Found a lot of inspiration cooking with guys like Ken — heavy on flavor, no shortcuts. When Ken cooks, his energy goes straight into the food.
Growing up in a Chamorro household, there was always a chance you’d find gold sitting on the stove. Someone always told you, “Go eat.” Honestly, day-old rice with kadon pika is one of those meals that’s impossible to explain unless you grew up with it.
Ken’s version uses an obscene amount of garlic and fresh chopped peppers. Traditionally it’s about equal parts soy sauce and vinegar, but he adds just a little more vinegar for extra brightness.
We don’t really measure. Cook it hot, then bring it down to a simmer and let everything come together naturally. 🌶️
