MICRONESIA: PRAWN KELAGUEN, RED RICE, LIMU/SEAWEED SALAD and CUCUMBER SALAD
The Federated States of Micronesia (FSM), are one of the most isolated and remote group of islands on Earth. Sitting in the middle of the Western Pacific Ocean half way between Hawaii and the Philippines this tropical island nation is simultaneous vast and tiny. It is made up of 600 small lush volcanic islands and postcard-perfect coral atolls scattered across a colossal ocean footprint of nearly 3 million square kilometres. So, the territories of FSM are around the size of India, yet its total land mass is barely 700 square kilometres, which is so small that most standard world maps can’t print the individual islands.
The islands of FSM are grouped into four states; Pohnpei, Kosrae, Chuuk and Yap. Each state has its own distinct traditions, languages and food cultures that were developed over thousands of years pre European contact when their people enjoyed extensive food and cultural exchange with other Pacific island Peoples through generations of ocean voyaging, migration, trade and inter-island relationships. Then, in the 16th century, European explorers reached FSM and over the next 4 centuries these tiny islands were juggled between Spain, Germany, Japan and the US before gained soverignty again in 1986.
Despite centuries of colonisation, Pacifika food practices of harvesting and gathering food from the sea and land endured in FSM linking Micronesian foodways and traditions with the wider Pacific Islands of Polynesia and Melanesia, where similar ocean resources, ingredients, and communal food customs have shaped island life for millennia. Roasting of food underground in fire pits and communal feasting remain important ways that connect Pacific Island food traditions with contemporary cooking in FSM and beyond.
Today, Micronesian cuisine reflects influences from Europe and East Asia due to its colonial past while still retaining a distinctive character which is deeply connected to island life, the seasons, landscape and ocean. Key ingredients are coconut, breadfruit, taro, banana, and seafood harvested from surrounding reefs and lagoons. Flavours are clean, mild and naturally sweet, often relying simply on salt, coconut cream and citrus that allow fresh fish and tropical produce to shine. Ultimately, sharing food and eating with family and friends forms the core of cultural food values across the Micronesian islands.
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our
MICRONESIAN
menu included
PRAWN KELAGUEN
and
RED RICE
served with
LIMU/SEAWEED SALAD
and
CUCUMBER SALAD
with
tortillas and lime wedges on the side
PRAWN KELAGUEN
A popular sister dish to this is Chicken KELAGUEN – see Notes
INGREDIENTS:
· 500 gms /2 cups green, peeled deveined prawns
· 1-2 tbs vegetable oil
· 2 pinches of smoked paprika – for flavour replication if not BBQing
· 80 ml lime or lemon juice
· 1/2 cup fresh grated coconut - see notes for substitute
· 3 minced red chilli or if chilli intolerant 2 tbs finely diced red capsicum
· 1/2 -1 tsp salt
· 4 tbs chopped fresh chives or green onions (shallots)
METHOD:
1. Heat a flat BBQ plate or large fry pan with 1 tbs vegetable oil to medium hot
2. If using the fry pan add 2 pinches smoked paprika to the oil to replicate the flavour profile of smoky BBQing
3. Quickly char-grill the prawns on high heat on both sides until they turn pink – about 2 minutes on both sides – don’t overcook
TIP: If cooking in a fry pan turn heat off in the last 20 seconds to let the crisp bits of prawn that have formed on the pan bottom to soften slightly so they can be scrapped up with the cooked prawns for an extra flavour hit
4. Set the prawns aside to cool a bit
5. Now depending on the prawn’s size leave them whole or cut into pieces
6. Toss warm smoky prawns into a bowl with citrus juice, fresh grated coconut, chilli and salt and rest in fridge for 30 mins to combine flavours
7. After 30 mins finish by folding in the fresh chopped green onion or chives
8. The dish is now ready to serve or be refrigerated for later
NOTES:
· The Chicken version of this recipe takes longer to prepare than the prawn recipe that I am sharing here. It is often served cold at FSM picnics and when wrapped in a warm tortilla with red rice it can make a whole meal
· Fresh grated coconut can be replaced with a supermarket shelf item called ‘moist grated coconut’. If you can’t find that you can replicated it by mixing unsweetened desiccated coconut with canned coconut milk as follows:
Ø Warm 3 tbs coconut milk in the microwave in a bowl until lukewarm
Ø Add 1/3 cup desiccated coconut the bowl and mix well
Ø Cover with a lid or plate to trap moisture and let the bowl sit for 10-15 mins to allow the dry coconut shreds to swell, soften and become plump
RED RICE
Red Rice is a traditional Micronesian food of the Chamorro people from the Mariana Islands, especially Guam and Saipan. Due to inter-island migration and cultural exchange Red Rice has been embraced across the Pacific Islands and is frequently prepared at FSM celebratory gatherings and family feasts.
INGREDIENTS:
· 2 cups long grain rice – Jasmine or plain – not Basmati
· 4 cups water
· 2 tbs achiote/annatto seeds - see notes
· 2 tbs vegetable oil
· 2 large cloves garlic, peeled and crushed
· 1/2 a small red onion, peeled and finely diced
· 180 gm rindless bacon or chorizo sausage, diced (optional)
· 1 tsp salt
METHOD:
1. Start by making the achiote oil
2. In a medium size pot, heat the oil with the achiote seeds over low heat for about 3–5 minutes, until the oil turns a deep red. Do not burn the seeds
3. Strain the coloured oil through a sieve into a bowl and discard the seeds
4. Now pour the achiote oil back into the pot and warm the oil to medium heat
5. Add the diced bacon/chorizo (if using) to the warm oil and gently sauté bacon, scrapping the pot bottom with a wooden spoon often to stop bacon from sticking until some fat has rendered out and the bacon is just crisp
6. Add the onion, garlic and salt and sauté until fragrant and translucent
7. Stir the rice in with the wooden spoon making sure the rice is well coated with oil then continue stirring and ‘toast’ it on medium heat for 1-2 mins
8. Now add the water and keep stirring and scaping the bottom of the pot with the wooden spoon to combine the ingredients as the liquid comes to boil
9. Then reduce heat to low and cover pot with a tight lid and simmer for 10 minutes then turn off the heat and let the rice rest covered for 10 minutes
10. After the rest time keep the lid on the pot until you are ready to serve the rice as the heat will stay inside the pot.
NOTES:
· Achiote originates from tropical South and Central America and the Caribbean. Spanish colonial trade connecting Mexico, the Philippines and the Mariana Islands, provided a route for the plant to reach Micronesia.
· The flavour profile of achiote oil can be replicated by mixing 2 tbs of Brazilian Dendê oil with a pinch of turmeric and 2 pinches of paprika
· If using then Dendê alternative skip steps 1-3 of the recipe method
LIMU/SEAWEED SALAD
INGREDIENTS:
· 1 cup any edible sea vegetable
· 100 ml lime or lemon juice (or more if you prefer)
· 1-2 finely sliced or diced red or green birds eye chilli or similar
· salt to taste
METHOD:
1. Depending on the sea vege you have you may need to slice it thinly. If you have seaweed that looks like a string of pearls or is pre-sliced skip this step
2. Mix all the ingredients together and let it marinate in the fridge for a while
3. Drain excess liquid off before serving, or not, depending on taste
CUCUMBER SALAD
INGREDIENTS:
· 2 medium cucumbers
· 1 small red onion
· 2 fresh red chili peppers, sliced (optional, or replace with red capsicum)
· 2 tbsp coconut vinegar (or apple cider vinegar) – see notes
· 1 tbsp lime juice
· 1 tsp sugar
· 1–2 tbsp soy sauce (or fish sauce if you like authentic salty depth)
· 2 tbs chopped fresh herbs (coriander or basil)
METHOD:
1. Wash and dry cucumbers, cut off and discard the ends and slice thinly
2. Peel red onion, cut in half lengthwise and slice thinly then gently use your hands to break the onion into separate pieces
3. Mix sliced cucumber and onion together in a bowl
4. Combine vinegar, lime juice, sugar, soy sauce and sliced chili in a jar, screw on the lid and shake well to form a dressing
5. Fold the dressing through the cucumber and onion to coat the veg evenly
6. Let the salad sit for 5–10 mins in the fridge to absorb the dressing flavours
7. When ready to serve add the fresh herbs to the salad and gently fold them through the salad mixing the dressing back over the veg again
NOTES:
· Coconut vinegar is made from the fermented sap of coconut palm flowers or coconut water and is a key ingredient across the Pacific and Southeast Asia where coconut palm trees flourish and are central to the cuisine
· Coconut vinegar’s flavour is milder than common white vinegar being less tangy and sour, and slightly sweet or fruity with a subtle coconut aroma
TIP:
DIY Coconut Vinegar Substitute — makes ½ Cup
Ingredients:
· ½ cup apple cider vinegar (provides the mild, fruity acidity)
· 2 tsp coconut sugar - or use white sugar (replaces the natural sweetness)
· 1 tsp coconut milk powder (replicates the subtle aroma and flavour profile)
Method:
1. Whisk the apple cider vinegar, coconut powder and coconut sugar together until the sugar dissolves and all ingredients are fully dissolved
2. Use immediately in any dish requiring coconut vinegar
These are all Q-ZINE original recipes informed by multiple sources including but not limited to the following links that will help you get a better idea of the evolution and depth of Micronesian cuisine if you are interested to go deeper:
https://nesiankulture.com.au/blogs/news/top-5-exploring-traditional-dishes-from-micronesia
https://www.ctahr.hawaii.edu/adap/Publications/ADAP_pubs/1994-4.pdf
https://ecogreenlove.com/2014/06/09/all-about-peppercorns-types-tips/
https://www.guampedia.com/hineksa-agaga-red-rice
https://guam.stripes.com/food-drink/a-fiesta-of-culture-in-guam%27s-traditional-foods
https://www.reddit.com/r/BBQ/comments/17uu05j/guamanian_bbq_marinade
https://tw.hotels.com/go/usa/best-foods-guam
https://www.70recipes.com/oceania-food/discovering-the-traditional-food-of-micronesia
https://www.thecookscook.com/article/breadfruit-and-fruit-bat-tastes-of-micronesia/
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