Kelaguen
From Wikipedia, the free encyclopedia
Kelaguen is a dish from Guam eaten as either a salad or a main dish. It is comprised of lemon juice, fresh coconut, green onions and hot red chilies that marinate chicken, shrimp, fish or raw beef. It can be served either cold or at room temperature and can be eaten as is, over rice, or wrapped in a warm corn or flour tortilla (or the local Guam version, titiyas) with a little finadene on the side.
Though a simple dish, kelaguen reflects the complex history reflecting Guam's native culture, the influence from Hispanic and Filipino (in the Philippines it is called "Kilawin") cultures during its time in the Spanish Empire, and the Asian influence during the Japanese occupation in the 1940s.
[edit] Recipe
A basic chicken kelaguen recipe is:
- 1 3 lb. whole chicken, cooked, either broiled or grilled
- lemon juice
- grated fresh coconut
- hot chile pepper, minced
- green onions, minced
- salt
Debone and remove the skin from the chicken and finely chop the meat. Add lemon juice, coconut, chile pepper, green onions and salt to taste. In each bite the flavors of the lemon, coconut, chile and onions should be equally noticeable and not overpower the chicken. After the chicken is seasoned, chill for at least an hour prior to serving. Additional ingredients may include sliced onion, lime juice, green peppers and cilantro.
The marinade outlined in this basic recipe can also be applied to beef, shrimp and fish kelaguen.
Although hardly mentioned by Guamanians, the native dish known as kelaguen is also consumed by the Chamorro people on the islands of Saipan, Tinian and Rota.
