With all of the rain we’ve been having, we thought we’d share a soup recipe from our pals on the 671 Guam Recipes.
This week we could be stirring the pot a bit of with Joaquin Cepeda Sablan’s recipe for Estufao Mannok (rooster), courtesy of Cel Montague, creator of the Fb group 671 Guam Recipes.
“Lots of people get confused with adobo and estufao,” stated Montague, who has partnered with the PDN to supply the group’s traditional island recipes to our readers. “Estufao is CHamoru and cooked this fashion (with out soy sauce) within the previous previous days. Adobo is Filipino. A variety of CHamorus are calling estufao by the Filipino title, ‘adobo,’ made with soy sauce.
“They can’t name estufao by the Filipino title — however they do. That is controversial — we would get pushback for this one from the native CHamorus who nonetheless insist it’s adobo and that our estufao was made with soy sauce.”
When Sablan posted his recipe in September 2021 to the group, he requested, “Does anybody make estufao or kådun pika with out soy sauce?”
“My mother taught me to make it with out and I find it irresistible,” he added. “My uncle on my dad’s facet makes kådun pika with gizzard no soy sauce too. Questioning if it’s only a household factor or if soy sauce was added after World Struggle II.”
Montague added, “I consider soy sauce was launched later as he states. My mom additionally made it with out soy sauce.”
Under is Sablan’s recipe; please be aware that the measurements offered are pointers.
- 8 rooster thighs (bone in, pores and skin on), or whichever rooster components you like
- 1 cup vinegar (I began utilizing Filipino cane vinegar just lately which is much less harsh, however I’ve used white and apple cider as properly)
- 1 onion, sliced
- 6 garlic cloves (smashed, I take advantage of extra as a result of my mother instructed me garlic helps do away with the pau mata’ scent of rooster)
- Garlic salt
- Black pepper
- 1 tablespoon sugar (non-compulsory)
- Vegetable oil
In a big bowl, season rooster with garlic salt, salt and pepper. Sorry, I don’t have precise measurements, as I simply sprinkle what I feel is sufficient however not an excessive amount of. I’m considering all three spices can be about 1 tablespoon complete. Should you’re unsure, begin with a bit of and you’ll at all times add later based on your style.
Toss rooster round to get the dry spices unfold out. Add in onions, garlic and vinegar, and toss the whole lot once more. Let the rooster marinate for about 20 to half-hour. I assume you’ll be able to marinate longer, however I really feel that 20 minutes is nice sufficient.
In a big pot or Dutch oven, coat all the base with vegetable oil. Unfold sugar evenly over the oil and set warmth to excessive. When the sugar begins to brown and bubble, add rooster and toss round with a big spoon — watch out as there will likely be oil splatters.
Decrease warmth to medium excessive and preserve tossing rooster till the outsides are evenly browned. Add within the marinade (vinegar, onions and garlic) and return warmth to excessive to get it boiling.
Add a couple of cup of water to the empty bowl to get any remaining onions and garlic. Add that to the pot and decrease warmth to medium. Depart uncovered and proceed to prepare dinner till the liquid evaporates and thickens and the rooster cooks by means of — about half-hour. You don’t need it too soupy but additionally not too dry so regulate it. I often flip it off when the liquid reduces and the rooster is half submerged.
Relying on my temper, I get about 5 items of donne’ and lommok (pound) it in salt and add it to the cooked meat to make my model of kådun pika. I’ve additionally added a can of coconut milk.