Kelaguen. Kelaguen is a Chamorro dish from the Mariana Islands eaten as a side dish or as a main course. Similar to ceviche, a pickling marinade of lemon juice, fresh coconut, green onions, salt and spicy hot peppers or donni' is used to marinate cooked chicken, raw shrimp, fish or beef meat / liver. Sprinkle chicken with salt and place pieces on a broiler pan.
Kelaguen in Chamorro describes a dish that's prepared by mixing the main ingredient (usually chicken, beef, deer, or seafood) with lemon or lime… Continue Reading. I love kelaguen, period, but shrimp kelaguen is at the top of the list, especially if it's FRESH SHRIMP. Kelaguen is a group of Chamorro dishes that are traditionally served either as a main course, an appetizer, or a side dish. You can cook Kelaguen using 7 ingredients and 6 steps. Here is how you cook that.
Ingredients of Kelaguen
- It's 1 of large chopped white onion.
- Prepare 2 of large chopped or sliced jalepeno.
- Prepare 2 tbsp of red pepper flakes or red thai chili peppers chopped.
- Prepare 2 lb of flank steak.
- Prepare 1 quart of lemon juice, lime works fine. you wont use all of the lemon juice unless making a big bowl.
- You need 2 cup of white rice.
- You need 3 tbsp of soy sauce.
Seafood, fish, or meat are typically marinated in a combination of lemon juice, salt, and hot peppers, which were introduced to the Marianas during the Spanish period. Mix the milk with an equal amount of lemon juice and chill. Mix the green onions, peppers, and coconut meat to the chicken. Slowly mix the coconut milk and lemon juice into the chicken, stirring well.
Kelaguen instructions
- In a non reactive bowl add all yoir chopped peppers, onion and set aside.
- Wash your raw flank steak and cut against the grain small strips or small chunks. Does not have to be perfect. Be sure to discard the fat. That does not break down at all..
- When finished cutting your flank steak, put it in the bowl. Pour in your lemon or lime juice if you cant find lemon. You want the lemon juiceto come just over your meat. Add your soy sauce as well and mix..
- Put aluminum foil over the bowl and let set out for 20 mins on table or counter. Then place in the fridge for 2 hrs or longer..
- Flash boil your rice, then let to low heat and put a plate or lid on the keep the rice cooking. Check on it once to fluff up the rice. Keep on low heat.
- Serve your keleguen over warm rice. It is also good with mashed potatoes. I have hadkt this way and enjoy it. Must be plain potatoes. Serve and enjoy. Just be ware it can be pretty hot, but its so delish. Give it a go..
Serve warm on or in pita bread. Kelaguen (ke-la-gwen, also spelled as kelaquin and keliguen though I believe that the first spelling is correct) is a traditional dish of the Chamorro Peoples of the Marianna Islands. Kelaguen is a method of cooking whereby the marinade cooks the meat, much like a Ceviche. (Yup, it's raw beef!) Kelaguen in Chamorro (native language) is a dish that is prepared by marinating the main ingredient (most commonly chicken, deer, fish or seafood) in lemon juice. The chicken is always grilled whereas the other types of kelaguen are prepared raw and cook for just a few hours only in lemon juice. Boil water and then add shrimp until pink in color.
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