I know, it's April. But this version of tinola is so comforting and rich, it can be served all year long. my wintery version is truly an "influence" recipe. tinola is traditionally chicken and papaya simmered in a broth of pepper leaves and ginger. in Guam, i often would hear the ...
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i never heard of the actual use of the word estufao until adulthood. it was rare that i ate home-cooked Chamorro food growing up, unless ...
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The spread: fried chicken, finadene, and red rice. All three such staples of indulgent, gluttony-ridden ingesting. In grade school, this ...
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march is chamorro month. it is the month we commemorate guam's discovery day on the first monday in march, among other notable dates ...
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pronounced ti-tee-zas. what can i say chamorro month has put me on a nostalgic chamorro-foodkick. i went to a friend's house for a ...
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The spread: corn soup with crab and coconut milk. Serve with biscuits or in a bread bowl. how fitting it is to be immersed in home-inspired ...
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beef steak, my all-time favorite dish prepared by my dad. The traditional Chamorro bistek as i've observed is simmered in vinegar ...
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pronounced: kah-reh, kah-reh. the spread: best served over rice and shrimp paste sautéed in lemon and garlic. i don't know of any ...
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the spread: bbq, red rice, fiinadene! it is a very warm winter in northern california. while the midwest and east coast are in a frozen ...
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it seems utterly silly that i would have an entry dedicated to spam - the only canned meat product that can spark so much familiarity ...
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this is one of the only uniquely Chamoru dishes that i didn’t experience with a Filipino equivalent. we have a dish called giniling ...
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