Ingredients

  • 1 can of red salmon
  • 1 tsp of salt
  • ½ cup of coconut milk
  • ½ cup of cleaned pumpkin tips
  • 1 medium onion, diced
  • 1 tsp lemon juice
  • 1 cup of water

Boil pumpkin tips and set aside. Place pumpkin tips in a large pot and add the salmon, onion, salt and lemon. Add water. Cover and let boil for 10 minutes. Pour coconut milk into the mixture, cover, reduce heat and let simmer. Serve with rice.

By Carmen Nededog

Editor’s Note: Taken from Lepblon Fina’tinas Para Guam: Guam Cookbook
Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an, 1985.

Y Inetnon Famalao’an is a women’s organization composed of cabinet wives and women executives in the government of Guam.