Rb Rivere: are you a filipino?
Vernon-Lee Inos Mangloña: Oh my goodness.... After watching that video I just simply had to run to the store to buy me some. Its too bad it isn't what you just made lol.
Hafa adai Puaula! I just want to thank you for sharing your Chamorro recipes. I lived in Rota almost my entire life but I've never really bothered to learn to cook Chamorro food taking for granted that I can easily obtain them at home where family members would cook them, or in stores, at parties, etc. Your recipe videos has been a blessing because since I've moved to Saipan, the style of cooking some Chamorro dishes is a little different from how we make them back in Rota and I find that your recipes and style of cooking is just about the same as we do them back home. Lately, I've taken such a strong interest to make them myself because I can make it to the way I want them and I can have them any time I feel like eating them without leaving home. The demonstrations you do are so simple and easy to follow not to mention the tips you provide is a big help to us novices. God bless you for your generosity!
Disko Dyslexic: Yum! I'm actually eating some Guam empanadas my auntie made & sent over while watching your video. Haha. Mine aren't too spicy either although I'll gobble the spicy ones up too if I had some
Marie Angoco: 🌴Hafa Adai Paula😀 I just recently found your cooking videos via YouTube. They're good but could be great. Please consider displaying the ingredient items (what the package looks like). People who aren't familiar with Chamorro recipes would find it most helpful. Thank you for the tip on not touching the empanadas for the first part of the frying. Now I know why I had a big mess, and why the filling kept seeping out, because the empanada was still not ready for turning. I'm going to try your recipe. I'd like to get the tortilla press, as well. So much easier than rolling! Si Yuos Ma'ase Paula🌴
Carlin Duenas: Hi Paula Q! I have been following your recipe for empanada for a while now & I still am unable to get the right crunch for the outside. after it's cooked it also gets soggy real fast & if we eat it right out of the fry, the crust is very flaky. can you assist in this? maybe it's the cooking process? or the dough? I know I followed the recipe to the T...thank you & God bless you for all you do*
Sad Girl: measurements please !?
Ruth Quitugua: Hi Paula, I just wanted to know if I can get the recipes for your empanada? I love how you explain yourself and your empanada looks very delicious. I love to try and make them... Thank you!
Chamo rrito: Last night I had ham pineapple and cheese empanadas. Also taco seasoned beef and cheese empanadas. It was really tasty. We Chamorros need to experiment more with our foods. We limit ourselves too much. Other cultures that make empanadas prepare a variety. But we Chamorros seem to make only the one type.
justin I: What size did you use
justin I: where I can get the empanada press I like it?
reymarie2: Hi! What is the diameter of the empanada press you used and please send me a photo of the masa flour, thanks.
Paula Quinene: Funny!
Edgar Retener: Oh man... I wish I was back on guam... I remember always getting an empanada after school at my friends place. His grandma has amazing empanadas. Now that I came here, they are so hard to find. There is a chamorro restaurant in san diego, but it's such a hassle trying to get there. Last time I got there, they were sold out. I guess everyone else was trying to get their comfort food on too. Haha.
fozzit: Man, my bad for the misunderstanding. What I was saying was that all those are versions of empanada. Empanada de calabasa, empanada de manzana are common chamorro pastries. I'm not a historian but I recognize that most of our Spanish food that integrated into chamorro culture originated from the Acapulco region. We say Spanish because Mexico wasn't a country during the time when the Marianas was partnof the Spanish east Indies
Paula Quinene: Thank you for sharing your info!! Please excuse my ignorance. Would you kindly share with me what specific Spanish-speaking country your are referring to that uses the words buchi buchi, pastel calamasa, and pastel mansana. I know that in Catalan, Spain, they use "pastis" as opposed to "pastel." I could not find a word for "pie" in Filipino other than simply "pie." I try to "connect-the-dots" between the foods I grew up with and foods from other countries. THANK YOU!!!
klein c: ` omg , i lalalalove GUAM and empanadas <3
OkiNaNa50ful: And u didn't even say what filling u used or what your ingredients are for the filling.. :(
OkiNaNa50ful: Yes you made the video to promote the cookbook. However I think u should still have used measurements. Some people comprehend a whole lot better with visual rather than reading..
Evette Keen: use gloves please.......just a tip...
Ms.G: thank you for the tips and posting this vid!!!