Kadun Pika With Coconut Milk Recipe

Discover the ultimate Kadun Pika with Coconut Milk recipe – a symphony of Chamorro flavors! Spice up your cooking with this Pacific-inspired delight.

Kadun Pika With Coconut Milk

    Kadun Pika With Coconut Milk

  • Cuisine: Chamorro (Guamanian)
  • Category: Main Course
  • Prep Time:
  • Cook Time:
  • Servings: 6
  • Calories: 200 calories

About Ingredients Instructions Video Servings Tips Substitutes

Kadun Pika is a traditional Chamorro dish from Guam, known for its bold and spicy flavors. It typically features meat, often chicken or beef, stewed in a flavorful broth with local ingredients. The name "Kadun Pika" translates to "spicy stew," reflecting the prominent use of fiery elements in the dish.

Now, Kadun Pika with Coconut Milk is a delightful variation that introduces the rich and creamy texture of coconut milk to the traditional recipe. This addition not only enhances the overall mouthfeel but also tempers the heat, creating a harmonious balance of flavors. The coconut milk contributes a subtle sweetness that complements the spicy notes, making it a favorite among those who enjoy a fusion of bold and comforting tastes.

To prepare Kadun Pika with Coconut Milk, chicken pieces are simmered in a fragrant blend of coconut milk, water, soy sauce, and aromatic spices. The dish is then generously spiced with hot peppers, giving it that characteristic kick.

The addition of vegetables like long beans, eggplant, and green papayas adds freshness and texture to the stew. Served over rice, this hearty and flavorful dish is a celebration of Guam's culinary heritage, offering a taste of the Pacific with each satisfying spoonful.

Whether you're familiar with Chamorro cuisine or venturing into it for the first time, Kadun Pika with Coconut Milk is a delicious exploration of Guam's vibrant culinary traditions.

Recipe

Embark on a culinary journey with our tantalizing Kadun Pika with Coconut Milk recipe! Explore Guam's flavors, spice up your kitchen, and savor the taste of Pacific perfection.

Ingredients

  • 2 lbs chicken, cut into serving pieces
  • 1 cup coconut milk
  • 1 cup water
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 ginger, thumb-sized, sliced
  • 2-3 hot peppers (adjust to your spice preference)
  • 1 cup long beans, cut into 2-inch pieces
  • 1 cup eggplant, sliced
  • 2 medium-sized green papayas, peeled, seeded, and sliced
  • 3 tablespoons soy sauce
  • Salt and pepper to taste
  • Cooking oil

Method Instructions

  1. In a large pot, heat a bit of cooking oil over medium heat. Sauté onions, garlic, and ginger until fragrant.
  2. Add the chicken pieces and brown them on all sides.
  3. Pour in the coconut milk, water, and soy sauce. Bring it to a boil, then lower the heat and let it simmer until the chicken is tender.
  4. Toss in the hot peppers, long beans, eggplant, and green papayas. Simmer until the vegetables are cooked but still have a bit of crunch.
  5. Season with salt and pepper to taste. Adjust the spice level by adding more hot peppers if desired.
  6. Serve hot over rice. Enjoy the rich and spicy flavors of Kadun Pika with coconut milk!

Recipe Video

Kadun Pika With Coconut Milk

This is a video about Kadun Pika With Coconut Milk.

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Recipe Tags: Kadun Pika With Coconut Milk, Kadun Pika With Coconut Milk Recipe, Recipe

Servings

Serving Kadun Pika with Coconut Milk is a delightful experience, and here's how you can do it:

  • Rice Bed: Start by preparing a bed of steamed white rice on each serving plate. The rice will soak up the flavorful coconut milk broth and complement the spiciness of the stew.
  • Generous Ladle: Using a ladle, generously spoon the Kadun Pika over the rice. Make sure to include a mix of chicken pieces, vegetables, and the aromatic coconut milk broth.
  • Garnish: For a pop of color and freshness, consider garnishing the dish with chopped cilantro or green onions. This not only adds visual appeal but also a hint of additional flavor.
  • Side Condiments: Serve with condiments on the side. Some people enjoy adding a squeeze of lime or lemon for a citrusy kick. You can also provide extra hot peppers for those who prefer an extra spicy punch.
  • Accompaniments: If you like, pair Kadun Pika with Coconut Milk with a side of pickled vegetables or a simple cucumber salad. These refreshing sides can balance the richness of the stew.
  • Enjoy Hot: Kadun Pika is best enjoyed hot, so serve it immediately after cooking. The steam rising from the dish will carry the enticing aromas, enhancing the overall dining experience.

Tips

  1. Adjust Spice Level: Kadun Pika is known for its spiciness. Adjust the quantity of hot peppers based on your spice preference. Be cautious, as some peppers can be extremely hot.
  2. Coconut Milk Quality: Choose good quality coconut milk for a rich and creamy texture. If using canned coconut milk, give it a good shake before opening to ensure the consistency is well-mixed.
  3. Vegetable Freshness: Use fresh and crisp vegetables for the best texture. Overcooked vegetables can become mushy, so add them in the later stages of cooking to maintain some crunch.
  4. Marination: Marinating the chicken with a bit of salt and pepper before cooking adds depth to the flavor. Let it sit for at least 15-30 minutes if time allows.
  5. Experiment with Vegetables: While the traditional recipe includes long beans, eggplant, and green papayas, feel free to experiment with other vegetables you enjoy. Bell peppers, zucchini, or spinach could be interesting additions.
  6. Garnish Creatively: Play with garnishes to add a personal touch. Chopped cilantro, green onions, or a drizzle of coconut cream can enhance the visual appeal and flavor.
  7. Serve with Condiments: Provide condiments like lime or lemon wedges, soy sauce, or extra hot peppers on the side. This allows individuals to customize their serving according to their taste.
  8. Double the Batch: Kadun Pika tends to taste even better the next day as the flavors have had time to meld. Consider making a larger batch and enjoy the leftovers for an even more flavorful meal.
  9. Rice Choice: While steamed white rice is the traditional accompaniment, you can also try it with brown rice or even coconut rice for an extra layer of flavor.

Ingredient Substitutes

If at all you find yourself missing certain ingredients for Kadun Pika with Coconut Milk or want to explore variations, here are some possible substitutes:

  1. Chicken: You can substitute chicken with beef, pork, or even tofu for a vegetarian version. Adjust cooking times accordingly based on your choice of protein.
  2. Coconut Milk: If you don't have coconut milk, you can use coconut cream or a combination of regular milk and coconut extract. Keep in mind that this might alter the flavor slightly.
  3. Hot Peppers: Substitute hot peppers with red pepper flakes or hot sauce if you don't have fresh peppers. Adjust the quantity to match your preferred spice level.
  4. Long Beans: If long beans are unavailable, try using green beans or snap peas as a substitute. They offer a similar crisp texture.
  5. Eggplant: Japanese or Chinese eggplants can replace the traditional globe eggplant. Each variety brings a slightly different taste and texture.
  6. Green Papayas: If green papayas are hard to find, you can use green (unripe) mango as a substitute. It provides a similar tangy flavor.
  7. Soy Sauce: Tamari or liquid aminos can be used as a substitute for soy sauce, especially if you're looking for a gluten-free option.
  8. Ginger: Ground ginger can be used if fresh ginger is unavailable. Start with a smaller amount, as ground ginger is more concentrated.
  9. Vegetable Variations: Feel free to experiment with other vegetables like bell peppers, zucchini, or spinach based on what you have on hand or personal preferences.
  10. Rice: While white rice is traditional, you can substitute it with brown rice, jasmine rice, or even quinoa for a different twist.

Remarks

Indulge in the vibrant tastes of Guam with Kadun Pika. Let this flavorful journey become a staple in your kitchen, bringing Pacific warmth to your table. Happy cooking!

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