Kelaguen: Difference between revisions
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'''Kelaguen''' is a [[Chamorros|Chamoru]] dish from [[Marianas|The Mariana Islands]] eaten as a salad/side dish or as a main course. A pickling marinade comprised of [[lemon juice]], fresh [[coconut]], [[scallion|green onions]] and hot red [[chile peppers|chilies]] is used to marinate [[chicken]], [[shrimp]], [[fish]] or raw [[beef]]. The acids in the marinade "cook" the raw beef instead of heat. It is served cold or at room temperature and eaten as is, over [[rice]], or wrapped in a warm corn or flour tortilla (or the Chamoru version, ''titiyas'') with ''[[finadene]]'' on the side. |
'''Kelaguen''' is a [[Chamorros|Chamoru]] dish from [[Marianas|The Mariana Islands]] eaten as a salad/side dish or as a main course. A pickling marinade comprised of [[lemon juice]], fresh [[coconut]], [[scallion|green onions]] and hot red [[chile peppers|chilies]] is used to marinate cooked [[chicken]], [[shrimp]], [[fish]] or raw [[beef]]. The acids in the marinade "cook" the raw beef instead of heat. It is served cold or at room temperature and eaten as is, over [[rice]], or wrapped in a warm corn or flour tortilla (or the Chamoru version, ''titiyas'') with ''[[finadene]]'' on the side. |
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Though a simple dish, kelaguen reflects the complex history of the [[Micronesia]]n archipelago's Hispanic-Asian-influenced native culture. It is similar to South American [[Ceviche]] and [[Filipino cuisine|Filipino]] [[Kinilaw]]/Kilawin. |
Though a simple dish, kelaguen reflects the complex history of the [[Micronesia]]n archipelago's Hispanic-Asian-influenced native culture. It is similar to South American [[Ceviche]] and [[Filipino cuisine|Filipino]] [[Kinilaw]]/Kilawin. |
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Revision as of 14:44, 26 June 2007
Kelaguen is a Chamoru dish from The Mariana Islands eaten as a salad/side dish or as a main course. A pickling marinade comprised of lemon juice, fresh coconut, green onions and hot red chilies is used to marinate cooked chicken, shrimp, fish or raw beef. The acids in the marinade "cook" the raw beef instead of heat. It is served cold or at room temperature and eaten as is, over rice, or wrapped in a warm corn or flour tortilla (or the Chamoru version, titiyas) with finadene on the side.
Though a simple dish, kelaguen reflects the complex history of the Micronesian archipelago's Hispanic-Asian-influenced native culture. It is similar to South American Ceviche and Filipino Kinilaw/Kilawin.