"This book has the more difficult things to make...but the most sought after treats including shrimp patties, Chamorro cake, bonelos aga, bonelos yeast, bonelos dago, bonelos kalamasa, chicken ala king, empanada, shrimp kelaguen, eggplant in coconut milk, pantosta, poto and corn titiyas."
"Young coconut meat or manha in Chamorro. If you do not have a coconut tree growing in your backyard or cannot find canned young coconut in your local Asian store, try these guys. They may also be available in natural or whole food stores. Manha is used to make ahu, a sweet dessert soup, or manha pie."
"Most Chamorros use "Yours" brand of flavored lemon powder, typically found throughout Guam stores. It is in a yellow and blue can with a pull-open lid. It has been noted that this "True Lemon" brand is good too. "True Lemon" is more concentrated so be careful of how much you use when a recipe calls for lemon powder. Use half as much, doing a taste test before adding more "True Lemon."
"Use the Goya "con achote y cilantro" or "con culantro y achiote" to enhance red rice, chalakiles and the crust for empanada. There are two flavors in which the boxes look very similar. Be sure it says "con achote y cilantro" or "con culantro y achiote.""