Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: July 29, 2000
The Guam Show
Warm Coconut Dessert Soup (Ahu)
makes 6 servings
2 cups fresh young coconut meat sliced
3 cups water
3 cups young coconut juice
4 cups white sugar
2 cups tapioca starch mixed with water
Procedure
In a medium sauce pot, combine sugar, water, coconut juice, and bring to a boil. In a separate mixing bowl, combine coconut meat and tapioca starch, add some water and mix until it becomes a lumpy batter. Slowly add to boiling liquid and stir vigorously. Bring to a boil and serve.
Consistency should be that of a chowder. Best served hot or warm.
Parrot Fish Kelaguen (kelaguen Laggua)
makes 4 servings
1 lb fresh parrot fish filet deboned and sliced
1 cup fresh lemon juice
1 cup minced onion
1/2 cup sliced green onions
1/2 cup fresh ground coconut meat
6 boonie peppers sliced
salt to taste
Procedure
In a glass mixing bowl combine fish and lemon juice and massage vigorously until fish starts to cook. Add salt to taste, onions, and peppers. Pepper amount is up to the individual preparing the dish. Kelaguen has become more commonly known as a very spicy dish.
Add coconut to dish, and garnish with green onions. Best served chilled. Also commonly served with Chamorro corn tortillas.
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