When we lived on the U.S. Territory of Guam, the locals would use the carabao to "do bush cutting". Back stateside, we would probably refer to that as weed whacking and we would use a weed whacker. Well, here on... Continue Reading →
I learned to make pancit from the Chamorro people while we were stationed in Guam. There was always a huge lecture about which noodle to use, and the winner was always rice vermicelli. No one wanted pancit (canton) with thick noodle, it had to be thin!
We lived on Guam for 3 years before we got out of the U.S. Navy; it was the Husband's second tour on Guam. One of the recipes I instantly loved was Kadun Kadu and everytime I can get my hands on bok choy, I'm almost sure to make it.