Guam

Latiya (pronounced "Latija") - one of the most popular desserts of Guam

-1 2/3 cups water
-1 can evaporated milk (12 oz.)
-1/4 cup margarine, cut into pieces
-6 Tbsp sugar
-2 tsp vanilla extract
-2 eggs, beaten
-1/4 cup cornstarch
-1/3 cup water
-1 baked poundcake, cut into thin slices (about 1/4-1/2" thick)
-ground cinnamon

1) In a large saucepan, combine 1 2/3 cups water, evaporated milk,
margarine, sugar, vanilla, and eggs.
2) Mix together the cornstarch and the 1/3 cup water; add to the
mixture in the pan.
3) Heat over medium-low (about#3-4 on an electric stove), stirring
constantly, until it begins to thicken and has developed a pudding
texture (it will coat the back of a wooden spoon)- this takes about
15-20 minutes.
4) Chill in a covered bowl in the fridge until cool- pudding should
thicken a bit when cool.
5) Line a 9x13" glass casserole dish with thin slices of pound cake,
fitting the slices in so the entire pan base is covered.
6) Spread the pudding over the pound cake.
7) Dust entire surface with ground cinnamon.
8) Chill, covered, at least 1 hour and until ready to serve.

Notes: This pudding doesn't harden up as much as other puddings- it
thickens, but retains a soft, slightly pourable consistency like a
trifle custard or like zabaglione.
This dessert will not have a"tall" appearance- make sure your cake
slices are cut only about 1/4-1/2" thick.

Liechtenstein

Wiener Schnitzel (Viennese Cutlet)

-4 veal cutlets (traditional) pounded to 1/4 inch thickness (about 5
oz. each) (you may use chicken or pork, as well)
-1/4 c. flour (all purpose or brown rice)
-1/4 tsp. salt
-1/2 c. bread crumbs
-2 eggs
-Oil or lard for frying (lard is traditional)

***NOTES: To pound meat thin you may want to place the cutlet between
sheets of plastic wrap for easier washing up. Use a heavy,
flat-surface pan to pound if you don’t have a meat mallet.
Pound the meat evenly to 1/4 inch thickness for best results.
Do not press the bread crumbs into the meat. The crust should not
adhere completely, but form a loose shell around the schnitzel.
Make sure the breaded meat “swims” in fat. Contrary to instinct, the
breading will take on less oil than if the meat is sticking to the
pan. Also, the breadcrumb topping has a chance to puff up a little,
and your clean up is easier!

1) Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in
one and breadcrumbs in another. Beat eggs well and place in the third
dish.
2) Heat at least 1/4 inch of oil in the pan to 350°F.
3) Working one at a time, dredge cutlets first in flour until the
surface is completely dry. Dip in egg to coat, allow the excess to
drip off for a few seconds and then roll quickly in the breadcrumbs
until coated. Do not press breadcrumbs into the meat. Place meat
immediately in the pan with the hot oil. Do not crowd the pan. Cook
the schnitzel in batches, if necessary.
4) Fry the schnitzel for 3-4 minutes on one side. You may want to
swish them around a little with your fork to make sure they are not
sticking to the pan. Turn them over once and fry until both sides are
golden brown. Remove from pan, allow the oil to drain off, place on a
plate with lemon slices and potato salad or green salad and serve.

Also good with Wiener Schnitzel: cucumber salad and french fries.

Mayotte

Mayotte Pilaou

-500g chicken pieces
-500g rice
-3 onions, finely minced
-4 garlic cloves, crushed
-60g butter
-1 tbsp tomato paste
-1/2 tsp cumin
-1/2 tsp coriander
-1/2 tsp cinnamon
-1/4 tsp cloves
-salt and black pepper to taste

1) Mash the spices with the garlic in a pestle and mortar.
2) Melt the butter in a pan and fry the chicken until golden then
remove from the pan and set aside.
3) Add the rice and onions to the pan and stir until all the rice
grains are coated.
4) Add all the ingredients (including spice paste and chicken), cover
with boiling water and allow to simmer until the rice is cooked (about
25 minutes), topping-up the water as necessary.

Serve with a side salad of vinegared shredded carrots, onion and papaya.