Thank you very much! My “Stateside” friends tried this and now I have to make this at every party event. Watching this? I had flashbacks of my Grandma saying “Ay! Lanyat!!” Because she saw me eating the Chicken before she can make the rest of it.
Love mine with red rice and some finedene and the topper…siracha! Although I need to figure out a keto way of eating this. Maybe cauliflower rice perhaps tho it’s truly not the same.
Buenas, Justin! Maybe in a lettuce wrap with avocado, olives. Or, use fried pork rinds as chips to dip into kelaguen with shredded lettuce, cheese, olives, avocado?
Since I don't have access to calamansi juice in the states I use a combination of lemon powder and lime juice. It's not exactly the same but it's close and still very good.
My (Chamorro) wife shreds rotisserie chickens for her recipe. I am always tasked to ikamyu the niyok (sp?). My family loves it as a side dish, with tortilla "scoop" chips.
Sorry for late reply!! Try unsweetened Kool Aid. I’ve not bought the Asian brand of lemon powder out in states. Maybe a quick Google will yield an online supplier. Could also use fresh lemon juice.
Hi it’s Geoff from England and I won’t give my detail and basically I’m very facenated of this country and can you give me some tips to cook a recipe from Guam and I would like to try out chicken kelaguen from Geoff
Hi there, 1) Can we use the shredded or grated coconut from the baking aisle? 2) I see calamansi juice in the juice section of Filipino markets, can we use that in place of freshly squeezed calamansi? 3) is it true if we add Coconut it will spoil the salad faster? Thanks !
3. Yes, if you use coconut, it can spoil faster. However, you can mix the coconut in the day you will serve/eat the kelaguen. Freshly grated coconut is more prone to spoiling than commercially frozen/processed coconut.
@@GuamMamaCooks thanks for replying to all the questions. Especially the extra tip on Coconut. It sounds like it’s more advantageous to just buy frozen coconut as it does not spoil as quickly versus fresh coconut.. I know you mentioned you freeze clean chicken until you need it for this salad. However, I am wondering is it possible to freeze the salad without the coconut? I’m just wondering if the onions will still be good or should I just do the chicken and lemon citrus mix and can I freeze that so that when it’s time to use I can add, the citrus salt and grated coconut
@@GuamMamaCooks Hi again, ok I got my hands on frozen shredded/grated young coconut, how do I prepare for the kelaguan? Do I defrost and strain the squeeze and put directly into salad on the day of serving or do I dry it in my air oven till flaky? Thx again
Link to printable recipe for chicken kelaguen: www.paulaq.com/bbq-chicken-kelaguen-withlemonjuice.html
different from how my grandpa taught me. Just lemon, chicken, salt, and green onion. Ill have to try this recipe.
Same way my gma used to make it
White rice with finadene sauce, great job
Thank you very much! My “Stateside” friends tried this and now I have to make this at every party event. Watching this? I had flashbacks of my Grandma saying “Ay! Lanyat!!” Because she saw me eating the Chicken before she can make the rest of it.
You're welcome! I know the feeling with picking at the chicken.....me, it's the potatoes for the potato salad...so good!
Me too! I honestly think that Chamorro food is the next big thing out there
Yes definitely one of my favorites 😋
Just left Guam for home in the Philippines and it's party time with Lechon. But not without chicken keleguen and red rice!
Yum!!
Love mine with red rice and some finedene and the topper…siracha! Although I need to figure out a keto way of eating this. Maybe cauliflower rice perhaps tho it’s truly not the same.
Buenas, Justin! Maybe in a lettuce wrap with avocado, olives. Or, use fried pork rinds as chips to dip into kelaguen with shredded lettuce, cheese, olives, avocado?
Champion!🤙🏾
Over here in Okinawa calamansi is called shikwasa and is used on everything. Good stuff!
Awesome, thanks for letting us know!
Since I don't have access to calamansi juice in the states I use a combination of lemon powder and lime juice. It's not exactly the same but it's close and still very good.
Buenas James! I use lemon powder when I run out of the other juices too. :-)
My (Chamorro) wife shreds rotisserie chickens for her recipe. I am always tasked to ikamyu the niyok (sp?). My family loves it as a side dish, with tortilla "scoop" chips.
Yes, spelling is correct :-). I love cold chicken kelaguen with hot white rice. It's great with Chamorro flour titiyas, or Chamorro corn titiyas.
i have never seen calamansi, does it have like a lemon flavor? This looks so delicious!
It's not as tart as lemon, a subtle sweetness.
@@GuamMamaCooks ahhh thats what i was wondering, will have to try it.
Where can you buy calamansi stateside? We were just on Guam last month and it was awesome.
Simply Beautiful video! You explain with such Positive Energy! Clapping from Norfolk, VA.💐🤗🎊
Thank you, Wilhelmina!! I love sharing my recipes!
What is lemon china? Tried googling it but it’s coming back as china plates.
It’s a variety of lemon that is grown on Guam. It’s gets bitter, yes, bitter tasting, if mixed with water.
With tatiyas and setbesa
❤️🇬🇺Food
My mom refuses to give me her recipe in hopes that i move back, this will do for now lol
Cruel and unusual punishment for sure...but I get it :-).
Where can I purchase lemon powder ?
Sorry for late reply!! Try unsweetened Kool Aid. I’ve not bought the Asian brand of lemon powder out in states. Maybe a quick Google will yield an online supplier. Could also use fresh lemon juice.
Hi it’s Geoff from England and I won’t give my detail and basically I’m very facenated of this country and can you give me some tips to cook a recipe from Guam and I would like to try out chicken kelaguen from Geoff
Some of our word are almost similar,
Kilaguen, here its Kilawin, but for us its a raw fish, cook chemicallt using vinegar and calamansi
Yes, many similarities!
Hi there,
1) Can we use the shredded or grated coconut from the baking aisle?
2) I see calamansi juice in the juice section of Filipino markets, can we use that in place of freshly squeezed calamansi?
3) is it true if we add Coconut it will spoil the salad faster?
Thanks !
1. Not if the coconut is sweet. Another option is frozen grated coconut…. Check in freezer section with frozen fruits…. As long as it’s not sweet.
2. As long as calamansi juice isn’t sweet.
3. Yes, if you use coconut, it can spoil faster. However, you can mix the coconut in the day you will serve/eat the kelaguen. Freshly grated coconut is more prone to spoiling than commercially frozen/processed coconut.
@@GuamMamaCooks thanks for replying to all the questions. Especially the extra tip on Coconut. It sounds like it’s more advantageous to just buy frozen coconut as it does not spoil as quickly versus fresh coconut..
I know you mentioned you freeze clean chicken until you need it for this salad. However, I am wondering is it possible to freeze the salad without the coconut? I’m just wondering if the onions will still be good or should I just do the chicken and lemon citrus mix and can I freeze that so that when it’s time to use I can add, the citrus salt and grated coconut
@@GuamMamaCooks Hi again, ok I got my hands on frozen shredded/grated young coconut, how do I prepare for the kelaguan? Do I defrost and strain the squeeze and put directly into salad on the day of serving or do I dry it in my air oven till flaky? Thx again
Man, there ain’t a good keleguan vid on UA-cam.