To reiterate, the purpose of this blog is to explore and define the creative impulse. Thus far, I have learned that following through on an idea is part of it. So whenever I have an idea, I go with it without second-guessing myself. Lately, I've been thinking of foods from Guam, where I grew up. I think it's because my friend has an opportunity to run a food truck with her daughter, and I want to help, maybe as hired help or maybe collaborator. It is their food truck, but talking to her about it made me think about what I would do if I had an opportunity like that.
Which brings me to chicken kelaguen. It is one of my all-time favorite foods. Maybe because it brings back memories of Guam, or maybe because it's just so dad-gum good. (That's just the word that came to mind). I have never in my life made it. It always looked so complicated, and I just left it for brother Kevin to make when he visited (which is not very often). Since we moved to Hawaii, the only time we've served it at family gatherings is when Kevin was visiting. The Aoki family in Kona knows this dish well.
But now I have crossed that threshold. I found fresh coconut at the Produce Stand across from Choice Mart at the old Kona Theatre. This is a great place to get local, organic, GMO-free produce, by the way. The coconuts were already husked, the helper saved me the juice in a ziplock bag, and she cracked it open for me. And so, the plan is now set in stone. Have coconut, will kelaguen.
We have this coconut grater (kamyo) that we brought with us from Guam when we moved back here in 1989.
After all these years, it looks the same as when we bought it, and works beautifully. It is made of the Guam wood, ifit, and has this incredible metal piece for grating. This kamyo was made by a master craftsman. I grated coconut on it today for the first time! It was so much fun and I don't know why I have not made it part of my life before this.
This is slow food, like the time I made a mole' that I had learned to make in a cooking class in Oaxaca. Because it takes some effort, it is satisfying. There's also something special about getting the lemons, coconut, and just-picked green onion from this country produce stand, and the peppers (donne) from our yard.
What's creative about this? I created a satisfying dish laden with memories. I created a sense of accomplishment.
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