Gollai Hagon Suni

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Chef: Shawn Naputi

Time: 45 min

Serves: 4-6 people

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INGREDIENTS

SAUCE:

  • 1/2 cup Onion

  • 2/3 cups Garlic

  • 1 Tbsp Fresh Turmeric (grated or micro-planed)

  • 1 Lemon

  • 1 Can Coconut Milk

VEGETABLES:

  • 550g Summer Squash / Zucchini

  • 450g Spinach

  • Salt + Pepper to taste

GARNISH:

  • 1 cup Soy Sauce

  • 1/2 cup Sugar

  • Sesame Seeds

METHOD:

Instructions for Chamorro Barbecue Ribs:

  1. In a small pot bring soy sauce and sugar up to a boil then lower to a simmer.

  2. Reduce liquid by half being careful not to burn by stirring occasionally. (Garnish sauce)

  3. To create sauce in a medium pan add garlic and onions and lightly sauté.

  4. When garlic and onion are translucent, grate fresh turmeric into the pan then add coconut milk and the juice of 1 whole lemon.

  5. Cook sauce over medium heat for 5 minutes and remove from heat and set aside.

  6. Cut squash into 1/4" pieces and roast in a pan until both sides are nicely seared.

  7. Add sauce and bring to a simmer. Wilt spinach in squash and sauce mixture.

  8. When spinach is wilted remove from heat.

  9. Add a small amount of caramelized soy and sesame seeds on top as garnish.