Island Potato Salad

This is not the ready-made, pickly potato salad you find in grocery stores. This side dish is a MUST for your fiesta table.

Ingredients:
5 large brown potatoes (skinned, boiled until tender)
5 hard boiled eggs (more, if you like yours eggy)
2 tbs sweet relish
1/4 cup, black olives (canned, diced)
1/3 cup mayonnaise
1 tbs pimentos (jar or canned, diced thinly)
Salt and Pepper to taste

Dice the boiled potatoes and hard-boiled eggs. Mix together, but don't mash. In a separate bowl, add relish, olives, mayonnaise and pimentos. Add to potatoes and eggs and mix it. Add salt and pepper to taste. Avoid mashing the potatoes, but it isn't bad if you do. The taste is delicious.

Garnish with sliced black olives.

Enjoy at room temperature or chilled.

Chicken Adobo

INGREDIENTS:
2 pounds chicken pieces
1 cup soy sauce
1 1/2 cups apple cider vinegar
3 tablespoons water
2 tablespoons sugar
2 bay leaves
1/2 tsp pepper

DIRECTIONS:Combine all ingredients and cook over medium heat covered for up to 45 minutes. Sauce should be reducing.Uncover and continue to cook until sauce is almost all gone. Lower heat, if necessary.

Enjoy!

Lumpia Shanghai

INGREDIENTS:
1 pound ground chicken, pork or beef
1 can chopped water chestnuts
1/2 cup green onions, chopped fine
1 egg1 tsp salt
1 tsp pepper
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
2 packages egg roll wrappers (use the Filipino brand)

Handling the wrappers:
Carefully separate each wrapper and place a damp towel or paper towel over the wrappers to keep it moist.

DIRECTIONS:
In a small bowl, mix water and corn starch.

Combine meat, water chestnuts, green onions, egg, soy sauce, salt and pepper.

Place a level tablespoon of filling on each egg roll wrapper approximately 1/5 inch above the bottom edge.

Start rolling from the bottom and the sides. With your finger, brush corn starch mixture on the top edge of the wrapper and roll it over to seal.

Deep fry in very hot oil and drain on a paper towel.

SERVE:
Serve with sweet and sour sauce or Finadene (recipe below)

Chicken Kelaguen

INGREDIENTS:
1 tablespoon salt
1/2 cup lemon juice
1 cup grated coconut
2 to 3 pounds whole chicken (others use chicken breast - use less cooking time)
6 small hot peppers (optional or use to your heat preference)

DIRECTIONS:
Cut chickens in half and sprinkle with salt. Place in a broiler pan or place in a pan over charcoal. Broil for 10 minutes only. The chicken should not be thoroughly cooked. Turn over and broil another 5 minutes. Debone, chop and/or grind the chicken. Mix all ingredients and chill for at least one hour.

SERVE:
Serve as a side dish with tortillas.

Red Rice

INGREDIENTS:
2 cups rice, rinsed (Calrose, sticky rice recommended. The kind you use for sushi)
2 Tablespoons achote seeds
1/2 teaspoon salt
2 Tablespoons cooking oil
1/2 cup chopped onions
2 cups water

DIRECTIONS:
Soak achote seeds in 1/2 cup warm water for 30 minutes. Add salt.Rub or press achote seeds to get color in the water. Strain liquid into small pot with 1 1/2 cups of water and boil.

Saute onions. Add rinsed rice, salt and onions to boiling achote colored water, and reduce heat to medium high for 5 minutes.

Reduce heat to low for 15 minutes or until cooked. Stir occasionally to prevent burning at the bottom.Optional: Add peas and bacon during last 10 minutes of cooking time.

SERVE: Serve as a side dish with the rest of your Island meal.

BBQ Spare Ribs

INGREDIENTS:
3 lbs. pork spare-ribs
2 onions, thinly sliced
1/2 cup ketchup
1 1/2 tsp. salt
1/4 tsp. tabasco sauce
1/8 tsp. chili powder
1 cup water

DIRECTIONS:
Preheat oven to 350 degrees.

Place half of the ribs at the bottom of a heavy pan. Place a layer of onions over the ribs.

Combine ketchup, salt, tabasco sauce, chili powder and water. Pour half of this sauce over the ribs and onions.

Repeat layer of ribs, onions and sauce.

Cover with foil or oven cover, and bake at 350 degrees for 2 hours.

SERVE:
Serve with a bowl of Finadene Sauce on the side.

Finadene: The Island Sauce for EVERYTHING

INGREDIENTS:
1 cup lemon juice
2/3 cup soy sauce
1 cup chopped onion
2 stalks of green onion, chopped
10-12 medium hot peppers, chopped or mashed according to your 'heat' preference

DIRECTIONS:
Make this a few hours ahead or the night before. Mix all ingredients together and store in the refrigerator until you're ready to serve!

SERVE:
Pour it over rice (a standard for ALL Guamanians), over chicken, barbecue, ribs, fish, vegetables.

FUN FACT:Guam's Kentucky Fried Chicken restaurants hand them out like ketchup!