Best 5 Tatizas Chamorro Snack Recipes

TATIZAS (CHAMORRO SNACK)

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.

SNOWY SNACK

Steps:

• Melt the chocolate in a heavy saucepan on low heat or melt it in the microwave, stirring often.
• Combine all the other ingredients in a large roasting pan.
• Pour the melted chocolate over the ingredients in the roasting pan and stir to mix well. Turn out on to wax paper and let it cool.

COCONUT CILANTRO RICE

Steps:

• Bring the coconut milk to a boil in a medium sized pot.
• Add the rice, ginger and salt.
• Stir and bring to a boil.
• Reduce heat to low and then cover and simmer for 20 minutes.
• While waiting, heat the shredded coconut in a skillet, toasting it lightly.
• Remove from heat and set aside.
• When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root.
• Toss with toasted coconut.
• Garnish with chopped cilantro just before serving.

SEASONED FISH CRACKERS

Steps:

• Place the crackers in a large bowl.
• Combine the remaining ingredients; drizzle over the crackers and toss to coat evenly.
• Transfer to two ungreased 15 by 10 inch baking pans; bake at 250 for 15-20 minutes, stirring occasionally.
• Cool completely and store in an airtight container.

CURRIED CHICKEN IN COCONUT - PUMPKIN SAUCE

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!