Is there another hand-held Guam treat you'd like to see? Here's a link to my printable written recipe: www.paulaq.com/chamorro_empanadarecipeguamempanada.html For more Mexican recipes, check out Simply Mama Cooks’ channel: ru-vid.com/show-UCehYu6vFoOvu1MVPW24pUbQ
Hafa Adai! I made these empanadas according to your recipe 2 years ago, my husband and familia who got to try, were very satisfied! Thank you so much for posting your recipes. I am half Samoan and half Chamoru, raised state-side. Being able to prepare and cook foods from back home, brings my soul that much closer to the islands. I plan on making these again for Thanksgiving this year. God bless you and your familia.
Hafa Adai Olivia, thank you very much for coming back to let me know. I appreciate it!! I'm glad the familia all enjoyed the empanadas. I have fun sharing the recipes and making the videos!!!
🌴Hafa Adai Paula😀 I just recently found your cooking videos via RU-vid. They're good but could be great. Please consider displaying the ingredient items (what the package looks like). People who aren't familiar with Chamorro recipes would find it most helpful. Thank you for the tip on not touching the empanadas for the first part of the frying. Now I know why I had a big mess, and why the filling kept seeping out, because the empanada was still not ready for turning. I'm going to try your recipe. I'd like to get the tortilla press, as well. So much easier than rolling! Si Yuos Ma'ase Paula🌴
Yum! I'm actually eating some Guam empanadas my auntie made & sent over while watching your video. Haha. Mine aren't too spicy either although I'll gobble the spicy ones up too if I had some
Oh my goodness.... After watching that video I just simply had to run to the store to buy me some. Its too bad it isn't what you just made lol. Hafa adai Puaula! I just want to thank you for sharing your Chamorro recipes. I lived in Rota almost my entire life but I've never really bothered to learn to cook Chamorro food taking for granted that I can easily obtain them at home where family members would cook them, or in stores, at parties, etc. Your recipe videos has been a blessing because since I've moved to Saipan, the style of cooking some Chamorro dishes is a little different from how we make them back in Rota and I find that your recipes and style of cooking is just about the same as we do them back home. Lately, I've taken such a strong interest to make them myself because I can make it to the way I want them and I can have them any time I feel like eating them without leaving home. The demonstrations you do are so simple and easy to follow not to mention the tips you provide is a big help to us novices. God bless you for your generosity!
+Vernon-Lee Inos Mangloña Hafa Adai Vernon-Lee! I'm glad you like my work, and thank you for sharing your observations regarding the foods of our islands. I learned something new today! I wonder if there are more Chamorros that have family/go back and forth between Guam and Rota, vs Guam and Saipan. I actually have two friends with immediate family in Rota, vs one friend with immediate family in Saipan. I'm so surprised with the differences, and such differences goes to show how people adapt to their surroundings. Thanks again!
Thank you more! I don't know about Saipan but a lot of Rotanese do go to Guam all the time for a lot of them have family and relatives in Guam including mine. I also know just about everyone in Rota so most likely I would know your friends' family. :)
I tried the pineapple ham and cheese empanada. it was great. i dont put achiote in the masa. You can add a pizza sauce if you want and it tastes like pizza. I also made empanada with hotdogs and cheese and ate it with mustard and it kinda tastes like a corndog.
Oh man... I wish I was back on guam... I remember always getting an empanada after school at my friends place. His grandma has amazing empanadas. Now that I came here, they are so hard to find. There is a chamorro restaurant in san diego, but it's such a hassle trying to get there. Last time I got there, they were sold out. I guess everyone else was trying to get their comfort food on too. Haha.
Man, my bad for the misunderstanding. What I was saying was that all those are versions of empanada. Empanada de calabasa, empanada de manzana are common chamorro pastries. I'm not a historian but I recognize that most of our Spanish food that integrated into chamorro culture originated from the Acapulco region. We say Spanish because Mexico wasn't a country during the time when the Marianas was partnof the Spanish east Indies
Thank you for sharing your info!! Please excuse my ignorance. Would you kindly share with me what specific Spanish-speaking country your are referring to that uses the words buchi buchi, pastel calamasa, and pastel mansana. I know that in Catalan, Spain, they use "pastis" as opposed to "pastel." I could not find a word for "pie" in Filipino other than simply "pie." I try to "connect-the-dots" between the foods I grew up with and foods from other countries. THANK YOU!!!
Oh girl, it is confusing isn't it?! I'm reading all these comments and noticing that things are not the same as the words we are taught, but what people are forgetting is that these are words we learned from our families, indigenous or not to our chamorro culture being raised on Guam. It may be different from what they're accustomed to, but Guam is a melting pot! Visit it and you will understand why it is so special and why the Japanese wanted to conquer it and why US fought so hard to keep it!
Last night I had ham pineapple and cheese empanadas. Also taco seasoned beef and cheese empanadas. It was really tasty. We Chamorros need to experiment more with our foods. We limit ourselves too much. Other cultures that make empanadas prepare a variety. But we Chamorros seem to make only the one type.
Hi Paula, I just wanted to know if I can get the recipes for your empanada? I love how you explain yourself and your empanada looks very delicious. I love to try and make them... Thank you! Ruth
Hi Ally, the only time mine crack is if I drop them while frozen. I freeze them on a single baking pan till they are completely hardened. I pack in freezer gallon bags and store upright in large plastic containers in the freezer. If storing them isn't the problem, it could be that your crust is dry and might need a little more water.
Hafa Adai Maureen. This is a chicken and rice turnover made with a masa harina crust. The recipe is linked in the video with all the measurements. Here is the link to the printable recipe: www.paulaq.com/chamorro_empanadarecipeguamempanada.html
Hafa Adai Ben, GOYA is a brand of products/seasoning powder found in the International/Latin aisle of the grocery store. There are several flavorings of the seasoning powder, but the one that closely matches achote is the "Sazon with coriander and annatto." It's optional in Chamorro empanada. The filling is a seasoned, thickened rice and chicken soup. Here is a link to the filling and the crust recipe. www.paulaq.com/chamorro_empanadarecipeguamempanada.html
Yes you made the video to promote the cookbook. However I think u should still have used measurements. Some people comprehend a whole lot better with visual rather than reading..
Hi Paula Q! I have been following your recipe for empanada for a while now & I still am unable to get the right crunch for the outside. after it's cooked it also gets soggy real fast & if we eat it right out of the fry, the crust is very flaky. can you assist in this? maybe it's the cooking process? or the dough? I know I followed the recipe to the T...thank you & God bless you for all you do*
Carlin Duenas Hi Carlin, some people add cornstarch to their crust to make it really crispy. However, in addition to being a bit more crunchy, something else about the crust changes....I can't explain it. In my recipe, the areas of the crust in contact with the filling doesn't get really crunchy....just the edges where there is no filling. Not sure what you mean by soggy.....but if you place the empanada folded side on a napkin-lined pan, the napkins will absorb the oil...so that part of the crust will not be soggy per say, but it will not be crispy either. Your oil should be hot and don't crowd the pot. Hope this helps! No else has yet to write me with problems. So sorry you are having trouble with the recipe!!!
***** Thank you Paula for your quick response! just that the crust will not be as crunchy/crispy as I know it supposed to be back home buying from Chode's or Agat Oriental Mart. I don't crowd the pot & I do use a napkin lined pan/plate to place it on after cooking. I will try adding cornstarch to see how it will turn out. I will let you know :) thank you again for all your help!
ricerust I have seen the Imusa tortilla presses in the stores. Read the description and it should say "cast iron." Here's a link to a page of tools that includes the press I am referring to: www.paulaq.com/guamchamorroingredients-tools.html
ricerust Just order via the link above....it's through Amazon. My Grandma Cruz has lived in Fern Terrace...corner house right across the street from the basketball court.
Sad Girl If you are viewing from a phone, sometimes the recipe doesn't show up on the video. Try watching from a laptop or desktop, or email me at pquinene@paulaq.com.
Mounique, there is a link in the video..or below it (depending on the type of device you are using). Here's the printable recipe: www.paulaq.com/chamorro_empanadarecipeguamempanada.html
OkiNaNa50ful chalakilis.You either use grinded rice or cream of rice، ,mixed with garlic powder,achote powder,cornstarch,salt,and you made add chicken,bacon,or anything you like inside your empanada.Boil it all in a pot of steaming water and stir constantly and continuously till thick.
Hafa Adai Phil, the ingredients are actually listed in the video. However, for some reason, you can only see it on something other than your phone....a RU-vid issue.
That's our filipino empanadas and chicken adobo and lechon just joking i worked with some guamanian they were cool they look like filipinos and were chill they gave me chili kilawin we make it also different version filipino way we say it the same thank god we didn't get into fight with them they were chill and cool i recently heard the guamanian native language i understood it is tagalog and spanish so the bellwood theory is right were your ancestors yes Philippines are island people 7000 Guamanian need to visit the mother land boracay island coron island and siargao island and our muslim islands taw tawi or basilan island it is safe to go there and also see manila the poverty of the Philippines it is cultural shock i will say it in austronesian language we were the 2nd orgin and the people to go micronesia and melanesia and south Pacific and Indonesia peter bellwood theory also language and dna is the proff salamat thank you to the Guamanian
@@GuamMamaCooks thank you for the good comments when you get a chance visit the Philippines very unique the poverty and the world class beach the mother land of jollibee fried chicken and halo halo
I know!! Lots of Filipino bakeries on Guam that make the best soft breads and desserts. I have best friend that is from Pampanga….. she brought many yummy treats from there!!
There are some glaring problems with her recipe. For example, she calls for "Goya con y cilantro." Great! But what does the package look like? She NEVER shows it. I searched all over for "Goya con y cilantro" and there is none to be found. I went to the Goya website and even they do not list it. So what is she talking about? And, can Cilantro leaves be substituted? Dried or fresh and how much? Even if I could find "Goya con y cilantro," she calls for 2 packets. Same as the Achote powder. She calls for 1 packet. I've got 4 different sizes of Achote powder and one big jar of it from Amazon. So how much is 2 packets? 2 or 3 tablespoons? It's pretty damn ignorant NOT to give correct measurements! Another problem is when she takes the Empanada out of the freezer she does NOT show it still in the wax paper. She should make a COMPLETE video showing her removing the wax paper as sometimes it sticks and tears the Empanada shell. Lastly.. and this is VERY IMPORTANT.. what is the temperature of the oil and what type of oil is she using? Is the temperature 300 F, 350 Fahrenheit or higher? And is the oil vegetable oil, corn oil, olive oil, or even vegetable shortening or lard from pigs.. or tallow from a cow? See what I mean? Incomplete recipe and cooking method is almost useless as one has to experiment to try to get it right. For me... she's just Hollywooding to get on RU-vid.
Kolin Ken you sound like you have ZERO Common sense or ZERO experience in the kitchen. Everything that you’re complaining about is pretty much basic stuff that you can figure out. It’s not the end of the world, search for different recipe if you don’t like hers you don’t have to be rude and disrespectful to someone that is simply just trying to share a recipe.
Jackie Argueta Commonsense?!! Girl, plsss. He’s right. Put a lid on it! You’re the rude one. Get outta here. She wants us to buy the book. Goya???!!! 😏😏🙄🙄🙄
