Dish
Pado'Lalo'
Okra Soup
Pado'Lalo' is made by simmering chicken in coconut milk with onions, garlic, ginger, and a variety of vegetables such as green beans, carrots, and potatoes. The dish is then seasoned with soy sauce and lemon juice for a tangy and savory flavor. It is typically served over rice or with a side of bread.
Origins and history
Pado'Lalo' has been a staple of Chamorro cuisine for generations. It is believed to have originated in the village of Inarajan, where it was a popular dish among the locals. Today, it is enjoyed by people all over Guam and is often served at Chamorro restaurants and festivals.
Dietary considerations
Gluten-free
Variations
There are many variations of Pado'Lalo', some of which include the addition of shrimp or pork. Some recipes also call for the use of coconut cream instead of coconut milk.
Presentation and garnishing
Pado'Lalo' is typically served in a large bowl, with the chicken and vegetables arranged on top of a bed of rice. The dish can also be garnished with fresh herbs or sliced lemon for added flavor.
Tips & Tricks
To make the dish even more flavorful, try marinating the chicken in soy sauce and lemon juice overnight before cooking.
Side-dishes
Rice, bread, salad
Drink pairings
Coconut water, beer
Delicious Pado'Lalo' recipes
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