Marianas Variety

Last updateThu, 17 Jan 2019 12am







    Wednesday, January 16, 2019-4:25:35P.M.






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Our Oceania: Zenn Tomokane’s fresh coco

EVERYONE loves lantiyas and bonelos, but delicious Chamorro desserts aren’t doing any favors for our collective waistlines. Some dishes are great for special occasions, and some — like Zenn Tomokane’s fresh coco — are delicious and nutritious all year round. Here’s our favorite chef’s twist on a local classic:

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Ingredients Step 1
Step 1 Step 2
Step 3 Step 4

Step 1: Cucumbers

Peel and seed two large cucumbers. Chop into bite-size pieces and place in a salad bowl. To preserve their nutritional value, Tomokane keeps the cucumbers fresh instead of pickling them.

Step 2: Garlic

Peel, dice, and crush five cloves of garlic. Add to the chopped cucumber.

Step 3: Special Sauce

It’s the dressing that makes this simple dish pop. In a separate bowl, mix one teaspoon of salt, ½ teaspoon of Tinian Hot Pepper, three tablespoons of white vinegar, one teaspoon of sesame seed oil, and one teaspoon of soy sauce. Whisk until well-mixed.

Step 4: Toss and Serve

Toss the cucumber, garlic, and dressing until all parts are evenly distributed. Couple with red rice and your favorite protein for a balanced, tasty, traditional Chamorro meal!