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One of the most popular Chamorro dishes, kelaguen is often served with the
main meal but makes a great starter or appetizer. There are a number of varieties of kelaguen, the most popular being chicken, beef or shrimp.
Chicken Kelaguen Recipe
Ingredients:
- 1 chicken baked or barbequed without spices.
- 1 medium coconut grated
- 1 or 2 lemons
- 1 bunch green onions
- 3 tbsp crushed red pepper
- salt
Directions:
Remove skin from chicken and tear meat from bone. Discard bones and skin.
Chop chicken into small pieces, almost fine. Place in bowl. Chop green onions,
add to chicken mixture. Add coconut. Sprinkle liberally with lemon juice and
salt. Add crushed peppers. Continue to season to taste, using salt, additional
lemon juice and crushed peppers, so that no one flavor overwhelms the others.
Serves 4-6.
Beef Kelaguen Recipe
Coming Soon!
Shrimp Kelaguen Recipe
Coming Soon!
Fish Kelaguen Recipe
Coming Soon!
Salmon Kelaguen Recipe
Ingredients:
Two 15-ounce cans salmon
1/2 cup yellow onion, finely minced
2 teaspoons Yours Lemon Powder
1 teaspoon salt
3 large hot peppers, sliced
1 green onion stalk, for garnish
Recipe Instructions:
Drain the salmon, reserving the liquid in a bowl
Add Yours Lemon Powder and yellow onions, gently folding into fish and trying not to break up too many chunks.
Add the salt and hot pepper, and continue to fold gently. The mixture should have some liquid accumulated at the bottom. If there is none or almost none, add some of the reserved liquid.
Best served with fresh grilled or reheated corn tortillas, or a fork.
Courtesy of PDN and Jojo Santo Tomas
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