Finadeni 21 Recipes

3 FINADENE SAUCES (GUAM)

Steps:

• To make the soy and vinegar finadene: place the onion in a non-reactive bowl.
• Add remaining ingredients and stir to mix.
• This will keep, tightly covered, in the refrigerator for several days.
• To make the coconut finadene: Combine the coconut milk, garlic, ginger, and lemon juice in a non-reactive bowl and stir to mix.
• Add the onions, jalapenos, salt and pepper.
• This can be made several hours ahead.
• To make the lemon finadene: combine the lemon juice, salt and water in a non-reactive bowl.
• Whisk until the salt dissolves.
• Stir in remaining ingredients.
• This can be covered and refrigerated for several days.

FINADENE

Steps:

• Stir together the soy sauce, onion, chile peppers, and vinegar in a small bowl.

FINADENE SAUCE

Steps:

• Pour the vinegar or lemon juice into a bowl.
• Add soy sauce a little bit at a time to mix it according to your taste.
• Add the onions and peppers.
• Chill until ready to serve.
• (You may use a hot sauce instead of hot peppers if you prefer. Use either, adjusting amounts to your preference for"heat!").

FINADENI

Steps:

• In a small bowl, stir together the soy sauce, lemon juice, green onions, and red pepper flakes. Let stand for about 15 minutes before serving to allow the flavors to blend.

CHAMORRO FINA'DENE

Steps:

• In a medium sized bowl, combine the vinegar, soy sauce, and both onions. Chop the peppers and add to the sauce. If using the roasted jalapenos, roast just until somewhat charred. Run under cold water and scrape away blackened areas. Chop and add to sauce. Serve!
• Variations: You can sub out the vinegar with apple cider vinegar or freshly squeezed lemon juice.
• Variation: 1 cup of sliced cherry or grape tomatoes can also be added for a different variation. I love it this way with fried pork chops and white rice, YUMMM!