Recipe by Christine M
"This is my dad's Kelaguen recipe, from Dededo, Guam. This is no-heat cooking, the meat 'cooks' in the marinade. I serve this over rice."
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1 1/2 cups
Tabasco to taste
green onions, thinly sliced
2 pounds beef flank steak, very thinly sliced against the grain
beef flank steak, very thinly sliced against the grain
For beef Kelaguen you need to squeeze the blood out of the meat first and use the hottest peppers you can take. The local peppers are the best if you can get them.
First off, NEVER use Tabasco or Soy Sause in Beef Kelaguen! This looks more like a recipe for disaster. My friend made an attempt to make Beef Kelaguen and was mislead by this post. She ended up wasting 4lbs of flank steak that she ended up cooking and feeding her moms dog with. haha! "true story" In beef Kelaguen "less is more" all you need is 2lbs of Flank Steak, 1 1/2 Cup Lemmon Juice, 2 teaspoons of salt and "FRESH" pepper to liking and let cure for about 2hours. Good luck at your next Potluck!
This recipe deserves a try, it is delicious. I spent some time in Guam and this became my favorite food on the island. This recipe is great. I like to use chicken instead of beef.
we don't use tabasco.
I was stationed in Guam -Loved Kelaguen any kind but I remember Boonie peppers NOT Tabasco
Is that a spork in the pic..lol...
Having this reminds me of my days stationed in Guam. @Shaunb - yes, you DO use soy sauce, but traditionally, it has "boonie peppers" instead of tabasco. Except for the beef, all the other ingredients make up Fina'dene sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 85
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