the 3 ‘r’s to good eating – restaurants, reviews & recipes · enjoy our mouth-watering...

The 3 ‘R’s to good eating – Restaurants,

Reviews & Recipes

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JULY 5 - JULY 11, 2019STRIPES GUAMA TA

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3 Locations to serve you! (whichever’s closer)Hagatna 472-2000 Tumon 647-3000 Dededo 633-4000

Since 1994, Jamaican Grill has brought a fusion of

Jamaican-style jerk barbecue, directly from Jamaica and

combined it with the local island flavors of Guam. Our

unique family-friendly, island-style BBQ experience has

made us Guam’s #1 Local BBQ Restaurant. From humble

beginnings in the Chamorro Village at our Guahan

capital of Hagatna, to expansion into beautiful Tumon

Bay, to the newest northern installation in Dededo, we

now have 3 locations to serve you! Awarded for our

MUST-TRY Ribs, Chicken, and Rice Plates, our full menu

is also available ONLINE for ordering and more! Ya mon!

Ya mon!Stop by and give us a try!

Eat to the beat of Hard Rock Cafe

Get ready to rock your world and let us serve you. Enjoy

our mouth-watering all-American menus and Chamorro

Legendary Burger. Check out our Rock ‘n Roll Memorabilia

and Rock Shop. Hard Rock’s mission is to provide you the best

food and unique dining experience that you’ll remember

long after you leave. We’re located across DFS in the heart of

Tumon. A valid military ID will get you a 15% discount. Open

Sun. – Thurs.11: 00 - 23 : 00 and Fri. - Sat.11: 00 - 24 : 00.

STRIPES GUAMJULY 5 - JULY 11, 2019A TA

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2 ripe, frozen and sliced bananas

¼ cup of chopped fresh mint

¼ cup of dark chocolate


tablespoons of cocoa powder

2 ripe, frozen and sliced banana1 teaspoon of vanilla bean extract


1 cup of frozen and sliced strawberries

2 ripe, frozen and sliced bananastablespoons of peanut buttertablespoon of cocoa powder

★If you want to get more creative with your guilt-free ice cream you can add nuts, dark chocolate chips, honey, cinnamon or any nut butter. The possibilities are endless! Who knew something so delicious could be so good for you? Enjoy your healthy ice cream!

DIRECTIONS:❶ Slice the bananas and place them in the freezer in a sealable bag. Freeze overnight or until solid.

❷ Add bananas to a food processor or blender and blend.

❸ Continue to blend until you obtain a smooth texture. You may need to scrape down the sides of the food processor, or blender as you go.

❹ Pour the ice cream mixture into a bowl and eat it soft serve style. If you want a firmer texture, place the ice cream into a freezer-safe container and freeze for at least one hour.

TIP: If the bananas are too hard to blend, add small amounts of water, milk or dairy-free milk as you go. Start off with a tablespoon at a time.

The directions remain the same for all of the ice cream flavors - all that changes is the extra ingredients!

SERVINGS: 2TIME: 5 minutes

INGREDIENTS:2 ripe, frozen and sliced bananas

CHOCOLATE PEANUT BUTTER ICE CREAM

MINT DARK CHOCOLATE CHIP ICE CREAM

CHOCOLATE ICE CREAM

VANILLA BEAN ICE CREAM

STRAWBERRY ICE CREAM

BANANA ICE CREAM

AUAUU MAA

3

Stay cool with these sweet treats this summer

Ice cream is the classic dessert people have loved since they were kids. Although delicious,

ice cream does have a bad rep for being unhealthy. What if you could make an all-natural, healthy ver-sion of your most desired treat? Well, you’re in luck thanks to ba-nana ice cream! This dessert takes minutes to make and there’s no need for an ice cream maker. In-dulge without the guilt with these recipes:

With summer in full swing, what better way to cool off than sipping on a deli-

cious smoothie! Full of vitamins and protein, these recipes are sure to please.

BY ELIZABETH JONES,STRIPES GUAM

STORY AND PHOTOS BY WILL H.,STRIPES GUAM

Guilt-free ice cream

Cool

drinks for

a hot day

Serve this up to those cranky people in the office who need coffee before work. After serving up this concoction you may find them beaming with a childlike demeanor … and now you know why I keep a blender and these staples in my office. If you like any of the peanut butter ice creams, this has a similar flavor.

CHUNKY MONKEY COFFEE1 cup coffee, cold1 tablespoon peanut butter1 tablespoon cocoa powder1 tablespoon coconut oil

RASPBERRY CHEESECAKE SMOOTHIE

100 grams raspberries, frozen1 tablespoon cream cheese100 milliliters almond milk, or your favorite milk

Add all the ingredients to a blender. Drink. No fork necessary. Add some coconut flakes on top.

GOJI BERRY SMOOTHIE BOWL2 tablespoon Goji berries1 tablespoon chia seeds1 cup strawberries, frozenraspberry protein powder200 milliliers water

Add the water and Goji Berries to the blender. Let sit for at least 10 minutes to soften the berries. Add the remaining ingredients and blend. You can drink it straight up. You can also dump it in a bowl and decorate a bit with more chia seeds, goji berries, banana, and pecans.

MANGO SMOOTHIE1/2 mango1 tablespoon hemp seeds1 tablespoon coconut oil200 milliliters flaxseed milk1 handful strawberries

I added a scoop of vanilla protein powder since I like my smoothies to be complete meals, but you can just as easily not add it. Add more flaxseed milk to thin it out.

GRAPEFRUIT SMOOTHIE1 grapefruit50 grams frozen strawberries50 grams Goji berries1 tablespoon chia seeds1 tablespoon coconut oil

Juice the grapefruit by hand or by machine. Soak the goji berries for about 10 minutes in a glass of water to soften them. Toss everything in a blender. Enjoy. Add water to thin it out.

f t

his lar


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Table 35 for freshisland fusion

At Table 35, our culinary vision is an island fusion of New

American and Asian cuisine featuring the freshest Guam

produce and seafood, sourced from local farmers and fish-

ermen when possible. Enjoy thoughtfully prepared cuisine

with a unique ambiance that is cosmopolitan, yet warm and

comfortable. Our menus offer some crossover favorites and

tantalizing intros like Coconut Portabellos, Salmon Spring

Rolls, and Shrimp Bruschetta. Burgers are lunchtime favor-

ites, while dinner offers the inimitable Miso-Rubbed Striploin

with Citrus Soy Butter and Caramelized Garlic Chips, a suc-

culently delightful steak experience! Table 35 has a first-class

bar with fine wines and premium cocktails.

Finger-lickin’ Good Korean Fried Chicken

Howdy, folks! KFC’s Colonel Sanders here! Let me

take you to Korea with my new Korean Fried Chicken!

In a world where cuisines unite, I’ve joined your favorite

extra crispy KFC fried chicken with an authentic hot and

sweet Korean glaze. For an extra kick, why not try our

Korean hot chicken wings? Visit any of our Guam KFC

restaurants for a taste of Korea! KFC means Korean Fried

Chicken and you won’t want to miss this remarkable

fusion only on Guam for a limited time. KFC, it’s Finger

Lickin’ Good!


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Stuffed Philly Cheese Steak Pizza is Back!

It’s time for a visit to Sbarro! Your favorite Stuffed

Philly Cheese Steak Pizza is back! Dig into the tender

steak, melty cheddar and mozzarella, bell pepper and

caramelized onions all stuffed into our famous crust.

Perfect for sharing with family and friends, take it as

a whole pizza or try the combo with a regular pasta,

garlic roll and a medium drink for only $9.50. Are you

hungry yet? Hurry in to our GPO or Micronesia Mall

Sbarro locations because your favorite Stuffed Philly

Cheese Steak Pizza is only available for a limited time!

CPK – Now Open at The Plaza!

California Pizza Kitchen is now open in their NEW

location at The Plaza Shopping Center! Located in the

heart of Tumon, right across DFS Galleria, enjoy the

new, modern home of CPK. Now with a separate, chic

bar, you’ve got the perfect spot to enjoy their extensive

lineup of draft beers, innovative cocktails and nightly

live music. Dine in and savor the CPK classics or go

on a taste adventure with their new creations—Spicy

Shrimp Tacos, Lobster Fettuccine and Spicy Chorizo

Pizza, to name a few! Visit them on the 2nd floor above

DNA/EVO.


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THE DRIED

FERMENTED FISH ROCK

THAT’S IN ALMOST

EVERY JAPANESE DISH

YOU’VE EVER EATEN

It’s not pretty, it’s nwhat makes Japan

KATSUOBUSHI

With the photo to the right in mind, try not to freak out when I have to tell you, if you love Japa-

nese food, you’ve eaten that thing many, many times. It’s a dried fer-mented fish product called katsuobushi, and its flavor is the backbone of traditional Japanese cooking.

Kain a fish flokono

food. otherto maor mo

Katsuobushi is made from a fish called skipjack tuna or bo-nito in English. It’s katsuo in Japanese, reflected in its Latin name, Katsuwonus pelamis. As with any food with a long his-tory, there are different types and many regional variations in how it’s produced, but for the most traditional and elabo-rate kind, here’s basically how it goes:

The fish is cut into four fil-lets and simmered for a couple hours, then deboned. Each fillet is then smeared with fish paste to fill in all the cracks and lines left where the bones were, giv-ing it a smooth surface. Then it’s smoked for about a month.

After that, the hardened hunk of fish is shaved to make sure the shape is perfect, and then sprayed with mold. No, re-ally, it’s okay – after all, many Japanese foods involve our lit-tle one-celled friends. In fact, the mold used is related to k ji,

the mused to miso, an– we wJapaneseout it. Tlets thensix monbetween humid

room and bethe sunlight.

what you see bNowadays only

percentage of goes through thacess. The simpler arabushi, is simsmoked for thirtydays. As we see with many other foods and drinks l i k e c h e e s e and wine, the lon-ger ag-ing and fermenta-tion pro-cesses are reserved for the most expensivehigh-quality prowhich goes underous names inclhongarebushi, kashiagebushi.

BY LINDA LOMBARD,TOFUGU.COM

TOFUGU.CO

Kezuriki Source: Annabelle Orozco

Katsuobushi is made from a fish

rothe

Start witha fish

Source: Sophie

Editor’s Note: There are a lot of great Japanese restaurants on Guam, so you’ll probably want to read this so you know what these flakes are.


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not fresh, it’s hard as a rock, and it’s nese food taste like Japanese foodatsuobushi is probably familiar to you different form: those papery-looking

flakes sprinkled on top of cold tofu or omi- yaki. But it has a less visible,

very important role as a main ingredient in dashi, the broth

used in traditional Japanese Unlike the soup stock used in most

r countries, dashi takes only minutes ake – but that’s only after the weeks onths it takes to produce katsuobushi.

Like many traditional foods and crafts, old-fashioned ways of using katsuobushi have been replaced by modern shortcuts in many homes, but the real thing is still hanging on and even spreading across the world.

microorganism make sake,

nd soy sauce wouldn’t have e food with-

The moldy fil-n spend about nths cycling

resting in a fermentation

eing dried in The result is

below.y a very small

katsuobushi at entire pro-

kind, called mply y

e, oduct, r vari-luding arebushi and

You can’t just bite into a hunk of katsuo-bushi. Although I can’t confirm this, I heard on an NHK TV show that katsuobushi holds the Guinness record for world’s hardest food. If that’s not true, it

ought to be. This is why the form we’re most

familiar with is those flakes,

b e c a u s e you’ve got to shave the hard-ened fish into pa-p e r - t h i n pieces to use it. The

traditional device for

producing the flakes by hand, a

wooden box with a sharp blade on top and drawers to catch the shavings, is called a ke-

zuriki, pictured on the far left.The flakes are eaten in many

ways – on top of okonomiyaki (where they dance around from the heat), on top of takoyaki, on top of cold tofu, and inside of rice balls. But their most fundamental use is for dashi stock, which is used to make miso soup and is an ingredient in many traditional dishes. You may not know what dashi tastes like plain, but Japanese food wouldn’t taste like Japanese food without it.

The most basic dashi is made of kombu seaweed and katsuo-bushi flakes. There are varia-tions on how to do this, but basi-cally, you soak a piece of kombu for a while, then simmer it for ten minutes or so. Then turn off the heat and add the katsuo-bushi. The dashi is done once the flakes sink to the bottom of the pan (from half a minute to a few minutes, depending on who you read).

I always thought it was in-teresting and surprising that making dashi goes so quickly. Western soup stocks take hours of simmering to develop flavor, which made me wonder how the Japanese figured out how to make it so easily? But now I know the truth that dashi takes MUCH longer to make – it’s just that the majority of the time is taken up in the production of the main ingredient long before it gets to your kitchen.

Something like katsuobushi has been around since maybe the eighth century, with the first evidence of smoke-dying in the late 1600s and the fer-mentation process entering the picture about a century later. Various legends tell of some brave soul who found some dried, smoked katsuobushi that had got-ten moldy, decided to eat it anyway, and discovered that it had become even more delicious.

But why? In my fridge, mold makes stuff worse, not better. What’s going on? Here are some of the effects of mold in the process of making katsuobushi, ac-cording to the Tokyo Foundation:1. Mold consumes the moisture in the

meat to sustain itself, thus accelerating desiccation.

2. Mold has the ability to decompose fat, ridding the meat of both its fat and smell and converting the fat into solu-ble fatty acids. The process also takes the edge off the taste, enhancing the sa-vor and aroma.

3. Mold breaks down proteins into ami-no acids and other nitrogenous com-pounds, which also increase savor (umami).

4. The coating of mold keeps off other mi-croorganisms.

5. Mold breaks down the neutral fat and increases free fatty acids, resulting in a clear soup when katsuobushi shavings are boiled.The result of all this is crazy full of

umami. Umami is a trendy foodie concept now, but it’s actually pretty old – and it originally came from Japan. In fact, dashi itself is where the concept comes from.

You may have heard that there are four primary tastes: sweet, salty, bitter, and sour. But it’s generally recognized now that there’s a fifth: umami, which is the flavor of savory, meaty things. One rea-son dashi has become central to Japanese cuisine is that it helps impart that kind of rich flavor to meatless dishes based on soy, vegetables, and fish.

In fact umami was first identi-fied in 1908 by a Japanese sci-entist named Kikunae Ikeda who was thinking about why dashi had that meaty

flavor. His analysis identified a compo-nent of kombu seaweed that he decided to call umami from the Japanese word umai, “delicious.” (Ikeda built an empire on that work: basically, he had discovered MSG, which he sold under the name Aji-nomoto, now a giant food and chemical corporation.)

The combination of ingredients in dashi, because of the inosinic acid in kat-suobushi and glutamic acid in kombu, have a synergistic effect that more than doubles that umami effect.

“One plus one becomes three or more on the umami scale,” as one chef puts it.

Still, the very highest quality katsuo-bushi is about more than just a couple of molecules. There are subtle variations in flavor, with resulting differences in price and individual and regional preferences. Supposedly many cooks in fancy Kyoto restaurants prefer what’s called Satsuma type made in Makurazaki in Kagoshima Prefecture. And individuals have individ-ual preferences as well – dashi that tastes like mom made it can be a big deal. On my first trip to Japan, a friend took me to an udon place where she waxed ecstatic about the flavor of the dashi, a subtlety that was completely lost on me. And she’s clearly not alone – it’s even a trope you can find in fiction, like in a drama that I’ve written about elsewhere, where the proprietor of an old restaurant says she’ll have to shut down if their traditional kat-suobushi maker goes out of business, be-cause their food would never be the same without it.

OM

Something like katsuobushi has

You can’t just

Why so good?Now

what?

Okonomiyaki Source: Jackie Hoffart

File photo

Source: Toshiyuki Imai

Source: Andy King50

SEE KATSUOBUSHI on PAGE 9


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Taste your newfavorite steaks!

Eat Street Grill has a new menu to entice the taste buds!

Start your meal with an Asian flair with our crispy Beef

Bulgogi Rolls or Asian Chicken Wings. Feeling like a juicy,

succulent steak? Eat Street now serves fire-grilled Choice

USDA steaks — choose from New York or Ribeye steaks.

Of course, your favorite hand-crafted burgers and premi-

um baby back ribs are always available. Wash it all down

with a refreshing Moscow Mule, tropical cocktail or your

favorite craft beer! Visit us at The Plaza in Tumon and find

out what everyone’s raving about.

Beachin’ Shrimp – New Lobster Specials!

Take a deep dive into our lobster specials now

available at all of our Beachin’ Shrimp locations! Our

Lobster Roll has chunks of tender, sweet lobster meat

in our special seafood seasoning stuffed in our fresh,

housemade brioche bread. Or get your Lobster Pasta fix

with our tantalizing combination of lobster meat, garlic

and crushed red pepper flakes cooked in a white wine

and lobster stock sauce. Either way, you can’t go wrong

when you pair it with a refreshing Blue Moon beer or

locally-made Minagof ale on draft--you’re guaranteed

to have a Beachin’ time!


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It’s no surprise that such a compli-cated food would be the target of modernizers. If you’ve ever bought katsuobushi yourself, you probably bought it already shaved. That’s a modern devel-opment, if you count the early 20th century as modern – which is fair to say given how long kat-suobushi has been around. Be-fore that, everyone had to have one of those shaver thingies to make the flakes themselves. The shop that’s said to have first started selling katsuobushi in flake form in the early Showa

era is still in business at Tsuskiji Market: Akiyama Shouten, which was found-ed in 1916.

It’s also worth not-ing that nearly all of that pre-shaved katsuobushi

in packets is the kind that’s produced the fast way, by just smoking, not the kind that’s fer-mented for six months. You’re not going to find the best quali-ty product in packet form, same as how you won’t find the finest aged Parmigiano cheese pre-grated in a cardboard box with a shaker top.

It still counts as making dashi from scratch if you start with a packet of shavings, though, and you should try it because it’s re-ally easy. But, of course nowa-days there are even shorter shortcuts. Given how fast it is to make dashi I’m a little ashamed to say that sometimes I use these little tea-bag things that

have the seaweed and fish and other ingredients in them, which you just pop into a pot of boiling water and steep for a while. They’re re-ally not bad though, compared to the fact that you can also buy dried instant granules and liquid concentrate. Can we all agree that there’s no excuse for that? At least use the tea bag thingies, okay?

Although there are worries about

the preservation of Japa-nese traditional food culture and few people shave their own bonito flakes at home any-more, production of katsuobushi has actu-

ally been rising. And despite my own sad feel-

ings about instant dashi granules, the reason for this in-crease is precisely the demand for its use in processed foods – not just convenient forms of dashi but entirely pre-made dishes like instant miso soup.

And while the majority of production is the simpler ara-bushi, there are producers committed to preserving the handmade product. One city, Yaezu, Shizuoka, where katsuo-bushi production is a major in-dustry, has designated the art of making it the traditional way as a living cultural treasure.

A famous Ameri-can chef is even extending the tech-nique to non-fish. David Chang of Mo-mofuku in Los An-geles, who’s known

for being into fermenting any-thing he can get his hands on, has invented butabushi, pro-cessing pork in a similar way. Chang seems to be another brave man in the history of fermented foods, judging from tales of the initial attempts:

Pork loin is steamed, smoked and “left to rot.” The first time he made it, it was “a technicolor weird thing” covered with mold. “I wondered, am I dying as I’m breathing this in?’” But when cut into, it was the same amber as katsuobushi, and just as deli-cious, according to Chang.

He had a hard time replicat-ing it at first but eventually even got a scientific journal article out of documenting the process, which included having the DNA sequence of the mold analyzed.

At the end of the day, kat-suobushi seems to be doing all right. People are preserving the old ways as well as changing with the times. And I’ll raise a cup of miso soup to that. But not one made with granules.

IItItttttItItItttttItt’s’s’s’sss’s’s’s’s’ssss nnnnnnnooooo ooooo o ooo ssususususususususususususuusususususususuuurprprprprprprprprrprprprprprpprpppppppririririririririiririririrririririiririririririrrirririr sesseseeeesessssssssse

Although there

Modern cheats

Not dead yet

KATSUOBUSHI:Production is up, mainly for use in more processed foods

Katsuobushi and other fish for Dashi File photo

Insta

nt m

iso so

up Photo by Wikimedia Commons

Dashi in a tea bag File photo

File photo

Pre-shaved katsuobushi in packets


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Get ready for a feast with Pika’s lobster specials!

Elevate your mornings with a savory, buttery Lobster

Benedict, on special from 7:30 to 10:30 a.m. daily. Looking

for a lunchtime indulgence? Our succulent Lobster Roll

served warm in our homemade bread will definitely hit

the spot. And don’t forget Pika’s has all of your favorites

– from Korean BBQ Sandwiches and rich Loco Moco to

the Tinaktak Burger and Chamorro Sausage Breakfast

Burrito. No matter what time of day you visit, you’re sure

to leave satisfied every time. Come on down and feel the

warm island hospitality at Pika’s Cafe—Maila ta fan boka!

Since opening its doors in 2000, Sakura Kitchen’s

variety of tasty sushi and beautiful bento plates has

satisfied the taste buds of families all over Guam. Because

of the demand for high-quality Japanese food, Sakura

Dining opened in March and has been offering traditional

Japanese foods with a local fusion. Located across from

the Guam Premier Outlets in Tuamuning, Sakura Dining

serves up tasty favorites from steak to sashimi and more! If

lunch is what you seek, both restaurants offer reasonably

priced lunch specials. Come to Sakura Kitchen and Sakura

Dining to experience the true taste of Japan!

Sakura offerstaste of Japan!


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Ahi Tuna Poke

Crab-Stuffed Mushrooms

STSTSTSTSTRIPES GUAM

Annie’s Chamorro Kitchen http://www.annieschamorrokitchen.com

Y 11, 2019A TATT SAA TS E OF GUAUU MAA

11

AAAAAAAAAAAAhhhi Tuna PokeAAAhhhi Tuna PokeAnnie’s Chamorro Kitchen http://www.anniGuam seafood specials

One our favorite appetizers when we eat out are crab-stuffed mushrooms. Tender mush-rooms, sweet crab meat, and melted cheese are sure to make these tasty morsels a hit at your dinner table. With my easy recipe, you don’t have to wait until you eat out to enjoy

them — now you can make these in your very own kitchen!Don’t skimp on the crab meat and use that stringy imitation stuff. Yes, I know real crab meat is

pricey, but it’s worth it. Trust me! While imitation crab meat will do when you make sushi, you’ll do these stuffed mushrooms a great injustice if you don’t use the real thing.

Funny story…we made these for our appetizer for dinner tonight. As my husband was popping a stuffed mushroom into his mouth, my daughter scolded him, stating that the mushrooms were a SIDE DISH, to be eaten with our meal. “I thought they were appetizers!” exclaimed my husband. “No…mushrooms are vegetables, and we’re having vegetables with our dinner” my daughter said, matter-of-factly. Hahaha! I love my kids!

Give my recipe a try. I KNOW you’ll LOVE it.

Ingredients:• 1 pound lump crab meat• 1 cup mayonnaise (I like using Best Foods or Hellman’s)• 1 cup grated Parmesan cheese• 1/2 teaspoon black pepper• 1 teaspoon garlic powder• 2 stalks green onions, sliced• 15-20 fresh white mushrooms, more or less, depending on the sizeDirections:1. Place the crab meat in a small mixing bowl. Pick out any stray crab shells.2. Add the mayonnaise to the bowl……and the Parmesan cheese…and the black pepper…and the

garlic powder…and the green onions.

3. Stir to combine all the ingredients. At this stage, this is FANTASTIC as-is, as a dip or spread for crackers. If you want to use it as a dip, place it into a microwave-safe bowl and heat it for about 90 seconds to 2 min-utes, or just long enough to warm it and to get some of the cheese to melt. Don’t microwave it too long or the mayo will break down and your mixture will be very oily.

4. Pull off the stems of each mushroom. If the mush-rooms are dirty, wipe them GENTLY with a paper towel. DO NOT rinse the mushrooms in water–the mushrooms will soak up the water and become almost slimy (yuck!). Trust me–a paper towel is all you need to clean these babies.

5. Stuff each mushroom cap with the crab mixture. It’s okay to be generous. You’ll have more than enough filling even if you overstuff the mushrooms.

6. Place each stuffed mushroom onto a baking pan. Top each mushroom with more grated Parme-san cheese.

7. Bake at 350 degrees for 20 minutes (for smaller mushrooms) and up to 30 minutes for the larger mushrooms. These were rather large mushrooms, so 30 minutes was about right. Bake until the cheese and mushrooms are nicely browned.

Note: There is NO NEED to add a drizzle of butter over the mushrooms prior to baking. The mush-rooms brown up quite nicely on their own without the added fat. AND I’m sure you DO NOT want these beauties to swim in a pool of melted fat, do you? No, no you don’t.

The liquid you see in the pan is the natural water from the mushrooms. After you take the tray out of the oven, remove the mushrooms to a serving dish so they don’t sit in this liquid.

Ahhhh….don’t you wish you had some of these delicious Crab Stuffed Mushrooms right now? What are you waiting for? Bake up a batch TODAY!

Poke is a Hawaiian dish traditionally served as an appetizer, but it can also be a main dish when served with rice or corn titiyas.

Modern versions of poke can vary depending on the ingredi-ents you have on hand. Poke is typically made with cubed ahi tuna marinated with soy sauce (some use sea salt), ground kukui nut (the meat in the inside, though, not the entire nut), sesame oil, ogo seaweed, and hot chili peppers. You can also use fresh salmon or octopus instead of ahi.

Living in Colorado, I don’t have access to a lot of the traditional ingredients like ogo seaweed and kukui nuts, so I created a differ-ent version of poke that my family — especially my 11 year old daughter — loves.

It’s a simple recipe that you can take to entirely new levels by adding the other optional ingredients I listed below.

Give my recipe a try. I think you’ll like it.

Ingredients:• 1 pound ahi tuna• 2 tablespoons sesame

oil• 2 tablespoons kimchee

base• 1/2 cup soy sauce• 6 stalks green onions,

thinly slicedOptional Ingredients:• 1 small cucumber, diced• 1 cup cherry tomatoes, diced• 1 small sweet onion (Maui onions are good), diced• 2 tablespoons furikake seasoning• 2 tablespoons ground macadamia nuts (if you can’t find or

don’t have access to kukui nuts)• 1 teaspoon minced garlic• Hot chili peppers or Sambal Oelek chili sauce, to tasteYou can also substitute the tuna with salmon or octopus

Directions:1. Cut the ahi into small cubes. I find it’s easier to slice the ahi when it’s partially frozen.2. Add the sesame oil.3. Add the kimchee base (you can use a chili sauce like Sambal Oelek if you can’t find kimchee base).

4. Add the soy sauce.5. Add the green onions.

6. Stir to combine. Let the poke sit for at least 30 minutes (refrigerated) to allow the flavors to meld.

7. Serve with hot white rice or freshly made corn titiyas (tortillas). The photo above shows the ahi tuna poke (on the bottom right of the plate) and ahi tuna sashimi (that’s another recipe, to be posted soon) on the bottom left.

CRAB

TUNA

Live the good life at Prego with a vibrant Italian dinner

starting with a Maine lobster cake followed with a savory

porcini mushroom risotto and a fresh baked Sicilian

pizza. Come and revel in Prego’s new dinner cuisine as

the flavors of Italy come to life! Then recharge during the

week with an antipasti lunch buffet, inspire little chefs

with a kid’s pizza making Saturday Fun Lunch or enjoy

a memorable afternoon with Prego’s award winning

Sunday Brunch inclusive of free flowing sparkling wine

and beer. View menus and special offers at westinguam.

com or call 647-1020.

Classic casualdining at Prego


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Tasty Japanese cuisineserved with style

For the past 40 years, the chefs at Issin have tantalized

the taste buds of customers with their authentic

Japanese cuisine. Sushi, sashimi, teppanyaki, hand rolls,

seafood, udon, teriyaki … the list goes on. Join us for

lunch or our famous sunset dinner, where you can enjoy

our beautiful ocean front view while you wine and dine.

Our chefs take great pride in their food presentations

and want nothing more than to ensure your time at

Issin is one to remember. It’s more than eating, it’s a fine

dining experience. Come in and see why Issin is the talk

of the town.

Authentic Italianfavorites at Vitale’s

From pizza fresh out of the oven, to juicy steaks, buttery

lobster and more, Vitale’s has been serving Guam since it

opened in 1993. Still today, we continue to take pride in our

authentic Italian cuisine and the careful preparation of our

delicious dishes. Located in Tumon Bay, let us transport you

to Italy with our old country recipes featuring all of your fa-

vorites like calamari and garlic bread, plus pasta dishes like

lasagna, spaghetti and manicotti. We even have a variety of

hot sub sandwiches like the Amore Mio sub and a hearty

meatball parmigiana. What’s not to love!?

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