Although hen kelaguen is generally the gateway dish to introduce Guam meals to family members and mates, island cooks make kelaguen with other proteins, these kinds of as deer or shrimp.In this informal recipe from the Fb group 671 Guam Recipes, established by Cel Montague, team member Doris Mendiola takes advantage of flank steak for this kelaguen.

“I’ve been carrying out this for so very long, I do not even evaluate, but it is actually straightforward — flank steak, contemporary calamansi juice or fresh new lemons, salt to style, green onions, donne’ that’s been ground or pounded (Pacific Red Warm is excellent) and refreshing donne’,” said Mendiola, who shared the recipe with the group in February. “After years of building this, I’ve learned that including equally kinds of donne’ helps make a difference in taste!”

Mendiola shares some strategies to her kelaguen, which include thinly slicing the flank steak versus the grain.

“This retains the meat silky-tender even immediately after marinating in the lemon. Then place on some gloves and gently massage that calamansi juice into the beef ahead of adding the other substances to flavor.”

”But the final magic formula is, I put together this dish with adore! I enjoy to cook! I’m incredibly passionate about all the foodstuff I cook, particularly my popular beef kelaguen!”