Wednesday, April 20, 2011

BBQ Chicken Kabobs at the Agat Tuesday Night Market

On Guam we have a few night markets that are held in a few villages on a consistent basis. One such night market is held in the southern village of Agat.

The Agat Tuesday Night Market was started a few years back by the present Mayor of Agat, Carol S. Tayama. It is a combination flea and farmers market and includes food vendors as well.

Of course, you know there has to be BBQ eats here or it just wouldn't be Guam. Here are a few photos that I took on my last visit with my wife to the night market.

This is the entrance to the Agat Tuesday Night Market.

Some of the local flea market vendors.

Anyone for Chicken or Pork Teriyaki Shish Kabobs?

This is a stainless steel gas BBQ custom made for grilling shish kabobs. The grill holds 2 rows of kabobs without burning the sticks as you can see.

You have got to be quick at turning these kabobs. The secret is the high flame and quick turning. Keeps the kabobs moist on the inside but not burned on the outside. 

Every cook has their secret, but the basic marinade is a soy, sugar, grated fresh ginger mix.

Chicken Shish Kabobs

Pork Shish Kabobs

What we have here are the frying of Shrimp Patties. These are one of my favorite snacks.

Fried until they are puffy and golden brown. Here is the recipe for Shrimp Patties:

2 eggs
1 (10 ounce) cans evaporated milk
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2-2 teaspoons salt
1/2-1 teaspoon black pepper
1 1/2-2 teaspoons garlic powder
1 1/2-2 teaspoons onion powder
1/2 teaspoon Accent seasoning (MSG optional)
2 lbs medium raw shrimp, peeled, deveined, and chopped in chunks
1 (10 ounce) packages frozen mixed vegetables, completely thawed, and drained
4 cups vegetable oil, for deep frying

1. In a mixing bowl, beat the eggs with the evaporated milk.
2. Add the flour, baking powder, and the seasonings. Mix until smooth.
3. Add the shrimp and mixed vegetables, combining well.
4. Heat oil in a 12-inch skillet to medium heat.
5. Drop batter by tablespoonfuls and fry until golden brown.
6. I usually fry 1 or 2 patties and taste them to make sure seasoning is just right. Adjust seasoning if
7. Using a bamboo skewer, pierce the center of patty to make sure that skewer comes out clean. A
little bit of dough will be on the skewer but as long as it's not runny and still wet looking, it should
be done.
8. Drain on paper towels.
9. Serve at room temperature.

Frying Chicken Empanada (turnover). Here is the recipe:

Empanada Filling
8 c. rice
1 cluster of garlic, crushed
2 Tbsp black pepper
3 tsp. salt or to taste
1 Tbsp. Salad oil
1 dozen fresh peppers, mashed or finely chopped
1 pkg. bacon
1 large onion
2 tsp. Ajinomoto (optional)
1 c. achote
5 c. water

Empanada Shell
15 lb. bag masa harina
1 1/2 cup salad oil
5 c. water
1 box cornstarch
1/2 bag achote
wax paper

Cooking Instructions
1. Toast rice in oven until brown; grind finely with grinder. 
2. Soak achote in water, rub a bit to get dark reddish-orange coloring.
3. Fry onions and bacon in salad oil on medium high heat for 2-5 minutes. Add achote water mixture, garlic, salt, peppers, black pepper (and optional Ajinomoto).
4. Add rice sparingly, while constantly stirring. When mixture begins to thicken, remove from heat and let cool. Note: Cream of wheat or cream of rice may be used instead of toasted rice but may produce a different taste.

Empanada Shell
5. Soak achote in water, rub a bit to get dark reddish-orange coloring.
6. Combine masa harina and cornstarch well, add salad oil. When thoroughly mixed, add achote water mixture for color. Continue to mix well.
7. Roll into golf ball size (or larger if you want the empanada bigger.) Flatten ball of dough with tortilla press (use wax paper to prevent sticking) or by hand. Do not use rolling pin.
8. Put 2 - 2 1/2 tablespoon filling per piece of dough. Close and pinch edges down to seal. Then fry in hot oil on stove.

Empanada do not have to be fried the same day they are made. Freeze remainder of uncooked empanadas. They last up to a week.

Yields approximately 130 empanadas.

Taking the empanada out of the oil and allowing to drain.

Nothing like the fresh smell of Chicken Empanada

Nice and crispy corn masa crust and a "Pica" (hot pepper spicy) cream of rice and chicken filling colored with annato (achote) powder or seeds.

Another Guam delicacy is Apigigi. It is a banana leave tamale with a tapioca type filling and then BBQ'd or baked.

The finished product.

Fresh vegetables from the farmers are popular items that draw many customers.

And then there are other flea market staples such as clothing, arts and crafts, handcrafted and costume jewelry and more...

For those that are able to come down to the southern village of Agat on a Tuesday night, the Agat Tuesday Night Market has a little bit of something for everyone. 

Until next time....


cowgirl said...

Oh wow Rueben! Everything looks and sounds great! I appreciate you sharing your pics and recipes. Can't wait to try them. Thank you!

Rueben said...

Let me know how you like the recipes. We went to the biggest night market on Guam last night and wait to you see the food spread there. That post will be up soon.