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Chamorro Style Bread Pudding with Fresh Bananas and Macadamia Nuts (Letiya)

Sliced Pound Cake, Chiffon, or Regular White Bread
6 Egg Yolks
1.5 Cup Granulated Sugar
1 TBSP Vanilla Extract
1 tsp Ground Cinnamon
2 cup Milk
1 cup Heavy Cream
1-2 Freshly Sliced Bananas
1/4 cup Chopped Macadamia Nuts

Procedure: Slice cake or bread into 1/2 to 3/4 inch slices and place onto serving platter. In a medium saucepan, scald the milk. While the milk is heating, combine egg yolks, cream, and sugar in a medium mixing bowl. Be sure to mix well. Once milk is heated, remove from heat and slowly add it to the egg yolk mixture whisking vigorously until well combined. Return the mixture to the saucepot and stir over medium heat. Sauce will start to thicken. You want the sauce to stick to a spoon. Pour sauce over sliced cake or bread until each slice is completely covered. Be sure to use a lipped serving platter so that the custard mix will not spill over. Place sliced bananas on top, sprinkle cinnamon and Macadamia Nuts for garnish. Enjoy this dessert warm or refrigerate until ready to serve.     

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Chicken Kadon Pika with Lemongrass (Chamorro Style Spicy Chicken)

1 lb Small Cut Chicken Parts
1 Whole Onion Sliced
1/4 oz Minced Garlic
6-10 Whole Hot Peppers Chopped
1 cup Chicken Stock or Water
1 TBSP Salad Oil
1/2 cup Fresh Lemon Juice
1 oz Fresh Sliced Lemongrass
Achiote Liquid or Powder for coloring
Salt to Taste
1/2 of coconut milk

Procedure: Pre-heat medium saucepot. Add salad oil and sweat onions, garlic and lemongrass. Add chicken and allow to slightly brown. Add hot peppers, lemon juice, stock, achiote, and salt to taste. Allow chicken to cook thoroughly. Once the chicken is cooked, add the coconut milk and the dish is finished. Best served with steamed rice and a glass of water.