Chamorro Style Corned Beef with Tomatoes and Green Beans

Simple as a can of corned beef or “latan katne” can be, it is turned into a satisfying meal that is sure to please everyone!  With a few ingredients, my recipe is easy, quick, and satisfying to any tummy, give it a try……


corned beef0

1/2 small Onion, chopped
2 whole Garlic, finely chopped
1 Tbsp. Vegetable oil
2 cans Corned Beef (your favorite brand, I love Ox & Palm)
1 1/2 tsp. Garlic powder
1 1/2 tsp. Onion powder
3/4 tsp. Black pepper
1/4 tsp. Salt, more if needed for taste
1/2 tsp. Accent
2 – 3 (14.5 oz.) cans Cut Green Bean, drained
1 (15 oz.) can Tomato Sauce
1/2 cup Water


In a large skillet or pot, heat the oil on MEDIUM HIGH.  Add the onions and garlic and allow to cook for about 2 – 3 minutes, until translucent.  Add the cans of corned beef and stir to combine well with the onions and garlic.


corned beef1corned beef2









Add your seasonings, stir well to combine.  Add the drained green beans, and stir well.


corned beef3corned beef4









Finally, add the tomato sauce and water; stir well.  Bring this to a boil, reduce heat to MEDIUM and allow to cook for about 5 – 10 minutes.  Taste and adjust seasonings accordingly.  Serve on a bed of steamed white rice.  ENJOY!


corned beef5


This has been a childhood favorite of mine and now of my family’s. Simple yet yummy,  It’s one of those dishes that you make to your taste.  I give you the ingredients and you make it to suit.  I hope you’ll give it a try.


1 – 1  1/2 lb. pkg. thin Spaghetti noodles, cooked al dente
1 bottle tomato Ketchup, according to taste
1 can low sodium Spam
1 bunch green Onions, chopped thinly
2 Tbsp. fresh grated Ginger, optional
1/2 tsp. Salt, to taste
1/2 tsp. ground Black pepper
1/2 tsp. Accent seasoning, optional
3 tbsp. oil

Cook noodles according to package directions, but not overly done, drain and set aside.  Open the can of spam and slice into thin slivers, set aside.  In a huge wok or fry pan, saute the green onions and ginger in the oil for about minutes.  Add the spam and fry, stirring constantly to slightly brown.  Add the seasonings and continue to stir.

Add the cooked noodles and stir; dispersing spam evenly throughout.  Add the tomato ketchup, as much as you’d like; continuing to stir and to evenly coat the noodles.   Allow this to cook for about 5 – 8 minutes.  Serve immediately!!



I’m not sure what the history of this side dish is, but if you know Chamorros, especially ones from the island of Saipan, you would know that they LOVE to “tochi” or “dip” their foods into something with a little bit of heat, that takes the flavors and your taste buds, to the next level.  This tochi, does just that.  Not meant to be eaten on its own, but to be dolloped on the side and eaten with hot rice and meats of your choosing.


1 tub (500 grams) Soybean or Miso paste (photo examples below)
8 – 10 slices Bacon, cut thinly
2 – 3 Japanese Eggplants, diced small
Asian long beans, cut small (however much you’d like)
8 – 10 fresh Garlic cloves, finely minced
4 stalks Green onions, sliced thinly
1 tsp. Accent
2 Tbsp. Don’ne Dinanche’, to taste  (substitute pepper flakes)
2 – 3 fresh Lemons, juiced
Vegetable oil
Crab Paste, optional
Coconut milk, optional

Begin by slicing the eggplant and green beans into small diced pieces.  Set aside, soaking them in a bowl of water until ready for them.


I used Japanese eggplant picked from my garden…..

I used Asian long beans picked from my garden....

I used Asian long beans picked from my garden….













Slice the bacon thinly and fry in a deep pan.  Remove the bacon and set aside.











Drain the vegetables in a colander.  Now using the bacon grease left in pan, fry the beans until most of it’s liquid has absorbed and slightly browned and tender.  Remove and set aside.  There should still be some grease left in the pan.











Add the eggplant to fry until tender.  Add vegetable oil, if needed to keep from sticking.  Remove and set aside.











Add a couple of tablespoons of vegetable oil to the pan, on MEDIUM heat, add the finely minced garlic, and stir.  Continue stirring as not the burn the garlic; once the garlic has softened, add the green onions. Continue stirring for a couple of minutes.











Return the bacon and the vegetables back to the pan, and stir to combine well with the garlic and onions.  Add the Accent seasoning.











Add your soybean or Miso paste.  Continue stirring on MEDIUM heat, making sure that there is enough grease/oil to keep the mixture from sticking to the pan.











Add your don’ne dinanche or hot peppers of your choice and to your taste.  Stir to combine well.

NOTE:  If you are wanting to use the crab paste, I would add a few tablespoons at this stage, stir to combine well.  You could also split the tochi mixture in half and then add your crab paste and a few tablespoons of coconut milk as well.  Because my son doesn’t like seafood,  I did split my mixture in half and used the crab paste.  I didn’t use the coconut milk in either batch.











Remove from heat and add your lemon juice.  Stir and combine well.  Your tochi is ready!!

NOTE:  Allow it to cool off completely before storing in covered containers.  Store this in the refrigerator and use it with every meal.  A little dollop goes a long way…..











Various types of soybean paste and Miso paste.  The type I used has bits of soybeans in the mixture.

This is the brand I used, but the brown tub is the soybean paste I used to make this Tochi.

These are types of Korean soybean paste, I made this dish using the brown tub. Either will work….

Various Japanese Miso, any of these will work.

Various Japanese Miso, any of these will work.














Chicken and Ginger Soup with Malunggay Leaves

This soup, typically a Filipino dish, flavored with ginger, garlic, and fish sauce; is a great “stick to your ribs” kind of soup.  It’s refreshing and healthy, with the addition of Malunggay leaves aka Horseradish leaves.  Although fresh is always better, these leaves can be found at local Asian markets located in the freezer section.  Here is a link that can provide you with some of the awesome health benefits of eating these leaves   Give my recipe a try and make it a part of your meal planning!


8 medium/large pieces Chicken thighs, excess fat and skin removed
2 Tbsp. Vegetable oil
1 medium Onion, sliced
4 – 6 whole Garlic, finely minced
1 (2-inch piece) fresh Ginger, peeled and sliced
3/4 tsp. Salt
3/4 tsp. ground Black pepper
1 tsp. Accent seasoning
1 Tbsp. Chicken bouillon (I used the powder version)
4 – 6 Tbsp. Fish sauce, to taste
6 cups Water
1 (8 oz. pkg.) frozen Malunggay leaves, thawed and rinsed
1/2 head Cabbage, cut into chunks

-1 Chayote squash, peeled and cut into chunks, add before the cabbage and Malunggay leaves.

-1 firm Green papaya, peeled and cut into chunks, add this after the chicken has boiled with the water for about 15 – 20 minutes. Then add your cabbage and Malunngay leaves.


Trim the chicken and remove excess fat and skin.  Using a cleaver, cut the thighs in half, making sure to remove any bones that have cracked or slivered.










Let’s begin by heating up a 6-quart pot to MEDIUM HIGH heat. Add the vegetable oil. Add the ginger pieces, onions, and garlic.










Once the onions have turned translucent, add the chicken.  Stir to combine well.  Cover and reduce the heat to MEDIUM.  Allow this to cook for about 10 minutes.  This is going to bring out the moisture from within the chicken, thus helping to make a great broth.










Remove the lid and bring the heat back up to MEDIUM HIGH.  Add the salt, pepper, bouillon, and Accent.  Stir to combine well with the chicken.










Now add the water and about 3 – 4 tablespoons of the fish sauce.  Stir.  Bring this back up to a boil, cover and reduce the heat to MEDIUM.  Cook the chicken for about 15 – 20 minutes, or until they become tender.










Throughout the cooking time, make sure to remove any excess fat and scum that accumulates at the surface.









While the chicken is cooking, drain the thawed Malunggay leaves into a colander or strainer.  Rinse and remove any leaves that are yellow or dark.  Remove the larger pieces of stem from the leaves.  Set this aside.










Cut the cabbage in half and then using half of the head; cut the leaves into chunks.  I prefer to use half but you could add more if you’d like.










Once the cooking time is up and the chicken pieces are cooked and tender, add the cabbage and Malunggay leaves.  Bring this up to a boil.  Cover and allow to cook for an additional, 10 – 15 minutes, or until the cabbage is cooked but still tender.










Once the cabbage is cooked, taste for flavor.  Because the cabbage can add extra liquid, that will “water down” your broth; add more fish sauce as needed.  I myself wanted a little more “ginger” flavoring so I added a tablespoon of ground ginger, pictured below.

Stir to combine well and allow to finish the cooking time.  Serve with hot steamed rice and Vinegar style fina’denne’!












Chamorro Bisteak, version 1

BISTEAK CHAMORRO! This is a version that I make often; it’s quick and easy and definitely makes the tummy happy! Another island favorite that is made in several different ways.  Give it a try, I’m sure it’s bound to be your favorite too! I’ll post my other variations soon.  ENJOY! 😉


1 small Onion, thinly sliced
6 fresh Garlic, finely minced
2 Tbsp. Vegetable oil
1 1/4 lbs. Beef chuck roast, sliced thinly, against the grain
1/4 cup White vinegar
1/4 cup Kikkoman soy sauce
1 tsp. Black pepper
1/4 – 1/2 tsp. Salt, to taste
2 tsp. Onion powder
1 tsp. Garlic powder
1/2 tsp. Accent seasoning
3 stalks Green onions, sliced into 1-inch pieces
2 Tbsp. Cornstarch
3 Tbsp. Water

In a medium sized bowl, combine the thinly sliced meat with the soy sauce, vinegar, and seasonings.










Toss the meat then set this aside, covered, and allow to marinate for about 30 minutes.










Once you’re ready to cook the dish, heat up the oil in a large pan on MEDIUM HIGH heat.  Add the garlic and onions and stir to cook until somewhat translucent.










Add the marinated meat and stir to combine well with the onions and garlic.    Cover the pan and reduce the heat to MEDIUM LOW.  Allow the meat to cook for about 20 minutes, stirring often between cooking time.










After about 20 minutes, remove the lid and taste the broth.  You should have more meat juices at this point.  Adjust seasonings to your taste, if needed.

Make a slurry with the cornstarch and water, making sure to stir and dissolve the cornstarch.  Pour this into the meat mixture and stir to combine well.  The meat juices will thicken right away.










Add the green onions and stir to combine. Allow the dish to cook for about 3 – 5 minutes or until green onions have cooked.  Stir often.  Remove from heat and serve alongside some steamed white rice.


Garlic Fried Rice

GARLIC FRIED RICE! Not the “normal” fried rice that’s well known throughout Asian restaurants.  With simple ingredients, learn how to turn plain rice into “wow” rice! My recipe omits the use of soy sauce, which is a common ingredients in fried rice.  Add as much garlic to suit your palate. Give my recipe a try and let me know what you think.


5 cups cooked Rice (day old)
10 slices Bacon, chopped (more if you’d like)
3 – 4 Tbsp. Bacon grease
3 – 4 Tbsp. fresh Garlic, finely minced
1/2 – 3/4 cup Green onions, chopped
1 1/2 tsp. Salt, adjust to taste
2 tsp. Accent

Before frying the rice, I prefer to place it into a large bowl to break up the pieces, mashing any large chunks (I use my hands which I washed with water, leaving the water; this help the rice to break up easier as well)  At this stage, I also toss in the salt and accent.  I find (FOR ME) that it’s much easier to season the rice this way, then to TRY and toss it in the pot. Set this aside. (Sorry, I didn’t take pictures of doing this, it was pretty EARLY in the morning 😉 ).

Next, start frying the bacon crisp.  Remove and set them aside to drain on a paper towel.










Drain all but 3 – 4 tablespoons of the bacon grease.  On MEDIUM heat, add the garlic.  Toss to cook and turn somewhat golden in color,  but be careful not to burn them.










Now toss in the seasoned rice and increase the heat to MEDIUM HIGH!  Continue to toss the rice well combining it with the bacon grease and garlic pieces.  Keep tossing the rice until it has thoroughly been mixed and heated through.  Sometimes I like to “toast” the bottom of the rice, which gives it a great flavor.  But be careful NOT to scorch it, or your rice will be ruined with a “burnt” smell.










Add in the sliced onions and fried bacon pieces.  Toss to combine well.










Continue to toss the rice so that it doesn’t burn.  Taste for flavor and adjust seasonings accordingly.  Turn the heat off and remove the pan from it.  SERVE immediately.  This can be served for breakfast, lunch, or any time!


Chamorro Spam Kelaguen

KELAGUEN!  If I can say one thing about Chamorro’s, it’s that they can “kelaguen” anything and make it taste good.  Kelaguen, as described in Wikepedia as “a Chamorro dish from Guam and the Mariana Islands, eaten as a side dish or as a main course. Made with a pickling marinade of lemon juice, sometimes fresh coconut, onions, green onions, salt and hot red chili peppers or donne dinanche. Some of my favorite kelaguens are chicken and shrimp.  There are also beef, deer, fish, and just about everything in the ocean, to include some seaweeds.  With Spam being a staple item in the Chamorro cupboards, it would only be appropriate to “kelaguen” it too. Here’s my version!


1 (12 oz. can) Spam (I prefer Hot & Spicy flavored)
1/2 cup Onions, chopped
1/4 cup Green onions, chopped
6 – 8 FRESH Key limes OR Calamansi, juiced (I prefer a more tart flavor, Mmmm)
Salt, to taste
Hot peppers, Pepper flakes, or Donne’ Dinanchi (chopped and to your liking)

NOTE: Always use FRESH squeezed Citrus juices to make this dish!

Open the can of Spam and place it into a serving bowl.  Using a fork, start mashing the Spam.










Add the chopped onions, green onions, the FRESH squeezed Key lime or Calamansi juice, and the hot peppers, if using. Fresh lemon or lime juice can also be substituted.  Stir to combine the ingredients well.  Add salt to suit your taste.  The flavor should be slightly tart, but not overly sour. Cover and allow to marinade or serve immediately!

NOTE:  Serve this up with freshly made flour titiyas (I have this recipe on my blog), your favorite crackers, tortilla chips, or just plain white rice.


This is the flavor I use whenever I make kelaguen.

This is the flavor I use whenever I make kelaguen.