The 3 ‘R’s to good eating – Restaurants,

Reviews & Recipes

A Tasteof

Guam

12-page pullout

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Ingredients• 1 onion, diced• 4 to 5 garlic cloves, chopped• 2 lbs boneless skinless chicken, cut into small pieces• 4 cups achote water (soak seeds overnight or use achote powder)

• 6 cups water• Red chili peppers, finely chopped and to your heat preference

• 2 tbsp vinegar• 2 cups ground toasted rice (first toast the rice in a pan, then grind the toasted rice in a blender or food processor)

• Salt and pepper, to tasteDirections:

1. In a large soup pot, sauté the onion and garlic in cooking oil.

2. Add the chicken and sauté. Season with salt and pepper.

3. Add the achote water and regular water and bring to a boil.

4. When it begins to boil, add the red pepper and vinegar.

5. Add the toasted rice and let simmer for 10-15 minutes. The soup will thicken.

6. Serve in a bowl and top with green onion.

Ingredients• 1/2 yellow onion, diced• 1/2 cup grated fresh coconut• 2 stalks green onion, chopped• 1/2 cup fresh lemon juice• 1/2 teaspoon lemon power• 3 lbs tiao (juvenile goatfish) Tiao can be substituted with ahi tuna, mackerel, salmon, or shrimp• 2 hot peppers, chopped• salt to taste

Directions:1. Debone the tiao by first pulling the head from the body. Next, starting from the belly, pull the bone away from the body. 2. Rinse the fish in water to clean.

We’re excited to bring you a new Cook Like a Chamorro recipe! In the step-by-step video (link located below), Chef Peter

Duenas from Meskla Chamoru Fusion Bistro shows us how to Cook Like a Chamorro and prepare a pot of chicken chalakiles, a popular Chamorro comfort soup that is easy to make from a simple list of in-gredients.

C ooked without heat, kelaguen is a signature dish of Chamorro cuisine that uses a combi-nation of lemon juice, salt, and hot peppers to

“cook” chopped fish, seafood, or meat.Chicken kelaguen is the most common variety of

kelaguen and is a staple at fiestas, in restaurants, and is even sold as a snack in convenience stores.

In the video (link located to the right), Proa Res-taurant Chef de Cuisine Ryan Chiguina shows us how to Cook Like a Chamorro and prepare tiao (juvenile goatfish) kelaguen using simple, fresh ingredients.

Options: You can use chicken broth instead of water, and you can

also stir in a cup of coconut milk as the last step. Some versions of chalakiles add crabmeat and vegetables. Have fun experimenting!

Meskla Chamoru Fusion Bistro is located in Hagåtña, the Capitol of Guam. Corporate Executive Chef and Owner Peter Duenas, a classically trained chef who worked in renown restaurants, hotels, and resort chains for over 25 years, opened Meskla in March 2009 - the first ‘Chamoru fusion bistro’ of its kind. In the Chamorro language, the word “meskla” means “to mix” or “mixture”. At Meskla, you can expect to enjoy island hospitality at its finest and a true taste of modern Chamoru Cuisine...a taste of local home traditions but with a fusion of flavors and style.

Meskla ChamoruFusion BistroHOURS: 11 a.m. - 2 p.m., 5:30 p.m. - 9:30 p.m. LOCATION: 130 E Marine Corps Dr., Ste 103, HagatnaTEL: 671-479-2652URL: mesklaguam.comFACEBOOK: MesklaGuam INSTAGRAM: meskla

GUAM VISITORS BUREAU

For more details, watch

‘Cook like a Chamorro’ video

youtube.com/watch?v=KPc7e8wDuh

s&feature=youtu.be

Cook like a ChamorroChicken Chalakiles

Tiao Kelaguen

3. Chop the tiao and com-bine with all other ingre-dients.

4. Keep chilled and serve with flour or corn titiyas.

With locations in Tumon and Hagåtña, Proa Restaurant and Patisserie welcomes guests to enjoy a memorable ‘Hafa Adai’ dining experience through its hand crafted Pacific-rim styled menu and fresh made-to-order daily specials served with local hospitality and flair.

Proa RestaurantHOURS: 11 a.m. to 10 p.m.LOCATION: 429 Pale San Vi-tores RoadTEL: 671-646-7762FACEBOOK: ProaGuam

For more details, watch

‘Cook like a Chamorro’ video

youtube.com/watch?v=KBJErh2AWr4

Achote (Annatto)

Pumpkin Turnovers

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Ingredients:Filling:• 3 cups månha juice• 2 cups chopped månha• 1 stick butter• 1 cup sugar• 2 cans (12 oz) evaporated milk

• 2 cans (12 oz) water (use the milk cans)• 6 large egg yolks• ½ box cornstarch• 2 teaspoons vanilla extract• ½ cup water

Meringue:• 6 large egg whites• 1 1/2 cups superfine or granulated sugar

Additional ingredients for making meringue in high altitude areas:(see NOTE)• 2 tablespoons cornstarch• 1/4 teaspoon salt• 1 cup water

Other ingredients:• 6 “regular” 9-inch pie crusts (or 4 deep dish pie crusts), pre-baked• 1 egg plus 1 tablespoon water, beaten together

Directions:1. Pre-bake the pie crusts; this is also called “blind baking”: 1. If your pie crusts are frozen, remove all packaging material and

place the crusts at room temperature until they are completely thawed.

2. Heat your oven to 400 degrees. Pierce the bottom and sides of each crust with a fork. This keeps air pockets or bubbles from forming during baking. 3. Line each crust with heavy-duty aluminum foil. If you don’t have

heavy-duty foil, just double regular foil. Make sure the foil covers the entire bottom of the crust and up the sides.

4. Fill the foil with pie weights (I just use dried beans). Use enough dried beans to fill the pie crust at least halfway up the sides.

5. Bake for 10-12 minutes. The pie crust should be a pale brown. Remove from the oven.

6. To prevent your crusts from getting soggy after baking the pies, brush with egg wash (the egg mixed with water) and return to the oven to bake for an additional 3 minutes. Remove from the oven; set aside.

7. Save the dried beans for the next time you blind-bake pie crusts.

2. Make the Meringue (low-altitude areas):TIP Make the meringue first then prepare the filling.

1. Place meringue on the HOT filling (the hot filling will start cooking the meringue, keeping it from shrinking too much during baking). When topping the filling, ensure you push the meringue

all the way to the edge of the pie crust; this “seals” the meringue to the edge of the pie.

2. Using a stainless steel or glass bowl (ensure the bowl is completely dry before putting in the egg whites), beat the egg whites at medium-high speed until soft peaks form.

3. Once soft peaks have formed, gradually add the sugar, a few spoonfuls at a time, beating the entire time. Keep beating on high speed until stiff peaks form. The peaks are stiff enough when the tips stand straight (don’t droop over) when the beaters are lifted.

4. Once you start beating the egg whites, do not stop in the middle of the process or your meringue won’t form properly.

5. Spoon the meringue over the hot pie filling.

Make the Meringue (high-altitude areas): • NOTE: I live in a very high altitude area (approximately 6,300 feet above

sea level). If you live in an area with high elevation, prepare your meringue as follows in order for the meringue not to turn out weepy after baking.

1. In a microwave-safe bowl, mix together the sugar, cornstarch, salt and water. Microwave for two minutes on max power. Stir once more then set the mixture aside to cool.

2. Beat the egg whites as directed above, until soft peaks form. Gradually pour the cooled cornstarch mixture into the bowl of egg whites, beating on high speed as you pour. Continue to beat the mixture until stiff peaks form. Cover the pie filling as directed above.

3. Make the Filling: 1. Place juice, månha, butter, and sugar in a medium saucepan

over high heat. Add the evaporated milk and water; stir and bring to a boil.

2. Mix the egg yolks, cornstarch, vanilla extract, and ½ cup water in a bowl. Add the egg yolk mixture to the månha mixture and cook until the mixture thickens, whisking constantly to prevent lumps from forming. The combined ingredients should thicken before it begins to boil.

3. Cook a few minutes more then remove from the heat. 4. Pour two cups of the mixture into each prepared (baked) pie

crust (or three cups if you are using deep dish pie shells).

4. Bake the meringue and serve: 1. Top the hot filling with meringue, making sure to cover the pie

filling all the way to the edge of the crust. Use a small spoon to make decorative meringue swirls before baking.

2. Bake at 325 degrees for 20 minutes or until the meringue is golden brown. If you’re in a hurry, bake at 450 degrees for 7-8 minutes, but then the meringue won’t turn out as “dry” as when you bake it longer at a lower temperature (it’ll still turn out delicious, though).

3. Let the pies cool then serve and ENJOY!

TIP To make clean slices through the meringue, dip your knife in cold water before slicing the pie. Refrigerate any uneaten pie (WHAAAT??? — uneaten pie??? Trust me, this pie will get eaten). ;)

This has got to be my most favorite Chamorro dessert! For non-Chamorro-speaking friends, månha means the sweet,

tender meat of the young, green coconut.My recipe makes 6 — yes, SIX — pies, but in

my family, we eat one or two when they’re done, save another two for breakfast, then give two to family members. So, really, six is NOT ENOUGH.

If you make this for a party, then six pies really won’t be enough! Two might end up on the dessert table and the rest will be “set aside” for påtte (sharing or distributing amongst family) later!

My recipe uses “regular” pie crusts, not the deep-dish ones. If you use ready-made deep-dish pie shells/crusts, you can probably make this into four pies instead of six.

I usually only make månha pie when I’m visiting Guam, and that’s because I prefer to use fresh månha. You can used canned månha and juice, however.

It takes a while to make these pies, but the end result is worth every minute you spend slaving over the hot stove.

Give my recipe a try. I know you’ll love it!

Månha Pie

M y mom used to make this for us all the time, only she used fresh pumpkins instead of canned. Making pumpkin jam

with fresh pumpkins took hours! However time consuming that whole process was, that’s the way to do it–fresh is always best, in my opinion.

Using canned pumpkin has its advantages. You can make Pastit any time of year if you used canned pumpkin (provided the grocery stores have it in stock). I remember one year when you couldn’t find a can of pumpkin anywhere! But I digress….This dessert can be enjoyed year-round is my point; you don’t have to wait for fall to bake up a batch of these delicious treats.

My dad loves these turnovers, but his favorite filling is made with papaya–the green kind, not the ripe ones. You really can’t make a papaya jam with the right consistency if you use ripe papayas. In Chamorro, preparing papaya this way is called Konsetba. Konsetba is also used to refer to candied young (green) papaya.

I do have one daughter who won’t touch this with a 10-foot pole. It’s something about the fact that pumpkin is an ingredient and it just isn’t right eating a vegetable pie for dessert. No matter how many times I tell her it’s technically a fruit, she won’t have it.

More for us, I say.Give my recipe a try. I think you’ll like it!

Pumpkin Turnovers Pastit or Buchi BuchiIngredients:Crust:• 3 cups flour• 2 teaspoons salt• 1 stick butter (for especially flaky

dough, use 2 sticks of butter, but freeze it prior to making your dough, and work fast so the heat from your hands doesn’t melt the butter while you handle the dough)

• 1/2 – 3/4 cup ice-cold water• 1/4 cup sugar

Filling:• 1 small can pumpkin purée (do not use pumpkin pie filling)• 1 cup sugar• 1 teaspoon cinnamon

Directions:1. Make the pumpkin jam:1. Drain the pumpkin overnight to remove excess water; pour the contents

into a fine mesh strainer, then set the strainer over a bowl. Cover with plastic wrap and refrigerate. In the morning, most of the water will have drained out. Instead of draining overnight, you can also heat the pumpkin over low heat, stirring constantly; cook until there isn’t much steam left rising from the pumpkin (an indication that most of the water has evaporated).

2. In a separate pan, melt the sugar until browned; stir often to keep the sugar from burning. Add the drained or heated pumpkin to the melted sugar. Add cinnamon (add more or less to taste).

• NOTE: When you add the pumpkin

to the melted sugar, it might SIZZLE like crazy! This is because the caramelized sugar is reacting to any remaining water in the pumpkin. When you mix the two, the sugar will actually harden and look like candy. At this point, turn your heat down to low and cover your pot; cook the pumpkin jam until all

the hardened sugar has melted. Stir frequently to prevent the bottom from burning. Allow the jam to cool completely before filling the dough.

2. Make the crust: 1. Combine the dry ingredients for the

crust. Cut the butter into the flour until you get tiny bits of butter mixed with the flour.

There are several ways to do this: you can use a pastry cutter, or if you don’t have a pastry blender, you can use two butter knives and literally cut the butter into the flour mixture. You can also use a food processor. Here is a neat idea I learned from a cooking show — freeze your stick of butter, then grate it using the largest holes of a box grater.

Lightly mix the grated butter into the flour then place the bowl into the freezer for a few minutes to get the butter to be really cold again before adding the water.

The thing to remember is that the butter should be as cold as possible when you do this (frozen butter is even better); having little bits of butter mixed in with the flour is key to a flaky crust.

2. Add cold water to the flour-butter mixture, a few spoonfuls at a time, and gently mix (or pulse in a food processor). Stop

adding water when the mixture starts to stick together and forms a dough.

How can you tell if it’s enough water? Scoop some of the mixture into your hand then squeeze it together. If the mixture holds its shape (no crumbs fall off), then you added enough water. DO NOT knead the dough at this point. You don’t want to handle the dough too much, and you most certainly want to make sure you still see bits of butter in the dough.

3. Make golf ball sized pieces dough; roll each ball into a thin circle. Add 2-3 tablespoons of pumpkin filling to the center of

the dough; spread the filling out to about 1/2 inch from the edge. Fold the dough over and seal edges by pressing down on

it with a fork. 4. Optional: brush the tops of the turnovers with a beaten egg then sprinkle liberally with turbinado sugar (also called sugar

in the raw). 5. Bake at 350 degrees for 35-40 minutes or until the crust is

golden brown.

For Buchi Buchi (a fried version) Decrease the amount of butter (use only 1 stick); follow the rest of the recipe instructions. Deep-fry each turnover until golden brown.

STORY AND PHOTOS BY ANNIE MERFALEN,WWW.ANNIESCHAMORROKITCHEN.COM

Try your hand at Chamorro treats

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3 Locations to serve you! (whichever’s closer)Hagatna 472-2000 Tumon 647-3000 Dededo 633-4000

Since 1994, Jamaican Grill has brought a fusion of Jamaican-style jerk barbecue, directly from Jamaica and combined it with the local island flavors of Guam. Our unique family-friendly, island-style BBQ experience has made us Guam’s #1 Local BBQ Restaurant. From humble beginnings in the Chamorro Village at our Guahan capital of Hagatna, to expansion into beautiful Tumon Bay, to the newest northern installation in Dededo, we now have 3 locations to serve you! Awarded for our MUST-TRY Ribs, Chicken, and Rice Plates, our full menu is also available ONLINE for ordering and more! Ya mon!

Ya mon!Stop by and give us a try!

Eat to the beat of Hard Rock Cafe

Get ready to rock your world and let us serve you. Enjoy our mouth-watering all-American menus and Chamorro Legendary Burger. Check out our Rock ‘n Roll Memorabilia and Rock Shop. Hard Rock’s mission is to provide you the best food and unique dining experience that you’ll remember long after you leave. We’re located across DFS in the heart of Tumon. A valid military ID will get you a 15% discount. Open Sun. – Thurs.11: 00 - 23 : 00 and Fri. - Sat.11: 00 - 24 : 00.

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Table 35 for freshisland fusion

At Table 35, our culinary vision is an island fusion of New American and Asian cuisine featuring the freshest Guam produce and seafood, sourced from local farmers and fish-ermen when possible. Enjoy thoughtfully prepared cuisine with a unique ambiance that is cosmopolitan, yet warm and comfortable. Our menus offer some crossover favorites and tantalizing intros like Coconut Portabellos, Salmon Spring Rolls, and Shrimp Bruschetta. Burgers are lunchtime favor-ites, while dinner offers the inimitable Miso-Rubbed Striploin with Citrus Soy Butter and Caramelized Garlic Chips, a suc-culently delightful steak experience! Table 35 has a first-class bar with fine wines and premium cocktails.

Finger Lickin’ Good menu for lent

Howdy folks, KFC’s Colonel Sander’s here. We’re BACK this lent! I know y’all love our KFC Shrimp Burger, so I’m bringing it back along with our one-of-a-kind Shrimp & Crab Kelaguen. Plus, we are taking our KFC Popcorn Shrimp to a whole new level with the New KFC Sriracha Popcorn Shrimp! Take a break from your usual fish fillet sandwich and try our BIG variety of KFC seafood items. Hurry up! Limited time only! And of course, we cannot forget your one and only favorite KFC Original Recipe Chicken. KFC, it’s Finger Lickin’ Good!

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What has six legs, gnarly claws, climbs trees and can grow to the size of a small dog? Oh! It’s tasty, too.

The answer is a coco-nut crab, or what the local Chamorros call “ayuyu.” These giant crabs are on islands throughout the Western Pacific and East In-dian oceans. But on Guam, they have had long history with locals and visitors alike – primarily, but not exclusively – as a delica-cy. But now these giant island mascots are in danger.

Birgus latro, commonly known as the coconut crab, is the largest terrestrial ar-thropod in the world. It is a type of hermit crab that can grow to a leg span of more than three feet, weighing over nine pounds. However, they are more outgoing than their hermit counterparts.

While most hermit crabs spend their entire lives inside their shells to protect their soft bodies from predators, coconut crabs rely on those shells only when they are young and small. When they grow older, they abandon them and develop hard exo-skeletons that continue to grow with the rest of their bodies.

These crabs have also been nicknamed “robber crabs” on Guam. Rumor has it that they earned that reputation by steal-ing items from U.S. Marines in the trenches during World War II. They’re known to wan-der into unlocked houses and steal knives, forks and even shoes. So, if you are missing some household items, look around for one of these big guys conspicuously crawling nearby.

Anyone who has seen a coconut crab knows they also have huge claws. These claws are powerful enough to tear through the tough shell of a coconut to get at the sweet coconut meat. They can climb up to 20 feet high just to reach growing coconuts. Though not a major part

of their diet, perhaps this taste for coconuts is what makes them so tasty.

On Guam, Chamorro have eaten coconut crabs for centuries as part of their cultural tradition. The meat has been traditionally served at various ceremonies and events such as weddings. It is so tender that it is often compared to lobster. But the high de-mand for both home and high-end restau-rant consumption has led to rampant hunt-ing of the crabs.

It is said that the population of larger crabs on Guam is nearly depleted, and hunters have now turned to younger and smaller crabs. Coconut crab shells have also become popular souvenirs for tourist, prompting even more hunting. As a result of these demands, the coconut crab popula-tion has been declining rapidly.

In 1981, the coconut crab was listed as a “vulnerable species” on the International Union for Conservation of Nature Red List. However, a lack of accurate information caused the crab to be classified as “data de-ficient” in 1996.

Today, according to the Guam Depart-ment of Agriculture, coconut crabs must be at least four inches long to be sold com-mercially and at least three inches long for personal consumption. It also is illegal to collect coconut crabs with eggs. Selling undersized coconut crabs is an offense pun-ishable by arrest and fine.

According to one study, the ccoconut crab is also threatened by the development of Guam’s coastal zone. Emily Lu writes in the Scientific American that recent heavy development is continually reducing the crab’s preferred habitat on Guam. Typical-ly, female coconut crabs release their eggs within a few miles of the ocean because they hatch only upon contact with saltwater.

Today, the highest crab densities on Guam can be found on military in-stallations, where limited civil-ian access makes it difficult to hunt crabs, according to Lu.

STRIPES GUAM

Photo courtesy of Dr. Jim McConnel University of Guam

Bite intoGuam’s tasty land crabs

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of their diet, perhaps this taste for coconuts is what makes them so tasty.

On Guam, Chamorro have eaten coconut crabs for centuries as part of their cultural tradition. The meat has been traditionally served at various ceremonies and events such as weddings. It is so tender that it is often compared to lobster. But the high de-mand for both home and high-end restau-rant consumption has led to rampant hunt-ing of the crabs.

It is said that the population of larger crabs on Guam is nearly depleted, and hunters have now turned to younger and smaller crabs. Coconut crab shells have also become popular souvenirs for tourist, prompting even more hunting. As a result of these demands, the coconut crab popula-tion has been declining rapidly.

In 1981, the coconut crab was listed as a “vulnerable species” on the International Union for Conservation of Nature Red List. However, a lack of accurate information caused the crab to be classified as “data de-ficient” in 1996.

Today, according to the Guam Depart-ment of Agriculture, coconut crabs must be at least four inches long to be sold com-mercially and at least three inches long for personal consumption. It also is illegal to collect coconut crabs with eggs. Selling undersized coconut crabs is an offense pun-ishable by arrest and fine.

According to one study, the ccoconut crab is also threatened by the development of Guam’s coastal zone. Emily Lu writes in the Scientific American that recent heavy development is continually reducing the crab’s preferred habitat on Guam. Typical-ly, female coconut crabs release their eggs within a few miles of the ocean because they hatch only upon contact with saltwater.

Today, the highest crab densities on Guam can be found on military in-stallations, where limited civil-ian access makes it difficult to hunt crabs, according to Lu.

In fact, all coconut crabs can find sanctu-ary on both Naval Base Guam and Andersen Air Force Base. Hunting them, regardless of their size, is banned on both bases, accord-ing to Leanne Obra, 36th Civil Engineering Environmental Flight natural resources specialist at Andersen.

“The coconut crab is a unique and fasci-nating component of the biota of Guam, the Marinas, and Federated States of Microne-sia,” said Obra. “The Andersen Air Force Base environmental office is available at any time to answer questions about protec-tion of the coconut crab to help preserve the species for the meaningful role they play in the Chamorro culture and its popularity as a tourist attraction.”

Obra advises that if people see the crabs on base, they should leave them alone. Il-legal collection of crabs on military instal-lations should be reported immediately to Andersen’s Natural Resources Conserva-tion Program at 366-5078/1849.

Pet a coconut crab at Chamorro VillageYou may be hesitant to pet the largest

land-living arthropod in the world, but go ahead, the coconut crab doesn’t bite. Coco-nut crabs can weigh up to nine pounds with a leg span of more than 3 feet. Locals are adept at handling the crabs and sometimes keep them as pets. Stop by the Chamorro Village Night Market on Wednesday and Friday for a photo op of you or someone brave petting a giant crab.

Address: Paseo Loop, off Marine Corps Drive, HagatnaTel: (671)475-0375

Photo courtesy of The Guam Guide

Bite intoGuam’s tasty land crabs

PreparationCrab hunting is a family affair with men, women and

children taking part in the hunt.After they are caught, crabs are kept for a few days to

purge their system of toxins and to fatten them up. They are usually fed a diet of grated coconut.

There are regional difference in how the stuffing for the grab is prepared. In northern and central Guam, the stuffing is called “pengot.” In southern Guam, it is re-ferred to as “ka’it.”

Placement on tableStuffed crab is placed alongside the fish on the fiesta

table. The fish section is the third section coming after the starch section (åggon) and the meat section (totche). The vegetables and salad section follows the fish section. The kelaguen, fina’ denne’ and kadu (soup) section is at the end of the table. The desserts are usually located on a separate table.

– Jillette Leon-Guerrero, MA

Recipe

• Crabs• Onion, chopped• Pepper leaves, chopped• Pumpkin Tips, chopped• Red Pepper, chopped• Coconut, grated• Coconut milk (for every 1 cup of coconut milk add ½ cup

of water).

1. Remove shell from body of crab. Set aside. Remove bit-ter part (bile) then scrap out meat. Mix finely chopped onion, pepper leaf, pumpkin tips, and donne (hot red chile peppers) and grated coconut. Stuff mixture in shell and tie it securely with coconut leaf or string.

2. Mix coconut milk and water and place in large stock pot. Submerge stuffed crab in pot. Vegetables can be added to the top of crab if desired. Cover and let boil until crab turns red.

* Recipe provided by Sen. Pilar Lujan

Pång’lao:Stuffed land crab

www.guampedia.com

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Find your lent favorites at Sbarro!

Sbarro is ready to serve you up some delicious food during lent. We’re baking you something new this year: Seafood Pizza. Shrimp, octopus, clams! Yummy! Want to stick with out oldie by goodies? No problem, we still have them! Order up our Garden Harvest Veggie Pizza, Shrimp Alfredo Pasta, Spinach Florentine and Tuna Salad. Can we get a WOW! Sbarro is here to provide your favorite lent dishes and a little bit more. Everything is fresh and handmade every day! So, visit us today at Sbarro in the GPO or Micronesia Mall Food court! We’re here to serve you!

CPK – Now Open at The Plaza!

California Pizza Kitchen is now open in their NEW location at The Plaza Shopping Center! Be one of the first to enjoy the new, modern home of CPK located in the heart of Tumon, right across DFS Galleria. Now, with a separate chic bar, you’ve got the perfect spot to enjoy our extensive lineup of draft beers and innovative cocktails. Dine in and savor the CPK classics, or go on a taste adventure with our new creations—Spicy Shrimp Tacos, Lobster Fettuccine and Spicy Chorizo Pizza, to name a few! Visit us on the 2nd floor above DNA/EVO.

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Ingredients:n3-4 pounds wild caught salmon, cut into filets (about 7 or 8 filets)

n4 tablespoons olive oiln1 tablespoon chopped garlic n4 tablespoons tahini n1 teaspoon salt n4 tablespoons coconut flourn6 tablespoons dried parsley (or use fresh) nFreshly ground pepper, to taste

Directions:❶ Line a baking sheet with parchment paper. Place

the salmon filets on top of the parchment paper.❷ Mix the olive oil, garlic and tahini together. Rub

the mixture all over the top of the salmon.

❸ In a small bowl, mix together the salt, coconut flour, dried parsley and black pepper. Sprinkle the mixture over each salmon filet. Use your hand or the back of a spoon to press it into the tahini mixture.

❹ Bake at 450 degrees for 10-12 minutes.

❺ When the salmon is done, serve with Steamed Wild Rice and a side salad (about 1 cup of mixed greens and sliced onion) drizzled with Lemon Balsamic Salad Dressing.

– Annie’s Chamorro Kitchen

ABSTINENCE NEVER TASTED SO GOOD

With the Lenten season upon us, I’m looking for opportunities to cook my favorite seafood

different ways. One of my favorite types of seafood is salmon.

This is a very simple meal that’s healthy and delicious. I know it’s expensive (unless you’re a fisherman/woman and catch the salmon yourself), but if you can, use wild caught versus farm raised salmon. Without coming off sounding like a nutrition-nazi, suffice it to say that some (not all) farm-raised fish are grown and raised commercially in tanks or controlled pens. Due to the compact farming environment, these fish tend to have more artificial dyes, antibiotics, toxins and MORE FAT than compared to the wild-caught varieties.

Okay, I’ll get off my soap box now. But seriously, like my daughter said, you can’t put a price on your health, can you?

Serve the salmon with Wild Rice and a side salad with my delicious Lemon Balsamic Dressing and you’ve got yourself a delicious and healthy meal.

❶

❷ ❷

❸

❹

❸

Herb Crusted Salmon

Ingredients:n1 large broccoli head, cut into little “trees” about 3 inches

longn1 medium cabbage, cut into large pieces (I like using

Chinese cabbage for this dish)n1 large eggplant or 4 medium long (Japanese or Chinese)

eggplants, sliced lengthwise, 1/4 inch thickn3 to 4 cups watern1 to 1 1/3 cups white vinegarn1 1/2 teaspoons salt (plus more for seasoning the fish)n6 to 8 teaspoons tumeric (plus more for seasoning the

fish)n1 tablespoon chopped garlicn3 pounds white fish (tilapia and orange roughy are good

for this dish)n1 tablespoon garlic powdernBlack pepper, about a teaspoonOptional: Other vegetables of your choosing, like sliced

onions or leafy greens

Directions:• Place a large skillet or wok over medium high heat.

I have a 14” skillet that I love to use for making fried rice, stir-fried dishes, or making dishes like escabeche. You want a fairly large pot that is wide across the top so that you can somewhat steam the vegetables, not boil them.

• Pour 1 cup of water into the pan and bring it to a boil.• Add 1/2 teaspoon salt to the boiling water.• Add the broccoli to the pan.• Pour 1/3 cup of vinegar into the pan.• Sprinkle 2 teaspoons of tumeric over the broccoli.• Use a pair of tongs to gently stir the mixture around

in the pan, just until the tumeric is mixed into the liquid.

• Cook the broccoli just until it is slightly wilted, or cooked to your liking. Place the broccoli into a medium sized mixing bowl, leaving the tumeric

sauce in the pan.• If you don’t have much liquid in the pan, add another cup of water and 1/3 cup of vinegar, 1/2 teaspoon salt and 2 more teaspoons of tumeric. Bring the liquid back up to a boil then add the cabbage

leaves.• Use the tongs to turn the cabbage, evenly coating each

leaf in tumeric sauce. Cook until the leaves begin to wilt.

• Place the cooked cabbage into the bowl of broccoli, leaving the liquid in the pan once again.

• As with the step before, if you don’t have much liquid in the pan, add another cup of water, 1/3 cup vinegar, 1/2 teaspoon salt, and 2 more teaspoons tumeric.

• Bring the liquid to a boil then add the sliced eggplant to the pan. Turn the heat down to medium low (the eggplant takes longer to cook and your liquid may dry up completely as the eggplant cooks). Cook the eggplant for about 4 minutes then flip the slices over and cook the other side for another 4 minutes (or cook until the eggplant softens).

• When the eggplant is done, remove it from the pan and place it into the bowl with the other cooked vegetables.

• Repeat this process (of cooking the vegetables) for any remaining vegetables you are adding to the dish (like onions or kangkun leaves).

• If your liquid dries up, add another cup of water, 1/3 cup vinegar, 1/2 teaspoon salt, and 2 teaspoons

tumeric. Add the garlic to the pan. Turn the heat back up to medium high. Cook the garlic sauce for a couple of minutes.

• Pour the sauce over the cooked vegetables. Set aside until the fish is done.

• Prepare the fish.• Preheat the oven to 400 degrees. Place the fish filets on

a large rimmed baking sheet.• Sprinkle salt, black pepper, garlic powder, and tumeric

on both sides of the fish. Bake at 400 degrees for 15-20 minutes. Use a fork to check for doneness (the fish should flake easily with a fork).

• When the fish is done, it’s time to layer the escabeche.• In the bottom of a 9×13 pan, place a even layer of

eggplant, half of the cabbage leaves and broccoli.• Carefully place each of the baked fish filets on top of

the bottom layer of vegetables.• I don’t have a photo of these next steps (I don’t

know how I forgot to take photos!), but layer the remaining vegetables on top of the layer of fish.

• Pour any remaining sauce over the vegetables.• While you can eat this immediately, this dish is best

if made the day before and allowed to “marinate” overnight. Cover the dish tightly with aluminum foil then place in the refrigerator to allow the flavors to meld.

• The next day, after all the sauce soaked into the fish and vegetables, the escabeche is now perfect and ready to enjoy. Reheat individual portions, or bake the entire pan (covered with foil) at 350 degrees for about 20-25 minutes.

• Serve with hot steamed rice and fina’denne’.

– Annie’s Chamorro Kitchen

Escabeche is a dish made with fried fish and vegetables with a ginger-vinegar sauce. It’s usually prepared for special

occasions, but since we’re in the middle of the Lenten season, this is a great dish to prepare for meatless Friday meals.

The traditional Chamorro version uses tuba vinegar and orange ginger (mango’, in Cham-orro). I prefer using fresh ginger for this dish, but I rarely find it in the Asian stores where I live. Ground tumeric makes a great substitute

for fresh ginger.I remember how my mom would go to the

back yard and pull up some orange ginger roots. She’d clean and peel the ginger, place the pieces in heavy duty aluminum foil, then she’d pound the heck out of the ginger with a hammer.

I love fried fish, and this dish is usually made with fried fish. I’m trying to eat healthier these days, so I opted to bake instead of fry my fish. Use any good white fish like tilapia, parrot fish, or one of my favorites–orange roughy.

Escabeche

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Taste your newfavorite steaks!

Eat Street Grill has a new menu to entice the taste buds! Start your meal with an Asian flair with our crispy Beef Bulgogi Rolls or Asian Chicken Wings. Feeling like a juicy, succulent steak? Eat Street now serves fire-grilled Choice USDA steaks — choose from New York or Ribeye steaks. Of course, your favorite hand-crafted burgers and premi-um baby back ribs are always available. Wash it all down with a refreshing Moscow Mule, tropical cocktail or your favorite craft beer! Visit us at The Plaza in Tumon and find out what everyone’s raving about.

Beachin’ Shrimp – New Lobster Specials!

Take a deep dive into our lobster specials now available at all of our Beachin’ Shrimp locations! Our Lobster Roll has chunks of tender, sweet lobster meat in our special seafood seasoning stuffed in our fresh, housemade brioche bread. Or get your Lobster Pasta fix with our tantalizing combination of lobster meat, garlic and crushed red pepper flakes cooked in a white wine and lobster stock sauce. Either way, you can’t go wrong when you pair it with a refreshing Blue Moon beer or locally-made Minagof ale on draft--you’re guaranteed to have a Beachin’ time!

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Since opening its doors in 2000, Sakura Kitchen’s variety of tasty sushi and beautiful bento plates has satisfied the taste buds of families all over Guam. Because of the demand for high-quality Japanese food, Sakura Dining opened in March and has been offering traditional Japanese foods with a local fusion. Located across from the Guam Premier Outlets in Tuamuning, Sakura Dining serves up tasty favorites from steak to sashimi and more! If lunch is what you seek, both restaurants offer reasonably priced lunch specials. Come to Sakura Kitchen and Sakura Dining to experience the true taste of Japan!

Sakura offerstaste of Japan!

Pika’s Café – NowServing Impossible Meat!

Pika’s Café is proud to serve the highly buzzed about meat substitute, the Impossible Meat, on Guam! It cooks, looks and tastes just like ground beef, but is made entirely from plants. Try it in our Metgot Fried Rice made with brown rice, delicious veggies and eggs, or in our Unbelievably Meatless Burger with horseradish crema and balsamic onions. You can also make your Pika’s favorite vegetarian by subbing Impossible Meat for the real deal. Looking for some vegan options? Just ask, Pika’s is happy to customize! You’ve got to try it to believe it (isn’t meat).

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Celebrate love this Valentine’s Day at the Westin Resort Guam. Embrace the romance with a fabulous feast at Taste, Guam’s best buffet. Eat till your heart’s content and wash it down with free-flowing sparkling wine, house wine and beer. And when you’re done, sit down for a complimentary chair massage and listen for your name as we raffle off prizes. For a more intimate occasion, make it a night to remember with an Italian-themed dinner at Prego, where you and your loved one can enjoy a 4- or 6-course dinner and glass of sparkling wine. Call the Westin Resort Guam at 647-1020 for reservations.

Fall in love with our Valentine’s dinners

Lunch M-S 11:30 to 14:00 Dinner daily 18:00 to 22:00671-656-5252

Lunch M-S 11:30 to 14:00 Dinner daily 18:00 to 22:00 646-5252 or 688-9070

Japanese RestaurantJapanese Restaurant

Thank you for your serviceThank you for your service

4th floor in The Westin Resort Guam4th floor in The Westin Resort Guam

Tasty Japanese cuisineserved with style

For the past 40 years, the chefs at Issin have tantalized the taste buds of customers with their authentic Japanese cuisine. Sushi, sashimi, teppanyaki, hand rolls, seafood, udon, teriyaki … the list goes on. Join us for lunch or our famous sunset dinner, where you can enjoy our beautiful ocean front view while you wine and dine. Our chefs take great pride in their food presentations and want nothing more than to ensure your time at Issin is one to remember. It’s more than eating, it’s a fine dining experience. Come in and see why Issin is the talk of the town.