This is a traditional recipe from Guam. The recipe involves roasting a whole chicken, taking off the meat and mixing it with grated fresh coconut, lemon juice, spring onions and crushed chillies.
I was stationed in Guam almost 20 years ago and have thought about keleguin a number of times, and now thanks to Al Gore I have the internet(ha ha). Anyway the locals would use Keleguin on chicken, deer, beef, and lobster. Its an excellent flavor. - 03 Aug 2008 (Review from Allrecipes US | Canada)
Delicious! I made this with chicken breast once and a rotisserie chicken another time. Both were great. We ate it over coconut rice, but it can be eaten cold as a chicken salad or warm. - 07 Apr 2008 (Review from Allrecipes US | Canada)
I've lived on Guam my whole life and this is definitely a traditional dish made as is, and of course delicious. Now living California, it can be difficult to get a fresh coconut, not to mention the fact that I don't have the old school coconut grater my mom used, thus making it a chore to grate a fresh coconut. Of course you must use a FRESH coconut to get that wonderful authentic flavor. I usually make this dish for my husband without the coconut, store-bought whole roasted chicken(to save time), and with minced scallions OR chives. Sometimes I chop fresh baby spinach and add to the dish to give more color and nutrition. I absolutely LOVE kelaguen.. whether it's beef, deer, fish, or EVEN SPAM. Yes, I said spam. Man, I miss home... - 20 Dec 2009 (Review from Allrecipes US | Canada)