Pacific Times Magazine
The Indigenous people of the Pacific

A Feast for the Gods

Rice pudding
(recipe by Rosita Wong-Chang)

1 cup rice (washed and drained)
3 cups boiling water
1 liter fresh milk
1 can evaporated milk
1 can condensed milk
1/2 cup sugar
2 big eggs or 3 medium ones
peel of 2 oranges
1 cinammon stick
1/4 cup of Oporto (Peruvian liquor, don't know what is its american
substitute)

Soak rice on boiling water. Turn off heat and leave uncovered.

Once the water with the rice has totally cooled, add the cinammon stick and
orange peels.
Cook at low heat. 
Meanwhile, heat the fresh milk on separate saucepan.
Once the water has dried from the rice, add the hot fresh milk and stirr once
in a while.
Once the fresh milk has dried (the rice should be totally cooked), add the
evaporated milk and the sugar.  Also stir in the yolks lightly beaten with the
oporto.  Note: if the rice is still uncooked, and you add the sugar ... the
rice will not cook anymore!
Mix, and finally add the condensed milk and egg whites beaten to a foam, not
merengue.  Mix well and turn heat off.

Serve sprikled with powder cinammon.


Hawaiian Pake Mumbo-Jumbo Shrimp
1/2 cup Oils of Aloha Macadamia Nut Oil
5 cloves garlic, minced
3 tablespoons Tomato Kechup
2 tablespoons fresh lemon juice
1 tablespoon molasses
3 tablespoon soy sauce
1 pound large shrimp, shelled and deveined
Lemon wedged for garnish
French bread, thinyly sliced

In a baking dish combine oil, garlic, tomato kechup, lemon juice, molasses and soy sauce.
Add shrimp and toss to coat. Refrigerate at least 1 hour. Preheat oven to 450 F.
Bake until shrimp are cooked through, about 8 to 10 minutes.
Garnish with lemon wedges and serve with sweet bread.
Makes 4 servings.
Submitted by Claire Chu, Maui, Hawaii.




     

Ancient Chamori Turtle Soup
"Kaddon Haggan"

The Taotaomo'nas of Guahan held an affinity and kinship with the Sacred Haggan.
The blood of the Haggan was preserved as a remedy for numerous ailments.
The head of the Haggan was preserved as an ornament and displayed on their Proas.
The Hard shell of the Haggan had many uses, such as: cookware or pot, money, and
alåhas or jewelry. And the meat of the Haggan, if cooked in rich
coconut milk and mango' or yellow ginger was considered an aphrodisiac.

Ingredients:
1 lb. fresh haggan (turtle) meat, cubed.
2 cups fresh coconut milk.
2 Chamori green onions, chopped.
10 each donne' (hot wild peppers)
1 whole lemon or 1/2 teaspoon lemon juice.
1/2 cup diced mango' (yellow ginger).
4 cups water.

Directions:
Boil haggan (turtle) meat until soft and tender.
Add onions, lemon juice, donne' (Hot pepper) and Mango' (yellow ginger).
Cook for at least 30 minutes more at medium heat.
Add coconut milk and simmer.
Add salt and pepper to taste.
Serves Four.
Submitted by:  Regina Borja

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