to add it just for personal taste.
Nutrition Facts : Calories 336.2, Fat 23.4, SaturatedFat 6.7, Cholesterol 107, Sodium 878.9, Carbohydrate 4.9, Fiber 0.8, Sugar 2.2, Protein 25.8
CHAMORRO LATIYA DESSERT
This is a dessert that is served often during island gatherings or fiestas. It's a traditional dessert and no chamorro table is complete without it. There are different variations, but any way it's made, it is DELICIOUS!!
Provided by ChamoritaMomma
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the cake portion by slicing the cake into 1/4-inch thick by about 3-inch long slices. This is just approximate -- Layer the slices onto a platter, overlapping each piece just a bit. Make sure that the platter has a little lip to contain the custard and keeping it from spilling over. Completely cover the platter with the sliced cake. Cover and set aside.
- Make the custard by combining in a sauce pan, 1 1/3 cups water, bring this almost to a boil. Add the evaporated milk and the sugar. Mix the remaining water with the cornstarch and vanilla. Gradually add this to the milk mixture, making sure to stir constantly so not to scorch the custard.
- Once thickened, remove from heat and add the butter; whisk in the beaten eggs a little bit at a time, making sure to stir constantly and combine well. Pour the hot custard over the prepared cake and spread over to completely cover the cake slices.
- Sprinkle the cinnamon over the entire custard and let set. The amount depends on how much you like cinnamon. You could place this in the refrigerator or keep at room temperature, and once cooled completely, it's ready to serve.
- I hope you enjoy this dessert as much as the islanders do -- .
- Variation: This dessert can also be prepared using pound cake or the recipe for Brojas cake, that I also have posted.
Nutrition Facts : Calories 92.1, Fat 3.6, SaturatedFat 2, Cholesterol 40.9, Sodium 48.8, Carbohydrate 11.7, Sugar 6.4, Protein 3
ROSE'S YUMMY CHAMORRO BARBECUE
This recipe is a traditional island favorite. It's usually served during village fiestas with red rice and various other sides; but my family enjoys it any time. Enjoy!!
Provided by ChamoritaMomma
Categories < 4 Hours
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine everything except the pork ribs. Mix well and set aside.
- Prepare the pork by trimming away the excess fat. Cut into sections of 4, just to make it easier while turning on grill, do not section into individual ribs!
- In a huge ziploc bag, I use the 2 gallon ones -- lay the rib sections flat in bag, pour the marinade over ribs and make sure each section is coated.
- Marinate at least 8 hours or even overnight, making sure to turn bag several times to coat meat.
- Once ready to cook, prepare charcoal grill, this is best! But you can use a gas grill too. Cook ribs until done. Let set a few minutes before cutting into rib sections and enjoy!
- This recipe can also be used on chicken parts.
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