Meat Preparation:

Any cheap roast will do. In this case meat on sale was a Boneless Chuck Roast.

Why a cheap roast? You can feed a lot of hungry mouths at a fraction of the cost.

But you're welcome to use any flank steak (preferred), rib eye steak, Top Choice Steak for your own consumption.

Slice meat into strips. Always make the grain of the meat the shortest.

Cutting diagonal will ensure the grain of the meat will be at its shortest length.

This is the trick in making it chewable and not tough.

Mixing the Ingredients:

Spices are not quantified as this varies based on an individual’s taste.

If you're unsure, just add small amounts and increase the flavor to your liking.

Dry mix the following basic ingredients: chopped onions, chopped garlic or garlic powder, black pepper, and salt.

Optional ingredients to BAM!!! the dish: chopped green onions, grated coconut, and hot peppers.

Once the dry ingredients are mixed in, add the juice of at least two freshly squeezed lemons.

Note: The use of lemon juice in a bottle can make it taste bitter and is not recommended. Use lemon powder to make the consistency less watery.

Lemon Powder .... Huh!

So where in the USA can you find this brand of Lemon powder?

You could try the oriental stores, but on the island of Guam, it can be found on any local store shelf.

This brand of lemon powder is packaged in a can and there are three packages per can.

I do know that there is a lemon powder in a box that you can use, but off hand I don't recall the name.

Lemon powder picks the taste up a notch (BAM!!!) without adding any more liquid to the mix.

The Uncooked Meat Color

Here's the dry mix. Note the color of the meat.

Remember, as the lemon juice gets absorbed into the meat the taste of either salt or lemon will change.

It's better to adjust the strength of taste in varying time frames to ensure that you do not over do the salt or lemon flavor.

Mai, my mom, always says, it's easier to add salt/lemon to the flavor then to extract it.

The Cooked Meat Color

Minutes later the lemon juice will cook / cure the meat. You can see the color went from red to brown.

No heat was applied to change the color.

Now imagine your liver when you begin to sip that favorite liquor of choice.

So the next time you go for that shot ..... you might want to think twice.

Hope you enjoyed another great tasting recipe from the Island of Guam.

You heard it from ..... MyRaptor.net