What is your favorite tapioca and/or coconut dessert? Here's a link to my printable apigige' recipe: www.paulaq.com/chamorroapigigeguamapigigirecipe.html For more international foods, check out Mark Wiens: th-cam.com/users/migrationology
That's almost like what I tasted at a Filipino Restaurant in the US only it's called Casava and it's mixed up put in a pan and put in the oven from what I was told.
This looks familiar, my fathers friend made these for me as a young child except hers weren't burned. ;) This tells me it takes a great deal of skill, experience and patience to make it without being burned. I'm sure yours was delicious just the same.
Thank you for sharing your many recipes. For years while attending many Chamorro gatherings, I have looked for a recipe that my grandmother and mom would prepare. My mom would refer to it as a Chamorro Tamale. Like this dish, it uses the banana leave as would Hispanics to wrap the inner contents. It consisted of a massa colored meal, smooth and creamy with a darker yellow brown filling with a chicken or beef flavor, the two combined making the dish so delicious. Do you know the dish I'm referring to? If so I would enjoy seeing your take and recipe for preparation. Thanks for sharing the cuisine of our island.
tsees36 Thank you for your kind words! You are referring to tamales giso. It's a masa tamales - half of it is flavored/colored with achote and chicken, the other half is left "plain." I'm sorry, but I do not have a recipe for it.
j Minez I've never had deep-fried apigige'. I guess once the apigige' is cooked in banana leaf, and cooled......it can be dipped in a batter and fried. I'm thinking of the battered and fried bananas (madoya).....which I have not made either.
Made this for the first time last night. Couldn't get my leaves to fold like yours, but it was just fine open ended! My cassava was a little wet so I'll drain it after thawing in the package next time like you recommended. Wanted to ask-did you just use the "syrup" in the can from the young coconut? Or a separate can of "juice". I did the latter (whole juice can) and dumped the syrup. Yours looks a little thicker in the video is why I ask. Anyway, IT WAS PERFECT! Just like I remember from growing up (Agana Heights). Thank you so so much for passing on our traditions and letting us younger generation keep it alive!
Hi Leilani, I used the juice/syrup that was in the can with the manha. My batter may be thicker depending on the cassava.....maybe mine had less water? Thanks for sharing your experience!!!!
Hafa Adai, manha is young coconut, before it becomes the harder, fibrous fruit. Manha can range from something very soft, like Jello you have to eat with a spoon.....to something a bit firmer, like an unripe papaya or a very firm cantaloupe.
@@GuamMamaCooks Thankyou..I first tried it..When my brother in law brought it back from YAP, GUAM..delicious😍..I don't eat tapioca at all..This will do..maybe its da sugar thing but hey I loved it.👍❤🤙
Hi Amber, I've made this several times without problem. I'm sorry this happened. Perhaps the brand of frozen cassava had more liquid than it appeared to have. If you try this again, strain the cassava in a strainer, and add the manha juice a little at a time. Sorry again!
What is your favorite tapioca and/or coconut dessert?
Here's a link to my printable apigige' recipe: www.paulaq.com/chamorroapigigeguamapigigirecipe.html
For more international foods, check out Mark Wiens:
th-cam.com/users/migrationology
Kind of like Filipino tupig but we use glutinous rice flour instead of cassava.
It's exactly the same concept except different names. Guam and Phillipines have almost the same dish names, tbh.
That's almost like what I tasted at a Filipino Restaurant in the US only it's called Casava and it's mixed up put in a pan and put in the oven from what I was told.
Yes, there are several similar desserts between us.
Yea same here! I remember it with young coconut. Yum!!
Do they grill this in tin foil also?
They might, though I’ve never seen it. However, they make a thicker version, sweet tamales, that is sometimes steamed or boiled in foil.
Hafa adai! I'm so glad I found your channel! I thought I'd never have apigige again. Sharing this with the wife!
Awesome, Owen, happy to share!! All printable recipes are on my website, Paulaq.com.
si yu'us ma'asse para esti na video pot fina'tinas neng' kanao chamorru.
thanks ! for sharing your chamorro recipes .
I love all ur recipe btw,, AWESOME
This looks familiar, my fathers friend made these for me as a young child except hers weren't burned. ;) This tells me it takes a great deal of skill, experience and patience to make it without being burned. I'm sure yours was delicious just the same.
The burnt part is my favorite!
You can get banana leaves at some mexican markets too.
Apigige' or apigigi is a cassava and manha or cassava and coconut dessert that is wrapped in banana leaves then cooked on the grill.
Can you make a video on keleguen spam chula?
Hafa Adai! Here is a link to my Spam kelaguen recipe. Enjoy! th-cam.com/video/6ee7I9IStYM/w-d-xo.html
Thank you for sharing your many recipes. For years while attending many Chamorro gatherings, I have looked for a recipe that my grandmother and mom would prepare. My mom would refer to it as a Chamorro Tamale. Like this dish, it uses the banana leave as would Hispanics to wrap the inner contents. It consisted of a massa colored meal, smooth and creamy with a darker yellow brown filling with a chicken or beef flavor, the two combined making the dish so delicious. Do you know the dish I'm referring to? If so I would enjoy seeing your take and recipe for preparation. Thanks for sharing the cuisine of our island.
tsees36 Thank you for your kind words! You are referring to tamales giso. It's a masa tamales - half of it is flavored/colored with achote and chicken, the other half is left "plain." I'm sorry, but I do not have a recipe for it.
Thank you for your reply. If there are any resources I can acquire the recipe, I would sure like to pursue it.
tsees36 Here's a link to my written recipe: www.paulaq.com/chamorroapigigeguamapigigirecipe.html
Hi Paula,
Can u make deep fried apigigi? I've tried it but not to sure how they did it.. It was so good
j Minez I've never had deep-fried apigige'. I guess once the apigige' is cooked in banana leaf, and cooled......it can be dipped in a batter and fried. I'm thinking of the battered and fried bananas (madoya).....which I have not made either.
The waiting is the hardest part!!! :P
Made this for the first time last night. Couldn't get my leaves to fold like yours, but it was just fine open ended! My cassava was a little wet so I'll drain it after thawing in the package next time like you recommended. Wanted to ask-did you just use the "syrup" in the can from the young coconut? Or a separate can of "juice". I did the latter (whole juice can) and dumped the syrup. Yours looks a little thicker in the video is why I ask. Anyway, IT WAS PERFECT! Just like I remember from growing up (Agana Heights). Thank you so so much for passing on our traditions and letting us younger generation keep it alive!
Hi Leilani, I used the juice/syrup that was in the can with the manha. My batter may be thicker depending on the cassava.....maybe mine had less water? Thanks for sharing your experience!!!!
Apigigi is a chamorro specialty in Saipan! :) The first time I tasted it, it is ok. The second time I ate it, it is really great!
What is Manha ? I'm guessing its coconut juice...
Hafa Adai, manha is young coconut, before it becomes the harder, fibrous fruit. Manha can range from something very soft, like Jello you have to eat with a spoon.....to something a bit firmer, like an unripe papaya or a very firm cantaloupe.
@@GuamMamaCooks Thankyou..I first tried it..When my brother in law brought it back from YAP, GUAM..delicious😍..I don't eat tapioca at all..This will do..maybe its da sugar thing but hey I loved it.👍❤🤙
Reminds me of Tamales home made huh??
Never try with cassava.
It's delish!
My apigigi was runny. It didnt have alot of liquid.
Hi Amber, I've made this several times without problem. I'm sorry this happened. Perhaps the brand of frozen cassava had more liquid than it appeared to have. If you try this again, strain the cassava in a strainer, and add the manha juice a little at a time. Sorry again!
Paula Quinene hi yess it was the casava. But i just put it in the fridge to cool and the texture was okay
And thank you for replying:)