Beiträge von Eik209_C160

  • Rezept vom 22.10.2014 - PGSN

    Guam Fiesta Plate: Red Rice, BBQ Chicken & Finadene

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    Happy
    Liberation Day, Everyone! Yes, today is a territorial holiday in my
    hometown — marking the day in 1944 when Marine troops stormed the shores
    of Asan beach and began the liberation of Guam from Japanese occupiers
    during World War II. It’s a day of parades and, of course, barbecues
    everywhere — and I don’t just mean on Guam. The Guam disapora has
    spread these flavors all over the world. At one point, the largest
    community of Guamanians outside of Guam was in Germany — no kidding!
    (Check out the coverage of this year’s festivities here from Guam’s own Pacific Daily News.)

    And
    barbecues on Guam feature some uniquely prepared foods — most notably
    Red Rice, lemon-shoyu BBQ Chicken (short ribs and pork spare ribs too if
    you’re feeding a gang), and a condiment called Finadene (fin-ah-DEN-ee).
    A typical fiesta barbecue plate is shown here with a eggplant salad in coconut milk (in bowl)
    and pickled cucmbers.

    Guam’s
    red rice is truly unique. Whereas other red-colored rice dishes will
    get their color and flavor from tomatoes (fresh or paste), or even
    beets, this red rice is flavored and colored with achiote seeds (also
    called annatto or atsute). The seeds are soaked in water, and the
    strained soaking liquid is used to cook the rice. Many people will add a
    tiny bit of salt and oil, as well, but after that everyone will have
    their own variations of what else, if anything, will be included —
    onions, peas, bacon or broth are some of the most common additions.

    I’ve
    never seen any other cuisine use achiote water to cook rice — it lends
    a unique and ineffable flavor. Yestereday T and I tried to think of a
    way to describe the flavor of achiote-flavored rice to someone who was
    unfamiliar with achiote. “Earthy” “Smoky” “Meaty” “LIke beans that have
    been pureed” was the closest we could come, but none really hits the
    mark (that last one was T’s — pretty creative description, I thought).
    One thing I can tell you, I’ve never met a person who tried it and
    didn’t like it. Usually when you tell someone you’re from Guam, if
    they’ve known someone from Guam before, they will either ask you for
    your finadene, red rice and/or chicken recipe. That’s how these recipes
    are — you try them once and they stick with you and make you crave your
    next taste of it.

    The recipes below are for what might be
    considered the holy trinity — the absolute basics — of a Guam barbecue
    (aka fiesta) plate. You’ll want to make all three if you’re going to
    make one. Trust me, these flavors were born to go together. The
    chicken marinade seems ridiculously simple, and it is — you just can’t
    believe how good this basic recipe is until you smell it on the grill.
    Charcoal is best, but even a gas grill will work (that’s what we
    have.... *she ducks as coconuts are thrown from Guam*).

    And the
    best thing is that there are no especially hard-to-find ingredients. The
    achiote seeds may not be part of your pantry staples, but on Oahu, you
    can find seeds in the Asian (Filipino) or Hispanic section of most
    supermarkets. Elsewhere in the U.S. and the world, look in Hispanic
    markets and Asian groceries for the whole seeds.

    At a real Guam
    fiesta, you will see many, many, many, MANY more dishes than these
    three, but these are your building blocks. And no, you don’t have to
    wait for the next Liberation Day festivities to try this. You can bring
    the flavors of Latitude 13 North to where you live any time (that’s
    where the island is, Folks, it’s not in the south Pacific)! For
    another take on these recipes, check out the Betty Shimabukuro’s full-page spread on Guam cuisine in last week’s Honolulu Star-Bulletin.

    If you know Red Rice, how would you describe its flavor to someone who had never tried it??

    RED RICE
    for 4 persons

    1/2 cup achiote seeds
    2 cups water

    Soak achiote seeds in water for 2 hours.

    Wash
    hands well, then use hands to rub seeds together to release more color
    from the seeds. Water will be a dark red, muddy color. So will your
    hand. Achiote is used as a dye and food coloring agent (guess what
    colors your Cheddar cheese?) so it stains easily and deeply. I’ve taken
    to using a latex glove when rubbing achiote seeds for this dish — wash
    your hands WITH the glove on to rid the glove of its powder coating
    before handling seeds.

    Strain
    water to catch all the seeds (the seeds don’t dissolve when cooked...
    ha ha... inside joke) into a measuring cup. Top up with water, if
    necessary, to measure 2 cups. Set aside until needed.

    1 medium onion, diced
    3 TBL. olive oil

    Cook onions in oil over low heat, until translucent and sweet, about 10-12 minutes.

    2 cups medium-grain Calrose rice, washed and rinsed until water is clear
    1 tsp. salt

    Place
    washed rice in rice cooker. Add salt, and cooked onions, including
    oil. Add achiote water, and gently stir through. Allow to sit for 10
    minutes.

    Turn on rice cooker. When cooker turns itself off, do not open lid for at least 15 minutes.

    Using
    a rice paddle or wooden spoon, turn rice over to distribute the cooked
    contents evenly. Bring paddle down to the bottom of the pot, and turn
    the contents over so the rice on the bottom (it will be darker colored
    than the rest) is on top. Gently break up this chunk of rice, releasing
    steam. (The motion is similar to folding egg whites into a batter —
    cut, turn and gently distribute.) Continue this motion all around the
    pot until the everything is evenly mixed through and the steam
    realeased.

    GUAM-STYLE BBQ CHICKEN
    for 4 persons

    1 large whole chicken, cut into quarters
    2 whole lemons
    1 cup soy sauce
    1 tsp. sea salt
    1 tsp. ground black pepper
    1 medium onions, sliced (optional)

    Place
    chicken, skin-side down in large non-reactive bowl. Combine other
    ingredients and pour over chicken. Marinate overnight in fridge.

    Prepare
    your grill or charcoal barbecue. An hour before it goes on the grill,
    remove chicken from fridge and allow to come to room temperature.

    Place
    chicken skin-side down on grill. After 20 minutes, turn over and cook
    another 20-30 minutes, depending on the cut — breast pieces will take
    longer. Test by cutting near the joint to make certain the juices run
    clear. Cut into serving pieces and serve with red rice and finadene.

    FINADENE
    Everyone
    will have their preferred proportions of lemon juice to soy sauce — we
    like a really strong lemon flavor over soy. We didn’t have cherry
    tomatoes this time, but usually we put those in our finadene too.
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    Juice of 2 lemons
    1/2 medium onion, sliced thin
    3 stalks of green onion, sliced (optional)
    6-10 cherry tomatoes, halved (optional)
    1/2 cup soy sauce
    1/2 tsp. sea salt, or to taste (you’ll need less if you use more soy sauce than we do)
    1-5 donne peppers, aka Thai bird chiles, sliced or left whole depending on your heat tolerance

    Combine
    all ingredients, and let stand at least 2 hours before serving. Use on
    all kinds of meats and grilled vegetables. This is not for barbecues
    only — finadene is a staple condiment that will spice up any meal.


    Soo ist zwar alles auf English aber da es die meisten hier verstehen und ich unbeding was spezielles aus Guam haben wollte habe ich es gepostet!!!
    hoffe es schmeckt trotzdem :D

    und für mich gibts dazu...