Kelaguin Uhang

Kelaguin Uhang Recipe from Guam - A Delicious Shrimp and Coconut Dish

Region / culture: Guam | Preparation time: 15 minutes | Servings: 4

Introduction

Kelaguin Uhang is a traditional Chamorro dish from Guam that features the flavors of roasted green pepper, shrimp, and coconut. This dish is bursting with bold and vibrant flavors that will transport you to the beautiful island of Guam with every bite.

History

Kelaguin Uhang has its roots in Chamorro cuisine, which is the traditional cuisine of the indigenous people of Guam. The dish has been passed down through generations and is a beloved staple in Chamorro households. The combination of flavors in Kelaguin Uhang reflects the diverse influences that have shaped Chamorro cuisine over the years.

Ingredients

1 roasted sweet green pepper
1 small onion
1 – 2 tbsp crushed red pepper
1 or 2 lemons
0.5 lb (227 g) of cooked shrimp, rinsed and drained
1 medium grated coconut
salt

How to prepare

Peel the roasted green pepper and remove the seeds.
Chop the pepper and place it in a small bowl with onions and 1 tbsp of crushed red peppers.
Squeeze the juice from one lemon and add it to the mixture in the bowl.
Stir in the shrimp and grated coconut.

Variations

Substitute the shrimp with cooked chicken or tofu for a vegetarian version of the dish.
Add diced tomatoes or bell peppers for extra color and flavor.
Mix in some chopped fresh herbs like parsley or basil for a different twist.

Cooking Tips & Tricks

Make sure to roast the green pepper until it is charred on all sides for maximum flavor.

- Grate the coconut fresh for the best texture and taste.

- Adjust the amount of crushed red pepper to suit your spice preference.

- Be sure to rinse and drain the cooked shrimp thoroughly to remove any excess salt or brine.

Serving Suggestions

Kelaguin Uhang can be served as a main dish with steamed rice or as a side dish alongside grilled meats or seafood. It pairs well with a squeeze of fresh lemon juice and a sprinkle of chopped cilantro for added freshness.

Cooking Techniques

Roasting the green pepper adds a smoky flavor to the dish.

- Grating the coconut fresh gives the dish a nice texture and enhances the coconut flavor.

- Squeezing fresh lemon juice over the mixture brightens up the flavors and adds a tangy kick.

Ingredient Substitutions

If you can't find fresh coconut, you can use unsweetened shredded coconut as a substitute.

- Use bell peppers or jalapenos instead of green pepper for a different flavor profile.

- Swap out the shrimp for cooked chicken, pork, or tofu for a different protein option.

Make Ahead Tips

Kelaguin Uhang can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will continue to develop as it sits, making it even more delicious. Just be sure to give it a good stir before serving.

Presentation Ideas

Serve Kelaguin Uhang in a coconut shell or on a bed of lettuce for a beautiful presentation. Garnish with a sprinkle of crushed red pepper and a wedge of lemon for a pop of color.

Pairing Recommendations

Kelaguin Uhang pairs well with a crisp white wine like Sauvignon Blanc or a light lager beer. For a non-alcoholic option, try serving it with a refreshing iced tea or coconut water.

Storage and Reheating Instructions

Store any leftovers of Kelaguin Uhang in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave or heat on the stovetop until warmed through. Add a squeeze of fresh lemon juice before serving to brighten up the flavors.

Nutrition Information

Calories per serving

A serving of Kelaguin Uhang contains approximately 250-300 calories, making it a relatively low-calorie dish. The exact calorie count will depend on the portion size and specific ingredients used in the recipe.

Carbohydrates

Kelaguin Uhang is a low-carb dish, making it a great option for those following a low-carb or keto diet. The main sources of carbohydrates in this dish come from the coconut and the vegetables used in the recipe.

Fats

The primary source of fat in Kelaguin Uhang comes from the coconut, which is rich in healthy fats. The shrimp also contributes a small amount of fat to the dish. Overall, Kelaguin Uhang is a relatively low-fat dish.

Proteins

Shrimp is the main source of protein in Kelaguin Uhang, providing a healthy dose of this essential nutrient. Protein is important for muscle growth and repair, as well as overall health and wellbeing.

Vitamins and minerals

Kelaguin Uhang is a nutrient-dense dish that provides a variety of vitamins and minerals. The green pepper and onion are rich in vitamin C, while the shrimp is a good source of selenium and vitamin B12. Coconut also contains important minerals like manganese and copper.

Alergens

Kelaguin Uhang contains shellfish (shrimp) and coconut, which are common allergens. If you have allergies to these ingredients, be sure to substitute them with suitable alternatives or omit them from the recipe altogether.

Summary

Overall, Kelaguin Uhang is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a great option for those looking for a healthy and satisfying meal.

Summary

Kelaguin Uhang is a delicious and nutritious dish that showcases the vibrant flavors of Chamorro cuisine. With its combination of roasted green pepper, shrimp, and coconut, this dish is sure to become a new favorite in your recipe repertoire. Enjoy the taste of Guam with every bite of Kelaguin Uhang!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Kelaguin Uhang. It was a warm summer evening, and I was visiting my dear friend Maria in her quaint little village in Guam. Maria was known for her delicious and exotic dishes, and that night she decided to share one of her most prized recipes with me.

As we sat in her cozy kitchen, surrounded by the fragrant scents of herbs and spices, Maria began to tell me the story behind this dish. She explained that Kelaguin Uhang is a traditional Chamorro recipe that has been passed down through generations in her family. It is a dish made with shrimp, coconut, and lime, and it is a favorite among the locals.

Maria's eyes sparkled with excitement as she talked about the ingredients and the process of making Kelaguin Uhang. She described how the shrimp is cooked and then mixed with freshly grated coconut, diced onions, and tomatoes. The dish is then seasoned with a generous amount of lime juice, salt, and pepper, giving it a tangy and refreshing flavor.

I watched in awe as Maria effortlessly prepared the dish, her hands moving with skill and precision. She shared with me tips and tricks that she had learned from her grandmother, who had taught her how to cook when she was just a young girl.

As the aroma of the dish filled the kitchen, Maria plated the Kelaguin Uhang and garnished it with fresh cilantro and a sprinkle of red chili flakes. The vibrant colors and enticing flavors of the dish captivated me, and I couldn't wait to taste it.

With a smile, Maria handed me a fork and encouraged me to take a bite. The first taste of Kelaguin Uhang was a revelation – the tender shrimp, the creamy coconut, and the zesty lime all came together in perfect harmony. It was a dish unlike any I had ever tasted before, and I knew that I had to learn how to make it myself.

Maria graciously shared her recipe with me, writing down the ingredients and the steps in her neat handwriting. She emphasized the importance of using fresh, high-quality ingredients and taking the time to prepare each component with care and attention to detail.

I returned home with the recipe for Kelaguin Uhang tucked safely in my apron pocket, eager to recreate the dish in my own kitchen. As I gathered the ingredients and started to cook, I felt a sense of connection to Maria and her family, knowing that I was carrying on a tradition that had been passed down through generations.

As the dish began to take shape, the familiar scents of coconut and lime filled my kitchen, transporting me back to that warm summer evening in Guam. I poured myself a glass of chilled coconut water and savored each bite of the Kelaguin Uhang, feeling grateful for the gift of friendship and the joy of discovering new flavors and recipes.

Since that day, Kelaguin Uhang has become a staple in my culinary repertoire, a dish that I love to share with family and friends. Each time I make it, I remember Maria and the special bond we forged over a shared love of food and tradition.

As I write down the recipe for Kelaguin Uhang in my worn recipe book, I feel a sense of pride and gratitude for all the knowledge and inspiration that I have gained from the people and places I have encountered on my culinary journey. Cooking is not just about following a recipe – it is about creating connections, preserving traditions, and savoring the flavors of life. And with each dish I make, I carry with me the stories and memories of the people who have touched my heart and my taste buds.