A Taste of The 3 ‘R’s to good eating – Restaurants, Reviews & Recipes

12-page pullout STRIPES GUAM OF SEPTEMBER 7 - SEPTEMBER 13, 2018 TASTE GUA A 2 M

CE T LEBRATE HE S IFE Year PICE OF L er ly villag s pepp e festival pays homage to all thing BY TAKAHIRO TAKIGUCHI, STRIPES GUAM Pepper up your f you haven’t tasted the lo- cal peppers, or “donne” 2018 Donne Festival Events health, whether it’s I(pronounced doe-nee), then green, red or yellow you haven’t tasted Guam yet. Sept. 6:30 – 9 p.m. The village of Mangilao, the Welcoming remarks by Mayor (6:30 p.m.) eppers provide a variety island’s pepper center, is once Blessings by Cultural Dancers: I Mane’lu Cultural Arts Program of flavors to enhance again pulling out all the stops to 14 Fireworks (7 p.m.) / Live Band / Mini Carnival in conjunction with Santa Teresita cooking. Great news: celebrate all things donne dur- P Catholic Church: Games & Rides they may also be good for ing the annual Mangilao Donne your health. Festival to be held Sept. 14-16 Sept. 11 a.m. – 9 p.m. Enhance the flavor of next to Santa Teresita Church Competition (Kadun Pika) / Entertainment: Cultural Dancers your food by incorporating on route 10. Food Competition (Dinance Competition) peppers into your meals. Don’t miss the opportunity to 15 Mini Carnival in conjunction with Santa Teresita Catholic Church: Games & Rides Adding hot peppers to enjoy a wide range of local hot chicken and fish improves peppers and flavorful dishes, as the taste and limits the need well as tasty international reci- pt. Se 11 a.m. – 9 p.m. for added fats or salt. Sweet pes. Food Competition (Chili Competition) / Live Band peppers perk up salads, “The Mangilao Donne Fes- Food Competition (Pika Dessert Competition) / Fireworks (7 p.m.) pasta, rice and meat, fish tival is a festival celebrating 16 Mini Carnival in conjunction with Santa Teresita Catholic Church: Games & Rides all things PIKA (Chamorro for and poultry. ‘hot’)!” said Mangilao Mayor Peppers are also rich in Allan Ungacta. “It celebrates phytochemicals that appear the donne, or hot pepper, which For more information about Mangilao Donne Festival, see its to provide anti-inflammatory is found throughout our vil- official facebook page (www.facebook.com/mangilaodonnefest/) or benefits. Preliminary lage.” call the Mangilao Mayor’s Office at 671-734-2163 research shows capsaicin During the festival, booths may act as a blood thinner. bedecked with peppers and co- Hot peppers have the highest amount of capsaicin conut leaves will offer samples want to participate in the event, festival, our highlights are with Guam Visitor’s Bureau, while sweet, green, red or and sell pepper plants, home- you can register at the Mangi- the cooking competitions, established the festival in 2011. yellow peppers have less. made “finadenne” – Guam’s sig- lao Mayor’s Office. the plethora of food ven- The festival actively pro- Whatever color you prefer, nature spicy condiment with- The festival program in- dors and the abundance motes local produce and prod- out which no meal is complete cludes a Miss Donne con- of plants and vegetables ucts it produces being that choose firm, shiny peppers – donne dinanche (hot pepper test, donne raffle, cultural available for sale to the Mangilao is known for agricul- for the best flavor. paste), pika (hot-pepper jelly), dance performances, live public,” Ungacta said. tural, sports and education, ac- – American Dietetic barbecue, beverages, clothes, music and more for all The festival has over cording to Ungacta. Association: Your Link to crafts and so much more. Re- ages. It’s also an op- 80 vendors every year “Since 2011, our village Nutrition & Health member to save room for some portunity for local (not including the lo- has successfully coordinated spicy desserts, too! farmers – from pros cal farmers), and the event to promote the local public because it actively pro- They will also have their an- the event is ex- farmers in the village, as well to hobbyist – to show mote local produce and prod- nual food competition for BEST pected to be just as help small businesses,” Un- off and sell their best ucts, according to Ungacta. KADON PIKA, BEST DINAN- as hot this year. gacta said. “Each year it keeps peppers and pepper “Unlike other festivals, we CHE and BEST PIKA DES- This year, getting bigger.” products. like to make the farmers and SERT. If you there will be fire- Everyone who’s ever spent “During our ornamental planters the high- works on Sept. 14 any time on the island knows and Sept. 16 at 7 that the donne is an essential light of the festival,” Ungacta p.m., according ingredient in most dishes. said. “In 2014, a majority of the to Ungacta. “Donne is important to Guam plant and produce vendors sold On Guam, ev- and our people because we love out on the first night, which just ery village has a to eat hot and spicy food,” Un- shows that the general public is different festival gacta said. “Food related ac- looking for fresh fruits and veg- to showcase its lo- tivities in general tend to bring etables.” cal agricultural people together … and it’s just Visit the festival and cele- products. While Ta- fun!” brate the spice of life! lafofo has a banana The festival benefits the [email protected] festival and Agana Heights has a coco- nut festival, most lo- cals in Mangilao grow H donne. To promote the OT village and the donne TIPS – PAGES 6-7 plant, former Mayor Nito Blas and then Vice Photos courtesy of Mangilao Mayors Office Mayor Ungacta, along SEPTEMBER 7 - SEPTEMBER 13, 2018 OF STRIPES GUAM TASTE GUA A 3 M

Ya mon! Stop by and CELEBRATE give us a try! TH E E S IF Since 1994, Jamaican Grill has brought a fusion of PICE OF L Jamaican-style jerk barbecue, directly from Jamaica and combined it with the local island flavors of Guam. Our unique family-friendly, island-style BBQ experience has made us Guam’s #1 Local BBQ Restaurant. From humble beginnings in the Chamorro Village at our Guahan capital of Hagatna, to expansion into beautiful Tumon Bay, to the newest northern installation in Dededo, we now have 3 locations to serve you! Awarded for our MUST-TRY Ribs, Chicken, and Rice Plates, our full menu is also available ONLINE for ordering and more! Ya mon!

3 Locations to serve you! (whichever’s closer) Hagatna 472-2000 Tumon 647-3000 Dededo 633-4000

Eat to the beat of Hard Rock Cafe

Get ready to rock your world and let us serve you. Enjoy our mouth-watering all-American menus and Chamorro Legendary Burger. Check out our Rock ‘n Roll Memorabilia and Rock Shop. Hard Rock’s mission is to provide you the best food and unique dining experience that you’ll remember long after you leave. We’re located across DFS in the heart of Tumon. A valid military ID will get you a 15% discount. Open Sun.-Thurs. 10 a.m.–12 a.m. and Fri.-Sat. 10 a.m. –2 a.m. STRIPES GUAM OF SEPTEMBER 7 - SEPTEMBER 13, 2018 TASTE GUA A 4 M You’ll fall in love with Benii!

Come in and try our famous signature dishes like the Tofu Salad or Benii Rolls! A fusion of modern and traditional, Benii Japanese Restaurant serves up over 300 dishes. Affordable lunch and dinner specials are particularly appealing to sushi seekers. Benii’s sashimi and nigiri rolls are oh-so fresh and ex- pertly prepared, and the sushi rolls are delectable bite-sized works of art. We have many ala carte dishes that’ll dazzle your taste buds! The food is fresh and authentic, while the dining room is serene and inviting. Plenty of seating for large parties and intimate gatherings. Check us out on Facebook to order takeout!

Table 35 for fresh island fusion At Table 35, our culinary vision is an island fusion of New American and Asian cuisine featuring the freshest Guam produce and seafood, sourced from local farmers and fish- ermen when possible. Enjoy thoughtfully prepared cuisine with a unique ambiance that is cosmopolitan, yet warm and comfortable. Our menus offer some crossover favorites and tantalizing intros like Coconut Portabellos, Salmon Spring Rolls, and Shrimp Bruschetta. Burgers are lunchtime favor- ites, while dinner offers the inimitable Miso-Rubbed Striploin with Citrus Soy Butter and Caramelized Garlic Chips, a suc- culently delightful steak experience! Table 35 has a first-class bar with fine wines and premium cocktails. SEPTEMBER 7 - SEPTEMBER 13, 2018 OF STRIPES GUAM TASTE GUA A 5 M

A.M. will never be the same! KFC has finally answered the world’s most important question: What came first, the chicken or the egg? The answer is, BOTH! Introducing our KFC A.M. – a new Southern and local inspired breakfast. Choose from the a.m. loaded platter with chicken fried rice, waffles with strawberry or blueberry toppings, and the Colonel’s chicken congee. KFC also is serving up your all-time favorites like the chicken breakfast wrap, southern biscuit, egg and sausage sandwich and hash browns. Your A.M. will never be the same at KFC, so let us start your day off right! KFC, it’s finger lickin’ good.

You have to try our Buffalo Chicken Pizza! Sbarro New York Pizza is now offering a New York favorite - Buffalo Chicken Pizza. Born in Buffalo, N.Y., this features spicy buffalo breaded chicken, mozzarella cheese, red onions, green bell peppers, parsley and blue cheese dressing on a buffalo sauce. Truly an authentic New York special! You can get a slice of this tasty pizza and make it a combo with a regular pasta, garlic roll and a medium drink for $7.95. We’re serving this up for only a limited time at your favorite Sbarro eateries located in the food courts at GPO and Mall. STRIPES GUAM OF SEPTEMBER 7 - SEPTEMBER 13, 2018 TASTE GUA A 6 M HOT TIPS Local takes on pepper tastes

What’s your favorite ‘donne’ delicacy?

Young Mango with salt and donne

My favorite way to eat donne is “with younger local mango, salt and donne. It’s good. You got to try it. Young mango is not sweet and you add salt and donne, they all work together in the same way.

” – Ray Perez, Mangilao

Demise Kadu with Tanduki Photo by Rueben Olivas Banana over rice with My favorite is lemon finadenne sauce Lemon Finadenne “poured over chicken “kadu” (soup). The flavor just picks up the soup to a whole of true other level! My second favorite is mixed in with the fish kelaguen. This dish is similar to ’ only even tastier. Once you ‘donne’ start, you cannot stop. Especially if you have nice ice cold beer to wash it down with! That is island- There are two main types of hot style, right there! “donne,” or peppers, native to Guam: “Donne’sali” with small, bright red and ” – Rueben Olivas, Santa Rita very pungent fruit and “donne’ ti’au” a long, red and pungent pepper, according Photo by Rueben Olivas to Mari Marutani, a professor at the Fish Kelaguen University of Guam’s College of Natural and Applied Sciences. Donne candy. I tried it at “They belong to different genera. “the last Donne Festival and it Donne’sali has long been harvested was pretty good. It is pepper from the wild, it is also called the and chocolate. bonnie pepper. And donne’ ti’au is mainly grown in the backyard - Ed Tosco,” Mangilao garden,” said Marutani. The first has been labeled “Guam super hot,” while the second is “Guam regular hot.” “Guam super hot is very pungent, Chamorro Empanada Photo by Rueben Olivas having Scoville heat unit of 4000-4250, while ‘Guam regular hot’ was reported to Finadenne, “kadun pika” (chicken have an average of 3450,” said Marutani. braised in a soy sauce, coconut milk “However, unfortunately original “ with red pepper), Chamorro empanada specimens of both Guam super hot’ and (with rice, chicken and lots of pepper). Guam regular hot have been lost and But I eat donne with everything. But I would say we will not be able to examine these finadenne is my favorite. specimens any longer.” Purebred native peppers may be ” - Jane Munoz, Mangilao hard to come by, but the varieties sold in markets and by roadside vendors on Guam today are rich and varied – with a “pika” (hot) punch that’s all their own. Photo courtesy of Mangilao Donne Festival Lemon Finadenne It’s a good thing, because according to Marutani folks around here need their peppers. “Pacific islanders consider Capsicum spp. (species of hot peppers) as a must ingredient to add pungency to island cuisine,” she said. “While we have many diseases and pests, hot Capsicum spp. can be grown year-round.”

Stripes Guam

Photo by Rueben Olivas SEPTEMBER 7 - SEPTEMBER 13, 2018 OF STRIPES GUAM TASTE GUA A 7 M Tabasco talk HOT TIPS How Guamanians like their hot sauce

Market Wholesale Local takes on Distributors, Inc. took a survey of some of the most popular ways on island to pepper tastes consume America’s favorite hot sauce. Here’s what they came up with: • Tabasco fried rice – You can’t make the perfect What’s your favorite ‘donne’ delicacy? fried rice without the dynamic duo: Hot and Spicy Spam and Tabasco. • As an ingredient in ‘Pika’ power! barbecue marinade When it comes to spiciness, – used to marinate everything including Guam doesn’t mess around chicken, beef, fish, sausage, pork, oysters, and more. (The basic Guam has perfected “pika” – Chamorro for that spicy red-hot kick. marinade is soy sauce and So prevalent is the penchant for pika here that the word can be found lemon or vinegar with everywhere from Pika’s Café (famed for its Chamorro-fusion food) tons of onions, garlic, and to Pika Magazine (“A guide to spice up your life”) to myriad of local black pepper. From there, recipes like “monnok kadon pika,” or spicy chicken stew. everyone adds their own Photo by Rueben Olivas This island delights in “donne,” or peppers, so much that it boasts special ingredients and its own indigenous boonie tabasco tops the list.) My favorite is lemon finadenne sauce pepper, has more local dishes • As an ingredient in “poured over chicken “kadu” (soup). The that use them than you can kelaguen - A popular dish flavor just picks up the soup to a whole shake a stick at, and hosts at fiestas and elsewhere other level! My second favorite is mixed an annual festival in honor of that consist of meat, fish in with the fish kelaguen. This dish the almighty pepper. What’s or seafood cooked entirely is similar to ceviche’ only even tastier. Once you more, Guam has been the or in part in lemon or start, you cannot stop. Especially if you have nice pride and proving grounds other citric juice. ice cold beer to wash it down with! That is island- of a couple of big-name pika • Tabasco with (canned) corned beef and cabbage – a much- style, right there! peddlers. In short, when it lived local dish of corned beef stir fried with cabbage and comes to spice, Guam is hot. a dash of Tabasco. ” – Rueben Olivas, Santa Rita The real proof, however, And why not … lies in the aftertaste test, and Fish Kelaguen the common condiment for Guamanians comes with a kick. You can find hot sauces in every home, on every table, at every barbeque and in local restaurants, lunch boxes and even a purse or TABASCO CHICKEN FRIED RICE two. The island’s signature dipping sauce – “finadene” (pronounced Ingredients Measure fin-ah-den-ee) – is a spicy homemade staple. • Chicken breasts, cut into thin strips 3 ea. Just how much do Guamanians love hot spicy ? Consider • Soy sauce (or fish sauce) 2-3 Tbsp. this: Guam placed No. 1 for per capita consumption of Tabasco hot • Olive oil 2 Tbsp. sauce out of more than 165 countries at the 2013 Tabasco Brand • Onion, chopped 1 ea. Sales and Marketing Conference for the Asia-Pacific Region in • Garlic clove, finely chopped 2 ea. Phuket, Thailand. • Egg, lightly beaten 1 ea. On average, Guamanians consume almost two 2-ounce bottles of • Sugar 1 Tbsp. Tabasco per person annually, according • TABASCO® brand Garlic Pepper Sauce 1 tsp. to Michelle Bengco, a sales director • Rice, cooked 3 cups Photo by Rueben Olivas for Market Wholesale Distributors, • Frozen green peas, thawed 1 cup Inc. which distributes the product • Scallions, chopped 4 ea. Finadenne, “kadun pika” (chicken on Guam. Mmainland America “braised in a soy sauce, coconut milk placed a distant second with a Directions with red pepper), Chamorro empanada consumption per capita of just 0.75 1. Place chicken in a (with rice, chicken and lots of pepper). ounces per person – five times less small bowl and toss But I eat donne with everything. But I would say than Guam. with soy (or fish) sauce. finadenne is my favorite. “If you ask anyone in Guam 2. Heat a large skillet why they love tabasco the common over medium-high ” - Jane Munoz, Mangilao answer is because it gives a kick heat. Add the oil and on spice and flavor in any meal,” then the onions and said Bengco. “It is very common for cook 3 minutes. Add Guamanians to carry along a small bottle of tabasco in their purses the garlic and cook and have an emergency bottle in their cars. another minute. “Chamorro’s love hot and spicy flavors that are added on before 3. Add chicken, reserving eating, not during the process of cooking,” he added. “Guam’s the soy (or fish) sauce. fixation with Tabasco is believed to have started during Word War Let the chicken cook II when the Americans brought it over to Guam as a flavor kicker.” until just starting to brown; then add the egg and cook for 30 Guam’s love of the world-renowned hot sauce may be rivalled seconds. only by its taste for Spam. It’s something Tabasco and Spam took 4. Add the reserved soy (or fish) sauce, sugar, TABASCO® Garlic into account when they united to create a line of Hot & Spicy Spam Pepper Sauce and rice. Stir in the green peas and cook for 1 products that bear the logos of both companies. Now sold worldwide, minute until the peas are heated through. the product debuted right here, “where America’s day begins” and 5. Stir in the scallions and serve with additional soy sauce. came with a recipe for Spam fried rice from Guam-based Shirley’s Coffee Shop, according to Bengco. - Tabasco Foodservice

Photo by Rueben Olivas Stripes Guam STRIPES GUAM OF SEPTEMBER 7 - SEPTEMBER 13, 2018 TASTE GUA A 8 M

CPK Cauliflower Crust crispy and scrumptious Try our NEW Cauliflower Pizza Crust! Made with high- quality, gluten-free ingredients, our Cauliflower Crust is lower in carbs than CPK’s classic hand-tossed dough and is a unique source of vegetable fuel. Have any of your favorite CPK pizzas made on our Cauliflower Crust and rave about the delicious, flavorful, crispy crust. Pair it with the refreshingly light Blue Moon Belgian White — now available on draft — and you’ve got the perfect summer lineup. For the little ones, every Thursday is CPKids Day so order an entree and kids aged 11 and under get a free CPKids meal!

Taste your new favorite steaks! Eat Street Grill has a new menu to entice the taste buds! Start your meal with an Asian flair with our crispy Beef Bulgogi Rolls or Asian Chicken Wings. Feeling like a juicy, succulent steak? Eat Street now serves fire-grilled Choice USDA steaks — choose from New York or Ribeye steaks. Of course, your favorite hand-crafted burgers and premi- um baby back ribs are always available. Wash it all down with a refreshing Moscow Mule, tropical cocktail or your favorite craft beer! Visit us at The Plaza in Tumon and find out what everyone’s raving about. SEPTEMBER 7 - SEPTEMBER 13, 2018 OF STRIPES GUAM TASTE GUA A 9 M www.annieschamorrokitchen.com

vinegar (or lemon juice if you ❶ prefer). 2. I like adding hot green chili peppers to my fina’denne’, charring them slightly. You don’t have to 1. Dice the eggplant into small pieces; place in char the peppers, a large frying pan. Add the onion, garlic and but doing so brings out so much more of My name is Annie. Food and coconut oil to the pan. Sauté over medium- ❷ I get along so well! Cooking high heat until the onions are translucent the pepper’s flavor. I grilled these peppers and baking are more than a and the eggplant softens, about 5-7 minutes. “ Stir occasionally to prevent the bottom from over the flame of my hobby for Annie’sme – they’re a passion. I Chamorrosticking Kitchento the pan and burning. gas stove. Use a metal come from the beautiful island of skewer to keep the 2. Add the beans to the pan; stir to combine. peppers together; it Guam, U.S.A. The recipes you’ll find Cook another 5 minutes to soften the beans. also makes it easier to here are my creations, or those of my Add an additional tablespoon of coconut oil if turn the peppers over Whenthe mixture some appears too dry andlike is sticking to theit pan. hot! to ensure even grilling. children, who are also budding foodies. My mom and one of my sisters ❸ I hope you like them. Drop me a comment or 3. Add the miso paste; stir to combine. Mash the mixture slightly with loves using the red, super- two to let me know how you like our island and other delica- the back of your cooking spoon. hot Thai peppers in their fina’denne’. Those are great cies. Enjoy!” 4. Add the pepper paste to the pan then turn off the heat (ensure your too, but beware! Those cooking area is well-ventilated when you add the pepper). suckers are MOUTH-ON-FIRE H-O-T!!! - Army Lt. Col. (Ret.) Annette Merfalen Add lemon powder, to taste (optional). 3.Slice the peppers then add them to the bowl. 4. Add the onions. I used green ❹ Spicy Fina’denne’ onions here, but you can use ~ Chamorro ‘Special Sauce’ white or yellow onions too. Crackers 5. Add the tomatoes. 6. Stir to combine. Ingredients: 7. Pour over your rice and meat • 1 box saltine crackers and dig in! ENJOY! :) • 1/2 cup vegetable oil For fina’denne’ at your finger- • 2 packages ranch dressing tips and ready when you want mix it, buy a plastic squeeze bottle and fill it with fina’denne’, the liquid • 6 tablespoons hot pepper mixture only. Squeeze bottles are sold at most grocery stores, but I flakes bought this one at our local Korean store. Add onions, tomatoes and Directions: peppers on the side when you’re ready to serve up your meal. 1. Preheat oven to 250 degrees . 2. In a large shallow baking pan, spread out the Carolyn’s Kådun Pika saltine crackers. 3 Pour the oil over the crackers; toss gently to (Spicy Chicken) ensure each cracker is coated with oil. 4. Sprinkle the ranch dressing and pepper flakes Kådun pika is a spicy over the oil-coated crackers. Mix gently (I use my Chamorro cvhicken dish that’s hands to do this) to ensure there is seesoning and somewhat similar to chicken pepper on each crack. Chamorro Special Sauce — that’s what my non-Chamorro friends adobo. It’s an easy dish to 5. Bake for 15 minutes then remove the pan from call fina’denne’, the literal translation of which means made with pep- make — it takes only a few the oven. Leave the crackers on the pan to cool per or donne’, the Chamorro word for hot chili pepper. ingredients and a few simple then place them in a resealabte container to store. Fina’denne’ is a staple in most Chamorro homes. It’s served with steps and voila! — you’ll have most meals. Pour it over your freshly steamed rice or over your meat dinner served in no time. of choice. It’s sure to enhance your dining pleasure. :) Pika means “hot” or “spicy” in Miso Donne’ Dinanche There are many, many ways to prepare fina’denne’. Soy sauce is Chamorro. You can omit the (Miso Pepper Sauce) usually the main ingredient; however, depending on the type of dish hot chili peppers in this recipe, being served, you may choose to use salt instead. For instance, I but then it won’t be called Kådun Pika without the “pika”. :) I have one Donne’ Dinanche, or a prefer a salt-based fina’denne’ over grilled fish, but I love a soy sauce- daughter who doesn’t like anything spicy. I usually prepare this dish, hot pepper paste, has many based fina’denne’ over fried fish. omitting the peppers. When it’s done, I separate a small bowlful for my variations. It can be made The acidic ingredient is all up to you as well. You can use white daughter, then add the peppers to the rest of the pot. with just peppers and no other vinegar, cider vinegar, coconut vinegar, lemon juice or lime juice… The recipe below is my sister, Carolyn’s. Give it a try. I think you’ll like it. :) seasoning, or you can add other it’s all up to you. My brother, for example, likes only lemon or lime ingredients such as onions, juice in his fina’denne’. I, on the other hand, like to vary the acid I Ingredients: garlic, coconut milk, vegetables, use depending on what I’m eating. I mentioned fish above…I like a • 5 pounds chicken pieces crab paste and lemon juice. soy-lemon fina’denne’ with fried fish, and either a salt-lemon or salt- • 1 large onion, diced One variation that is quite white vinegar fina’denne’ with grilled fish. • LOTS AND LOTS of garlic, as popular — tasty too — adds I also like using white vinegar when I add tomatoes to my much as you like (or about 1/2 miso paste to the mixture. fina’denne. Tomatoes and vinegar pair really well, you know, like how cup chopped garlic) ❶ The resulting sauce — it’s a vinaigrette dressing goes great with a tomato salad. • 1/2 cup soy sauce (more or more like a thick paste — is a ❶ Be sure to taste as you go…you might like your fina’denne’ more less to taste) spicy, salty, savory mixture that on the salty side, or you might prefer it a bit more sour (which is how • 1/4 cup white vinegar goes perfectly with grilled meat I like it). • 1/2 teaspoon black pepper (or any meat dish, really) and I like a 1:1 ratio of soy sauce to vinegar. My husband prefers his • 2 tablespoons tabasco sauce hot steamed white rice. fina’denne’ on the salty side, so when he makes it, he uses a 2:1 • 8 Thai chili peppers, chopped Give my easy recipe a try. If ratio of soy sauce to vinegar. In other words, if I were to make a cup (more or less to taste) you like spicy condiments, you’ll of fina’denne, I’ll use 1/2 cup soy sauce and 1/2 cup vinegar. My like this one. :) husband, on the other hand, will make his using 1/2 cup soy sauce Directions: ❷ These are some of the ingre- and 1/4 cup vinegar. 1. Rinse the chicken pieces; cut dients I used — a Japanese long ❷ Try making different varieties of fina’denne’ and decide for your- into smaller pieces if desired. purple eggplant (although any self your personal preference. But by all means, give it a try. I’m sure Place the chicken in a large eggplant will do), yellow on- you too will love it. :) soup pot over medium heat. ions, fresh green beans, garlic Add the onions and garlic. (not pictured), lemon powder Cook for 5-10 minutes or (not pictured) and ready-made Ingredients: until the chicken is slightly Tinian donne’ dinanche. • Soy sauce, to taste (you can substitute the soy sauce with salt) browned. • Vinegar, to taste (you can use any type of vinegar, or you can use 2. Add the rest of the ingredi- ❸ Ingredients: ❸ lemon or lime juice) ents to the pot. Turn the heat • 1 large Japanese purple egg- • Optional ingredients: down to medium-low. Simmer plant (or 2 medium) • Green onions, as much as you like for about 30 minutes or until • 1 small onion, finely diced • White onions, diced, as much as you like the chicken is cooked through. • 4 tablespoons chopped garlic • Hot chili peppers, as much as you can stand Taste, then adjust the season- • 4 tablespoons coconut oil • Cherry tomatoes, diced or sliced ings (soy sauce, hot peppers) • 1 cup fresh green beans, thinly • For this batch of fina’denne’, I used: to taste. sliced • 1/2 cup soy sauce • 1½ cups Japanese miso paste ❹ • 1/2 cup vinegar • 3 tablespoons donne’ dinan- • 1 jalapeño pepper che (mashed hot chili pep- • 2 Serrano chili peppers pers) • 4 stalks green onions Step into • 1 teaspoon lemon powder, • 1/2 cup cherry tomatoes Annie’s Chamorro Kitchen via Facebook. optional Search for: Directions: Directions: 1. In a small bowl, mix together the soy sauce and “Annie’s Chamorro Kitchen” STRIPES GUAM OF SEPTEMBER 7 - SEPTEMBER 13, 2018 TASTE GUA A 10 M

Beachin’ Shrimp opens at Micronesia Mall! Satisfy your shrimp cravings at our new location in the Micronesia Mall! Enjoy your classic coastal favorites and dig in to our exclusive new menu featuring our Crispy Shrimp Burger, Singaporean Chicken Wings, Thai Pork Salad and Curry Moco. Located conveniently across from ROSS, near the movie theaters, the children will love our delicious kids menu. For the adults, we’ve got a full bar, including Blue Moon Belgian White on draft. With the welcoming, relaxed atmosphere and friendly staff that you’ve come to know at Beachin’ Shrimp, the whole family’s sure to have a Beachin’ good time!

Sakura offers taste of Japan!

Since opening its doors in 2000, Sakura Kitchen’s variety of tasty sushi and beautiful bento plates has satisfied the taste buds of families all over Guam. Because of the demand for high-quality Japanese food, Sakura Dining opened in March and has been offering traditional Japanese foods with a local fusion. Located across from the Guam Premier Outlets in Tuamuning, Sakura Dining serves up tasty favorites from steak to sashimi and more! If lunch is what you seek, both restaurants offer reasonably priced lunch specials. Come to Sakura Kitchen and Sakura Dining to experience the true taste of Japan! SEPTEMBER 7 - SEPTEMBER 13, 2018 OF STRIPES GUAM TASTE GUA A 11 M BBQ GUAMRueben Olivas bbqguam.blogspot.com

❶ Guam’s Finadenne’ Denanche (Hot Pepper Paste) ❷ n Guam a BBQ isn’t a BBQ peppers, you need to remove all Taste the mixture to make sure Owithout hot pepper. It is a the stems. the seasoning is suitable and adjust must-have condiment. There are It is a tedious process.❷ if needed. This is the fun part. Can many different types of finadenne’ I use hot peppers, garlic, apple you handle the taste test???? and one of those is finadenne’ de- cider vinegar, sea salt and a little You should be left with about a nanche’ (hot pepper paste). garlic powder just in case I want it a quart of finadenne’ denanche’. little more garlicky. You can use this to spice up just Guam’s finadenne’ denanche’ Here is what I use.❸ about anything. Even coat your fa- is a blend of freshly ground hot Blend up the hot peppers with vorite steak with it for a “real” pep- ❸ peppers and seasoning. Other op- the 2 bulbs of garlic diced and 3/4 pered steak. tional ingredients such as garlic, cup of apple cider vinegar.❹ Hope you give this a try. I think vinegar, lemon, eggplant, and a Remove when pepper and garlic you will get the hang of it and have whole array of other items can also is blended into a paste. this as an addition to your table be added. Everyone has their own You may have to blend the fare. That is if it isn’t too special blend and the varieties of mixture in stages in order to hot for you. finadenne’ denanche’ blends are complete the blending pro- ❹ countless as their creators. cess as the mixture can be a Here is how I make mine.... little too thick for the blender First go to your hot pepper trees to blend everything at one and pick all the semi and ripe hot time. peppers. Once you have completed One of my hot pepper trees. This the blending process, you plant will get a whole lot bigger. ❶ can season it with 3 to 4 tea- Once you have picked the hot spoons of sea salt.

❶

Pico de Gallo Salsa ... ❷ the perfect BBQ compliment

ust about everyone loves to spice Medium onion ❶ Rinsed and ready to burn. Jup their BBQ. This Pico de Gallo • 1-2 Tbsp Lemon juice or lime juice, ❷ Keep turning to obtain an even salsa will do just that for you. It has freshly squeezed (I usually find the burn. the excellent flavor and heat that will juice from 1/2 of a lime is sufficient) ❸ Finished product. At this point you get your mouth watering and keep it • 3 cloves Garlic, minced can cut lengthwise and take out ❸ there. • Salt to taste the membrane and seeds if you Here is the recipe for this utterly like. I leave the peppers whole. delicious salsa... Instructions: ❹ The peppers are finely diced but Combine all ingredients and mari- not quite minced. I find this size a Ingredient: nate for at least one hour to allow little bit “friendlier” in that no one • 4-5 Fresh red tomatoes (roma), juices and flavors to combine. gets a larger piece of pepper that diced (depends on size) Taste and adjust any ingredient may be too hot. But again, this is ❹ • 3 Fresh jalapenos, finely diced but you like. up to you. not minced (burn the peppers first, Chill before serving. Your finished salsa should look brings out the flavor and heat) Garnish with a sprig or two of ci- something like this. • 1/2 bunch Fresh cilantro, coarsely lantro and a wedge of lime. All that is left now is something to chopped (approx 3 Tbsp) Here is how you “burn” the Jala- spread the salsa over. And that, • 1 small Onion (red) diced, ½ peno peppers.... my friends, is your department!!!! STRIPES GUAM OF SEPTEMBER 7 - SEPTEMBER 13, 2018 TASTE GUA A 12 M

Pika’s Café for fresh, local fare At Pika’s Cafe, we celebrate the flavors of our island and put our modern twist to classic island recipes, sourcing locally whenever possible. Breakfast goers rave about our Benedict Chamorro and breakfast burritos. For lunch, we’re famous for sandwiches! Come hungry for our Pork Belly with pickled veggies or coconut milk Tinaktak Burger. Our Loco Moco is now available all day! Craving Pika’s after 3 p.m.? Visit our new sister location in the heart of Tumon! Little Pika’s is in front of T.G.I.Fridays, serving a selection of Pika’s favorites from 7:30 a.m. – 10 p.m. (until 11 p.m. on Friday & Saturday).

Classic casual dining at Prego

Live the good life at Prego with a vibrant Italian dinner starting with a Maine lobster cake followed with a savory porcini mushroom risotto and a fresh baked Sicilian pizza. Come and revel in Prego’s new dinner cuisine as the flavors of Italy come to life! Then recharge during the week with an antipasti lunch buffet, inspire little chefs with a kid’s pizza making Saturday Fun Lunch or enjoy a memorable afternoon with Prego’s award winning Sunday Brunch inclusive of free flowing sparkling wine and beer. View menus and special offers at westinguam. com or call 647-1020.