Kelaguen binadu gives the Guam and Chamorro side of the archive another clearly named kelaguen variation that people familiar with the cuisine will recognize. It broadens the kelaguen cluster beyond chicken and shrimp while keeping the same bright island profile.
If you enjoy this style of Pacific cooking, you may also want to try kelaguen chicken, kelaguen uhang.
Ingredients
- 1 pound cooked venison, finely chopped
- 2 tablespoons lemon or lime juice
- 1/4 cup onion, finely chopped
- 2 tablespoons grated coconut
- Salt and pepper to taste
Instructions
- Place the chopped venison in a bowl.
- Add the citrus juice, onion, and grated coconut.
- Season lightly and mix well.
- Let the mixture rest briefly so the flavors settle.
- Serve cool or at room temperature.
Helpful Tips
- Chop the meat finely so the citrus and onion distribute evenly.
- Add the citrus gradually so the mixture stays balanced rather than soggy.
FAQ
How is this different from chicken kelaguen?
The seasoning profile is similar, but venison gives the dish a deeper, richer flavor.
Can another meat be used?
Yes, but then it becomes a different kelaguen variation rather than binadu.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 600 kcal |
| Fat | 43.8 g |
| Saturated Fat | 15.5 g |
| Carbohydrates | 15.7 g |
| Protein | 50.8 g |
| Sodium | 2208.4 mg |
| Cholesterol | 6.5 mg |
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