Guam is located in the continent of Oceania. It has the Pacific Ocean to the north and east, Papua New Guinea to the far south, Indonesia to the far southwest, the Philippines to the far west and China, Korea and Japan to the far northwest.
The capital is Hagåtña.
The official languages are Chamorro and English.
The climate is a tropical climate tempered by the northeast trade winds. Temperatures range from 70F – 90F throughout the year. The wet season is generally from May through November.
The staples are red rice, chicken, cucumber, fish, breadfruit, coconut, papaya, taro, yams, beef, shrimp, spam and many more delicious foods (https://guam.stripes.com/community-news/fiesta-culture-guams-traditional-foods).
CHAMORRO SHRIMP PATTIES (https://www.food.com/recipe/chamorro-shrimp-patties-184741):
- 2 eggs
- One 10 oz. can evaporated milk
- 2 C all-purpose flour
- 2 tsp baking powder
- 1-1/2 – 2 tsp salt
- ½ – 1 tsp black pepper
- 1-1/2 – 2 tsp garlic powder
- 1-1/2 – 2 tsp onion powder
- ½ tsp Accent seasoning
- 2 lbs. medium raw shrimp, peeled, deveined, and chopped in chunks
- One 10 oz. package frozen vegetables, completely thawed, and drained
- 4 C vegetable oil, for deep frying
- In a mixing bowl, beat the eggs with the evaporated milk.
- Add the flour, baking powder, and the seasonings. Mix until smooth.
- Add the shrimp and mixed vegetables, combining well.
- Heat oil in a 12-inch skillet to medium heat.
- Drop batter by tablespoons and fry until golden brown.
- I usually fry 1 or 2 patties and taste them to make sure seasoning is just right. Adjust seasoning if needed.
- Using a bamboo skewer, pierce the center of patty to make sure that skewer comes out clean. A little bit of dough will be on the skewer but as long as it’s not runny and still wet looking, it should be done.
- Drain on paper towels.
- Serve at room temperature and with a peppery vinegar sauce.
Peppery Vinegar Sauce:
- 1/3 C white balsamic vinegar
- 1/3 C ketchup
- 1-1/2 tsp granulated sugar
- ¼ C water
- Pinch of kosher salt
- Pinch of cayenne pepper, or more if you like it spicy
- ½ tsp freshly ground black pepper
- Mix all ingredients in a small bowl. Set aside.
CHAMORRO CUCUMBER SALAD (Peggy Padilla):
- 5-6 cucumbers, thinly sliced
- ½ C soy sauce
- ½ C apple cider vinegar
- Salt & black pepper to taste
- Mix well together. Taste and see if you need to add more soy sauce or vinegar.
ROSKETTI (Chamorro Cookie) (https://www.annieschamorrokitchen.com/rosketti/):
- 1 container corn starch
- 1 C all-purpose flour
- 1 TBSP baking powder
- Pinch of salt
- 1 C sugar
- 2 sticks butter, softened
- 3 eggs
- 1 TBSP vanilla extract
- Cream the butter, and sugar. Mix until creamy.
- Add the eggs and vanilla. Mix well.
- Scrape down if necessary.
- Mix the dry ingredients and add a little at a time.
- Cover the mixer with a towel
- Mix until a smooth batter forms.
- Scrape the sides of the bowl.
- Use a small cookie scoop to make small balls.
- Roll into smooth balls.
- Press with a fork. To make tine marks.
- Bake at 375F for 20 minutes.
- Immediately remove to a wire rack to cool.
CHAMORRO LATIYA (Shortcut) (Peggy Padilla):
– 1 Frozen Sara Lee All Butter Pound Cake
– 1 to 2 boxes of vanilla pudding mix (depending on how many platters you will make)
- Slice the pound cake and place side by side on a platter leaving about 2” all around the sides for the filling overflow.
- Follow the directions on the vanilla pudding box.
- Pour the pudding mix over the cake and then sprinkle cinnamon on top.
- Refrigerate until Latiya is good and chilled.