Tatizas Chamorro Snack Recipes

TATIZAS (CHAMORRO SNACK)

Steps:

• Mix together flour, sugar, and baking powder.
• Mix in shortening with a fork.
• Add coconut milk and mix well using your hands.
• If dough is too dry, add 1 Tbs of water at a time until dough is a little moist and holds together enough to make a ball.
• From the big ball of dough make 6-8 mini dough balls.
• Roll out dough ball on a floured board until thin.
• Place rolled out dough in pan over medium heat (do not add oil or butter to pan!).
• Use a fork to poke out any air bubbles.
• Brown on both sides.
• Refrigerate any left over dough in ziplock bag for 1 week.

COCONUT CILANTRO RICE

Steps:

• Bring the coconut milk to a boil in a medium sized pot.
• Add the rice, ginger and salt.
• Stir and bring to a boil.
• Reduce heat to low and then cover and simmer for 20 minutes.
• While waiting, heat the shredded coconut in a skillet, toasting it lightly.
• Remove from heat and set aside.
• When the rice has cooked for 20 minutes, fluff it with a fork and throw out the ginger root.
• Toss with toasted coconut.
• Garnish with chopped cilantro just before serving.

SEASONED FISH CRACKERS

Steps:

• Place the crackers in a large bowl.
• Combine the remaining ingredients; drizzle over the crackers and toss to coat evenly.
• Transfer to two ungreased 15 by 10 inch baking pans; bake at 250 for 15-20 minutes, stirring occasionally.
• Cool completely and store in an airtight container.