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Micronesian Recipes

Index

Boonie Pepper Chicken

Chuukese Tempura

Corned Beef Surprise

Pickled Green Papaya

Shrimp Adobo in Coconut Milk

Siu Pao (from the Philippines)

Chukkese Tempura (like Cake Donuts)
from Sister Melodie Huttash
Ingredients:
	5 lb. flour	2 cups water
	9 teaspoons Baking Powder	¼ cup butter
	1 can evaporated milk	4 eggs
	4 oz. can Hershey's Chocolate Syrup	6 cups sugar
	3 bottles of oil OR 2 cans of shortening (for frying)
Instructions:
	Mix all ingredients except the oil together and let rise for 1 hour. Then: Heat up the 3 bottles of oil or 2 cans of shortening in a deep frying pan. Once the oil is warm, form dough into 1" balls or donut shapes and brown on both sides.
	Cool and serve.

Corned Beef Surprise
from Elder Greg Rasmussen -- this was a Dededo favorite!
Ingredients:
	4 cups cooked short-grain Rice (Calrose)	1 Tbs. cooking Oil
	1/2 medium or large Onion, chopped	1 can Corned Beef (good brand)
	1/2 Bell Pepper, chopped (optional)	2 small (8 oz.) or one large (15 oz.) can(s) Tomato Sauce
	salt, pepper, and other spices as desired
Instructions:	Start cooking the rice in a steamer or rice cooker. In an 8"-10" non-stick skillet, saute the onion and the bell pepper (optional) lightly in about a tablespoon of oil over medium heat, 2 or 3 minutes. Add the corned beef to the pan and break it up with a spoon. Combine it well with the sauteed mixture, then spread the beef mixture evenly over the bottom of the pan.
	Pour the tomato sauce evenly over the top of the beef mixture. DO NOT STIR!!! Reduce the heat if you need to, to prevent sauce from bubbling out of the pan. Sprinkle white pepper, black pepper, italian seasoning, basil, parsley, chili powder, cayenne, or whatever spices appeal to you evenly over the top of the tomato sauce. Continue simmering uncovered over medium-low heat until the tomato sauce loses its liquid look and the bubbles are nearly gone (about 15 minutes.)
	"Slice" the beef mixture into four sections. Place about a cup of rice on a plate and, with a spatula, place a section of the beef mixture on top of the rice, tomato sauce-side up. Makes 4 servings.

Pickled Green Papaya
based on a recipe by Joe Pangalinan of Yigo, Guam
Ingredients:
	1 medium papaya, on the verge of ripening	½ teaspoon ground black pepper
	1 cup distilled white vinegar	¼ teaspoon salt
	1 cup water
	1 Tbsp. sugar	2 or 3 Boonie Peppers, if desired
Instructions:
	Peel the papaya, cut it in half lengthwise and remove the seeds. Slice the papaya lengthwise, as you might do with carrot sticks.
	Place the papaya sticks upright in a clean mason jar. Add sugar, salt, pepper, and boonie peppers if desired to the jar. Fill the jar with approx. equal amounts of vinegar and water to cover the papaya.
	Cover the jar tightly with its lid. Store the jar in the refrigerator for a week, shaking the jar at least once a day to mix the spices.
Editor's Notes: Don't be stingy with the black pepper. You'll be surprised how nicely it brings out the sweetness of the papaya.

Shrimp Adobo in Coconut Milk
adapted from "The Philippine Cookbook" by Reynaldo Alejandro
Ingredients:
	½ cup white vinegar	fish sauce (patis) or salt to taste
	¼ cup water	1 lb. large fresh shrimp, unshelled
	1/8 teaspoon freshly ground pepper	2 12-oz. cans coconut milk (unsweetened)
	1 Tablespoon finely minced garlic
Instructions:
	In a medum-size stockpot, prepare the marinade by stirring together the vinegar, water, pepper, garlic, and fish sauce (or salt). Add the shrimp and allow them to marinate for an hour.
	Place the pot on the stove over medium to medium-high heat. Allow the contents to simmer uncovered, turning the shrimp often to cook them evenly, until the pot is nearly dry (about 15 minutes).
	Stir the coconut milk into the pot and continue to simmer until the coconut milk begins to thicken (no more than about 5 minutes). Remove from heat and serve warm. Makes 2 servings.

Siu Pao (from the Philippines)
from Mrs. Wenceslao of Yap and Toto, Guam
Dough:
	5 eggs	6 cups flour
	3/4 cup sugar
	3 packets dry yeast, dissolved in 1 cup warm water
Filling:
	1/2 to 1 medium onion, chopped fine	4 Tbsp. soy sauce
	4 cloves garlic, minced	1 tsp. black pepper
	2 lbs. pork, cubed small	3 hard-boiled eggs, cut into eighths
	3 tsp. sugar
Instructions:
	Combine the dough ingredients. Knead for 10 minutes or until smooth. Roll in a ball, top with oil, and let rise (covered) for an hour. Slice the eggs. Saute garlic and onion. Add pork, stir, and simmer covered for 15 minutes. (Don't let the pork get dried out--add water if needed.) Add soy sauce, sugar, and pepper. Thicken sauce with flour.
	After dough has risen, roll dough into about 3- or 4-inch pancakes. Put filling and a piece of egg in the center of the pancake. Stretch the edges around the filling and seal them together. Place on a square of waxed paper, seam side down. Steam in a steamer or double boiler for about 30 minutes. Makes 30 to 50 Siu Pao.
Editor's Note: To save time, you may use frozen rolls instead of the dough recipe here. The frozen dough will not have quite the same flavor as this recipe. You can also experiment with any kind of filling that you wish. Beef and chicken both work very well. These freeze well for a quick breakfast.