street food in northern mariana islands top 5 street food in northern mariana islands

Cut the meat (chicken, pork, or beef) into small cubes or strips suitable for skewering.

Prepare the marinade by mixing soy sauce, vinegar, calamansi or lime juice, garlic, onions, sugar, and various spices.

Soak the meat in the marinade for a few hours or overnight to absorb the flavors.

Thread the marinated meat onto skewers, alternating with vegetables like bell peppers and onions.

Grill the skewers over an open flame or charcoal until cooked thoroughly, acquiring a smoky and charred flavor.

Serve the barbecue sticks hot and fresh from the grill, sometimes with dipping sauces or alongside rice or bread.

For Chicken Kelaguen, grill or boil about 2 cups of boneless, skinless chicken thighs until fully cooked, then let it cool and shred or finely chop.

In a mixing bowl, combine the shredded chicken, 1/2 cup finely chopped onions, 1/2 cup finely chopped green onions, and 1-2 finely chopped hot peppers.

Add fresh lemon juice to the mixture, starting with a few tablespoons and adjusting to taste.

Mix well, adding salt to taste and optionally grated coconut for texture and flavor.

Refrigerate the Chicken Kelaguen for at least an hour before serving.

For coconut candy, grate 2 cups of fresh coconut using a grater or food processor.

In a non-stick pan, combine 1 cup granulated sugar and 1/4 cup water over medium heat, stirring until the sugar dissolves.

Add the grated coconut to the pan and mix well.

Cook over medium-low heat, stirring continuously for about 15-20 minutes until the mixture thickens and pulls away from the sides of the pan.

Optionally, add 1 teaspoon of vanilla extract and mix it in.

Scoop out small portions of the mixture while warm and shape into bite-sized pieces or press into molds, greasing hands or molds to prevent sticking.

Let the coconut candy cool and set at room temperature or refrigerate to firm up.

For shrimp patties, pulse 1 pound of roughly chopped shrimp in a food processor until finely minced.

In a mixing bowl, combine the minced shrimp, 2 minced garlic cloves, 1/4 cup finely chopped onion, 2 tablespoons finely chopped green onion, and 2 tablespoons chopped cilantro or parsley.

Season with salt, black pepper, and optional red chili flakes.

Add 1 beaten egg and mix thoroughly, then gradually add 1/2 cup breadcrumbs until the mixture holds its shape.

Shape the mixture into small patties.

Heat oil in a skillet over medium heat and fry the patties for 3-4 minutes on each side until golden brown.

Transfer the cooked patties to a plate lined with paper towels to absorb excess oil.

Serve the shrimp patties hot, optionally with a dipping sauce.

For Fish Kelaguen, cook about 2 cups of fresh fish fillets (like marlin or tuna) by grilling, broiling, or poaching until fully cooked, then let cool and flake.

In a mixing bowl, combine the flaked fish, 1/2 cup finely chopped onions, 1/2 cup finely chopped green onions, and 1-2 finely chopped hot peppers.

Add fresh lemon juice, starting with a few tablespoons and adjusting to taste, then mix well and add salt to taste.

Equipment Needed

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