Breadfruit – lemmai in Chamoru, rimas in Filipino, mai in Chuukese
The lemmai we usually have in our produce bags is grown by Mrs. Tita Taitague from her farm in Talofofo or the Paloma Sisters from Paloma Farms in Dededo.
Breadfruit is loved throughout the Pacific. It is a staple food in Pacific Island cultures and is an environmentally sustainable crop. These are the reasons why GSC chose the breadfruit leaf for our logo.
To learn more about the significance of breadfruit in Guam, watch Lola Quan Bautista’s documentary Breadfruit and Open Spaces, which “explores the journey of a group of Pacific Islander immigrants from the Federated States of Micronesia who are now living on Guam.”
Breadfruit is a versatile fruit and can be made in various ways; thinly sliced and fried, simmered in coconut milk, grilled with butter. Here’s a PDN news article with several recipes compiledby Chef Anthony Pangelinan.
Kangkong is also known as water spinach and grows very well in Guam’s climate if given enough water. The kangkong we have in our produce bags comes from the Paloma Sisters from Paloma Farms in Dededo. Here is a simple and healthy recipe that anyone can try:
Stir-fry Kangkong with Garlic
Bundle of Kangkong
3 tbsp Olive oil
5 cloves of garlic, thinly sliced
Add garlic to room temperature olive oil in a frying pan and place over low heat. Fry garlic slowly. Remove garlic from oil when slightly browned, about 5 minutes. Be sure to remove garlic before it gets too dark. Set aside.
Add kangkong to olive oil, stir-fry until kangkong begins to wilt. Season to taste with salt. Remove from heat. Garnish with fried garlic chips and ENJOY!
Winged Beans – Sigidiyas in Chamoru, Sigiriyas in Filipino – is a deliciously crunchy crop that we will have in our produce bags when available. Try this simple recipe from our friends at Micronesia Climate Change Alliance.
Sigidiyas in Coconut Milk
• 1 cup of diced onions
• 3 cloves of garlic (minced)
• Tablespoon of hot pepper (optional)
• 10 pieces of sigidiyas (thinly sliced
with stems removed)
• 1 cup of vegetable broth
• 1 and 3/4 cup of coconut milk
• Mushroom seasoning*
• Half a cup of warm water
Heat one tablespoon of oil in a pot.
Add onions and minced garlic. Sauté until fragrant.
Add sigidiyas into pot and stir.
Add vegetable broth. Close lid and let it simmer for 8 minutes until sigidiyas softens.
Add coconut milk into mixture and stir.
Close lid and let mixture simmer for another 6 minutes.
Put two tablespoons of mushroom seasoning in warm water. Stir to create a mushroom broth.
Note: *If you do not have mushroom seasoning, you may skip prior and season the dish with salt to your preference.
TIP – Optional: Add hot peppers and stir. Serve on top of rice and enjoy!
Avocado, Jicama, and Cucumber Salad
(a Lively Table recipe adapted for Guam’s local produce)
1 avocado, peeled and cubed
½ cup cucumber, cubed
½ cup of jicama, peeled and cubed
1 tbsp green onions
1 tbsp calamansi juice
Olive oil, sea salt, freshly cracked black pepper.
- Add avocado, cucumber, jicama, and green onions to a large bowl. Add calmansi juice
and stir gently.
- Drizzle lightly with olive oil and sprinkle with salt and pepper to taste just before serving.
Lemongrass is a culinary herb that grows very well in most tropical climates and is widely found and used in Southeast Asia. It has an unmistakable and pleasant aroma. It has many applications including teas, stir-frys and soups.
Here’s a recipe from Bon Appetit combining green beans, lemongrass, ginger,
garlic, and onions. You can substitute the green beans with local string beans and amatgosu (bittermelon) too!
Blistered Green Beans With Fried Shallots
- ½ small shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 lemongrass stalk, bottom third only, tough outer layers removed, finely chopped
- 1 1″ piece ginger, peeled, finely chopped
- 3 Tbsp. vegetable oil
- 1 lb. green beans, trimmed
- 1 Tbsp. oyster sauce
- Kosher salt
- Store-bought fried shallots (for serving)
- Crush shallot, garlic, lemongrass, and ginger in a mortar and pestle to a coarse paste; set aside. (If you don’t have a mortar and pestle, chop very finely.)
- Heat oil in a large skillet over medium-high. Arrange green beans in a single layer; cook, undisturbed, until browned underneath, about 3 minutes. Using tongs, turn beans over and cook, tossing occasionally, until deeply browned in spots and tender, about 5 minutes. Add reserved lemongrass mixture; cook, tossing, until fragrant and tender, about 1 minute. Remove from heat. Add oyster sauce, season with salt, and toss to coat.
- Transfer green beans to a platter and top generously with fried shallots.