Gollai Hagon Suni
Chef: Shawn Naputi
Time: 45 min
Serves: 4-6 people
1/2 cup Onion
2/3 cups Garlic
1 Tbsp Fresh Turmeric (grated or micro-planed)
1 Can Coconut Milk
550g Summer Squash / Zucchini
Salt + Pepper to taste
1 cup Soy Sauce
1/2 cup Sugar
Instructions for Chamorro Barbecue Ribs:
In a small pot bring soy sauce and sugar up to a boil then lower to a simmer.
Reduce liquid by half being careful not to burn by stirring occasionally. (Garnish sauce)
To create sauce in a medium pan add garlic and onions and lightly sauté.
When garlic and onion are translucent, grate fresh turmeric into the pan then add coconut milk and the juice of 1 whole lemon.
Cook sauce over medium heat for 5 minutes and remove from heat and set aside.
Cut squash into 1/4" pieces and roast in a pan until both sides are nicely seared.
Add sauce and bring to a simmer. Wilt spinach in squash and sauce mixture.
When spinach is wilted remove from heat.
Add a small amount of caramelized soy and sesame seeds on top as garnish.