Tatizas Chamorro Snack Recipes

Steps:

• Mix together flour, sugar, and baking powder.
• Mix in shortening with a fork.
• Add coconut milk and mix well using your hands.
• If dough is too dry, add 1 Tbs of water at a time until dough is a little moist and holds together enough to make a ball.
• From the big ball of dough make 6-8 mini dough balls.
• Roll out dough ball on a floured board until thin.
• Place rolled out dough in pan over medium heat (do not add oil or butter to pan!).
• Use a fork to poke out any air bubbles.
• Brown on both sides.
• Refrigerate any left over dough in ziplock bag for 1 week.

Steps:

• In a mixing bowl, beat the butter and sugar until creamy. Add the eggs, one by one, beating well after each addition.
• In another bowl, combine the dry ingredients. Beat in the flour alternately with the milk. Add the extract. Scrape bowl down and mix until smooth.
• Bake in a 9x13-inch prepared baking pan at 350 degrees until cake tests done. Cool completely.
• This cake is traditionally eaten without frosting. It is also great used in the Chamorro Latiya recipe.

Steps:

• Spread peanut butter on the tortilla.
• Slice banana into thin pieces.
• Place banana pieces onto half of the tortilla, on top of the peanut butter. Don't try to over fill the tortilla!
• If the banana is too big, just eat the extra slices.
• Fold the tortilla in half, to cover the banana slices.
• Microwave 20-30 seconds.

Steps:

• Make coconut milk: In a medium-sized pot, place dessicated coconut and water. Mix and allow to soak for ½ an hour. After ½ an hour, turn heat onto low and bring to a gentle simmer. Simmer, covered, for 10 minutes. Turn off heat and leave pot on element for ½ an hour. After ½ an hour, transfer coconut mixture to blender or processor and process for 45 seconds. Put a large sieve over a bowl and empty coconut mixture into it. Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible. This method produced 2 cups of coconut milk. Can be made up to 2 days before recipe and refrigerated, covered. The milk will separate in the fridge, forming a creamy 'fat' layer on top, and a thinner 'liquid' layer underneath. Not to worry, the fat layer will melt into the curry along with the liquid and form a lovely milk.
• For curry: In a food processor, pulse onion, peppers, ginger and garlic to make a smooth paste.
• Heat oil in a large skillet over medium heat. Add onion paste and cook for 2-3 minutes. Add pumpkin puree and curry paste and mash into onion paste. Cook until aromatic, another 2-3 minutes. Add sugar, salt and coconut milk, stirring, and bring just to boil. Simmer until slightly thicker, about 4-5 minutes. Add chicken and cook another 10 minutes. Stir in 3 tblsps sour cream so that it is completely incorporated into the sauce and simmer 2 more minutes. Remove from heat.
• Serve with your favourite rice pilaf and enjoy!